Sentences with phrase «much flour because»

Many beginners add too much flour because they think the dough is too wet.

Not exact matches

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.

Causing flat pancakes with lumps from in mixed flour because I'm trying not to mix them too much.

This is because white flour is much easier to handle than whole wheat, which reduces the learning curve dramatically.

(I didn't need to add extra flour because you work so much in when you flour your surface) I just suggest chilling the dough properly so that your house shapes keep the right form, and then trimming the edges when they're warm our of the over so the icing adheres better.

I just wanted to mention, because I don't believe it has come up yet, that I substituted ground sunflower seeds for the almond flour (they are much cheaper and I have successfully used them in many almond flour recipes!)

The software gave these brownies a nutrition grade of D. I can only imagine what the nutrition facts of regular brownie recipes are out there would be because they for sure use much more sugar, white flour and butter rather than olive oil.

Unfortunately, because coconut flour really is much more absorbent than other flours, you can not sub out coconut flour if you want the results to be edible.

I used a Kitchenaid to make the dough because I am seriously dough - challenged, so it turned out a little tough, but that could also be because I added a little too much flour AND I didn't have any white whole wheat flour.

I think I was a little too careful not to incorporate too much flour during the kneading, because the dough was a little on the soft side and the braid kind of melted together more than I would have liked.

After some mild panic (my biggest bowl is not quite big enough for comfortable hand - mixing of that much dough, and it was making things difficult to judge, so I was a little light - handed on the flour before trying to begin kneading I think) because the dough was so wet it was just smearing / sticking to my board, I managed to knead in enough extra flour that I could get it into an oiled bowl.

I feel like this would be much improved by the use of bread flour because it would have a better, smoother crumb.

Firstly, that's because flour skews our ability to perceive how much food we are eating.

Buttttt you should probably not make these brownies with coconut flour because you will not love them as much as I DO in the sense that NO CAKEY - NESS IS HAPPENING HERE.

Hi Marie - I wouldn't use coconut flour because it's much drier and requires more liquid.

- 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

I haven't tried it much because the flours are usually too expensive.

how much flour do you think I should use because I'm not using the oats??

I wouldn't lessen the amount of oil only because coconut flour baked goods have a reputation of being dry unless they have enough oil (but there's a fine line — too much oil and the results could get soggy — not enough oil and the result is too dry.

I use two different kinds of flour because I found that the texture of the doughnuts was much better with a bit of starch.

If it still tastes like flour, keep cooking it until it takes on a nutty flavor and is golden brown (do not brown too much however because the roux will loose its thickening properties).

It's so much more than just a gluten - free flour replacement because it offers a ton of benefits on its own!

There is also some variability in coconut flours as some brands don't soak up as much moisture as others (some people had problems with my cinnamon rolls because of this).

Because when you devote that much time to something — a partnership, a child, a lump of flour and water and salt — the love that is poured in will often be enough to withstand a failed proof here, a forgotten to change a diaper there, a missed call here.

I also added a splash of cognac and about twice as much of the cooking liquid as called for, plus a tablespoon of flour (mostly because I used a waxy potato that didn't seem to be absorbing the juices as much as a floury one would have).

I'm not sure why mine got so much darker (maybe because I wasn't using your flour blend?)

I used some brown rice flour in here too, because while we are very much gluten - tolerant in the Yup, it's vegan!

I would say maybe because there isn't enough flour or maybe too much oil?

I don't tend to use coconut flour as much simply because I am not as fond of the flavor and texture but will use it occasionally.

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.

I just encountered this issue today because I much prefer weighing everything and my cookie dough did not feel right, so I added more, conscientiously weighing it for my blog readers... and then realized I had no idea what volume of flour I had thrown in to my dough.

You can try it, but coconut flour is very different and I haven't had good luck using it for breading or thickening because it absorbs too much.

I highly recommend investing in some white bean flour, because it is so much healthier for you than refined grain flours, and it works really well to thicken sauces and soups.

They're also off because I didn't quite use up the seasoned coconut flour, and I don't know exactly how much coconut oil they absorbed, versus how much got left in the skillet.

Maggie, one of the most common reasons why baked goods turn out dry and heavy is because too much flour is used.

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).

Since originally writing the recipe, I've found that coconut flour can't be swapped for equal amounts of other flours, because it absorbs so much liquid.

I was a little worried for the outcome because I don't have much experience with gluten free flours but they turned out great, had to hide them away.

I love this combination because it is so much more satisfying then just using all oats or all coconut flour.

This happens often with flour, because if you dip your measuring cup straight into your bag of flour, pack down the amount you need, and put it directly into your recipe, you'll have too much flour.

Because of the high oil content in nuts, almond flour will go rancid much quicker if stored in the pantry.

Perhaps it's because the recipe is very forgiving and my sous chef can pour in a little too much vanilla and not quite enough flour, and it all turns out okay in the end.

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.

It's never a 1:1 replacement in baking recipes because it absorbs so much more liquid than any other kind of flour.

I have been looking for more gluten - free recipes, especially with coconut flour because I have so much of it, and this recipe is FANTASTIC!

Coconut flour is another favorite of mine because it absorbs so much liquid!

A coconut flour pancake will affect your body much like a regular pancake, because once you make something into a flour it behaves as a flour, as a grain actually, and that's going to make your body think it's still eating grains.

I'm weird about using too much almond flour because it means eating the equivalent of soooo many almonds... might have to try it and sub in some coconut flour.

One of the most common reasons why baked goods turn out dry and heavy is because too much flour is used.

I've been baking, cooking, and experimenting with gluten - free flour recipes all weekend because it's so much more affordable.