Sentences with phrase «other than flour»

I still haven't ventured into the gluten - free cookie - baking world other than flour less varieties, and I was super busy when I was trying to squeeze in making desserts for a party, so I cheated a bit and used a prepackaged gluten - free cookie dough from the refrigerator section.

By using products other than flour, almost all of the gluten - free products tested contain less fibre than gluten counterparts.

It has many, many things other than flours added to it, like yeast, salt, honey, sugar, etc..

Not exact matches

Here I am: with a real breathing metaphor of contentment and peace, with a milk - drunk, blissed - out, flour - sack of a baby, thick with goodness, and something breaks through the veil between earth and heaven, I understand down in my marrow and now I can't think of God as anything other than Abba.

Hi Katie, I have never made this cake with gluten free flour so I don't know how it reacts to the other ingredients, so I am thinking it is more the flour than the cream.

However, if you plan on grinding a large amount for use on a regular basis, you will need to store it differently than your other flours:

The flour is milled from hard wheat from Colorado, the Dakotas, and Montana, so the «high altitude» refers to where the grain is grown - some people feel that grain grown at high altitude is healthier than other grains.

Actually, it's no better than any other flour at high altitudes.

The texture is just miles better than anything else out there in my opinion, and with the obstacle of cost removed (or at least reduced to the equivalent of every other GF flour out there,) there's no reason not to use it in practically everything.

A couple of things that could contribute to the batter being thicker than expected: - Not letting the flax egg fully set - Not using the exact flour blend in the recipe (I have not tested this with other flours, only the ones in my blend)- Dipping the measuring cup into the flour vs. spooning it into the measuring cup - The flour not being at room temperature (if it's from the fridge or freezer, it will be dryer and will suck up the moisture).

It's a good way to keep baking powder fresh, however I think it's because a lot of people don't bake at home — in France, bags of sugar and flour are much smaller than they are in the states (in the US, there are huge bags of nuts, flours, sugars, and other baking ingredients in supermarkets)- which I think is because there are so many bakeries (and in cities like Paris, kitchens are tiny) and lots of people buy their baked goods rather than make them.

Burmese Chickpea Tofu — If you've ever bought chickpea flour, you know it can be tough figure out what to do with it other than make socca — well here's the solution: tofu!

I am from the west coast so I have never actually used it but I do know that White Lily flour has a lower protein content than other «all - purpose» white flours and that is what makes the difference in tenderness in biscuits, pie crusts and quick breads.

That's why other recipes may call for more than a cup of regular flour, but you need so little coconut flour!

German flours may have different properties than flours from other countries.

We never buy any other kind of flour other than plain white.

Michelle, If you used any cassava flour other than Otto's Naturals, it will be really gritty!

I added in a little molasses into my batter for flavor and color, and so to make up for that extra liquid I ended up with a little extra flour, but other than that I pretty much followed that ratio to the letter and had great success.

For a long time, you'd rarely see baking recipes call for anything other than white sugar or white flour, but that has certainly changed over the past few years.

It is made with oat flour, rather than any other type of grain flour so it can easily be -LSB-...]

I have never used anything other than Bob's Red Mill almond flour, and everything comes out perfectly.

Coconut flour contains fewer carbs than other nut flours.

Much better than other chocolate cake recipes I've tried that use dates and coconut flour.

I used 1 cup whole wheat flour and 1/2 cup white flour, but other than that I followed the recipe exactly and they came out so good.

Other than that — loving the blog and the almond flour cookbook.

You may need to adjust the amount of liquid, with spelt, as einkorn tends to require slightly more moisture than other wheat flours.

Sometimes the ratios can cross over, but almond flour tends to behave a little differently than wheat or other grain flours.

Add all the other ingredients for the falafel other than the baking powder and flour.

Stone Ground Corn Flour — A finer grind than meal and can be used alone or in addition with other flours in baked goods

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.

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.

Other than this, the recipe is pretty basic; butter, flour, sugar, eggs.

The CAULI - FLOUR by CAULIPOWER Paleo Mix offers a solution for Paleo consumers with 12 Net Carbs, 1/3 less fat and calories than other leading Paleo mixes.

Coconut flour is more absorbent than nut flours, so I'm always careful to substitute one for the other.

I like experimenting with other flours than coconut & almond.

Long before I knew what Paleo was, or that you could bake with anything other than all purpose flour, baking cookies in the month of December was my favorite thing to do.

Both are lighter than oat or chickpea flour, which I use in a lot of other baked goods, but I avoided here because they can give a little bit more dense texture — still amazing, but not what I was aiming for with these dark chocolate cupcakes.

You know, I made brownies with whole wheat flour the other day and they were better than with white!

Coconut flour does act differently in batters than traditional grain flours, though, so you'll need to seek out recipes that adjust the other recipe ingredients accordingly.

1/2 cup butter (just slightly cooler than room temperature) 1 cup brown sugar 1 cup white sugar 1 cup all natural peanut butter (unsweetened and unsalted) 3 eggs 1 tbsp molasses 1 tsp vanilla extract 1/2 cup all purpose flour 2 tsp baking soda A pinch of salt 4 cups large flake oats 1 1/2 cups M&M s (Or other candy - coated chocolate of your choice.

However I have a nut allergy, any ideas on what to use other than almond flour?

This flour has a much better flavor than other processed flours and it is better for your gut.

It's great for adding coconut flavor and can serve other purposes, but not very useful as a thickening agent (after all it's just tiny shavings of coconut that are hardly more absorbant than a nut flour).

Other flours are too dense or too light and will result in less - than - appetizing muffins.

I tend to use less coconut flour in my recipes than other bloggers which results in a better texture.

I linked to the brand of coconut flour that I use which seems to be more absorbent than some other brands.

Food For Life Millet Bread is similar to our Brown Rice Bread with an added blend of coarse and fine millet flour to give a more grainy texture than most other rice breads.

I have always had less affinity for her than the other GF Flours.

Coconut flour IS more expensive than other flours, but a little goes a looooong way!

But in my own cooking I try and use the most nutritious ingredients and almonds and oats have a great nutritional profile, especially compared to refined white flour which doesn't give you much other than energy.