Sentences with phrase «bread than cake»

I'd try it without sweetener first (tastes more like a bread than a cake, but it's less likely to cause you repercussions!)

Definitely more like a bread than a cake but really tasty.

I also had the layers sliding about a bit, but it held together better once it had been in the refrigerator several hours The texture was not what I expected, more like a sweet bread than a cake, and one of my guests thought it was zucchini bread.

These salty and sweet muffins are more dense like a quick bread than a cake.

Not exact matches

It is against such a background that government support of ethnicity and concessions to particular ethnic requests, claims and demands become all too similar to the paternalistic actions of colonial powers, who gave cultural cake rather than economic bread to those they wanted to placate and control.

loafServing Size: 1 inch slice This Brownie Date loaf will be more bread like than cake.

This cake comes together quickly and it bakes up faster than a loaf of banana bread.

Finally, you should know that adding bananas will make your baked goods denser than normal, which can be good for items like loaf breads, brownies, and pancakes, but not so good for cakes.

Since we currently live in a different state than John's parents it's been less likely that he gets his pumpkin bread fix, so I thought I could help fill the void with this cake.

Obviously not sweet at all other than the hint of banana sweetness, but if you're looking for more of I guess an actual BREAD and not a cake, just flat out drop the sugar.

I used the batter for fry bread rather than baking a loaf, and the cakes turned out perfect.

Often fruit or vegetable purees are added to cakes and breads to add nutrients to baked goods and make them healthier than their non-puree counterparts (think banana or zucchini bread).

This is called bread... but in all reality is probably more cake like than bread.

With so many eggs it seems more like a cake than a «bread» but I am still interested to try it.

This particular bread combined three of my favorite flavors — strawberries, bananas, and chocolate chips, and I did a rather unorthodox thing by baking it in a giant springform pan so that it came out looking more like a cake than a quick - bread.

I would call it peanut butter quick bread, more than peanut butter cake.

The recipe is a quick bread, more like a cake than a loaf.

More like a cake than your typical yeast bread.

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?

It's more cake - like than bread - like, but it is not as sweet as cake.

You can also make jam in it, but unlike the Zero Gluten Baker, it does not have any settings for cakes, nor does it have anything other than the basic bread pan.

I am excited because this recipe is so different than the usual banana cake or banana bread ones.

Certain foods that are eaten over several eating occasions such as whole cakes or loaves of bread, as well as foods that are not self - serve and intended for more than one person to eat or that require additional preparation before consuming, such as deli salads sold by weight and deli meats, are also not covered because they are not considered «restaurant - type foods».

Its also yeastless but definitely bread like rather than savoury cake.

Because cookies bake for a shorter amount of time than bread or cakes, and are relatively low in water and high in fat content, they're much less susceptible to the vagaries of high - altitude baking.

And I love baking, love baking quick breads and cakes more than anything.

I added too much Stevia and it tastes more like a delicious cake than sandwich bread.

Since this is a quick bread, the consistency should be more like cake batter, rather than bread dough, so it should feel more liquid.

It definitely imparts a stronger «wheat» taste — almost like a bread rather than a cake.

This gluten - free, grain - free bread is heavier and more bread - like than my dessert breads which are light, fluffy, and cake - like.

They are softer and spongier than regular cakes — think more of a muffin or quick bread.

Yesterday's Banana Bread versus Today's Tea Cake Style Bread: Today's version of banana bread (at least the last 90 years of it) is more of a sweet tea cake than the banana bread of yesteryear (which resembled yeast bread made with dried plaintain flour (though I see banana flour back in the news as a gluten - free flour of the futuCake Style Bread: Today's version of banana bread (at least the last 90 years of it) is more of a sweet tea cake than the banana bread of yesteryear (which resembled yeast bread made with dried plaintain flour (though I see banana flour back in the news as a gluten - free flour of the futucake than the banana bread of yesteryear (which resembled yeast bread made with dried plaintain flour (though I see banana flour back in the news as a gluten - free flour of the future).

I've been rolling this idea in my head for months, trying to come up with a chocolate quick bread recipe — more like a bread, than chocolate cake.

the bottom line is that coconut flour is so much higher in carbs than almond flour & when you bake a loaf of bread or make a cake w / almond flour, how much are you going to eat a one sitting?!

I used only 3/4 cup of sugar given I was using a sweeter cake rather than bread.

My mom even said it was even better than the unhealthy lemon breads and cakes she's had.

I buy more than I think will get eaten just so there are plenty to freeze for my morning smoothie AND for making all kinds of banana treats — muffins, banana bread, coffee cake, and cookies!

One thing we've noticed with a lot of gluten free recipes is that breads, cakes, etc., tend to be far more crumbly than their gluten - laden counterparts.

Cakes are usually a bit sweeter and lighter in texture than quick bread (and the batter is usually quite a bit thinner than this one), so you might want to consider adding more liquid and / or sweetener if you convert this into a cake.

But it's when I make the birthday cakes, or show up at Thanksgiving w / pies and squash breads that are BETTER by far than the standard fare, that's when people get really excited.

What makes bread different than a cake?

The characteristics of this one is that, in my humble opinion, you can taste the pumpkin a bit more, it has more of a bread consistency than a cake, and...

Eats like a cake more than a bread and the glaze is a must.

Notes: This recipe is definitely more bread - like than cake - like, which is necessary for when I give you the recipe for banana bread french toast -LRB-!!!!!).

Also, if I always like to have two cups of sourdough on hand (I use it for more than just bread — also in cakes, etc), what amounts would I feed it to keep it healthy?

The other half of the layer was more like a sweet bread texture than a cake.

There are many people who avoid gluten without actually knowing what it is, and for these people, while it certainly does not do any harm, it doesn't necessarily benefit them to go gluten - free, other than that by doing so they are avoiding gluten - containing foods such as cakes, breads and biscuits which are usually high in calories and fat.

This cake is a bit less traditional than some of my other mini cakes (and big cakes, too) because it tastes a little bit like banana bread would taste like if it had a lot more banana flavour in it.

She reports having had worse reactions on the gluten - free version of restaurant - made or store - bought cakes, pizza bases and breads than to the original.

Coconut flour is a bit lighter than almond flour, which makes it perfect for cakes, muffins and breads.