Sentences with phrase «purpose flour because»

I made it using all purpose flour because it's what I had on hand and I did it entirely by hand!

I did this recipe the first time with all purpose flour because I didn't have bread flour and regular yeast, they came out perfect, not sticky no need to fry in paper, 2nd time I try to do these used the bread flour and quick rise, they were a complete flop, I threw all in garbage can.

Like Theanda said above, I followed the same recipe except using all purpose flour because it's what I had on hand, and had a sort of wet goo that I could never have rolled out to cut.

Instead of Spelt flour, i used all purpose flour because thats all i had.

Not exact matches

I mixed all purpose flour with whole wheat and oat flours, just because I like to do that, I like the variety.

The chocolate chip cookie layer of these cookies are a little bit darker than usual because I used a mixture of all - purpose flour and bread flour for a chewier crumb.

It was a bit of an experiment for me because the easy way out is to use a pre-mixed all purpose gluten free flour (like I did with the peanut butter cookies I made here), but today I wanted to try something different.

I made these heavenly looking brownies and used 1/2 C of All - Purpose Flour instead of the 1/2 C of Coconut Flour (without realizing that you said it can't be substituted because it'll be too watery).

The only concession I made for taste / texture over health was using more all - purpose flour than whole wheat because it yields a nicer, less dense & dry, crumb.

Thank you for this amazing recipe one question though, I added my buttermilk substitute (milk + lemon juice) and egg mixture until the consistency was like shown in the picture, but was left with about 1/3 -1 / 4 of the wet ingredients... I measured my ingredients on an electric scale, could it be because I used cake flour instead of all - purpose?

Not sure if it was because I didn't have any whole wheat flour and used all - purpose instead but the muffin tin liners stuck to the muffins and I don't really taste the bananas.

With all - purpose flour, bread and rolls often turn out flat and more dense because the dough is not strong enough to «trap» the leavening being produced by the yeast.

Bob's Red Mill All Purpose Flour does not have xanthan gum in it; it also performs differently because it contains bean flours and has a different whole grain: starch ratio than mine.

Nutritionally, whole - wheat flour is superior to regular all - purpose flour or cake flour because it contains both the germ and the bran.

A big reason why we normally mix regular whole wheat flour with all - purpose flour in some of our recipes (such as some of our muffins) is because, with their higher protein levels, whole wheat flours can make baked goods tough.

Our go - to replacement is to use half all - purpose flour and half whole wheat flour (because the gluten content is essentially the same in this mix as in whole wheat pastry flour)-- such as in our muffin recipes.

Sorry this thing is giving me a hard time from my phone... I used whole wheat flour because I was out of regular all purpose... I usually can't taste a big difference except things are occasionally drier but these weren't because all the pumpkin... But I replaced the ginger with turmeric, the allspice with cardamom (in the amounts called for) and omitted the cloves entirely and they were so delicious!!!

But I can't tell you about substituting the flour, because I have only made it with all purpose.

We still recommend you enjoy the biscuits as they are, because the lamination process, which is similar to the method to creating a flakey croissant, requires high quality unsalted butter and all - purpose flour.

I had to change the flour because my husband has to be careful about nuts so used a cup of all purpose gf flour & a cup of sunflower seed flour.

BTW I did use regular bleached all purpose flour and mine only baked 5 or 6 minutes after I took the lid off because it was getting to brown.

Typically our Master recipe from The New Artisan Bread in Five is made with All - purpose flour, but because this Fresh flour contains more bran and germ than the flours we are used to using, we need the extra gluten strength of a bread flour to get the same results.

I love it because everything comes out Perfect As if you used all purpose flour.

because if so then you could probably just substitute the all purpose Flour with GF flour rFlour with GF flour rflour right?

for the crumb topping: 3/4 c all - purpose flour 1/2 c dark brown sugar 1/2 tsp cinnamon (I used 1 tsp because I like everything super cinnamony) pinch of salt 5 tbsp vegan margarine 1/2 c pecans

I'm not sure because I haven't tried it, but I'd venture to guess a whole wheat flour or (non GF) all - purpose flour would work just as well.

I used all - purpose white flour because both Whole Foods and Albertson's in my area did not sell cake flour.

Similar to another commenter, I subbed in 1 c whole wheat flour w / 2 c all - purpose flour (was too scared to do 50/50 because in my past attempts have resulted in a drier than anticipated crumb).

I used hazelnut flour because it was in my freezer and I thought it would give this bread moisture and complexity, but you could substitute whole - wheat flour or just use all - purpose flour.

«People love my cinnamon and raisin bread recipe because it's got a very soft, tender crumb,» says Alvin Brensing, the octogenarian miller in charge of producing Hudson Cream Flour, a premium all - purpose flour from Stafford County, KaFlour, a premium all - purpose flour from Stafford County, Kaflour from Stafford County, Kansas.

Because the wild yeast that gives sourdough starter its life is more likely to be found in the flora - and fauna - rich environment of a whole - grain flour than in all - purpose flour.

I've seen people making substitutions between all purpose and bread flour, however I strongly recommend using bread flour for this recipe because I promise....

I used all purpose flour (only because I started this last night and didn't have bread flour) so not sure how that will affect the taste.

Although I don't recommend it because all purpose flour really works the best here.

Increase the liquid in the recipe because wheat flour needs more liquid to bind than all purpose flour.

You can't really exchange any non-gluten flour cup - for - cup with wheat - based all - purpose flour, because every gluten - free flour has a different weight per cup.

This bread is meant to be springier than most other kinds, and bread flour helps it achieve that because it has more gluten than all - purpose.

I was wondering if I could make this with all purpose flour instead because I am not gluten free and don't have the special flours on hand but I am dairy free and would love to try this.

Because I made these mango coconut flour pancakes for friends, I served them with whipped cream and extra mango slices for aesthetic purposes.

Because of this you might find it blended with all - purpose flour to make a better bread, porridge or cookie.

I swapped around a few ingredients, substituting ground almonds for some of the all - purpose flour, because I wanted to use up the tail end of a bag I had in the pantry.

Moreover, my vegan buttermilk pancakes are different from any other gluten free vegan pancakes you might find online, because I don't use any gluten free flour mixture or an all purpose flour containing who - knows - what unwanted ingredients.

I halved the recipe and used President choice all purpose gluten free flour, added a 1/4 cup cocoa powder, and used chocolate pudding instead of sour cream because its all I had around.

Rice flour is wonderful because it has a very fine texture and prevents sticking better than all purpose flour, or other more coarse flours.

are they gluten free, i ask because i am brand new to the gluten free adventure and the recipe said all purpose flour which i thought was a no no in the gluten world.

I use gf all purpose flour simply because it seems to work out just as good as regular flour and it's easy to use.

I made them most recently with white wheat flour instead of all - purpose, 3/4 cup sugar instead of 1 1/4 cups because muffins are usually too freakin» sweet for my taste, and maple syrup instead of molasses.

Otherwise, followed the recipe nearly to the letter, subbing almond milk (because had no soy) and using half whole - wheat flour for nutritional purposes.

Hi Renee, I'm sure a sugar substitution would work, although I am not sure about flour because I have never used one in place of all purpose, but if you feel like experimenting give it a try and let me know.

I used Bob's Red Mill GF all purpose flour only because I didn't have all the flours in your mix on hand (I'm new to GF), coconut milk instead of buttermilk, and vanilla extract.