Sentences with phrase «flour in lots of recipes»

I use coconut oil in baking, roasting, sautéing, and frying and I use coconut flour in a lot of recipes.

Not exact matches

I almost always see almond butter or almond flour in your recipes which contain lots of fats.

She recommends bread flour in most of her recipes and I have a lot of success using it!

Coconut flour is very dry and absorbs a LOT of moisture so it is most difficult to replace in recipes.

Now, 1 1/2 cups of sugar is a lot for the amount of flour in the recipe, but it makes for a super chewy final product.

I have never been particularly interested in recipes — or, if we're being completely tactlessly honest, people — defined by what they are not, which is probably why you don't see a lot of recipes with flour / dairy / gluten / meat / sugar - free, no - bake, one - bowl, hand - whisked or the like in recipe titles here, although we have plenty of all of the above.

I get asked a lot whether almond flour can be used in a recipe in place of almond meal and vice versa.

In testing lots of cassava flour recipes lately, I've learned that it can be a difficult flour to bake with, and not so forgiving the way almond flour seems to be!

I used a Gluten - Free flour for mine but Kathy gives lots of options and ideas in her recipe.

I love using it in my baking — you've probably seen it in a lot of my recipes — and this almond flour bread is no exception.

It works great in all of Elana's recipes... and it's a lot cheaper here (in Europe) than tracking down blanched almond flour!

In the past, I've made other Paleo / grain free chocolate cake recipes but they either call for 9 eggs or a lot of almond flour.

Though I'm not a professional baker, I'm celiac and have been experimenting with flour mixes and different recipes (in and out of bread makers, sourdough starters, the lot) for over 10 years.

I also love that they use coconut flour which is way cheaper than the almond flour that a lot of grain free / paleo recipes use and coconut flour is also safe to send to school in my area (most schools are nut free around here.)

I used oat flour instead of coconut and found I needed a lot more than the amount in the recipe.

Lots of recipes can be substituted with gluten free flour mix in place of wheat flour or maple syrup instead of white sugar.

If you don't have coconut flour you can use any other type of flour of choice, however, the amount will have to be more than what I have used in this recipe since coconut flour absorbs a lot of liquid.

I also cut my recipe in half as it makes quite a lot, this is the whole recipe: 3 1/4 - 4 cups plain flour 1 1/2 cups chilled unsalted butter 2 packages active dry yeast (4 1/2 tsp) 1/2 cup warm water 1/2 cup heavy cream or undiluted evaporated milk 1/2 tsp freshly crushed cardamom seed (optional) 1/2 tsp salt 2 eggs, room temperature 1/4 cup sugar Directions would be the same as mine but start off with 3 1/2 cups of flour and add the eggs with the cream.

There are lots of great products to try and as promised, today I will share the recipe for the delicious pancakes using Bob's Coconut flour (one of the items in the giveaway pack).

I have lots of people asking me to create gluten - free recipes that do not just rely on the gluten - free flour that can be found in the shops.

That said, you can introduce it as second flour and it still has an earthy taste but it's balanced nicely;) I do this combo a lot as I really like the health benefits of buckwheat in these pancakes;) Follow the rest of the recipe as above, and I'm sure they will be delicious;)

I have been using lots of spelt flour in bread and pizzas and like the taste it gives so I know I often say it but this is YET another of your recipes on my list.

I do this because I am allergic to some gluten free flours and I waste a lot of time looking at the ingredients in recipes to know whether I am interested or not.

Since most people don't want their desserts to taste healthy, we have found this kind of spelt flour is awesome in recipes that include lots of chocolate or fruit.

if you haven't noticed yet, i tend to use buckwheat a lot in my recipes, given that it doesn't contain gluten and it works so well with replacing other kinds of flour.

First, my go - to shortbread recipe (essentially the recipe below without matcha, and with various additions depending on what I feel like) is only about half of what I see in a lot of recipes, calling for one stick of butter instead of two, one cup of flour instead of two, etc. etc., and yielding about 24 cookies instead of 48.

There are a lot of soaked recipes — recipes that allow the flour to soak in an acidic medium to help make them more digestible and nutritious.

The only flours I wouldn't use are almond and coconut, only because they soak up a lot of liquid and I wouldn't know how much to use (you usually use less of these flours in recipes because of this).

Breakfast I've been working on a gluten - free pancake recipe with sorghum flour for my daughter Jade... She's been having a lot of difficulty with various grains, but I think these agreed with her the best, in terms of both allergies and taste.

I don't have time right now to respond to each of you so here is a quick synopsis: So far I have a mix of recipes, cupcakes too, some recipes contain nuts, most don't, none use bean flours (don't like them), most are potato - free - though I have found potato starch very useful in some recipes, lots are sugar - free - but not all.

Well I read in the comments under the My New Roots recipe that someone replaced it with 1 cup coconut flour + something (which seems odd; that's A LOT of coconut flour), but I'm guessing it wouldn't compare to the oats - version at all, texture-wise.

When I designed the recipe, it was with no squeezing — there's lots of flaxseed and coconut flour in there to help soak up the moisture that is given off by the zucchini.

It's a very popular flour because it's easy to use and tastes good in a lot of different recipes.

I find with coconut flour recipes they generally call for a LOT of eggs, and that bothered me cos I was tasting a lot of the egg in the recipe, so I tried this recipe with 4 eggs instead of 6 and it came out beautifulLOT of eggs, and that bothered me cos I was tasting a lot of the egg in the recipe, so I tried this recipe with 4 eggs instead of 6 and it came out beautifullot of the egg in the recipe, so I tried this recipe with 4 eggs instead of 6 and it came out beautifully!

The recipes in the cookbook are not gluten - free but lots of them are easy to swap out all - purpose flour for gluten - free flour mix.

Of course, these old recipes leave a lot of room for imagination in the meaning as well - this one was summed up in one complete sentence, «one half cup molasses, 1 cup sugar, 1/2 cup lard, 1/3 cup hot coffee, 1 teaspoon soda dissolved in coffee, and 2 cups flour to roll thin.&raquOf course, these old recipes leave a lot of room for imagination in the meaning as well - this one was summed up in one complete sentence, «one half cup molasses, 1 cup sugar, 1/2 cup lard, 1/3 cup hot coffee, 1 teaspoon soda dissolved in coffee, and 2 cups flour to roll thin.&raquof room for imagination in the meaning as well - this one was summed up in one complete sentence, «one half cup molasses, 1 cup sugar, 1/2 cup lard, 1/3 cup hot coffee, 1 teaspoon soda dissolved in coffee, and 2 cups flour to roll thin.»

Easy and simple cookie recipes that are not weighed down using a lot of butter and flour could be whizzed in a food processor.

I was wondering, I noticed a lot of your recipes for desserts have almond flour in them.

Renee, I know, same here... there are a lot of nuts in the book, but many of the new recipes in the update are grain free, and I tend to use coconut flour when possible.

I am interested in beginning the Paleo diet, but I see a lot of the recipes call for coconut milk / flour or almond milk / flour.

This is a very delicious recipe you can feel good about eating over the holidays as it is made with protein rich, gluten free almond flour (I get my almond flour from www.benefityourlife.com), lots of immune boosting spices and winter squash, and is low in sugar (only honey and stevia are used for...

There are lots of great products to try and as promised, today I will share the recipe for the delicious pancakes using Bob's Coconut flour (one of the items in the giveaway pack).

and the second question is under that recipe it says «For the Garbanzo - garfava variation: substitute garbanzo bean flour for sorghum flour»... is that a variation you use in a lot of recipes or certain types of recipes?

When I designed the recipe, it was with no squeezing — there's lots of flaxseed and coconut flour in there to help soak up the moisture that is given off by the zucchini.

A lot of the recipes I like are based in Almond flour.

I love using it in my baking — you've probably seen it in a lot of my recipes — and this almond flour bread is no exception.

Oftentimes I will make recipes (like this one) with tapioca flour — it works as a great substitute in a lot of recipes that would otherwise include breadcrumbs.

There are a lot of pesticides used in growing almond trees and while I would LOVE TO make many of your recipes, converting to using this much almond flour concerns me a bit.

There are lots of great products to try and as promised, today I will share the recipe for the delicious pancakes using Bob's Coconut flour (one of the items in the giveaway pack).