Sentences with phrase «kind of flour did»

What kind of flour did you use, and how did you measure it?

I will try the piping it out on a baking sheet method but if that doesn't work my last resort is using these muffin baking cups lol also what kind of flour did you use?

I have one question though - what kind of flour did you use?

Just one question, though — what kind of flour did you use?

what kind of flour did you sprinkle on the bench to ensure the crust doesn't stick?

Baking What kind of flour do you use?

What kind of flour do you use specifically pls?

What kind of flours do you use in those muffins??

Not exact matches

I'm thinking of using brown rice flour because a bit of added crunch would be ok but do you suggest a different kind?

Nor is it semolina, which is part processed flour of any kind, though it does look a bit like it.

Pretty please do not try to make these with another kind of flour — they won't turn out right, I promise!

You really don't taste any one kind of flour.

This is an odd question I know, but do you think that another kind of flour or a starch could work for this?

I have to admit that I do like a little crumble in my cookie and I had a hard time getting that the first 3 - 4 times I made this recipe so (I know it kind of defeats part of the purpose but...) I added 1/2 c. gluten free flour (Trader Joe's brand, rice & potato, I think) today.

Sorry Mo, but it's so hard to tell because it really depends on what kind of mix your GF flour is made up of And if your mix doesn't have any xanthan gum, you might want to add a 3/4 tsp.

Anyone use any other kind of flour and how much did you use!

I don't try too many different kinds of flours, so I'd have to be pretty boring and just say wheat is my fave

Are there any other substitutes or combinations that don't include any kind of nut flour?

In fact, I kind of like the grittiness, BUT after purchasing a bag of chickpea flour (for a failed baking experiment and not having any idea of what to do with the leftovers), I made hummus.

I made some of my own blanched almond flour because I read that you don't like Red mill kind and that is all we have.

And, yes, you really do need to use a gum - free basic flour blend, and add just a bit of xanthan gum or the cake is kind of tough.

They use only organic rye and / or wheat flour as a base, and do not add any yeast, oils, sweeteners, or baking aids of any kind.

I don't think we have as many kinds of flour in Brazil as you do in the US.

But there is only 1 and 24, so instead I did what any reasonable person would do when self - multiplication isn't possible — make the best damn no - bake Cookie Dough Protein Bars with ZERO kinds of flour involved.

I am unable to eat grains of any kind so do you think I could substitute almond flour for the oats?

I did kind of pack the almond flour in versus very lightly filling my measuring cup.

I'm excited to try this again with the right kind of flour but in the event I don't have it, can you please recommend an appropriate substitute (aside from rice, please)?

When you want to convert a favorite family recipe calling for wheat flour, or a gluten free recipe calling for several different kinds of flour, all you need to do is to use my gfJules ™ All Purpose Gluten Free Fflour, or a gluten free recipe calling for several different kinds of flour, all you need to do is to use my gfJules ™ All Purpose Gluten Free Fflour, all you need to do is to use my gfJules ™ All Purpose Gluten Free FlourFlour.

One of the challenges with veggie burgers, and especially vegan veggie burgers, is getting them to hold together, and while I've gotten all kinds of combinations of flax seeds and wheat flour to work, chickpea flour has one thing they don't: it's actually delicious.

I don't think light spelt flour is even available in Finland, but I kind of like the crumb that comes from this flour — it makes a nice, slightly dense, and very satisfying morning muffin.

Kind of crazy since I do half GF stuff (which I just do because almond flour is yummy and not because I need GF goodies).

I have a question, I live in Madrid, Spain and I don't know this kind of cake flour.

I recall that Elana doesn't care for Bob's almond flour, but I had it on hand to finish up, so I used 2 cups; then I added almost 1/2 cup of Honeyville's almond flour; the kind that has the almond flecks in it; then rounded up the 1/2 cup with 2T coconut flour.

2 x 284 ml pots of buttermilk 420g wholemeal flour — I use the strong wholemeal flour designed for bread making 4 tablespoons sunflower seeds 2 tablespoons sesame seeds 2 tablespoons linseed 150g oats — I use rolled oats 1 teaspoon muscovado sugar — I use this kind but imagine most sugars will do the trick 1 teaspoon salt 1 teaspoon bicarbonate of soda

You could definitely sub in almond flour for the cashew flour — I didn't put this in there, because it was kind of spontaneous, but I actually ended up subbing in about 1/2 cup brazilnut flour for cashew because I needed to use it up.

Just okay in the panini — they didn't crispy up like flour tortilla so, just the edges were kind of crispy, but the rest was chewy.

What kind of almond flour and coconut flour do you use?

I just wanted to mention that where I live in Canada, only Bob's Red Mill is available, but from the research I've done, they produce more than one kind of almond flour.

No vinegars of any kind and absolutely no coconut product (oil & flour etc.) Rice, oat, barley, teff, quinoa, millet, amaranth, chia and buckwheat all good... thank goodness!!!!!! This may be asking for the impossible but what the heck!!!!... if you don't ask you'll never know!!!!! Thanks in advance, love your site and have already tried a few of the recipes with great success.

Our of curiosity, what kind of bread flour do you use?

When adding apples to any kind of regular cookie recipe, does anything else need to be adjusted (temp, flour, etc)?

King Arthur Flour's blend is very, very starchy, and also kind of coarse so it doesn't combine well in such a simple recipe and tends to take longer to bake.

Since most people don't want their desserts to taste healthy, we have found this kind of spelt flour is awesome in recipes that include lots of chocolate or fruit.

if you haven't noticed yet, i tend to use buckwheat a lot in my recipes, given that it doesn't contain gluten and it works so well with replacing other kinds of flour.

What kind of coconut flour do you use?

I recommend limiting the baking you do, no matter what kind of flour you use.

If you don't use millet, I would use another kind of whole grain flour / ground whole grains.

I know in the bread recipe, it calls for both whole spelt flour and light spelt flour — if I'm substituting the spelt flour for a 100 % gf flour, do you suggest using two different kinds of flour, the same way two different spelt flours were used?

I did always have a little bit of sticking with the wheat flour, although the loaves always came out ok they had some kind of rough spots on the top where it had stuck to the towel.

Do you think using gluten free flour or another kind of flour would still work?