Sentences with phrase «purpose flour instead»

But if you don't have whole wheat flour in the cupboard, then just make this up with all - purpose flour instead for an equally appetizing cake.

I just wondered if there is any reason why you use all purpose flour instead of strong bread flour and whether the latter would be a good option for this recipe?

I would not recommend trying to substitute a wheat - based all purpose flour instead, just because Coconut flour has very different properties, so it absorbs and expands during baking very differently than traditional flour does.

You could probably just use gluten - free all - purpose flour instead.

My husband just showed me I used the canister with the all purpose flour instead of the self rising.

I'm sorry it didn't turn out like you were hoping, I would suggest using regular sugar (and the amount stated) and all purpose flour instead.

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).

Would it be possible to use all purpose flour instead of bread flour since that's all I have on hand?

Would it be possible to use regular all purpose flour instead of cake flour?

She didn't recommend bread flour, but to use cake flour with all purpose flour instead.

The millet flour adds to a delicate crumb and a nutty flavour, but if you don't have it on hand you can use all purpose flour instead.

However, feel free to use an qual amount of gluten - free baking blend, wheat flour, or all - purpose flour instead!

And do you think I could use all purpose flour instead of spelt?

Can I make this bread with whole wheat or all purpose flour instead of spelt?

I used Bob's All Purpose Flour instead of the arrowroot flour, but used Arrowroot to roll them and found I needed a bit more flour than recommended so they were not as sticky.

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.

You can use all - purpose flour instead if you want.

@Anonymous: You can use all purpose flour instead.

@chinnu: Yes, you could use plain flour / all purpose flour instead.

The only changes we made was: GF all - purpose flour instead of Oat Flour and we used 1/2 C breadcrumbs instead of 3 / 4C.

Then I thought I would try using some whole wheat flour just to experiment & I loved the results (I used 1 cup w.w. flour + 1 1/4 cup all purpose flour instead of the 2 1/4 cup a.p. flour).

If you've got a favorite gluten - free flour blend, feel free to use it; you can also make this crust with all - purpose flour instead.

Is it okay that I used all purpose flour instead?

Could I use all purpose flour instead of oat flour?

Could I use almond meal or unbleached all - purpose flour instead of chickpea?

For that reason Canadians can use all purpose flour instead of specific bread flour or bread machine flour in this recipe.

And people also had success using regular all purpose flour instead of the self - rising flour.

Would it be possible to use regular all purpose flour instead of cake flour?

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).

Not exact matches

And since I know you, I know you'll want to know if you can make these with a basic all - purpose gluten free flour instead of gluten free cake flour.

Instead of gluten, I worked with a completely grain - free, paleo - friendly flour that behaves just like all purpose flour in this recipe.

First, prepare your favorite pie crust recipe. As mentioned above, I used Alton Brown's pie crust recipe substituting gluten - free all - purpose flour for the regular and using vegetable shortening instead of lard.

The Hungarian High Altitude Unbleached All Purpose flour's taste didn't get in the way of the rye tastes, but instead seemed to accentuate the overall taste.

Almond flour is used instead of all - purpose flour, keeping these grain - free but delicious.

Just wanted to confirm for the «coating one», if i use all purpose flour + water to form into a paste and apply that as coating instead of beaten eggs will the batter puff up or do you think i should add yeast to this paste???

When used for Frying (as an coating of eggs and flour), you can use a mix of all purpose flour + water to form into a paste and apply that as coating instead of beaten eggs.

It is akin to using whole wheat flour instead of white all purpose flour.

I used coconut flour instead of all purpose - hopefully that is ok.

I am kneading in my kitchenaid with bread hook and used self rising flour, instead of all purpose.

250g 100 % hydration sourdough starter 125g whole milk, lukewarm 500g all - purpose (plain) flour 75g sugar 115g unsalted butter, room temperature, cut into small pieces 1/4 tsp salt stick of marzipan (optional, or you can add 125g slivered almonds instead)

Oh, and I used whole wheat white instead of all purpose flour.

Used all purpose GF flour instead and it came out great!

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?

(PS: you will need to alter the filling recipe and use a gluten free flour (such as garbanzo bean flour) to thicken it instead of all purpose).

- I used w [filtered] wheat pastry flour instead of all purpose flour - I used demerara sugar (3/4 cup inside the recipe as with a w [filtered] cup it's too sweet) and sprinkled extra on the top towards the end of baking to add a little crunch - I added 1 cup chopped pecans - If you want to decorate the tops, before baking place 3 small slivers of banana... enjoy!

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.

And by that I mean I only left out 1/4 cup all - purpose flour and baked cupcakes instead of a 9 ″ round cake.

So, in this recipe, I offset the higher protein situation with cake flour, instead of all - purpose.

Those cookies are made especially good by using some cake flour and bread flour instead of just all purpose flour.

If you prefer a milder chocolate taste, use 1 cup plus 2 tablespoons all - purpose flour and 1/2 cup cocoa powder instead ** Cookies keep well at room temperature in an air - tight container for up to 5 days.