Sentences with phrase «slightly less flour»

I just used slightly less flour to maintain consistency.

If your dough has felt stiff and heavy in the past, try using slightly less flour next time and knead the dough for longer to help develop the gluten.

Not exact matches

After the first catastrophe I aimed for more tofu and less flour, which resulted in a sloppy mess that slightly resembled dog food.

It has almost equal amounts of tapioca starch (15 %) and superfine brown rice flour (14 %), with 10 % nonfat dry milk, a wee bit of potato starch (3 %) and finally, and 2 % xanthan gum (slightly less than Better Batter has).

I think you could use almond meal as well but you might get a slightly less light cake than with almond flour.

What I did, actually was adding less flour to the liquid (mixed eggs), and slightly mixing it, while adding more milk.

I did, however, feel slightly less guilty knowing that they had whole wheat flour in them.

They are different, but I like that, it feels slightly less naughty because of the whole wheat flour.

Do I use just slightly less oat flour?

Garfava Flour - A combination of garbanzo (chickpea) and fava flours produced by Authentic Foods (www.authenticfoods.com), with a slightly less pronounced «beany» taste than chickpea alone.

Made using a wholesome and nutty wholegrain spelt flour, sweetened only with dates and bananas, vegan (and great if you've decided to take part in Veganuary) and very quick and easy to make, these cakes, muffins, loaf, cookies and puddings are delicious and nourishing treats; less heavy than all those pies and puddings around at Christmas, but certainly just as tasty, fulfilling any cravings if you're trying to slightly curb your cake - enthusiasm a little after the festive - excess!

On a lightly floured surface, roll out pate brisee to slightly less than 1 / 8 - inch thick.

I also used slightly less cinnamon, oil, and white sugar than the recipe calls for and replaced about 1 cup of the white flour with whole wheat pastry flour.

You can either buy premade oat flour, but I actually like grinding my own as I find the texture yields a slightly fluffier and less dense muffin.

Perhaps there was too much coconut flour for the amount of liquid used, this can happen with eggs weighing slightly different amounts which can throw the liquid off a little or if there was a little less liquid added / extra flour added.

Hi Robin, I'd use more sesame seed flour - the one from Sukrin that I used is in texture very similar to coconut flour (you may need to use slightly less water).

It's slightly cheaper than almond flour and the recipes that substitute coconut flour generally call for less of it.

I tried this and it was great, I used a medium egg an it was fine although next time I'd double the erhythritol and slightly less coconut flour

You use the crumbs in the place of less flour, and it gives the cookies a slightly different texture and a graham - ier taste.