Sentences with phrase «much flour resulting»

Had I measured the flour by volume, I would have used almost a 1/4 cup too much flour resulting in a dry dough.

Not exact matches

How much is a cup, as the proportion of flour and almonds versus the other ingredients, will change the overall result?

Hi Ruth, if it has too much fruit in it for you, you could try reducing it a bit as for the coconut flour I don't see why you couldn't use it but I haven't tried it so I am not sure of the result you would get.

Thanks so much for your perspective — as for the baking recipes, I think it all depends on who your audience is — not everyone will shy away from a long list of ingredients, though some will... and yes — which flours / dry ingredients you use, depending on the recipe, can certainly make a huge difference in the result!

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?).

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 don't normally get much of a rise in my cakes, but I followed the instructions, creaming the melted butter with the sugar; and folding whisked egg whites and the flour into the batter, and was surprised with the end results.

The dough is very sticky, but a sticky dough results in softer bread so try to avoid incorporating too much extra flour.

After a few minutes, the coconut flour absorbs much of the liquid, resulting in a thick, but still moist, dough.

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.

It sounds like there may have been a bit too much flour which would result in a very dry, crumbly dough.

If you're going to spend that much time to get results, King Arthur Flour is the place to find worthy products to ensure proper results.

Too much flour and not enough liquid will result in a pretty dry and nasty muffin.

If you did, in fact, use King Arthur All - Purpose Flour and still experienced these results, then it might be that there was simply too much liquid added to the dough.

Coconut flour and almond flour will produce much different results.

Uh oh, if you used almond flour in place of the coconut flour I'm not sure what the results will be since the coconut flour is so much more absorbent.

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 advantage to buying the flours separately for certain recipes is that it allows you full control over how much of each you want to use — be it coconut flour, almond, chickpea flour, tapioca, etc. so you can achieve different results with different mixes.

And, as much as vegans wouldn't want to admit it, if the human species returned to a more literal Paleo picture — actually hunting for actual wild animals when necessary (and eating them fresh), making animal foods just a part of the overall diet, and eating no refined plants (like white flour or white rice, which don't exist in nature), a couple things would happen: (1) we could put an end to the horrific treatment of animals in the factory farming industry, and (2) the environmental devastation that results from our current food production model would be substantially minimized.

As a result, the body quickly converts it to sugar, which is why flour and processed foods can have as much of an impact on the blood sugar as pure sugar can.

Usually, that could happen as a result of too much moisture and not enough coconut flour.

I couldn't eat flour or sugar without having the cravings and the cravings always resulted in too much food.