Sentences with phrase «much flour at»

The measurements I've read online are 8 cups flour, 1 cup oil, but I really didn't have so much flour at home so I just followed the ratio and made a small batch.

But do not add too much flour at one go as it may ruin the entire mixture.

I had worried it would be too dry since I felt I added a bit too much flour at the end, but the dough was very moist and handled easily... and smelled great!

Not exact matches

When I weighed the flour that was left over at the end of the process, I knew how much flour I had used to make the recipe.

It's a good way to keep baking powder fresh, however I think it's because a lot of people don't bake at home — in France, bags of sugar and flour are much smaller than they are in the states (in the US, there are huge bags of nuts, flours, sugars, and other baking ingredients in supermarkets)- which I think is because there are so many bakeries (and in cities like Paris, kitchens are tiny) and lots of people buy their baked goods rather than make them.

Thank you so much for the great recipes and photos, I been reading your recipes tonight and am wowed at the ingredients list all so good real stuff, but I really need to thank for for the information about Cassava flour, I had never heard of it, after reading your recipes I order a bag and can hardy wait for it to arrive,

I made dinner rolls for the 1st time and they were a little denser than I wanted... was wondering if the xanthem gum was the culprit... so I looked up adjusting xanthem gum for dense bread and it brought me here... your article says if bread is rubbery it might have too much xanthem... I have perfected my cupcakes they are light fluffy and moist... and good enough that I was able to sell them at a local cafe for 3.00 a piece and could not keep up... anyway the xanthem gum measurements for cakes is supposed to be 1/2 tsp per cup and I only use 1/4 tsp per cup... so I am thinking if I reduce the xanthem in the rolls it would produce an airier roll... as everyone knows gluten free flours can be expensive... and I wanted to avoid making a failed batch as bread and cake are a bit different... the 1st batch tased great... just won't leave much room for food due to density... as is the problem with lots of gluten free stuff... am I on the right track?

I recommend that you have a look at my gluten free flour blend page and decide upon an all purpose gluten free flour blend, rather than a pancake flour, which is much more limited.

It's better to add too little flour than too much at the beginning (sometimes the temperature of the butter can require more or less flour to create the right consistency for rolling).

Looking at things a second time we realized none of the mills raised much dust - it was when we ran the flour through the sieves that dust was raised!

Yeast is active at refrigerator temperature (albeit much, much slower), so if your yeast has the proper environment (meaning, the proper flour), it will reproduce in the refrigerator.

It's just almonds ground into flour but it's much less expensive at Trader Joe's!

We'll see how much difference there is between different brands of flour at the same hydration.

«A small pinch of this... thrown into a pan or kettle of boiling water with a little flour or corn meal for thickening, will satisfy the wants of six men at any time; and it is a dish much relished by all.»

Coconut flour absorbs liquid at a much higher rate than all purpose flour does so you will need to use less.

i learned: one egg (medium to large), 100g flour (you could go adventurous here and use spelt flour — a native grain to the swabian alb, true spaetzle domain) and a small amount of lukewarm water (which you add at the very end, to see how much you actually need — not more than 125 ml on 4 eggs, so maybe... 1/4 cup per egg?)

Lucy — You could use all purpose flour, but keep in mind that the cake will pretty much be a regular cake at that point.

Sharon, just glancing at the recipe, it seems like there's too much sour cream for that amount of flour.

- 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

On the other hand, there's only 2 dl (less than one cup) spelt flour in the dough, and it didn't seem to affect the rising process or the texture much at all, if that's what you're nervous about!

The dough will be very thick (much more like regular wheat flour bread dough than you may be used to with gluten free); however, if the dough seems too thick to spread into a loaf pan, gradually mix in more yogurt, one tablespoon at a time, until the dough is still thick, but able to be smoothed with a spatula.

it takes much more than that eliminating wheat flour and pasta from a dish to even cook a gluten - free meal at home.

I live in England and we don't use pumpkins very much at all, basically they're in the shops for a couple of weeks around Halloween and that's it, and it's pretty much impossible to buy canned pumpkin puree here, so I boiled the pumpkin and then liquidised it to make the puree, and I had to make a few other substitutions for things I didn't have - I used creme fraiche instead of yogurt, dark brown sugar instead of light, and cake flour doesn't exist here so I just used plain white flour.

If you try again, just add as much additional protein powder as you need to get the mixture thicker and roll - able, and / or add additional coconut flour, a teaspoon at a time.

I realised this was because the store bought ground almonds are much more finely ground that what you can achieve at home and were more similar to a traditional flour.

I have found that I enjoy the almond flour products at least as much as their traditional grain flour counterparts, but I do NOT feel compelled to overeat them.

And it never works as the only flour in a recipe (at least as far as my experiments have gone), which is why I have a a much bigger oat flour to coconut flour ratio here.

What I have seen though is that when you include full grain types of flour it will not rise at much and the end result is not as fluffy.

The dough will be very thick (much more like regular wheat flour bread dough than you might be used to with gluten free); however, if the dough seems too thick, gradually add more yogurt, one tablespoon at a time while the bread machine is mixing, until the dough is still thick, but able to be smoothed with a spatula.

I was surprised at how much sweeter the bread was with the wheat flour and will probably decrease sugar and increase the salt next time.

I had to discard a good amount of the streusel because it was enough for at least 18 muffins, and there was simply too much flour on top of the muffins in the end, and the flour itself really adds nothing to the streusel.

I learned from the chef at the restaurant Rio a new way to prevent the eggplant from absorbing too much oil, which is to soak the slices in milk, then drain them and cover them in flour.

I purchased my cassava flour at an oriental market and it was much less expensive.

Next time, I wouldn't be concerned if the dough doesn't rise much during the second rise, and definitely don't add flour at that point.

Looking at the tapioca flour, it has 26 grams of carbs per 1/4 cup, which is way too much for me.

Half as much at the most, I think 1/3 the amount of regular flour is what I've seen most often.

A recipe is a guideline at best for me so I haven't really measured how much flour I've used in a recipe yet.

by the way I just made this now... mmm I measure in cups and admittedly 100g flour is less than 1 cup of flour but I put one cup and for the ratio of olive oil in and water it was WAY too much flour... well it did nt look like the photo of your recipe at all, not shiny and liquidy.

My flour doesn't absorb much, the dough was quite dynamic and soft at 65 %.

Especially because we had friends coming over and I had talked my girlfriend's ear off about how much I loved the baked treats at Wild Flour, I needed to do this recipe justice.

I love that I can now look at some of those recipes from my Great Grandma and know it takes about this much flour, etc, based on my own experience.

I had to add a lot of flour to the dough just to be able to get it to not stick too much to the bench (which next time I will remember to do at the beginning before it goes in the fridge).

I know it doesn't seem like a huge change to make if you're used to it, but it can be hard to switch over to measuring in a whole new way and it can be tough to make sure the measurements are exact in grams / ounces (at least in my experience — for instance I keep having to spoon out extra flour out of the bowl if I added too much... it definitely takes a learning curve to be precise).

We just put them in the Nutribullet or you could use a blender and add 4 times as much water and blend then use a nut milk bag or cheese cloth to strain the almond milk out and then you can drink the milk and use the almond meal for flour if you put it in the oven on a baking sheet at a lower temperature.

Using a naturally sweet vegetable paired with coconut flour means that you don't need to add much sweetener to these at all and they still taste luxurious enough for a dessert.

Avoiding these highly desired foods means avoiding as much as possible any refined carbohydrate foods like white flour, refined sugars such as corn syrup and glucose, fruit juices and honey and more, just look at the «Foods to Avoid» list in the Psoriasis Diet book.

It's awesome at thickening soups and sauces and is pretty much the only flour I use for cooking these days.

I rarely cook with yeast and lots of different flours at once; I'm much more a quick healthy bakes kinda girl... or you might just call me lazy!

Add additional flour, 1/4 cup at a time, until the dough pulls away from the sides of the bowl and is slightly sticky to the touch (do not add too much flour!)

Thanks so much for taking the time to let me know Ellyse Ooh, green banana flour — I'm yet to try that out at all!