Sentences with phrase «grainy flour»

Add remaining 5 tbsp matzo cake meal and pulse until mixture resembles a grainy flour.

Blend until you get a just slightly grainy flour.

I'm thinking of trying chickpea flour, I know it's a grainy flour but do you think it would work?

Start by making the base — simply put the almonds and pecans in a food processor and blend for a minute until a grainy flour forms, then add the dates and almond butter and blend again until the mix becomes sticky.

Not exact matches

Gritty and grainy which is hard to avoid when using rice flour.

I finally used a coffee grinder and ended up with grainy, but perfectly workable flours.

The texture was a little less grainy because of the finely ground coconut flour but the flavour was very similar to a sweetened cornbread recipe.

They do have a * tiny * bit of a grainy texture, but I expected that since they are gluten - free, and GF flours tend to be a bit more grainy.

They were moist, fudgy — very fudgy, actually — and tender, and though they don't have quite the same texture as «real» brownies (if you've ever used brown rice flour, you might have noticed that it can give a very slightly grainy feel to some baked goods), they're very good for a quick and gf fix.

I let the batter sit for about 8 hours (due to morning enthusiasm and midday laziness rather than any intelligent design); I think that letting it rest a short while gives the flour granules time to absorb some of the liquid so it won't be too grainy?

I used the same coconut flour for years and it was totally fine, but I recently changed it up and it contributed to them being grainier.

The texture of the flour can be a little grainy but truly does melt in you mouth.

The whole wheat flour made them a bit grainy in texture but the flavor made it hard to complain I've been tasked with filling the freezer with them!

Maybe a bit more grainy due to the coconut flour.

Almond flour is a bit grainy, I used a super-fine rice flour, if you want to use almond I would recommend mixing it with another flour that's finer.

The only flour in this cake is cassava, and there is no grainy texture, no gummyness (common with the starches), just perfect cake texture.

The batter does get quite grainy when you add the sugar, but after you've added the eggs and flour, it will be much smoother.

Unfortunately, it's very high in starch so it's unbalanced, and the rice flour in it is grainy.

I combined a cup of toasted pecans, a cup of coconut flour, salt, pepper, and a pinch of cayenne in the food processor and processed until a homogenous grainy mixture formed.

Food For Life Millet Bread is similar to our Brown Rice Bread with an added blend of coarse and fine millet flour to give a more grainy texture than most other rice breads.

If you have oat flour, it's one cup but if you are grinding the oats in your food processor, you need to start with 1 1/3 cup oats and don't over process (that's partly why mine look so grainy since I started with oats and not oat flour).

I've used chestnut flour back when we lived in the U.S., and really liked working with it — a medium weight flour, not too hygroscopic, a light flavor, not grainy at all — I think I'd put it between buckwheat and sorghum as far as texture.

I'm not sure about what's wrong with the BGR flour, but this cake tasted grainy.

It's made with a whole wheat flour and olive oil crust and filled with vegan mayo, grainy mustard and tasty tomatoes!

Normally I cook with whole wheat pasta, which tends to be a bit firmer and grainier than white flour pasta.

I know I should have only used it in the lesser amount flour but I decided to use it for the main ingredient due to the similar nutrient stats to oat flour and I knew oat flour can turn out grainy also.

The flour ended up a little grainier, but the texture is perfect — closer to a bran muffin in bar form.

Grainy texture (even when swapping half of the flour for regular flour) and not much flavor.

I used Reduced Fat Cheddar Cheese and White Wheat Flour (unbleached) and did not have any problems with a grainy texture.

Because I milled my own quinoa and millet flours with my coffee grinder (seriously, best trick ever for cheaper gluten - free baking), the cupcakes had a grainy texture.

Unlike many cakes that are heavy on the coconut flour, it doesn't have that potent coconut taste or grainy texture.

The fudge turned out okay, but the «flour» wasn't very fine and was kind of grainy.

I've also made them with a blend of almond and coconut flour but found them a bit grainy in texture.

And then maybe substitute almond flour instead of coconut flour, but perhaps that would make the cupcake too grainy??

This is because almond flour can be a bit course, so you want to make sure that it's ground down more so that your waffles don't come out grainy.

Does anyone know why my recipes are always crumbly, dry and grainy when I use almond flour?

I used arrowroot powder instead of almond flour in the filling, no grainy texture.

You can use flour, or cornflour, but potato starch is best in terms of flavor and it is not grainy like flour can be.

Not nearly as grainy and course as all nut flour muffins I've made in the past.

Oat bran, brown rice, and whole wheat pastry flour give the muffins a delicious flavor and lightly grainy texture.

I have been searching everywhere for a good organic almond flour that isn't too grainy.

I have never used whole wheat pastry flour but probably would come out less grainy.....

It doesn't have that grainy, odd - tasting and feel of some gluten - free flours and most importantly it is naturally gluten - free.

Sure, it's not as healthy as oat flour but it creates more of a nutty / grainy flavour.

It also was a very sandy, grainy color and looked almost like a light wheat flour.

It is not grainy like other rice flours, and bakes the most fantastic cookies, cakes, pie crusts, and so on.

Watch out for: Too much rice flour (unless it's super-fine grind) can produce a grainy taste and texture and can make baked goods crumbly.

I pulsed the pecans in the blender first until they were grainy like flour so as to hide the fact that there were nuts inside.

Unlike other Gluten Free flours out there that are grainy, dry & gross — The combination of flours in my Gluten Free Flour Blend work well together & produce consistently delicious results.

They do make thinner, wider «pancakes», and the almond flour (at least the the kind I use) makes it feel grainier.