Sentences with phrase «tablespoons of flour because»

Beat in flour and salt, turn onto a lightly floured surface and knead lightly until just smooth (at this point I needed to add 1 1/2 tablespoons of flour because the dough was too soft), then divide pastry in half, wrap each half in plastic wrap and refrigerate for 3 hours to rest.

I followed your instructions and recipe to the letter although I added an extra 2 tablespoons of flour because I thought the dough was a bit wet.

Not exact matches

My batter was too flour - y, which might be because my bananas weren't ripe enough, so I added two tablespoon water and about a 1/2 cup of soymilk.

I used 1/3 white whole wheat flour (plus a bit of gluten) because I love it so, and I added a tablespoon of dried milk powder to help it poof up.

I added 5 - ish tablespoons of Vital Wheat gluten flour stuff to my flours, and used wheat germ instead of wheat bran (because that's what I had), and skipped the cornmeal sprinkling on top, but otherwise followed your recipe to the letter and I can not even tell you how happy I am, having just eaten several slices for dinner alongside some nice creamy garlic soup.

I was worried about my waffle iron, because I only have a Belgian one, and sometimes it burns thick batters, but with an extra tablespoon of flour and a splash of buttermilk, they came out moist inside and perfectly crisp on the outside!

I did make a few substitutions though, because I lacked some ingredients: half & half for milk, powdered swerve for sugar and butter for coconut oil, and ended up having to add another tablespoon of coconut flour, and they turned out perfectly fluffy and delicious.

Because agave is so sweet, I increased the amount of syrup to 1/3 cup, and I threw in a couple of extra tablespoons of almond flour to soak up the extra liquid.

You may also need to add a tablespoon of coconut flour and skip the cream, because almond flour doesn't absorb moisture.

I also added a splash of cognac and about twice as much of the cooking liquid as called for, plus a tablespoon of flour (mostly because I used a waxy potato that didn't seem to be absorbing the juices as much as a floury one would have).

I probably could have used an extra tablespoon coconut flour because of that.

Because coconut flour absorbs a lot of moisture, I would suggest adding it last and adding 1 tablespoon at a time.

approx., a little over 1.5 cups), so I added an extra half portion of the flours, plus a tablespoon of coconut flour because it was still a little runny.

It's an excellent alternative to traditional wheat flour because it's high in fiber (about 5 grams per tablespoon) and lowers the glycemic index (the measure of a food's impact on blood sugar).1 In a nutshell, that means coconut flour helps you to feel fuller (and all that fiber helps to keep you regular), and the lower glycemic index means your blood sugar won't spike as quickly as grain - based flours.2

I did add a tablespoon of coconut flour because the batter seemed thin.

Garlic Herb Chicken Source: Amber's Delectable Delights This version is with my changes, Amber's original recipe can be found here Ingredients 1/3 cup of flour 1/2 tsp poultry seasoning 1/2 tsp garlic powder salt and pepper 2 boneless skinless chicken breasts 1 tablespoon olive oil 4 cloves garlic, minced 1 1/2 cups vegetable broth (or chicken I used vegetable because that's all I had) 1.5 teaspoon parsley 1/2 tsp poultry seasoning 1/8 teaspoon red pepper flakes Freshly ground black pepper, to taste

And if you do nt think the pancakes not cooking because of all the cream there, put more eggs and a tablespoon of coconut flour.

We did quite a bit of substituting, no agave nectar in Finland, soy yoghurt is too pricey and we didn't have flax seeds either, so we substituted water, orange juice (because I wanted some orange there), a little more apple sauce, a few tablespoons of soy flour and a bit more sugar.

I wish I'd read your update sooner, because I also concluded that mine had too much leavener, because nothing else was strange or unusual about the recipe other than the 1 TABLESPOON of baking soda (no baking powder) to 3-1/2 cups of flour.

Came out perfect:) I hate when people change the whole recipe but here I just wanted to make do with what I had at home so since I didn't have whole - wheat flour I just used white flour, I used Turkish strained yogurt which wasn't liquid enough so I had to add some extra milk and I also doubled the spices (because you can never have enough cinnamon hehe I probably put about a tablespoon of cinnamon and a tablespoon of pumpkin spice which is basically cinnamon, cloves, nutmeg etc).

I measured the almond and coconut flour by gr so it would be more accurate and even added 2 more tablespoons of almond flour because the dough felt a bit wet.

I did make a few substitutions though, because I lacked some ingredients: half & half for milk, powdered swerve for sugar and butter for coconut oil, and ended up having to add another tablespoon of coconut flour, and they turned out perfectly fluffy and delicious.

It's an excellent alternative to traditional wheat flour because it's high in fiber (about 5 grams per tablespoon) and lowers the glycemic index (the measure of a food's impact on blood sugar).1 In a nutshell, that means coconut flour helps you to feel fuller (and all that fiber helps to keep you regular), and the lower glycemic index means your blood sugar won't spike as quickly as grain - based flours.2

In this recipe, I added a few tablespoons of coconut flour because it gives the pancakes a much better consistency and makes them easier to flip!