Sentences with phrase «think oat flour»

I think oat flour would be fine.

I also think oat flour would work, but again, you'll have to play around with proportions!

I'm unable to use almond meal, do you think oat flour / chickpea flour would work the same or is there something else you could suggest?

You might adjust the ammount of water — I think oat flour absorbs more water than millet.

I think the oat flour would work, though buckwheat is slightly more absorbent, so you may need a tad more.

I think the oat flour will add some extra flavor too.

The only problem I had was while cutting them, they fell apart, do you think oat flour would bind them better?

Yes I think oat flour would be great, I know it woulds with buckwheat / coconut / brown rice and spelt so I really think oats would be great!

I thought oat flour has gluten.

Not exact matches

These look delicious, I can't eat nuts so would opt for oat and coconut flour for these I think, so pretty x

Hello Ella, I'd just like to know if I can use only oat flour for this recipe, I was thinking abot making the recipe this weekend and I don't have any other type of flour.

:) I'm thinking that using oats in place of all of the oat bran might not be a good idea - but what you could try is using some homemade oat flour, which would give you more of the texture of oat bran (and which can be used in all sorts of baked goods).

I have some oat flour just wanting to be used... think I found a recipe to try These look healthy and delicious, perfect for my family!

One oversight worth mentioning: Just one thing is sadly missing: Oat flour being one of the greatest - tasting gluten - free flours (the greatest, in this cook's opinion), and lending itself beautifully to so many bread preparations, I deplore the fact that Kathy Hester has not once thought of tinkering with Gluten - Free breads and muffins in her gorgeous book.

Same story with coconut and arrowroot flour... neither of which are available here... I was thinking os using oat flour or almond meal, or a mix of the 2... would it work?

I thought rice flour is sweeter than oat flour but for some reason the cookies came out bitter.

I think the almond meal gave it such a nice flavor but if you are cooking for someone with a nut allergy you could substitute additional oat flour.

I haven't tried it with oat flour, but I don't think the ratios would be the same.

Whatever your plans may be, Daddio definitely deserves this wholesome, delicious cake that will totally fool his taste buds into thinking it's something much more decadent.To achieve the optimal texture, we use a mix of nutritious oat flour and almond meal.

From a celiac who doesn't tolerate oats, I think I'm going to sub quinoa flakes for the oat flakes, and grind them to a flour.

As far as ingredients go, I use this oat flour, flax, almond butter, maple syrup, and my favorite Vega Vanilla Protein + Greens (I think it totally makes the flavor) for the protein powder.

I was quite surprised myself with the final product when I was playing around with this recipe but I think there is something to be said about oat flour.

Do you think t would turn out okay if I ground the oatmeal into oat flour to make a smoother muffin, would love to know your thoughts!

The Bob's Mill oat flour I used is I think a bit coarse for these cookies.

all those substitutions and ratios... if I try this I think I'll just do the regular flour for the cornstarch, potato starch & oat flour thing, just to buy less ingredients.

Wondering if I could use oat flour if I don't think my food processor will be able to blend smooth enough?

Do you think I could sub a little bit of the oat flour for almond flour to make them slightly slower carb?

How do you think this would work with 1/2 buckwheat flour, 1/2 oat flour?

I think it would be okay to use the 3 1/2 cups of oat flour along with a 1/2 measure of quinoa if you wanted the added fiber and nutrients but it would definitely add double the calories per slice also..

I think you could use flax meal or oat flour — the almond meal is used as a binder and for consistency and I would guess that either of those would provide a similar texture.

Question: as the only thing holding me back are the oats and oat flour, do you think these might work with, maybe ground almonds and almond flour in its place??

Do you think the recipe would work well if I eliminated it and used an extra 1/2 cup each of brown rice and oat flour, or a cup and a half of quinoa flour?

Also do u think I could sub half quinoa flour w oat flour?

If you don't have oat fiber, I think most other flours will substitute fine, but this awesome ingredient is definitely the secret in keeping it lower calorie and still voluminous enough to pile on the toppings.

You can also add some nuts into the batter and I think using oat meal in place of some of the flour as well as wheat germ or oat bran would also work.

I'm really new to GF baking, say if I swap the almond flour for oat and add butter do you think it'll work and how do I incorporate the butter?thanks!

I haven't tried it, but it works with all oat flour so I think cornflour will be fine.

Do you (or anyone can respond to this really) think the flour is necessary or could I sub in some oatmeal or oat bran?

I haven't tried it with oat flour but I think it would work okay.

I've got some wonderful 00 whole wheat flour that would work very well for an oat - y soda bread, I think.

I think I'll try adding oat flour.

I think I'm going to try it with Gluten Free Girl's Whole Grain Flour mix and gluten free certified oat flour and almond Flour mix and gluten free certified oat flour and almond flour and almond milk!

Do you think doing half whole spelt and half oat flour could work?

Do you think there could be comparable substitute for the oat flour?

I haven't tried it but I do think part oat would probably work — I'd do 1/3 of the flour amount oat though, not half and half.

From The Author: «Those pumpkin muffins from Thursday got me thinking... What other ways can I combine fiber - rich oat flour with protein - rich quinoa flakes to create a fun, tasty and nutritious breakfast?

I think I'll try 1.5 x the topping mixture next time and maybe substitute some coarsely chopped outs for some of the oat flour to add a little extra texture.

I tried adding nut milk to make the batter thinner but unfortunately I think it's going to be a disaster Is there any other trick to the oat flour?

I don't think that oat would work (at least not the same proportions); you might have to do some testing to find the right flour: water ratio.

Just wondering if you think I could use oat flour instead of grinding the oats?