Sentences with phrase «bread flour if»

Use additional bread flour if necessary.

This time I've used all purpose flour and really loved the way it turned but feel free to use bread flour if you like it best.

Or bread flour if you can't find high gluten.

Not exact matches

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.

So if I sub bread flour, would it make a tougher loaf, etc?

My recipe is only a suggestion and maybe you will get better results with the coconut oil version, if you leave out the flour for the filling or choose a sturdier flour (like all - purpose or bread flour).

If you want to try out Bob's Red Mill's GF muesli, plus my favorite GF all purpose baking flour, their GF pancake mix, and GF wonderful bread mix, enter via the form below:

The dough is quite sticky; if you have a KA mixer, use it and your bread hook to do the kneading, then use as little flour as you can manage while shaping the dough into rolls.

But if you don't have bread flour on hand, you can replace it with 2/3 cups of all - purpose flour.

Some day I'll be able to share her amazing bread recipes, but for now, I'm sharing these 20 Homemade Bread Recipes with you to either jumpstart your bread - making journey or to give you some extra ideas if you are already knee - deep in yeast and flour.

The type of flour is actually pretty important in breads like this one, so if you try baking this again I would use whole wheat pastry flour or white whole wheat flour (all - purpose flour will make the bread too moist, as you found!)

Because a handful of you asked me if you could sub another flour in my other banana bread recipes, I had to make this for us,.

If sourdough bread only lists whole wheat flour, water, and salt as ingredients, is it likely that it is real sourdough?

If you're still wondering what to do with almond flour, I wouldn't be opposed to making chocolate hazelnut shortbread with almond flour in place of the hazelnut flour or substitute some almond flour for whole wheat flour in banana bread, not opposed at all.

By mistake I used regular almond flour and the bread came out just as tasty as if I had used blanched almond flour.

The bread in your photo looked like the size of «real» bread so I'm wondering if it was my pan or the fact that I used Bob's Red Mill blanched almond flour?

Remember that if this is one of your first attempts to make bread, try to avoid adding flour unless absolutely necessary to avoid a dense bread.

I was just wondering if it's lower in calories than regular bread as I've been trying to watch my calorie intake recently and I know almond flour is a little higher than regular flour.

The milled flaxseed blends right into the banana bread so you don't get grittiness that you may have if you swapped whole wheat flour for all purpose flour in recipes before.

The cup measurements above are therefore approximations — if you don't have a kitchen scale, I would use less bread flour (around 3/4 cup) or use a very light hand when scooping the flour.

What I've heared from Alton Brown (who I trust) is that AP flour is half strong (bread) and soft (cake), so if in the recipe they call for the exact same quantity of each I can't see why you shouldn't substitute.

I'm not sure if you could replace the flour in a bread recipe for spelt like I have with cakes as so many bread recipes call for strong 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're worried the patties would get too wet, you could add a little more egg or even some flour / bread crumbs to help bind the patties.

:) The only commercially available potato - free blend that I know of is Tom Sawyer (glutenfreeflour.com), but if you look at my flour test results for Tom Sawyer, you'll see that it doesn't work at all in yeast breads.

It's also difficult to be metabolized and burdens your system, so if you decide to have a slice of bread, a whole flour one is always the best alternative for your health.

1 C whole wheat bread flour, coarsely ground if possible (flour from hard wheat — alternatively use all pastry flour but add 1/4 C)

So, GF 1:1 baking flour (blue packaging if using Bob's Red Mill) usually already includes xanthan gum and is typically used in pancakes, breads, and muffins and is supposed to be able to be substituted equally for wheat flour.

If your baby has an egg allergy then dip in milk rather than egg to bind the breadcrumbs If your baby has a gluten intolerance or allergy, dust in gluten free flour and use breadcrumbs from gluten free bread.

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.

I tried it once before with 50 % white whole wheat and it was great (this is such a flexible recipe), but today I used 50 % regular whole wheat, 25 % bread flour, 25 % all - purpose, and a spoonful of vital wheat gluten for good luck (who knows if that did anything) and the texture was RIGHT ON.

Sometimes I find that I am more successful with these types of bread if I follow a tip from King Arthur — oil the countertop and your hands and then you do nt have to add the extra flour — stays more moist.

If you do not like wholemeal flour, you can make this bread with just strong white flour.

I found the dough to be very wet and sticky even after I added all the flour (I used all - purpose rather than bread flour, don't know if that made a difference).

In the bowl of a stand mixer fitted with the bread hook (or fitted with the paddle attachment if using pastry flour in place of bread flour), place the flour blend, yeast and sugar, and whisk to combine well.

1 cup + 3 tablespoons (9 1/2 fluid ounces) warm milk (11 to 11 1/2 ounces if using gluten free pastry flour in place of bread flour) **

hape into a smooth ball (this will be much, much easier if you used bread flour).

Ingredients 1 cup lukewarm water 1 tbsp sugar 1 pkg yeast (or 2 1/4 tsp if using the yeast in a jar) 1 tsp fine sea salt 1 tbsp olive oil 2 cups Hard Whole Wheat Stone Ground Flour (whole wheat bread flour) plus more for kneading 1/4 cup PC Organics Milled FlaFlour (whole wheat bread flour) plus more for kneading 1/4 cup PC Organics Milled Flaflour) plus more for kneading 1/4 cup PC Organics Milled Flaxseed

Missy is such an advocate of Bluebird's grains that she says «We wouldn't even do a whole grain bread if we didn't have Bluebird flours.»

Sprinkle lightly with additional flour, and shape into a smooth ball (this will be much, much easier if you used bread flour).

If you enjoy chewy cookies, a bread flour recipe may work well, and you'll find that the additional fat and fluid in the cookie prevents the flatter, crisper cookie that can result from high - protein flour.

While bread flour works best for bread or some types of pastry, you may find that adding a small amount of bread flour is an effective way to change the texture of your favorite cookie recipe, particularly if you prefer chewy cookies to crisp ones.

The bread has the rise and heartiness that's often missed in paleo breads, especially if you've been doing a lot of baking with coconut flour.

If you want more wheat flour, decrease the amount of bread flour by the amount of wheat flour you add.

Last time I tried to make a pumpkin bread it turned out similar and I am quite nervous to try this banana bread recipe now... if I only have white flour will that suffice?

The ciabatta recipe tells us how the flour works in a high hydration recipe, if it can make «big holey bread».

But I am wondering if I could try it with a different kind of flour instead of almond or will that change the bread?

-- If your bread is flat, try adding 1/4 cup more flour.

I've tried 2 flour bread recipes before and they weren't very good; but I was curious to see if I could adjust one of my successful bread recipes down to two GF flours and still have it work.

I sure didn't plan on posting another bread recipe so soon but a Reddit follower asked if Five - Star Bread could be prepared with whole wheat flour.