Sentences with phrase «of less flour»

You use the crumbs in the place of less flour, and it gives the cookies a slightly different texture and a graham - ier taste.

Not exact matches

Milk chocolate (sugar, cocoa butter, chocolate, nonfat milk, milk fat, corn syrup solids, soy lecithin, TBHQ), peanuts, sugar, dextrose, cocoa butter, chcoolate, nonfat milk, milk fat & contains 2 % or less of partially hydrogenated vegetable oil (plam kernel and palm oil), salt, wheat flour, cornstarch, vegetable oil (cocoa butter, palm, palm kernel, shea, sunflower and / or safflower oil), whey, TBHQ, soy lecithin, leavening (sodium bicarbonate & sodium aluminium phosphate), vanillin.

I know its not GF, but I love subbing out about 1/2 of the flour for rye flour when I want the cake to be extra sticky and gooey:) In addition to being better for you, rye flour has less elastic glutens in it and as a result its awesome for gooey textured desserts!!

Traditional flour is replaced by a flour less mixture of protein rich ground almonds, pecan pieces and fibrous oats, while -LSB-...]

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The texture was a little less grainy because of the finely ground coconut flour but the flavour was very similar to a sweetened cornbread recipe.

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

Ingredients: Enriched Bleached Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folate), Sugar, Fructose, Unbleached Wheat Flour, Butter, Margarine (Palm Oil, Water, Salt, Whey, Monoglycerides, Soy Lecithin, Sodium Benzoate and Citric Acid [Preservatives], Artificial Flavor, Beta Carotene [Color], Vitamin A Palmitate), Whole Eggs, Canola Oil, Water, Cinnamon Sugar (Sugar, Cinnamon, Extractives of Cinnamon), Contains 2 % Or Less Of: Mono and Diglycerides, Baking Soda, Food Starch, Salt, Datem, Lemon Juice Powder, Natural Flavors, Sodium Stearoyl Lactylate, Xanthan Guof Cinnamon), Contains 2 % Or Less Of: Mono and Diglycerides, Baking Soda, Food Starch, Salt, Datem, Lemon Juice Powder, Natural Flavors, Sodium Stearoyl Lactylate, Xanthan GuOf: Mono and Diglycerides, Baking Soda, Food Starch, Salt, Datem, Lemon Juice Powder, Natural Flavors, Sodium Stearoyl Lactylate, Xanthan Gum.

3 large ripe - to - over-ripe bananas 1 large egg 1/3 cup (80 ml) virgin coconut oil, warmed until it liquefies, or olive oil 1/3 cup (65 grams) light brown sugar 1/4 to 1/3 cup (60 to 80 ml) maple syrup (less for less sweetness, of course) 1 teaspoon (5 ml) vanilla extract 1 teaspoon (5 grams) baking soda 1/4 teaspoon table salt 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg Pinch of ground cloves Salt 1 1/2 cups (180 grams) white whole - wheat flour (or flour mixture of your choice, see Note up top) 1/4 cup (50 grams) uncooked millet

Dough all of the above starter 180 g warm milk (water can be used instead, for a less rich dough) 370 g bread flour 1 egg yolk 2 tablespoons of melted butter 1 tablespoon of sugar 6 g salt

A combination of extra moisture from them (usually fine with regular flour but...), less structural integrity from gluten-less flours and maybe an oven running cool (possibly) could cause the trouble.

I think they are the amount of cakey as intended but less crumbly than the pictures because of the regular flour.

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

If your starter smells ok, but there is a layer of water on the top it means that your measurements of flour and water were off, your scale is not working properly, or the flour is less absorbent than expected.

I'm not sure if I should replace the cocoa with the same amount of flour or less, didn't know if you had tried this already.

My Gluten Free Healthy Hummingbird Cake, well, I'll be honest, to be completely perfect, it could probably use a little less banana, maybe a bit of coconut flour to absorb some of the moisture, and a little more time in the oven.

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

but hopefully someone else will benefit... I have had good luck in almost all cases replacing almond flour with: 1/2 tapioca flour (a bit more than half) 1/2 coconut flour (a bit less than half) 2 extra eggs per 1 cup of flour

I made this today using hazelnut flour instead of almond and all honey, but less than it called for, for the sweetness.

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.

Hi Keisha, I will not recommend using all cake flour as cake flour has less protein and this will affect the density of the cake.

The benefits of eating healthy (more veggies and fruit and less refined sugar and bleached flour) make a huge difference at the scale.

-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-...]

I buy all of my organic non grain flours there for a lot less than what whole paycheck charges.

I think coconut flour would be fine, however make sure you use about half of the amount, possibly even a bit less than half, since it's so dense and a little goes a long way!

Maybe decrease the amount of flour to 5 cups, so the flavor is less diluted?

The gingersnaps have shortening instead of (most of the) butter and less flour, but I added more molasses and spices and cut the sugar based on yours, made a double batch (it almost didn't fit in my big mixing bowl and was too deep for my hand - held electric mixer!)

INGREDIENTS: Non-GMO Cane Sugar, Non-GMO Canola Oil, Egg, Cocoa Powder (processed with alkali), Water, Tapioca Flour, Brown Rice Flour, CONTAINS 2 % OR LESS OF: Salt, Xanthan Gum, Natural Flavor, Enzymes

We have not tested other types of flours and sometimes the denseness of whole wheat can cause them to be less «popped».

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 needeOf 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 needeof the time, where I get all sorts of sizes in a supposedly «large» dozen) could have meant that less flour was needeof sizes in a supposedly «large» dozen) could have meant that less flour was needed.

I also made a «peanut butter» roux to thicken it, but had to double the amount of flour I used, as roux has less thickening power than uncooked flour.

By using some elbow grease and limiting the number of stirs to 20 or less, the gluten in the flour doesn't develop, leaving us with soft, tender muffins.

Actually, it was less dense than I'd imagined, given the 75 % or so of whole grain flour in here.

As the texture of the dough changes, the dough will also require less flour and may be easier to knead on a flour-less surface.

Conversely, if you get a good - feeling, smooth, elastic dough that isn't tacky with less less than the extra cup of flour, then that's okay, too.

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).

It makes 12 muffins and uses 3/4 cups of sugar, more flour and less cornmeal.

They are full of whole wheat flour and have less fat than any «ol brownie... so go ahead and have two (or three, or four...) ~ Gretchen

It soaks up a lot of moisture, so typically I'll use more almond milk or less flour than I would when using something like oat or almond flour.

The good news is these Healthy Apple, Maple & Pecan Muffins are made with whole wheat flour, coconut oil and no refined sugars (< — that's a HUGE step for me, guys) so there's less guilt, and alllll of the right kind of muffin top goodness.

The amount of flour really affects the texture and over doing it makes the cookie less magical.

This recipe is actually very akin to one I've used for potato pancakes (with squash instead of potatoes, of course), though the potato version tends to use more eggs and less flour.

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

Trying to keep things a little healthier I used a mix of wholemeal and white flours and also used the less refined muscodavo sugar.

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.

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

I would try a combination of more kneading (you can rest it for couple minutes mid-knead, and you will probably find the dough a little less sticky when you come back) and a little more flour.

Pie filling 5 - 6 cups sliced, peeled apples (you might want more or less depending on the size of your pie plate) 1 tablespoon cinnamon 1 teaspoon nutmeg 2 tablespoons flour 1/4 cup brown sugar

I would keep the recipe but try less flour next time to try and change the consistency of the cookie.