Place a 1/4
cup of flour onto a dry clean surface.
Not exact matches
Sprinkle a couple tablespoons
of the reserved
flour over the dough and work it in until the dough can be handled without sticking, then turn it out
onto a
floured board, being sure to keep 1/4
cup of the reserve
flour for later.
Sprinkle a couple tablespoons
of the reserved
flour over the dough and work it in until the dough can be handled without sticking, then turn it out
onto a
floured board, being sure to reserve 1/4
cup of the
flour for later.
Using a 1/4
of a
cup scoop or
floured measuring
cup, scoop the batter
onto the cookie sheets leaving about 2 1/2 inches between cookies.
3) Pre-heat oven to 450 deg Fahrenheit (230 deg cel) 4) Meanwhile, prepare the pizza dough but combing the tapioca
flour, salt, 1/3
cup coconut
flour in a medium - sized bowl 5) Pour in oil and warm water and stir well (mixture will be slightly dry) 6) Add in the whisked egg and continue mixing until well combined (mixture will be quite liquid and sticky) 7) Add in 2 — 3 tablespoons
of coconut
flour (one tablespoon each time) until the mixture is a soft but somewhat sticky dough 8) Coat your hands with tapioca
flour, then using your hands, turn the dough out
onto a tapioca -
flour sprinkled flat surface and gently knead it until it forms a ball that does not stick to your hands.
Dump mixture
onto kneading board and work in last
cup of flour, kneading until dough is soft and elastic, but not sticky.
sprinkle a little
of the reserved 1/4
cup flour onto the counter + scrape the dough
onto it.