Sentences with phrase «much less flour»

The hardest part of making gnocchi is rolling the dough out, but his method bypasses this step altogether — the dough has much less flour than most recipes.

I love the fact that it uses so much less flour, 16 oz.

It is highly absorbent, so you will probably want to use much less flour than you normally would when substituting in a recipe.

Not exact matches

So unbelievably scrumptious — yet full of healthy upgrades like whole wheat flour and much less fat, plus plenty of super-nutritious blueberries.

Mine do get puffy, however, it's possible (if there's no way you accidentally used cake flour with leavening or mis - measured your leavining, adding too much) that it's a chemical thing with the lighter brown sugar... lighter color, less molasses, molasses add some acidity which I believe negates some of the baking soda, blah blah.

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?).

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).

Generic grocery store flour is often much less.

I saw that a bag of almond flour was $ 11 so I just picked up a pound of almonds and ground them myself for much less.

And my shortbread meltaways, which are much less finicky to bake and don't require a food processor or you cutting butter into the flour.

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

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

I did have to adjust the water since my flour is so much less dense than anything store bought.

I know it says it can be used 1:1 for all purpose flour but I find it's much more absorbent of moisture so I use less for pancakes, etc..

- 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

Luckily, if you buy the whole grain, you'll be able to buy much higher quality grains for less than the whole ground flour.

Sweet White Rice flour is from short grain rice, which is much more «glutinous» (sticky), so it will definitely respond differently in a recipe than White Rice flour, which is from less sticky long grain rice.

The flour is now much less nutritious, and it's no longer a «whole food».

Another way I like to control what goes into my baked goods to make them as healthy as I can without sacrificing taste is to eliminate the use of all - purpose flours as much as possible since they don't contain whole grains and are, therefore, less healthy since they're stripped of nutrients.

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!

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.

A dough made with yellow wheat flour will need much less water than a dough made with regular all - purpose flour.

When baking with healthier flours such as oat flour, almond flour, etc., these flours contain less gluten making them much more dense than typical muffins I'm sure you're used to, so I've had to play around with various recipes in order to achieve that perfect combination.

I like these cookies just as much as I like good old chocolate chip cookies (Tollhouse cookies) but compare this recipe to a standard chocolate chip recipe and it has half the fat, 1/2 cup less sugar, plus there is just as much oatmeal as there is white flour and I upped the health factor with flaxseed.

With gluten - free flour, that's much less of a concern, although it's still good to avoid overmixing.

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).

I like the fact that coconut flour has less carbohydrates for the quantity you need, and costs much less.

When it comes to gluten - free flours, it can be tough to know which ones to use, much less how to use them.

Hi Cheryl, almond flour is less absorbent than other flours so the extra pineapple may have added too much moisture to the batter.

It's cheaper, less fat and calories and I feel much less guilty eating it than when I bake with almond flour.

Much less egg and flour messes on my counter.

Wouldn't 2 cups of rolled oats blend down to much less than a scant two cups of flour.

A simple one - bowl recipe, the cake's main ingredient involves coconut or almond flour, which absorbs moisture so well that you can get away with using much less (also saves on ingredient amounts, which is always great!).

It was heartier and less cakey than when I used all almond flour (and oats are also much cheaper than almond flour).

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

I personally just tried this recipe and like it a bit better because it tastes less eggy and seems more versatile depending on how thin or thick you want your batter since it's so thick to begin with and using almond flour makes it much thinner to begin with.

The only flours I wouldn't use are almond and coconut, only because they soak up a lot of liquid and I wouldn't know how much to use (you usually use less of these flours in recipes because of this).

Your answer shows that you don't read people's comments in full.I kept on saying that I did used a flour very similar to yours in the beginning (the only difference was one starchy flour over the other, that is it) and one less tb of oil.Also, this recipe is pretty much the same on every blog, which made me think that we don't really know for sure who invented it.The second time I used the namaste brand.

Also, it's much less expensive to sprout your own wheat, dehydrate it, and grind it... than to buy sprouted wheat berries or flour.

Made from hazelnut meal instead of flour, they'll have much less sugar than the chocolaty spread.

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.

I paid about $ 60.00 for 40 pounds of flour this time, much less than buying direct from teffco.com.

So you get coconut milk and flour and it's much less expensive than buying both.

You could certainly experiment with replacing the coconut flour with something like oat flour, but I have no idea how much, and I'm pretty certain they'll be much heavier and less fluffy.

Because they're made with whole wheat flour and less sugar, these delicious muffins are much healthier than similar.

From all accounts the MockMill for the KitchenAid is much nicer - faster, quieter, putting less load on the mixer motor while making better flour.

About half way through the kneading, the dough will get a lot less sticky, even without adding much flour.

Use 1 whole tablespoon per cup of whole wheat flour, your whole wheat bread will rise much better and be less dense with the extra gluten.

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

Perhaps, because of it's tendency to soak up moisture much more than almond flour, less would be necessary.