Sentences with phrase «since coconut flour»

I can't wait to try this with almond flour since coconut flour sucks every ounce of moisture out of your mouth.

It was not good since the coconut flour is so much more absorbent.

Since coconut flour is very liquid absorbing, I had to put about 2 - 3 tbs more liquid (milk) to get it somehow together like a batter — Maybe I should have tried it without adding more?

Sift well to combine since coconut flour should be finely sifted to work well.

Add it in small quantities because it can bulk up quick since coconut flour absorbs a lot of liquid.

And I was surprised that the bread came out so moist since coconut flour can be very dry.

The coconut flour could be omitted easily and just left out - you may need to reduce the amount of liquid ever so slightly, since the coconut flour thickens the mixture and absorbs a lot of moisture.

You can indeed, but will need to probably double the amount since coconut flour is much more dry / absorptive than almond.

Since coconut flour is rich in insoluble fiber, it may not be a suitable option for people with these health conditions.

I increased the water by about 1/4 cup (since the coconut flour sucks up so much water).

Unfortunately, it would be really tricky to sub the coconut flour in this recipe, since coconut flour is so different than any other flour.

Sift well to combine since coconut flour should be finely sifted to work well.

Since coconut flour has very unique properties, substituting for it isn't simple.

Yes, more coconut flour will help but too much and they may bake to be overly dry / crumbly since coconut flour is VERY drying.

Uh oh, if you used almond flour in place of the coconut flour I'm not sure what the results will be since the coconut flour is so much more absorbent.

Since coconut flour is high in fiber it is naturally low in digestible carbohydrate, I was also able to make low - carb, low - sugar versions of each recipe.

You will need to experiment to get the right mix since coconut flour is higher in fibre and will absorb more water than regular grain based flours.

And since coconut flour absorbs so much moisture, a little goes a long, long way.

Since coconut flour has no gluten, plenty of eggs must be used to make up for it.

I think it would work fine w / GF free flour however you will need more since coconut flour absorbs a lot of liquid and behaves differently.

If you don't have coconut flour you can use any other type of flour of choice, however, the amount will have to be more than what I have used in this recipe since coconut flour absorbs a lot of liquid.

As a matter of fact, I think it's a healthier choice since coconut flour has a lower glycemic index.

When I made this recipe I used desiccated coconut, so since coconut flour is a lot denser and absorbs much more water than desiccated coconut, I suggest you use 1/3 to 1/2 cup of coconut flour, depending on the consistency of the batter.

Amazon Prime free shipping is the best thing since coconut flour flatbread... and who doesn't love to get tons of packages?!

I haven't tried specifically for this recipe, but usually it works fine to substitute the almond flour with 1/3 of the quantity in coconut flour, since the coconut flour absorbs more moisture than almond flour.

Not exact matches

I subed 1 cup almond flour (spooned into the measuring cup) for the coconut flour since we didn't have any and did walnuts instead of chocolate chips and they were oh so yummy.

Filling: 300 g (1 cup plus 1/4 cup) vanilla soy yoghurt 30 g (1/4 cup) cornstarch 2 tablespoons chickpea flour 2 teaspoons vanilla extract 2 tablespoons melted, refined coconut oil optional: 50 g (1/4 cup) sugar (I made mine without since the yoghurt is already sweetened.

Below are my substitutions: Coconut oil — extra virgin olive oil Coconut sugar — Splenda Almond flour — coconut flour (although it is pure coconut made flour, not commercial one with lecitine and such) And since I saw it was crumbly, I used 1/3 cups of almond milk to hCoconut oil — extra virgin olive oil Coconut sugar — Splenda Almond flour — coconut flour (although it is pure coconut made flour, not commercial one with lecitine and such) And since I saw it was crumbly, I used 1/3 cups of almond milk to hCoconut sugar — Splenda Almond flour — coconut flour (although it is pure coconut made flour, not commercial one with lecitine and such) And since I saw it was crumbly, I used 1/3 cups of almond milk to hcoconut flour (although it is pure coconut made flour, not commercial one with lecitine and such) And since I saw it was crumbly, I used 1/3 cups of almond milk to hcoconut made flour, not commercial one with lecitine and such) And since I saw it was crumbly, I used 1/3 cups of almond milk to hydrate.

I made this recipe last night and went with organic WW flour since that's what I had on hand, I also used unsweetened vanilla almond milk, added shredded coconut, and chia seeds.

The combination of tapioca starch and cassava flour makes this batter light and crunchy and allergy friendly since it is nut - free, seed - free, egg - free, and coconut - free.

I think coconut flour would be fine, however make sure you use about half of the amount, possibly even a bit less than half, since it's so dense and a little goes a long way!

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 just made these heavenly brownies and did the following substitutions: For every ounce of chocolate I used 3 tablespoons of cacao powder I added 4 tablespoons water and 2 extra teaspoons coconut oil since I used cacao powder Instead of arrowroot starch or flour, I used one egg (sorry vegans!)

Ten months since making the first low carb batter recipe, I know a thing or two about working with coconut flour.

Since my 3 1/2 year - old daughter was diagnosed with Celiac a week ago I've never bought so many different types of flours: Brown Rice Flour, Sweet White Rice Flour, Tapioca Flour, Potato Flour, Coconut Flour, Oat Flour, Xanthan Gum, Guar Gum etc. and it is so overwhelming and I» ve also bought the various pre-mixed flours, Pamela's baking mix, Namaste Flour mix, King Arthur Gluten Free Flour mix etc..

2oz cream cheese 2oz grated parmesan cheese 1 cup raw broccoli 1 egg 1 Tbsp coconut flour (you could use almond flour or other flour, but I'd at least double the amount since it won't soak up liquid like coconut flour does) herbs (I added 1/2 tsp pizza seasoning)

These chocolate bites are a little too easy to pop, but since they're only made with almond butter, coconut flour, and chocolate, it's definitely a better alternative to Reese's.

They're gluten - free, grain - free, dairy - free, and best of all since they're made with coconut flour, they're a nut - free paleo cupcake.

Since I don't use grain flour, do you think almond or coconut flour would work well as a substitute?

Note that you will also need to use more eggs than usual to bind the ingredients together since there is no gluten or xanthan gum in most coconut flour recipes.

I just made this, and have yet to try it, but I used just shy of 1/4 c tapioca starch + 1 tbsp coconut flour instead of the sweet potato flour since I couldn't find it here.

No xanthan gum... but since it is supposedly used as a thickener, could I just add more coconut flour instead?

To omit the tapioca flour I'd actually just add a tbsp of coconut flour since a little bit goes a long way.

The big problem with coconut flour, in my opinion, is when you add too much rather than too little, since it becomes so chalky it's unpleasant to eat.

and since my doctor is encouraging me to really go for it in terms of using things like coconut flour, and really paying attention to carbs, fats, and eating food as close to the way it come from nature, I am hoping this will be a fun and encouraging place to do those things.

I've made and remade this recipe many times since getting mixed reviews to ensure the ingredients / directions are accurate and it has always worked for me (with Bob's Red Mill coconut flour), so I'm not sure what is the issue.

Simple, quick and healthy mid-week dessert: strawberry and cottage cheese cake made with coconut flour -LCB- gluten - free, refined sugar free, low carb -RCB- Last Tuesday evening we craved for dessert and since we are eating low carb on weekdays, I had to prepare something delicious and also healthy without any sugar or flour.

I used coconut oil for the grapeseed oil (don't keep it in the house) and unblanched almond flour since that was all I had and they turned out great.

Hi Carolina, I actually use dessicated coconut (coco rallado) to replace coconut flour (since I haven't been able to find coconut flour here) and the substitution usually works!

Since I have cut out not only grains but all flours except using almond and coconut flour that Maria uses in her recipes and have gone completely ketogenic not only do I not have any migraines but I've not had any seizures.