Sentences with phrase «than the flour used»

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.

I'll just mention that «all flours are not made equal», meaning Canadian flour is slightly different than flour used in the States.

My husband can only have 100 % whole wheat bread which I feel is different than the flour you used.

Not exact matches

My bread looked alot darker than yours and I can only put it down to the flour used.

The best morning muffins ever (like it even better than the blueberry & turmeric ones...) I used sorghum flour instead of buckwheat and without the addition of the arrowroot.

I also used the buckwheat flour — does this have a stronger taste than the rice flour?

The second time I soaked the dates in boiling water to soften them and then I just used a blender stick to blend the dates with sweet potato and maple syrup (much easier than a processor) I also made a budget version and used regular cocoa powder, 1/2 honey 1/2 maple syrup, no pinenuts - just 1/2 cup of coconut flour and 1/2 cornflour, I also added chopped walnuts.

After trying eggs, more flour, using raw ingredients rather than pre-cooking, I had a breakthrough.

However, if you plan on grinding a large amount for use on a regular basis, you will need to store it differently than your other flours:

I used coconut flour and whole wheat flour, rather than oats.

Using the unfrozen bananas made for less liquid so I added even less flour than usual.

Using your hands, rub the butter into the flour mixture, squeezing and pinching until the mixture resembles a coarse meal with chunks no bigger than the size of a pea.

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.

A couple of things that could contribute to the batter being thicker than expected: - Not letting the flax egg fully set - Not using the exact flour blend in the recipe (I have not tested this with other flours, only the ones in my blend)- Dipping the measuring cup into the flour vs. spooning it into the measuring cup - The flour not being at room temperature (if it's from the fridge or freezer, it will be dryer and will suck up the moisture).

The chocolate chip cookie layer of these cookies are a little bit darker than usual because I used a mixture of all - purpose flour and bread flour for a chewier crumb.

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.

Roll each teaspoon of cookie dough into a thin log (use floured hands), slightly thinner than the thickness of the unrolled cinnamon roll.

I just use the store bought rice flour.Yours must be tasting better than the ready made flour.

Originally I had only used 1/4 cup of sorghum flour but when the mix was all blended together the consistency was more like icing than cookie dough, so I added 1/4 cup more to dry it out a bit.

Sticking to whole foods or using almond or coconut flour to make your own low - carb baked goods is a better strategy than consuming processed gluten - free foods.

I used 1/2 cup whole wheat flour, 1 cup regular flour, and I added a little less than 1/4 cup flax seed.

I am from the west coast so I have never actually used it but I do know that White Lily flour has a lower protein content than other «all - purpose» white flours and that is what makes the difference in tenderness in biscuits, pie crusts and quick breads.

They're actually even sweeter than I need... I think I'll use a little less sweeter next time — or maybe just use an overripe banana with a little extra almond flour.

I used Gentleman Jack and maaaybe used a little more than a tablespoon and used half whole wheat for the flour and had just 3 ripe bananas that worked perfectly.

Not only did they have amazing toppings like house - made fennel sausage and roasted eggplant, but they also use stone ground cornmeal for the crust which leaves you feeling less bloated than normal crust made with bleached flour.

I thought it would be faster to use almond meal than flour cause I have to make it rather than buying.

Michelle, If you used any cassava flour other than Otto's Naturals, it will be really gritty!

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.

A blend of flours tends to give better results than using a single flour, and this time K used the readymade Dove's Farm Brown Bread flour blend, following the bread recipe on the back of the packet.

From cracked grains for delicious breakfast porridge and bean flour to spices and powdered sugar, watch, listen, or read to discover how easy and fun it is to use your grain mill for more than just flour!

I was surprised how easy it was weigh out the flours, and a lot less cleaning up to do than using measuring cups!

I have never used anything other than Bob's Red Mill almond flour, and everything comes out perfectly.

I made this today using hazelnut flour instead of almond and all honey, but less than it called for, for the sweetness.

Some people may prefer to use a bread flour rather than an all - purpose flour.

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).

I used Raw Almond Flour (not blanched); I used only three eggs + one chia egg + one flax egg; and my pan was about 8.5 * 4, so a bit bigger than recommended; I did not use the food processor, just mixed everything with a whisk and a spoon.

Much better than other chocolate cake recipes I've tried that use dates and coconut flour.

I used whole raw almonds and whole flax seed that I ground up in the Vitamix in batches rather than almond flour and flaxseed meal.

I've used measurements for these in grams rather than cups, as I wanted to use approximately 70 % protein rich flours / meals to 30 % starches.

I used 1 cup whole wheat flour and 1/2 cup white flour, but other than that I followed the recipe exactly and they came out so good.

This dough is slightly more wholesome than your traditional focaccia thanks to the organic whole grain spelt flour I used here.

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!

If you are like me, you probably have a base of 4 - 5 flours that you use regularly, and when you see a recipe with someone else's gluten free flour mix, you do your best to make do with what you own rather than going out to spend even more money at the store — cause let's face it — gluten free ingredients often bring a whole new definition to pricey groceries.

1 - 12 ounce block of firm Silken Tofu (drained) 1/2 of a 13 ounce can pureed pumpkin or about 3/4 cup 1 cup unsweetened, plain, vanilla or lite vanilla soy milk 2 1/2 tablespoons cornstarch (you may alternatively use 1/3 cup all - purpose flour, but the result may be slightly more cakey than custardy) 1 tablespoon pumpkin pie spice 1/2 cup brown sugar (this is not a really sweet custard, so add another 1/4 cup brown sugar if you prefer) 1 teaspoon vanilla extract

Lucy, I'm in the UK and I've just started buying Real Food Source brand of extra fine almond flour which goes a lot further than the usual ground almond flour so I'm finding it cheaper to use.

I accidentally used chickpea flour rather than the vital wheat gluten.

I like that this healthy biscotti recipe is made with high - protein almond flour, rather than rice flour, which is the flour typically used in gluten - free desserts.

The absorption level of coconut flour is significantly high than that of almond flour and it tends to produce a very crumbly product when enough is used to make it rollable.

The software gave these brownies a nutrition grade of D. I can only imagine what the nutrition facts of regular brownie recipes are out there would be because they for sure use much more sugar, white flour and butter rather than olive oil.