Sentences with phrase «same results»

I even made it again and decreased the oil to 1/4 cup and still got the same results.

I use the great ingredients I had on hand and had the same results as Preeti.

I had the exact same results last night as well so I will definitely try this next time

Note: The mug pictured is jumbo, but I've since made the recipe in a standard sized coffee mug with the exact same results.

So, can I sprout my own wheat, then dehydrate and grind it myself and expect the same results?

In this case, I would suggest that you use the normal gluten free flour with the baking powder, although you might also get the same results with the self - raising flour.

I don't believe you will get the same results with those flours because you need extra liquids with both of them.

I get the same results, but kneading for an hour before the first proof is tiring.

Could I use that or not for same results.?

Sometimes if your baking powder or baking soda is old you won't get the same results and won't make your cookies spread.

These are both great alternatives that will give you the same results in terms of texture and sweetness, although the taste will be a bit different.

I've made the bread dozens of times as written, with the same results as shown every time, so I'm not sure what could be going wrong for you.

has the same results as blanching them?

Followed your directions to the T, and I believe anyone who does this will achieve that same results.

I have also used the Hodgson Mill flour which is not as fined ground with the same results, yummy but flat.

I've found that to get the same results, you should aim to add a little more than double the guar gum.

No fancy tools needed to achieve the exact same results as restaurants in the area.

Thankfully, if you aren't allergic to psyllium husk, you can get the same results as chia seeds.

You can get the same results with just flour and water.

I have increased cooking temp while decreasing time, increased time and decreased cooking temp... This time I cooked them at 300 degrees for 20 min while using my convection (professional range)... Still same results.

If so, then they would surely not want people to think that coconut oil by itself could achieve the same results!

I work from home so it felt weird having this thing on my counter when I could simply turn my stove to low and get the same results.

Today I'm taking the «scary» out of Homemade Hamburger Buns because if you follow this recipe I promise you will get the same results pictured.

Not the same results as the spiralizer, but still doable if you don't want more clutter or an extra expense, or if you won't use it frequently.

Thinking maybe I didn't freeze the batter long enough, I let it sit in the freezer for another 45 mins, did a test run again and the same results.

Is there a way to replace the eggs or use less in combo with something else and still get the same results?

The first thing we should make clear is that not everyone who tries coconut oil with dementia or Alzheimer's sees the same results as reported in these testimonials.

My question is, since I do not have any of this type shortening, can I substitute butter and will butter give the same results?

Boiling just doesn't achieve the same results.

But, I'm anxious to try this recipe and see if I get the same results, or better.

I then tried putting about twice the amount of tapioca but had the same results.

Black pepper does not give the same results.

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 made it twice, with the same results each time.

I have tried Pamela's Bread Mix and Better Batter Bread Mix, they get pretty close to the same results.

The same results can be achieved without eggs.

can i use AP flour instead and get the same results?

I imagine you'd get the same results if you used fresh strawberries.

I think they'll taste good, but following this recipe unfortunately didn't yield the same results for me.

Our full methodology is available here, but our general approach is to make sure you can repeat our tests and get the same results we do.

They are fluffy as compared to other gluten free pancakes, but gluten free will never yield the same results as regular flour recipes.

Hope you have the same results.

I'll have to try your GF combination for my GF friend to see if I can get the same results.

There needs to come a time where I can not get the same results anymore and the body needs to adjust a little.

I can't get the same results she could, but I do try as best I can.

I have made it twice now with the same results.

After another seven mins yielding the same results, I took it out anyway because the topping was starting to burn.

If you're still opposed (not everyone loves the taste of stevia), I can't promise the same results, but I would say in that case, yes, powdered sugar would be best... but it will change the final texture (it may be a wee bit softer because of the sugar).

If you are trying to plug the nutrition information into the points calculator it doesn't always come up with the same results as the recipe builder because the recipe builder doesn't count zero point foods (like pumpkin).

Do you know how long and at what temperature this can be baked at to achieve the same results as the microwaved version?