Sentences with phrase «flour amount»

It might just be the difference in flour amount from measuring.

This one was inspired by KARINA»S KITCHEN — I changed up some ingredients, increased flour amount to get a bigger loaf, added in extra Tapioca Starch (I discovered by adding in a bit of extra Tapioca Starch, the bread held together better), added soy milk powder, used eggs and flax meal.

Are the water and coconut flour amounts supposed to be reveresed?

I'm still fairly new to cooking with almond and coconut flours, but in the recipes I've seen, usually only a fraction of the total flour amount is coconut if it's being baked.

Quinoa, though a fine idea, added a very strong flavor that was off - putting if you used it as the main flour amount, so if you do decide to use it, definitely use it for a rice flour sub, not oat flour sub as the rice flour is only 1/2 cup versus the 3 1/2 cups of oat flour measurement.

Change flour amount to 1 cup all - purpose and 1 3/4 cups whole wheat flour.

not to throw another wrench into the matter, but decreasing the almond flour amount will also affect the fat (and thus the moisture of) the recipe, so if you reduce the almond flour substantially you may consider adding in some coconut oil or other fat (nut butter?)

Sarah's Notes: Since this is a bread recipe, you can play around with the whole wheat flour amount, using as much or as little as you want.

If you don't like the way yours turn out, feel free to play with the coconut flour amount (I have had to do this a lot since starting to make them) by using less than the amount I listed, or more.

I'm still fairly new to cooking with almond and coconut flours, but in the recipes I've seen, usually only a fraction of the total flour amount is coconut if it's being baked.

Depending on your climate and the moisture of your dough, flour amounts will vary greatly.

Are you sure the flour amount is correct?

the flour amounts are way off or something.

If you are finding your recipe on the dry side, try reducing the flour amount by about 15 %.

Adjustments we made for taste preferences over the range of five in our household include reducing the grain blend amount to 25 % of the flour amount by weight, substituting KA's White Whole Wheat flour for one - third of the total flour used, and using honey as a sweetener instead of sugar (adjusting the water added down by half the amount of honey used).

I live in New York and this recipe works for me, but if you live in a higher elevation or very different climate, you may need to adjust your flour amounts, rising, or baking times and temps.

I haven't tried it but I do think part oat would probably work — I'd do 1/3 of the flour amount oat though, not half and half.

Next time I'd probably cut the flour amount to 1 tbsp for the streusel.

We have used half earth balance butter and half coconut oil before and they turned out great, but the flour amount will need to be adjusted.

Hi there, if the only two flours I can use are coconut and arrowroot (sub for tapioca) due to food sensitivities, do you have a recommendation on how to divide the flour amounts between those two choices?

Kris K. - The flour amount is correct, coconut flour sops up liquids and produces a very moist and light baked good.

Are the flour amounts correct?

As for the flours, I wouldn't substitute 100 % almond flour, but only a third of the flour amount.

My suggestion if you try it would be to increase the flour amount by like 2 tablespoons to start with And might also need to increase the baking time slightly.