Sentences with phrase «flour than the recipe called for»

And if you need more / less flour than the recipe calls for, don't be alarmed.

If you use a measuring cup, just keep in mind you might end up with a little more or less almond flour than the recipe calls for, and adjust if needed.

If you make more oat flour than your recipe calls for or just want to have some on hand, store it in an airtight container in a cool dry place if you're using it soon or store it in the freezer to extend its shelf life.

I did find it took a bit more flour than the recipe calls for.

I do not pour flour into the measuring cup because this will yield significantly less flour than the recipe calls for.

I found myself adding way more coconut flour than the recipe called for.

Not exact matches

That's why other recipes may call for more than a cup of regular flour, but you need so little coconut flour!

For a long time, you'd rarely see baking recipes call for anything other than white sugar or white flour, but that has certainly changed over the past few yeaFor a long time, you'd rarely see baking recipes call for anything other than white sugar or white flour, but that has certainly changed over the past few yeafor anything other than white sugar or white flour, but that has certainly changed over the past few years.

Since this recipe calls for more than one type of flour I plan on making up a large batch of the dry ingredients to have on hand.

-LSB-...] Pie Crust (I found a gingersnap one, or you can make a Paleo one out of cashew flour... see my Apple Pie Tartlet recipe for an idea, but you'll need less than what that recipe calls -LSB-...]

You'll want to make sure it's a recipe that calls for between 4 - 5 cups of flour to make sure it fills the pan nicely, and also shape the loaf thinner and longer than you otherwise would.

Along with the crumbs, I added the brown sugar and cinnamon called for in the graham crust and added those ingredients to my never fail flour / butter crust recipe, reducing the butter to 5T, combing all with the ice water; thereafter proceeded with this recipe as directed, all along assuming a little graham crumbs was better than none.

Including the flour, cornmeal, cocoa and powered whey, the recipe called for more than 4 cups.

Some recipes calls for bao flour or Hongkong flour (gives your bao a whiter colour than normal flour but Hongkong flour is very expensive if you live overseas), while others uses a traditional method which takes 3 days but gives a fluffy outcome.

You can always use a commercial blend in my recipes that call for an all purpose gluten free flour (Cup4Cup and Better Batter are my fave commercial blends), but my Better Than Cup4Cup Blend is my hands - down favorite for most recipes, if you're interested.

I substituted 1 cup AP flour with 1/2 cup whole wheat flour and 1/2 cup flaxseed meal, added slightly more milk than the recipe called for, and baked maybe 3 min more.

So be careful to add more flour than this tsoureki recipe calls for only in case the dough is very sticky after mixing for 15 minutes.

I'd recommend starting with a recipe that calls for wheat flour rather than modifying an almond flour recipe.

Most recipes for rye bread call for no more than 1/3 of rye flour to 2/3 wheat flour.

My only problem is that I needed more flour than what the recipe called for.

I'd recommend starting with a recipe that calls for whole wheat flour rather than modifying an almond flour recipe.

This recipe called for 1 / 2cup less of almond flour than that original recipe, but I added the extra half cup (2.5 cups total) as my batter was very thin.

So does the recipe really call for a little more than a cup of almond flour, or almost 3 cups of almond flour?

I use a little less flour than the original recipe calls for; for the benefit of the vegans in my family I use a chia - seed - water combo to replace the egg, and almond or cashew milk in place of the egg wash.

1 c all - purpose flour 1 c whole wheat flour 3/4 t baking powder 1 t baking soda 1 t kosher salt 1/2 t ground cinnamon 3/4 c granulated sugar (I used 1/2 coconut sugar and a little less sugar than the recipe calls for) 1/2 c yogurt 1/2 c milk 4 T vegetable oil 1 large egg 3/4 t vanilla extract 1/2 t almond extract 1 1/2 c diced peaches (leave skin on)

The recipe I've been using is adapted from a gluten sourdough recipe, but I made mine a bit wetter, added a bit more than the called - for sourdough starter, and of course used gluten - free flours and xanthan gum.

I did have to add a bit more tapioca flour and almond flour (which I subsequently ran out of and substituted millet flour with) than the recipe calls for, but they turned out so great.

When your recipe calls for the hearty flavor of whole wheat, look no further than our Whole - Grain Flour.

I do not pour the flour into the measuring cup because this will yield significantly less flour than one of my recipes calls for.

I also used slightly less cinnamon, oil, and white sugar than the recipe calls for and replaced about 1 cup of the white flour with whole wheat pastry flour.

Consider baking cookies, muffins or quick breads, with the children helping, using less sugar than most recipes call for and substituting vegetable oil for hard fats and whole wheat flour for some of the white flour.

Just beware that if you're going to use coconut flour for baking, it absolutely NEEDS to be mixed with other flours as it sucks up moisture like crazy... I've made delicious baked goods by mixing coconut flour with almond flour and quinoa flour in equal parts, and adding slightly more liquid ingredients than the recipe calls for.

About almond flour: I tend to use recipes that call for coconut flour rather than almond flour — or a blend of the two — because a) almond flour is expensive, b) it's just too DENSE, and c) I feel some concern about some of the anti-nutrients that are in almonds and also am not sure how it upsets my omega 3:6 balance when I over-consume almonds.

It's slightly cheaper than almond flour and the recipes that substitute coconut flour generally call for less of it.

Some might want to be aware that MS made an error in the video, she puts the total amount of flour in the rhubarb rather than the quarter cup the recipe calls for, so go by the recipe, not the video.

I do not pour the flour into the measuring cup because this will yield significantly less flour than one of my recipes calls for.

If you just stick your measuring cup into the bag and scoop some out, you'll usually end up with way more flour than the recipe actually calls for because of how packed the flour becomes, so the best way to do it is to use a spoon to spoon out some flour, add it to your measuring cup until it's full, and use a knife to level off the top.

That's why other recipes may call for more than a cup of regular flour, but you need so little coconut flour!

Since the recipe doesn't call for flour there are more dense than your typical brownies.

Coconut flour, use less than recipe calls for.