Sentences with phrase «much flour though»

I think i added a bit too much flour though, as they are a bit «dry» tasting right now.

Even after adding what I think is too much flour though they are still great and pretty much exactly what I'm looking for.

Not exact matches

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!

Baking though, is as much science as it is an art and I have always been in awe of the people that can take flour, sugar, eggs and a few other ingredients and create something as wonderful as homemade bread.

Anyway, I used a recipe from King Arthur Flour that I was happy with (though I'd agree with you about the «cake - like» thing; I found it a bit weird to slice it in wedges), but I would like to give yours a try — it's much prettier and I love the weaving method.

Whole wheat pastry flour is lighter in texture than ordinary whole wheat, so it is softer and performs in much the same way as all - purpose flour does in baked goods, though it does lend a slightly wheatier taste to the finished product.

Not too much extra flour though, as it may make the buns too tough.

Spelt flour can be subbed out for pretty much any flour - though the amount will differ.

I pretty much gave up on the idea of ever eating pizza again and never thought about doing a pizza crust with almond flour — even though I have Elana's cookbook!

What a lovely recipe!!!! Thanks so much; it was sooo delicious I have to admit though, I definitely cut my pieces a lot larger than Lauren did -LRB-; I replaced the arrowroot with an equal amount of coconut flour and it worked perfectly, if you're looking for a good substitute -LRB--LRB-: Thanks again Lauren!!!

I did substitute a few things, though — I used Bob's Red Mill All Purpose Gluten - Free Flour in the dough, and in place of the erythritol I used coconut palm sugar (I love this stuff sooo much!).

Quick question though, my starter is part bf and part rye so if I used that and just added white bread flour that shouldn't change the taste to much should it

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.

My first attempt, though, I used way too much flour and not enough liquid.

Really, the only things she will eat rights now — roasted pastured chicken and the crispy skin, raw milk, raw cheese occasionally, pasture butter made into homemade fudge, grassfed buffalo or beef meatballs, avocado (though not much lately), kale chips, roasted broccoli, pumpkin pancakes (but we're running out of pumpkins to roast and puree) and some baked treats made with sprouted brown rice flour.

Because cassava flour doesn't contain gluten, just like other gluten - free flours such as rice, millet, buckwheat etc... it lacks «stretchability», which can make it delicate to work with (though I find it much easier to work with than rice flour»).

Before I read this post though I just did 2 oz each flour / water because doing 18/18/18 seemed like soooo much!

I would definitely make it again for speed, and will vary the tye of flour and perhaps add sundried tomato for added interest.The fluid was too much though so I would reduce this a little bit.

If you want to try though, make sure to use much less coconut flour!

Years ago, I began to question standard gluten free flour ratios after realizing they can contain nearly half their weight in added starch, even though gluten free grains have as much starch as wheat.

Even though white flour doesn't taste sweet, it breaks down into sugar (glucose) and can lead to the very same problems caused by eating too much refined sugar.

Because cassava flour doesn't contain gluten, just like other gluten - free flours such as rice, millet, buckwheat etc... it lacks «stretchability», which can make it delicate to work with (though I find it much easier to work with than rice flour»).

It contains just as much protein as wheat flour, even though it doesn't contain the gluten protein.

Pretty much the same composition, though I add a little almond flour.

I found that you could dial back the sugar in most recipes quite a bit and not miss much (though, if you find that you do, a dusting of powdered sugar or a powdered - sugar — lemon - juice glaze works well here); that a little whole - wheat flour went a long way to keep muffins squarely in the breakfast department; that you can almost always replace sour cream with buttermilk or yogurt, but I like sour cream best.

Surely there's something more that's wrong with North American eating habits than the presence of white flour — though, admittedly, we eat too much of it.