It's
got flakiness to rival a croissant's, a texture so tender it shatters under the weight of a fork, and that ideal balance of sugar and salt to keep you coming back for one more crumb.
In order to
get the flakiness just right they are using tapioca flour to help lighten up the almond flour.
Not exact matches
I've been disappointed that I can't
get more WWP flour into my crusts without losing the
flakiness, so I'm excited to try it out with rye!
The downside I have found to blind - baking the crust to prevent the «soggy bottom» is that the rim crust tends to
get a bit dry and hard, losing its
flakiness (I actually eat mine, I know that some don't), even with a snug aluminum foil shield.
In case you are doing this without a food processor, mix the flour and butter using your fingers (or a pastry cutter) and not the palm as using your palm may produce heat which will melt the butter and you won't
get the perfect pie dough which has that buttery
flakiness after baking.
I'm really liking the combination of the almond flour with the sprouted rice flour, it gives the dough a
flakiness that you can't
get with almond flour alone.
Gluten - free Hamentaschen You can use all almond flour if you like, though the sprouted brown rice flour adds a
flakiness you can not
get with almond flour alone.
«It
gets that winter
flakiness right off the surface.
I have dry skin and th is this really helps me with the
flakiness I
get with other cleansers.
I also use brightening masks during the winter when I want to bring out more color in my face or
get rid of
flakiness.