Not exact matches
When I make them again, I might use almond
flour to add a
little extra texture.
This works perfectly fine, just defrost the dough thoroughly and use
extra flour when you are making the
little gnocchis.
When the oven was ready, I added the fridge - cold wet mix to the dry mix bowl, stirred with a fork until combined, and rolled it out on the baking parchment with the help of a
little bit of
extra flour.
Notes: I use part whole wheat
flour in my pizza dough sometimes,
when doing this add a
little extra water if needed until the dough is lightly tacky.
This is mild - flavored Coconut
Flour Bread is what my family reaches for
when we just need a
little something
extra on our plates.
There are a few quirks from David's recipe that still make their way into my kitchen
when I make these: It has more chocolate, and even though many have rightly pointed out that a mix of bread
flour and cake
flour should average out to the protein content of all - purpose, there's something about the mix that I find adds a
little extra depth to the flavor.
The dough should be very smooth and elastic, and it should jump back
when pressed with a fingertip; if it is sticky, turn it out on a counter and knead in a
little extra flour.
You may need to add a
little extra moisture to your recipes
when using this powder as a
flour substitute.