Sentences with phrase «flour made that much of a difference»

I'm not sure if the whole wheat flour made that much of a difference calorie-wise, but I believe it's worth it!

Not exact matches

Thanks so much for your perspective — as for the baking recipes, I think it all depends on who your audience is — not everyone will shy away from a long list of ingredients, though some will... and yes — which flours / dry ingredients you use, depending on the recipe, can certainly make a huge difference in the result!

I also used brown rice flower, but next time I'll go back to Nutty Wheat flour, since it doesn't make too much of a difference in this recipe, and I like the gritty taste of the nutty.

Would it make much difference if I used ground almonds instead of almond flour?

I've made a similar no - knead bread before, but substituted about 1/3 of flour with whole wheat and didn't see much texture difference.

I know most nut flours are about the same protein content, so subbing flax / almond / coconut won't make much of a difference.

Your answer shows that you don't read people's comments in full.I kept on saying that I did used a flour very similar to yours in the beginning (the only difference was one starchy flour over the other, that is it) and one less tb of oil.Also, this recipe is pretty much the same on every blog, which made me think that we don't really know for sure who invented it.The second time I used the namaste brand.

I tried adding extra chickpea flour and that didn't make much of a difference.

If you use raisins, it's a MUST to line pan with parchment paper, spray first bottom and sides, then spray parchment once again, floured one of the pans and didn't make much of a difference in the other two.

I have been toying with the idea of trying to make a sprouted almond flour sourdough but I don't know if it would behave the same way grain would because almonds have a much higher fat content than most grains, along with other big differences.