Sentences with phrase «less flour because»

Not exact matches

«It had more fat, sugar, salt and calories, and less nutrients because the gluten - free flours are not fortified like enriched 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.

This makes is harder to work with — often times, cooks want to add more flour to compensate, but it's better to resist because wetter bread doughs lead to the final product being more tender and less dry.

I think they are the amount of cakey as intended but less crumbly than the pictures because of the regular flour.

The only concession I made for taste / texture over health was using more all - purpose flour than whole wheat because it yields a nicer, less dense & dry, crumb.

You can add more sugar but I don't suggest using less cocoa powder because that would call for more flour, less liquid and more fat (in this case, tahini) which would change the recipe entirely and I can't guarantee results.

Well, because I like to use at least some whole wheat flour for nutrition and white whole wheat is ground finer resulting in a less dense texture and lighter taste.

These Best Ever Healthier Chocolate Brownies are healthier because they are made with whole wheat flour, less sugar and olive oil which has healthier fat content than butter.

I don't know what to tell you because I know less than zero about Danish flour.

Next time I'll use less milk or more flour because they were pretty thin.

Coconut flour has been found in several studies to have a glycemic lowering effect, because coconut meat has a simple carbohydrate content coupled with a high fiber, it yields a flour that is less disruptive to blood sugar levels.

You will need less coconut flour because it absorbs a lot of liquid.

I use coconut flour in most all my baking recipes because it delivers a huge punch of nutrition and such a sweet, cake - like flavor; it's also lower in fat than nut - based flours because you can use less to get the same effects.

I really couldn't tell the difference, it wasn't quite as dense because less flour was used, other than that, it was delicious.

- Used almond meal from Trader Joe's instead of blanched almond flour (added some flour at the end when I was mixing it all together because it was a little wetter than I thought it should be)- Used mostly agave with about 1/8 C of maple syrup instead of yacon - Used 1 tsp powdered ground ginger / 1 tsp real grated ginger - Used a little less than 1/2 C grapeseed oil (didn't measure — just read some of the above comments and didn't want to use too much oil

The oat flour is less expensive for me because I mill it myself.

You're exactly right about coconut flour — and because coconut flour can vary from brand to brand — the most important part of making any recipe is to use a bit less first, and add accordingly until the correct texture is achieved!

my fave is flour less chocolate cake because it basically tastes like fudge... Nicole @ Squash on Squash recently posted... When You Wake Up Before Your Alarm + -LCB- WIAW -RCB-

So best stay with the coconut / almond flour combo because is less expensive.

White rice flour contains high levels of protein, but it contains much less vitamins, minerals, and fiber than brown rice because the bran and germ has been removed.

They are different, but I like that, it feels slightly less naughty because of the whole wheat flour.

Michelle, I haven't played around with this recipe using other flours, but if you can tolerate coconut flour, that may work (if you want to play with the recipe, start with much less coconut flour because it absorbs more liquid than almond flour).

It's also a great choice for us because it has less carbohydrates, and more protein than wheat flour itself, as you can see in the table below.

Use less because coconut flour thickens up a lot.

I'd also love to see less agave and more Stevia and / or honey recipes (like this one)... I love all the coconut flour and almond flour recipes... bars are awesome because they are so versatile.

You are good if you can eat wheat, spelt has less gluten then wheat.many people have issues with wheat flour because of the high gluten and g m o. spelt has no g m o.

I personally just tried this recipe and like it a bit better because it tastes less eggy and seems more versatile depending on how thin or thick you want your batter since it's so thick to begin with and using almond flour makes it much thinner to begin with.

The only flours I wouldn't use are almond and coconut, only because they soak up a lot of liquid and I wouldn't know how much to use (you usually use less of these flours in recipes because of this).

I may try them more your way again, with way less flour an dno baking powder if I wish to use them as a wrap because they weren't very sturdy.

Coconut flour, in my humble opinion, is the best grain - free flour because it provides a light, cake - like flavor and you can use less of it to get the results that you're looking for.

Because they're made with whole wheat flour and less sugar, these delicious muffins are much healthier than similar.

I got this because it is significantly less expensive than gluten free flours.

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 love gluten free baking because # 1 - more nutrients than wheat flour — and # 2 - nut flours are naturally sweet, meaning less sugar is needed:)

I really love cassava flour for babies because it's not a nut (like almond) and it's less likely to make baby constipated (like coconut flour).

Because flour's shelf life is longer than other foods it makes prices less volatile, creating a market that's more stable for those earning their living from it.

In gluten - free baking you tend to use a bit less fat because the rice flour doesn't soak it up the same as wheat flours.

Coconut flour has been found in several studies to have a glycemic lowering effect, because coconut meat has a simple carbohydrate content coupled with a high fiber, it yields a flour that is less disruptive to blood sugar levels.

Because of the high starch content in Zuvii Banana Flour it allows you to use less flour than required in your everyday recFlour it allows you to use less flour than required in your everyday recflour than required in your everyday recipes.

That would be a whole different recipe, simply because of how almond flour behaves (a lot more moisture, needs less eggs.)

Perhaps, because of it's tendency to soak up moisture much more than almond flour, less would be necessary.

Coconut flour, in my humble opinion, is the best grain - free flour because it provides a light, cake - like flavor and you can use less of it to get the results that you're looking for.

I use coconut flour in most all my baking recipes because it delivers a huge punch of nutrition and such a sweet, cake - like flavor; it's also lower in fat than nut - based flours because you can use less to get the same effects.

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

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

It can be used to replace fat, sugar, and flour because it binds and thickens, and contains less calories.

I would feel less guilty eating one of these for breakfast because of whole wheat flour.

It is just so absorbent so if the amount is off because the flour is more fine or less finely ground, then it will effect the batter.

my fave is flour less chocolate cake because it basically tastes like fudge... Nicole @ Squash on Squash recently posted... When You Wake Up Before Your Alarm + -LCB- WIAW -RCB-