Sentences with phrase «flour bits»

If frosting still seems to thin to spread, add more coconut flour bit by bit as needed and continue to cool and thicken.

Try cutting back the coconut flour a bit next time, and adding them tablespoon by tablespoon just like you mentioned until you get that perfect consistency.

Add more white bread flour a bit at a time, stirring as you go, until the dough is too stiff to mix by hand.

I think I packed my cups of flour a bit tight (one of these days I will get a scale).

If it's too moist you can always add more flour bit by bit.

Make sure to scrape the bottom of the bowl well, finding any stray flour bits to mix in.

Personally I like to bake with almond flour, but lots of people are allergic to nuts or find the cost of almond flour a bit pricey for regular baking.

The trick is to be sure to rinse very, very, very well or else you will have flour bits left in your hair.

I had to increase the coconut flour a bit (~ 1/3 cups + 1 tbsp).

Add flour bit by bit, kneading to form a smooth and elastic dough.

Like coconut flour, I find garbanzo bean flour useful as a «lightening» flour to make nut flours a bit lighter and less dense.

Turn dough (and any unincorporated flour bits) out onto a floured surface.

And should i just up the spelt flour a bit to compensate for less dry ingredients?

Would something like arrowroot or cornstarch work if I upped the oat flour a bit?

I used buckwheat & oats — i always soak & sprout the buckwheat first, which makes guessing the amount of flour a bit tricky since buckwheat swells up like double in size.

I decided to revise my low carb Coconut Battered Shrimp once I figured out how to use coconut flour a bit better.

To be honest, so many of you shared that you love my brownies, but find almond flour or coconut flour a bit pricy.

If the dough is sticky, add more flour a bit at a time.You may need to add up to 1/2 cup more flour.

Afternoon snackage involved a decaf iced coffee with a splash of soy milk plus two mint chocolate coconut flour bites, which are a spin - off of my lemon coconut bites.

Use a fork to bring to dough together and try to moisten all of the flour bits.

If you do try these cookies with stevia, we would recommend using liquid stevia (at least 1/2 teaspoon) and decrease the flour a bit.

I used homemade ricotta that was not very wet, so I decreased the flour a bit to about a cup.

Whisk until no flour bits remain.

Make sure all the flour bits are moistened and well incorporated.

Slowly add in the flour a bit at a time while stirring.

To measure the flours by volume, dip your dry measuring cup into the bag or jar, fluff up the flour a bit, and sweep the excess flour off with a knife or your finger, leaving it flush with the cup.

Homemade will be a little more watery than the canned stuff, so you may not need as much flour but you can test this out by adding your flour bit by bit and mixing in - between!

Form dough into a ball and knead by hand for just a minute or so, to make sure that there are no flour bits hanging around.

If you use mashed potato you might want to reduce the flour a bit.

Add the egg, and work it into the flour a bit.

Remember it's more about the right consistency with bread than a number amount of flour so add the flour bit by bit.

My purchases from the farmer's market left me with closer to 1 + lb of rhubarb so I just adjusted the sugar and flour a bit and kept the crisp amounts the same as it left us with extra spoons of crisp topping.

It also softens the flour a bit so the grainy texture that gluten - free flours are infamous for was almost nonexistent after chilling the dough overnight.