Sentences with phrase «texture than flour»

It gives a little bit more of a slimy texture than flour, particularly if you use too much, but it's not terrible.

Not exact matches

Sometimes I will sneak in just a little whole wheat flour because I like the flavor, not more than a quarter of the total amount of flour so the texture isn't messed up.

The texture is just miles better than anything else out there in my opinion, and with the obstacle of cost removed (or at least reduced to the equivalent of every other GF flour out there,) there's no reason not to use it in practically everything.

I have no idea where to get whole wheat pastry flour in Australia so whenever I use regular whole meal flour in baked goods, even in a smaller quantity than white the texture never comes out right or dry.

I was wondering if it's possible to use almond meal cause almond flour might give a fluffier texture than meal.

Take coconut flour, for example, it is one flour that tastes so different than normal flours and the texture is so different that people will notice that one.

I haven't tried this flour mix, but the main ingredient is millet flour so the taste and texture will be different than mine.

The only concession I made for taste / texture over health was using more all - purpose flour than whole wheat because it yields a nicer, less dense & dry, crumb.

In this recipe I prefer the oat flour with a little bit more texture than the pre-ground one that is superfine.

The original recipe is still great for anyone who likes baking with almond flour, but I have to admit that I prefer the texture of this version even better than the original.

The buckwheat and almond are both naturally high in protein so they work well here, the almond giving it a slightly softer texture than if you were to use another whole grain flour (quinoa, millet, sorghum).

The texture of a Stokes Purple ® is a little drier and denser than a traditional sweet potato, rendering it perfect for a substitute flour filler in my grain - free, gluten - free flatbread recipe.

And here's a pro tip for you: the texture of walnuts is softer than almonds, so if you want to make nut flour or nut butter but don't have a high - quality food processor that can finely crush almonds, it'll be easier to use walnuts.

Whole wheat pastry flour is lighter in texture than ordinary whole wheat, so it is softer and performs in much the same way as all - purpose flour does in baked goods, though it does lend a slightly wheatier taste to the finished product.

Both are lighter than oat or chickpea flour, which I use in a lot of other baked goods, but I avoided here because they can give a little bit more dense texture — still amazing, but not what I was aiming for with these dark chocolate cupcakes.

We simply preferred the texture with the pastry flour (it has less gluten than the regular whole wheat flour, so these are not quite as chewy).

I find I prefer a coconut flour / tapioca flour mix more than nut flours in baking because first of all the texture is better but also nuts are high in polyunsaturated fats and omega 6's.

The bread has a wonderful, tender texture but it is a wholegrain bread — it has more sturdiness than a white flour dinner roll.

I tend to use less coconut flour in my recipes than other bloggers which results in a better texture.

For myself, I found that it takes longer than a normal waffle to cook and the texture isn't ** exactly ** the same as a flour - based waffle (not as fluffy, for example), but that's what one would expect with an oat - based recipe.

Food For Life Millet Bread is similar to our Brown Rice Bread with an added blend of coarse and fine millet flour to give a more grainy texture than most other rice breads.

The texture surely is different than it is with regular flour, but the taste is great.

in my opinion even the texture is better than the one of «normal pancakes» using just flour, eggs and milk.

I find the texture of Bob's Red Mill much different than the fine ground blanched almond flours.

Because those are more absorbent than almond flour, I added 2 eggs to the wet ingredients to add more liquid and help the texture out a bit (I'm not a vegan).

On the other hand, there's only 2 dl (less than one cup) spelt flour in the dough, and it didn't seem to affect the rising process or the texture much at all, if that's what you're nervous about!

I use the almond flour from Trader Joes, which is a coarser texture than King Arthur Brand.

Spelt flour has a lot of flavor and a great texture, and I think it should be much more widely used than it currently is.

The flour definitely has a different texture than regular whole wheat flour.

When used together, these two flours can make a very flavorful and foolproof gluten free taste and texture, much more so than if you used them on their own.

One thing I have to point out is that these flourless muffins have a slightly different texture than traditional muffins made with flour.

Since I wanted these to be healthier than most muffins, I used white whole wheat flour, which gives you 100 % whole grain goodness, with less of the heavy texture and wheaty flavor.

The texture is totally different than a wheat flour bread, but we like it.

Almond meal — Also called just «ground almonds,» the meal ground from whole almonds is versatile and yields a great texture, though heavier than wheat - based flour.

If required more corn flour than use more to give a good texture.

Unlike my walnut - based raw brownie, this was lighter in texture due to the coconut flour (but more fudgy than my raw chocolate zucchini muffin).

No one noticed a change in flavor or texture, even though it's higher in fiber than the unbleached flour that I usually use.

I find this type of almond flour gives the muffins a better texture and works better than almond meal in this recipe.

Using white whole wheat flour (or whole wheat pastry, if you have it), makes the cake's flavor less «wheaty» and the texture less dense than standard whole wheat flour.

I found that the ones with almond flour has a lighter texture than the ones with coconut flour.

I didn't have potato flour, so I substituted 1/4 of the all - purpose flour in the recipe for 1/2 cup of instant mashed potato flakes, and I think it definitely did give a softer texture (not as soft as something like the cinnamon star bread, but still softer than it would otherwise be - I think if I hadn't added that, the bread might have been relatively hard / dry by the second day).

(White) Quinoa / / Most popular form, soft, fluffy texture when cooked, perfect in stir - fry, lasagna, porridge, or as a side dish Black Quinoa / / Sweet tasting, perfect in salads as it holds its shape firmly compared to white quinoa Red Quinoa / / Cooked red quinoa is similar to black quinoa as it holds its shape and is a harder texture than white quinoa Flour / / Perfect for baking & pancakes Flakes / / Great for making hot «cereals»

Since there's no flour, the cookie dough has a softer texture than ordinary cookie dough, which is why I freeze it for 30 - 60 minutes after adding the mix - ins.

Larger - sized particles than corn flour, cornmeal lends excellent texture to foods and has a nutty, slightly sweet taste.

These pancakes are fluffy but the texture is a little different than a normal wheat flour pancake.

The base is made with chickpea flour, which gives them a nice dense texture, since I wanted the muffins to be a little more hearty than they would be if made with oat flour (but if you don't have chickpea, oat flour would definitely work!).

I know it is certainly healthier, but I was wondering if the sprouted flour helps the texture to be crispier than otherwise?

They are noodles made out of rice flour and have a chewier texture than egg noodles.

I tried a banana flour pancake before embarking on the waffle experiments and it was hard to get the center texture quite right, but that recipe was different than this one.

a truly healthy snack no grain — low carb higher in protein + fibre than your average «cake» low calorie, if that's your thing super quick, like super, super full of the goodness of cocoa + coconut flour rich chocolatey cake texture + taste