Sentences with phrase «sure about the flour»

I'm not really sure about the flours but I guess it's possible...??? I wonder if it would help if you baked them a little longer?

I can't say for sure about the flour, as I haven't tried these substitutions myself, but I think it might work.

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.

And also not sure about the flour!

Not exact matches

Sunshine: Also, I'm not sure about the coconut flour, as I've never worked with it, but sounds like it could work.

When the dough is stretched out to your satisfaction (about 9 to 12 inches in diameter for a 6 - ounce piece of dough), lay it on the peel or pan, making sure there is enough semolina flour or cornmeal to allow it to slide.

Used regular white flour, vegetable oil (wasnt sure about trying with olive), used honey instead of maple, no millet here.

Fortunately, the peeps at King Arthur Flour feel the same way (at least about the bread — not sure about their philosophy on bacon, although she suspects that their excellent taste in wheat products might just extend to salty pork).

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!

However, I'm a celiac and am not sure which gluten - free flour to substitute for the wheat flour in this particular recipe, as its more about the context of the recipe than the flour used that leads me to think of a good alternative.

you asked about the GF for chiffon cakes, actually i'm not too sure myself but i just checked and found this link that uses all rice flour to make chiffon cake and looks good, guess it's workable

In fact I actually prefer to stick to about 1/4 cup of honey if you go to 1/3 cup you want to make sure you use the coconut flour I linked to above because it seems to be more absorbent otherwise just add a couple more teaspoons of coconut flour if it's too runny)

Usually when I am starting out trying to convert a recipe, I make sure to A) use at least 3 different flour - type ingredients and B) keep about 1/3 of the flour mix as starches.

Its specific origins are unclear (sure, there's the typical yarn that seems to accompany all foods — someone was making something and they forgot about it / dropped it / used the wrong flour / etc.

I'm not sure about what's wrong with the BGR flour, but this cake tasted grainy.

Hi Davette, I am not sure about the yellow pea flour; the pea protein has a lot of the fiber removed from it, so you may need to adjust the ratios and experiement a bit.

Then add the flour and stir over medium heat for about one to two minutes making sure all the vegetables are coated with the flour.

I haven't tested it so can't say for sure but I'd try about 1/3 cup oat flour.

I'm not sure about coconut flour but it should be possible with the almond flour but you'll need to tinker with the recipe a bit.

was wondering about what flours and what amounts to use i do not have your all purpose or any other all purpose at the moment i have a component flours but not sure what to use

I'm sure I've told you in the past my least favorite thing about being grain free is the use of mass quantities of nut flours, coconut flour, and eggs.

Buckwheat should work good, but I'm not sure about rice flour??

I wasn't sure about the results but I gave it a try using chickpeas flour instead of the arrowroot, sesame meal ins ted of the flax seed and carob syrup instead of the agave nectar... I still can not believe how good it came out!

For flour ratios, start out with about half the amount of coconut flour for regular flour, making sure to use the proper amount of eggs and liquid for saturation.

Making sure that there remains a sprinkling of flour on the surface to prevent sticking and also flouring your rolling pin, roll the dough to a thickness of about 3 to 7 mm (depending on how thick you want your final pizza) and shape as you wish.

im not sure about almond flour as having binding properties, but as you said the higher fat content is a factor to consider when swapping for spelt.

We are going to be selling my flour in Canada in the next month or so, so make sure you're on our email list so you hear about how and when you can get my flour!

If you aren't sure about experimenting then you might search the internet for recipes specially designed for coconut flour and there are a few cookbooks out there dedicated to coconut flour.

If you use only all purpose flour, make sure to use less soy milk (about 3 T).

I used coconut flour, amul butter which was cold (from Indian store, though I have coconut oil from trader joes but I was not sure about temp) and honey.

-LSB-...] Not sure about gluten free flours then you must try this Flourless Brownie recipe!

Not sure about the baking powder for GAPS, but you know, I made other coconut flour recipes without the baking powder and they came out totally fine.

I'm not sure about substituting the almond flour for the mocha cookies.

You'll probably need about 1/2 cup — 2/3 cup of honey Since it does add some moisture to the recipe, be sure to keep some extra oat flour or protein powder on hand.

Note 1: The gluten free flour blend I use is an Aldi brand that's available in the UK (I'm not so sure about the US).

The gluten free flour blend I use is an Aldi brand that's available in the UK (I'm not so sure about the US).

Remove the dough from the refrigerator and roll it on a well - floured surface to about 11-1/2 inches in diameter, moving it around frequently to be sure it does not stick and adding flour as needed to the dough and rolling pin.

Not sure about coconut flour though....

And if you think you can get this in a grocery store make sure you thoroughly research the processing of the flour before you make an incorrect assumption about its nutritional value.

I'm not sure about the wrap / tortilla... you might consider thinning the batter and cooking it in a non-stick pan, like you would for a regular flour tortilla, to get that effect.

The eggs are definitely necessary when using coconut flour (one of my least favorite things about baking with coconut flour), but I'm sure if you used regular gluten - free flour mix only 2 eggs would be sufficient — maybe even just a whole mashed banana.

:) Not sure about switching to an AP GF flour, but I'd think it's possible!

Make sure both sides are coated with flour and fold up about 4 times starting from the longest side.

I'm not sure whether you thought of this and passed it over, but I just made this and since I already had my flour shaker out for rolling out the dough, I sprinkled about two teaspoons of flour over the veggie mixture before I put it on the dough — figured it works for fruit pies.

Cassava Flour is relatively new in the gluten free baking market and I was sure I wasn't the only person confused about how to use it best.

I'm not a big baker, so I used the mixer with the eggs and sugar part, but wasn't sure about with the flour mixture.

However, I am not sure about replacing the all purpose flour with almond flour.

Quinoa Cornbread Prep time: Cook time: Total time: Serves: 9 Ingredients 1 cup nondairy milk 3 1/2 ounces dates (about 6 Medjool or 12 Deglet Noor), pitted and quartered 1 cup water 1/2 cup dry / uncooked quinoa 1 cup cornmeal 1/2 cup old - fashioned rolled oats, ground into a flour in the blender 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda Instructions Place the nondairy milk and dates into a blender, and set aside while you prepare the other ingredients (be sure to grind the oats before doing this).

Kids can start by mixing the flour and the baby oil — you might need to help to make sure it mixes well — takes about 5 minutes to develop the right consistency.

See the notes below on the corn flour, and if you're not sure about corn in general, check out this article on Pseudo Paleo Foods: Why Corn Isn't Paleo.