Sentences with phrase «pretty much any flour»

It's low carb, lower in net calories than pretty much every flour out there, and it's also pretty flipping -LSB-...]

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

But it's totally easy to make and you can use pretty much any flour in there.

Not exact matches

I forgot to buy a lemon so pretty much all I did was sprinkle the fish with salt, dredge it in flour mixed with salt and pepper pan fry it in 1 - 2 TBS butter (for two fillets).

It's pretty much a classic chocolate chip muffin recipe, with coconut flour filling in for all - purpose flour.

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

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.

Quick oats are too fine and will act pretty much just like flour.

He pretty much owns Pinterest and coconut flour and all the protein powder in the land.

I followed the recipe pretty much to the point, just adding in a tablespoon of hemp protein powder (pure hemp) with the flour mixture.

I used four eggs, subbed tapioca flour for the coconut flour since I was out of coconut, and subbed Trader Joe's ground almond meal (I pretty much exclusively use the TJ's almond meal when almond flour is called for, and have never had problems).

I have made gf sausage balls before and did not add as much gf flour and they were pretty good.

The nuts themselves are a great snack (I LOVE them), plus the flour can pretty much be substituted 1:1 in any recipe you use.

-LSB-...] cookies is pretty much the only time I stray from my homemade flour mix.

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.

If any of you are in Italy, I've got to say that ever since Molini Pivetti sent me some of their flour a few months ago, we've been using it constantly for baking, for pasta and pretty much anything that involves flour.

I use them pretty much every morning and use them to make pancakes instead of using flour.

I use whole wheat flour in pretty much everything, so my hubby has no choice!

It can pretty much be substituted 1:1 for regular flour so even if you aren't one to make up your own recipes, just sub it out with recipes you already have in your recipe box!

I've been on the fence about whether or not I need to try baking with quinoa flour but I think this post pretty much won me over.

Lucy — You could use all purpose flour, but keep in mind that the cake will pretty much be a regular cake at that point.

When we used to bake with gluten flours (aka wheat flour), it didn't matter which brand you bought off the grocery store shelf, they were all pretty much the same.

Yes, since the recipe is pretty much the same as the Olive Tomato Bread, which only uses wheat flour, I believe that wheat flour would work very well.

I pretty much have every ingredient in the house to make these except for the whole wheat flour and don't want to go out and buy it for half a cup.

I really think you could substitute pretty much any GF flour for the rice.

I live in England and we don't use pumpkins very much at all, basically they're in the shops for a couple of weeks around Halloween and that's it, and it's pretty much impossible to buy canned pumpkin puree here, so I boiled the pumpkin and then liquidised it to make the puree, and I had to make a few other substitutions for things I didn't have - I used creme fraiche instead of yogurt, dark brown sugar instead of light, and cake flour doesn't exist here so I just used plain white flour.

Basically, you put some oil in the bottom of a cold pan to just coat it, take fresh or frozen chicken tenders and put them in, sprinkle salt and spices on, sprinkle pretty much any type of flour over the chicken, turn over and repeat.

The nut meals vary pretty significantly in their density and consistency so it may have been the replacement of the chestnut flour with hazelnut that caused the bread to not rise as much.

I think you could pretty much use whichever flour you preferred; white, whole wheat, whole wheat pastry, or spelt.

It pretty much just amounted to mixing it in with the flour and then giving it some time to rise.

Too much flour and not enough liquid will result in a pretty dry and nasty muffin.

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!

I followed the recipe pretty much exactly except for charring my peppers first and using regular AP flour.

The batter is pretty standard (pourable but not really runny), perhaps your coconut flour had too much moisture in it to begin with?

It's full of nutrient - rich germ and fiber - rich bran but because it's not as heavy as traditional whole wheat flour, it can pretty much replace white flour in all recipes.

No refined sugar, oil, flour, gluten, or pretty much anything you might want to avoid.

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.

I have had success with arrowroot and tapioca flours but do not substitute with pretty much anything else.

I see people using your recipe with totally different flour blends, oil... and the cake turns to he a success.I used pretty much the same recipe and nothing.There are people who seemed to use your ingredients and recipe, and the cake turned to be a disaster.

I've tried almond flour, low - carb pizza crust that's pretty much ok, but they all come out tasting eggy.

I followed the directions pretty much as written, using the pumpernickel flour and the KA Fruitcake Fruit Blend and chopped almonds.

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.

We eat rice in some form or other pretty much every day, whether it's rice porridge for breakfast, rice milk smoothie, rice flour in baking, rice as a side or rice as the shining star.This dish is definitely the later.

So these cupcakes, which have every coconut ingredient you can think of from desiccated coconut, to coconut flour, coconut essence and coconut oil, are pretty much my idea of a fantastic time.

One of my formulas, Baked Blarf, uses pretty much just 100 % hydrated starter that has been dusted heavily in flour, and stretched and folded once.

Not to toot my own horn (but toot toot), I think I've pretty much nailed the whole gluten free cookie flour mix.

She says they were all pretty much awful in the beginning but now you can hardly tell the difference, especially with the flours.

I don't know much about cooking gluten free, but I would think it would turn out pretty good with a rice flour, possibly?

- attention - to - detail - schmetail nature is probably responsible for a fairly high rate of baking failure), but I ended up having to add a heap of flour just so I wasn't working with glue, and pretty much plopping them individually onto the board to work into something that resembled scone - shape.

Flour for baking regular yeast breads pretty much has to be flour with gluten because the it's the gluten (the protein in the flour) that raises brFlour for baking regular yeast breads pretty much has to be flour with gluten because the it's the gluten (the protein in the flour) that raises brflour with gluten because the it's the gluten (the protein in the flour) that raises brflour) that raises breads.