Something about its mild taste and
grainy texture really does it for me and brings me back to those childhood breakfasts that would frequently consist of a steaming bowl of oatmeal.
Not exact matches
They do have a tiny bit of a
grainy texture, as most GF desserts do, but it didn't
really bother me.
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.
Hard to describe taste, definitely a mild
grainy flavor, but I
really like the firm but not crunchy
texture — reminds me most of large tapioca balls — round and satisfying to chew.
These have a
really grainy, hearty
texture that I loved — the edges are crispy, and the insides are dense and sweet.
You might notice a tiny bit of a
grainy texture due to the nature of the ingredients, but I found soaking & blending like above
really helped to make a smooth ice cream that we are truly enjoying!!
It was slightly
grainier in
texture than a typical silky custard made with cream, but definitely still custard - like — and a
REALLY nice break from the heavier consistency of cooked eggs in other forms.
It turned out tasting
really awesome, but the
texture was a bit
grainy — even in a Vita - Mix.
If you've tried pancakes made from almond or coconut flour and find them slightly
grainy, you'll
really love the silky, airy
texture of these cakes.
These have a
really grainy, hearty
texture that I loved — the edges are crispy, and the insides are dense and sweet.
You might notice a tiny bit of a
grainy texture due to the nature of the ingredients, but I found soaking & blending like above
really helped to make a smooth ice cream that we are truly enjoying!!
They do have a tiny bit of a
grainy texture, as most GF desserts do, but it didn't
really bother me.