More /
less flour perhaps?
Not exact matches
Perhaps if cooked for
less time or with no
flour as others suggested it would be great, but I don't love recipes that I have to alter extensively.
The result is a dough that bakes up flaky and flavorful, with almost as much flakiness as that made from all regular
flour (and
perhaps a little
less guilt?).
We made a few
perhaps less «authentic» substitutions —
flour tortillas were better texture-wise to our liking versus corn, but you could certainly use corn, especially for a gluten - free recipe!
Perhaps next time I make it I'll cut back the cocoa and add a bit more coconut
flour to make it a bit
less rich — would that work?
Perhaps, because of it's tendency to soak up moisture much more than almond
flour,
less would be necessary.
Perhaps there was too much coconut
flour for the amount of liquid used, this can happen with eggs weighing slightly different amounts which can throw the liquid off a little or if there was a little
less liquid added / extra
flour added.
Also she mentioned the coconut
flour she used was
less absorbent than others, which most likely effected the recipe -
perhaps less coconut
flour is needed.
I just talked to Kaylie, the recipe creator of these biscuits, and she said the coconut
flour she used was
less absorbent than others, which most likely affected the recipe -
perhaps less coconut
flour is needed.
Perhaps with
less cocoa, or added applesauce and banana, and 1/2 cassava
flour 1/2 coconut
flour, they might turn out better.