Sentences with phrase «bit of flour so»

Also, I tossed them with a little bit of flour so they didn't turn the batter blue.

Not exact matches

I did today, which was so awesome!!!! My blender was broken and sent back to repair, so i had to do everything manually, from smashing the sweet potato & dates, crushing the nuts (I used hazelnut) into flour (this one was hard, so finally its more like bits...), and left out for the agave syrup (was so sweet for me already), though it was lots of work but just so great!

I ran out of gluten - free mix after 1 cup so I added 1/2 cup brown rice flour and I can only tell a little bit that it's gritty but I was also looking for the grittiness since I knew I put it in there.

If we had to make this bread with this flour, we'd add a cup or so of whole wheat flour to pump a bit more life into the loaf.

Quinoa flour can sometimes be a bit more absorbent so if you're find the batter is SUPER thick (it should be thick but still stirable) add a bit of non-dairy milk to thin it out.

Originally I had only used 1/4 cup of sorghum flour but when the mix was all blended together the consistency was more like icing than cookie dough, so I added 1/4 cup more to dry it out a bit.

I know my son was pretty picky so I had to make it so that it was still a bit of a treat or he wouldn't eat it which is why I used sugar and white flour in the recipe.

So I added a couple tablespoons flour to the sweated spices, used only two cups of stock, reduced the broth a bit and then added the entire can of coconut milk.

Hi Ruth, if it has too much fruit in it for you, you could try reducing it a bit as for the coconut flour I don't see why you couldn't use it but I haven't tried it so I am not sure of the result you would get.

Add a little bit of the flour mixture into the eggs and whisk super-fast so as not to cook your eggs.

My dough was extra sticky because I found the juiciest dates so I added a little bit of almond flour to roll it out.

1) Put flour, salt, sugar and melted butter in a mixing bowl 2) Pour in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)

I think coconut flour would be fine, however make sure you use about half of the amount, possibly even a bit less than half, since it's so dense and a little goes a long way!

Made with just sweet potatoes, eggs and a little bit of coconut flour to hold it all together, this recipe is fantastically simple and so good.

I recommend tossing them in a bit of flour before adding them to the cake if they were frozen so that they don't bleed and make the whole thing purple.

My dough was too sticky so I just sprinkled a tiny bit of coconut flour on the parchment paper first and then again on top of the dough in order to flatten it out without it sticking to my hands.

So feeling a bit lost with my bag of spelt flour I turned to the Dovesfarm website for inspiration where I found this recipe.

So I am going to try this again using the same starter, and same soaker, same water (since I am assuming the soaker absorbs a bit of it and that could effect the 1,2,3 formula a bit) but adding 127 g more flour.

I made dinner rolls for the 1st time and they were a little denser than I wanted... was wondering if the xanthem gum was the culprit... so I looked up adjusting xanthem gum for dense bread and it brought me here... your article says if bread is rubbery it might have too much xanthem... I have perfected my cupcakes they are light fluffy and moist... and good enough that I was able to sell them at a local cafe for 3.00 a piece and could not keep up... anyway the xanthem gum measurements for cakes is supposed to be 1/2 tsp per cup and I only use 1/4 tsp per cup... so I am thinking if I reduce the xanthem in the rolls it would produce an airier roll... as everyone knows gluten free flours can be expensive... and I wanted to avoid making a failed batch as bread and cake are a bit different... the 1st batch tased great... just won't leave much room for food due to density... as is the problem with lots of gluten free stuff... am I on the right track?

If you want to add a tbsp or two of peanut butter or almond butter you can, just add a tiny bit of coconut flour to the mix so you're bars don't end up too sticky.

I looked for them awhile back but couldn't find them at any of the big grocery stores we go to around here, so I settled for buckwheat cereal, which is just the groats ground down a bit more, but not all the way to flour.

And cacao powder is a different type of dry ingredient so if you add that it will act more as a flour rather than solid bits in the banana bread.

This takes a bit of practice, but my potatoes were so waxy, they didn't need much flour either.

I used 1/3 white whole wheat flour (plus a bit of gluten) because I love it so, and I added a tablespoon of dried milk powder to help it poof up.

i almost threw away a bit of rye flour leftover from experiments with different flours because it seemed so dense in other things i've worked it into, but this seems great.

In my younger days I wouldn't have been caught dead with such a bourgeois appliance in my kitchen, now I use it frequently to freeze leftovers and store things like flour and ingredients I don't use very often (I have to eat gluten free so have a lot of little bits of exotic this and that).

Hi Davette, I am not sure about the yellow pea flour; the pea protein has a lot of the fiber removed from it, so you may need to adjust the ratios and experiement a bit.

Coat it with a little bit of flour or cornmeal (I like the crunch cornmeal adds after it's baked) so it's easy to form & doesn't stick to your hands.

So this is a super simple, white flour version of my biscuits and gravy but you can change things around a bit if you like to make them a tad healthier.

Well, i have read thru the comments on this a couple of times, and while i have made a few loaves, I seem to have the same problem each time — it's not as «tall» as yours, so I hope adding a bit less water and more yeast will help — also, i have regular yeast — a whole jar full — and added it to the flour before adding it to warm water — so I hope by adding warm water to not cold yeast will help.

So I used half whole wheat and half self rising flour, but still used the same amount of yeast called for in order to achieve a tiny bit more «puff.»

My spring form pan is closer to 10 in diameter so I do 1 and 1/3 X which translates to 4 eggs, 4 whites, 2/3 c sugar + scant 1/4 c, 2 + 2/3 c almond flour, 1 t + scant 1 t vanilla, scant bit of sea salt.

Coconut flour can be a bit tricky to work with — it absorbs a lot of liquid, so you usually use a lot less coconut flour than you would other kinds of flours — but once you get the hang of it, the results can be very rewarding.

I didn't have enough almond flour left, so I added plantain flour as well as a bit of sweet potato flour.

I only had 200g of almond flour on hand, so I cut everything down a bit (3/4 teaspoon baking soda, 1 whole egg + 1 egg white, etc).

Now, the dough seemed a bit too sticky, so I added 1 - 2 dl more flour, and kneaded until the dough didn't stick to the sides of the bowl anymore.

Sprinkle a bit of flour on top of dough so that the rolling pin does not stick.

It's a new year and that means more good gluten free eats, right?As How is your year starting so far?As I'm trying to adjust back to our routine, but it's also a bit busier -LSB-...] The post The Week's Good Eats — Week of January 8th appeared first on Better Batter Gluten Free Flour.

And having used coconut flour in another recipe, I knew that it was especially good for absorbing moisture, so I added a bit of that.

Begin by sauteing some onions and garlic with butter in a skillet until caramelized, remove from pan and set aside, now make a roux in same pan, meaning melt butter, when melted add a little bit of flour or arrow - root so that is becomes like a paste, then add in heavy cream, stir to incorporate, add back in the onions and garlic, then add in shredded cheese, stir to melt it.

One time I didn't have the flour so u started to use a little bit of oats and is great too!

The cocoa almost acts a little bit like flour in that it dries out the cupcake a bit, and so you need to alter the quantities of other ingredients in order to keep the chemistry in balance.

1/4 cup unflavoured whey protein 1/4 cup ground almonds (plus a bit extra, if you need to dry out the mix later) 1tbsp high protein nuts n more white chocolate peanut butter 1tbsp coconut flour 1 - 2caps valencian orange oil (mine came from Asda) 1 - 2tbsp water (add a little at a time so that the mix doesn't get too wet & sticky) 7 drops vanilla flavdrops zest of half an orange 50g white chocolate 6 flaked almonds

Made with dates and coconut flour, these little bites are packed full of fiber and the ever so vital mineral magnesium.

Dough: 200 grams active levain (float tested: see below) 900 grams white bread flour 100 grams whole wheat flour 700 grams warm water, plus 50 grams (divided) 20 grams salt 315 grams walnuts (toasted and roughly chopped) 180 grams dried cranberries (I refreshed mine in hot water so they plumped up a bit) Grated zest of 2 oranges

So I make a keto flatbread (paratha) using the Headbanger's Kitchen recipe of coconut flour and psyllium husk powder with a bit of baking powder, the bread comes out really well and is a good enough meal for me with 4 net carbs per piece.My question is it bad to eat this everyday if it fits in my macros.

I ended up making a few changes to the crust: I didn't quite have two cups of almond flour in the house, so I modified it a bit with coconut flour, walnuts, and cashews.

A bit of gluten - free flour is stirred in at the end to help absorb the liquids so that the pie won't be soggy.

They are made with a crust that is formed with almond flour, so they're Paleo friendly, and they are topped simply with tomato paste and some blue cheese, so you get the rich and tangy taste of blue cheese in each bite.

Add about a half cup of coconut flour, this reduced the extreme gooeyness, roll them in sesame seed and just a wee bit of sugar - I prefer my cookies not - so - sweet and then, freeze them!