Sentences with phrase «needs less flour»

I agree with one of your reviewers it either needs more milk or it needs less flour.

Hi Carlee, these could probably be made without a sweetener, but you would need less flour.

Coconut flour is extremely absorbent and you typically need less flour and more liquids

Not exact matches

Would I need any more or less bucjwheat flour?

Depending on how finely you grind the rice, you may need to use more or less grain to achieve the desired amount of flour.

They're actually even sweeter than I need... I think I'll use a little less sweeter next time — or maybe just use an overripe banana with a little extra almond flour.

And if you need more / less flour than the recipe calls for, don't be alarmed.

Some batters need less liquid, some more, depending on where your flour is from.

Depending on weather conditions and the length of time the flour has been in your cupboard, you might need more or less water.

Oat flour is a bit higher protein than tapioca or brown rice, so the cookies might need to be baked a little bit less so they don't dry out.

We have been doing no white flour, no white sugar, less processed foods for two weeks an I really needed a treat!

-LSB-...] Pie Crust (I found a gingersnap one, or you can make a Paleo one out of cashew flour... see my Apple Pie Tartlet recipe for an idea, but you'll need less than what that recipe calls -LSB-...]

3 / 4C Light spelt flour (or other flour of your choice) 1 / 4C Cocoa 1 / 8t Salt 3 / 4t Baking powder 1 / 2C Coconut sugar (I like to use coconut sugar in my baking as it's less processed than other sweeteners, it's also less sweet than refined sugar so these are more chocolatey than super sweet, perfect for this chocolate lover) 2T Tahini 2T Oil (I used rapeseed, but any neutral oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is very thick.

Of course, like all doughs, it's a play between wet and dry ingredients and if your large eggs were actually on the small side (this happens to me ALL of the time, where I get all sorts of sizes in a supposedly «large» dozen) could have meant that less flour was needed.

Depending on the brand of banana flour you use, you may need more / less almond milk.

I made these with home - cooked chickpeas; if using canned, you may need to add less chickpea flour to account for drier beans.If starting with dried chickpeas, soak 3/4 cup dried beans in cool water for 8 - 12 hours.

You will need less coconut flour because it absorbs a lot of liquid.

As others have said it is a bit watery so need to let it bubble for quite a while (or add extra flour / less water at the start).

You will use almost all the flour but you may need a bit more or less, depending on the size of your eggs, or humidity in your home.

And if you want to make this with almond flour instead, I'd start with removing the milk, as almond flour needs less liquid than coconut flour.

I would say to use less flour than you think it may need.

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

I made this cake for the families of some children in my kindergarten class and, as I also have to cater for gluten - free needs, I used gluten free flour (a little less) and and a little almond meal.

Spelt is more water - soluble than wheat, so you may need less liquid than with whole wheat flour.

I used organic flour and used about 1 and 3/4 cups as organic flour needs more moisture (so I use less of it), added 3 tablespoons of cacao and used whittakers dark Ghana chocolate which is 72 % dark and accidentally vegan.

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

I definitely recommend you experiment (you'll need to use less flour and more liquid in the crust) and come back to let us know!

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

You may need to add a little more or less flour depending on the humidity of your kitchen.

You could absolutely use any other flour you want — you may need to add less or more than the 1 1/2 cup measurement, depending on the density of the flour.

I would like to use the gluten - free flour that measures cup for cup but sometimes a little more or less of an ingredient is needed.

When I grind oats, the final flour is nearly the same measurement as the oats; you could start with a lesser amount and work up to more if it seems it needs it.

You can substitute white flour, but you might need a little less.

For a wheat - free version, use spelt flour, but add an extra 2 - 4 tablespoons of the spelt flour to the dry mix (the amount needed varies with the brand of spelt flour and whether you are using a refined spelt flour or a less processed spelt flour).

If you use a measuring cup, just keep in mind you might end up with a little more or less almond flour than the recipe calls for, and adjust if needed.

Without running, I needed less carbs in the morning so I ditched the oatmeal for these mug - cakes, which I made with a new favorite ingredient: coconut flour.

Amazing — I have been struggling with a beetroot red velvet cake so this is perfect recipe inspiration — I think i need less beetroot and more flour!

You need to use less coconut flour when subbing for another flour.

You'll need to blend more rolled oats to create less flour - the oats decrease in volume as you turn it into a flour.

Since organic coconut flour contains natural sugar from the coconut meat, baked goods need less sugar added.

For the 1 cup of spelt, you'll need less w / w flour, roughly 1 - 3 tbsp less, depends a little on the recipe.

You may need more or less flour to be able to handle it — see notes.

Place dough on a floured surface, and knead for 4 minutes, adding flour as needed to make it less sticky.

You can also make turnovers, or quesadillas with the fresh corn masa and no cheese needed as the fresh masa sticks together without cheese, so you can fill them with meat or vegetables, endless possibilities with a lot less fat compared to flour tortillas

If you decide to use flour I can't give you an exact measurement, but you will likely need a bit less than the breadcrumb measurement here.

I love gluten free baking because # 1 - more nutrients than wheat flour — and # 2 - nut flours are naturally sweet, meaning less sugar is needed:)

Thankfully, lots of good information has come out in the last decade about the need to return to whole grain foods, foods that are less processed, and foods without refined sugars and flour.

While most baking sites say that you can substitute spelt for whole wheat flour in most recipes, I find some tinkering is usually needed for the best result, as it contains less gluten and more protein than regular flour.

Or you can use more almond flour instead but then you will need to adjust the amount of water (you will need to use less water).

That would be a whole different recipe, simply because of how almond flour behaves (a lot more moisture, needs less eggs.)