Sentences with phrase «thought baking powder»

Wow I never thought baking powder can also be used as cosmetic item!

I'm absolutely delighted that your all - rye version of these have got the thumbs up As I'm completely * not * scientifically minded I can't presume to give answers about the rise, but I think your baking powder theory is probably quite likely.

I can t proof but i think baking powder is also not healthy for normal people!

Marisel, I do think the baking powder aerates it a bit.

I look forward to giving yours a try, I think the baking powder addition will make a huge difference.

What was I thinking the baking powder and soda were for DOH.

Not exact matches

I reduce the baking powder to 2 teaspoons because I think the mix has too much «air» in it with 3.

I really enjoyed the spices and bourbon in yours, but I think a tsp of baking powder (in addition to the baking soda) would really help lighten it up.

Possibly the baking powder in the recipe was supposed to be soda; if I was going to fix the recipe I would think about incorporating the unused egg whites.

I think next time I will double the baking powder and even add 1/2 tsp of baking soda, which should make the cake a little lighter.

I've never even thought about the freshness of my baking powder, but I'm glad to know there is a way to check.

I suspect, for one thing, that the baking powder was supposed to be soda; if I was going to make it again, I'd also think about incorporating the unused egg whites.

It's a good way to keep baking powder fresh, however I think it's because a lot of people don't bake at home — in France, bags of sugar and flour are much smaller than they are in the states (in the US, there are huge bags of nuts, flours, sugars, and other baking ingredients in supermarkets)- which I think is because there are so many bakeries (and in cities like Paris, kitchens are tiny) and lots of people buy their baked goods rather than make them.

Do you think i can replace regular whole - wheat flour with self rasing one and exclude the baking powder?

I used plain (thinking that there was baking powder involved so no need for self - raising!)

Note: Resist the temptation to add more baking powder to your muffin recipe, thinking it will give you higher muffins.

They weren't bitter, so I think the extra baking soda is a must if using normal cocoa powder.

But this easy DIY baking powder «recipe» is one I use so often I thought I'd better share it...

I'm thinking of experimenting with baking powder instead to suit my personal preference.

I think I messed up the baking powder & baking soda, and that's why these cookies are so crunchy, but it's okay, it's like eating a really big piece of candy, with tasty crumbs.

Sarah, DUH!I've never even thought of just adding extra baking powder.

I was reading the comments about baking powder and I think a good substitution would be 1/2 tsp.

I will tell you, though, that I made a second cake using only the flax eggs and extra baking powder and I think it turned out gross, as in, I'm bringing it to work today in the hopes that other people will be able to choke it down!

Perhaps you're thinking of bi-carb (aka baking soda), or perhaps American baking powder is different to Australian?

Added in extra tsp of baking powder because I thought the brown flour would be slightly heavy.

Do you think I should reduce the yogurt or increase baking powder?

Hi Matt, per our emails, I just thought I would post a comment update too... I did create this recipe at high altitude (6500 ft), so more baking powder may be needed at lower altitudes.

The thought struck me... why not just roll out my paleo biscuit dough very minimally... then it's already tall to start with, the buttermilk / baking powder action will have less work to do and we could have a perfect biscuit!

I had a bit of a false start with this recipe after I tried a recipe for baked donuts and they came out looking like mini footballs, but I think the donut recipe was at fault, because since then I've used this egg replacer powder in all sorts of cakes, cookies and brownies and it's worked well every time.

I think there are a few other possibilities, but if you are concerned about even a small amount of gluten, you need to check the ingredients of your baking powder.

I don't think you should ever taste the baking powder, so I'm not sure what that's all about!

While I posted before an improved recipe for baking powder biscuits, I was playing around with the flours and proportions again and I think I've found a blend that I like.

Sieved in 60g wholemeal spelt flour and 80g rye flour, together with 1/2 tsp bicarbonate of soda, 1/4 tsp baking powder and 1 tbsp cocoa powder (Food Thoughts).

It's hard for me to say exactly what went wrong without being beside you in your kitchen, but some of the most common issues are: the oven could be out of calibration, the baking powder may not be fresh, they may be slightly underbaked... I think if you take a moment to read through some of the other comments on this post, you will find some more helpful info on this topic.

FODMAP FRIENDLY WAFFLES: — 2 cups rice milk — 2 cups gluten free flour — 1 tsp baking powder — 1 egg — dash of stevia Mix all ingredients together by hand or in blender, adding water if mixture is too think.

Also, I think this is the first time I ever saw baking powder in a seitan mix.

I think this would be better with an egg (or maybe just some extra liquid to loosen the batter a bit and some extra baking powder, maybe 2 tsp??)

I followed the exact recipe but was thinking maybe it needed more baking soda / powder?

I used coconut sugar but I think in my case it was the baking powder which let me down.

I love using olive oil in baked goods, especially with chocolate, which I think elevates the flavors of even simple ingredients, and I bumped up the vanilla, and added espresso powder.

Brenna, unfortunately I don't think these will turn out well baked, but I did find a baked bar recipe that looks to have a very similar base, and I bet you could very easily change up the nuts / seeds and fruit combo, and add in some cocoa powder if you like chocolate Hope this helps!

Great texture although it didn't rise, do you think i should use Bicarbonate of soda or Baking powder?

I wanted to point out that I don't think you need to mix the wet and dry separately since there's no chemical reaction going on (usually baking soda / baking powder plus something like buttermilk or other acid).

I also bought a sachet of chia latte powder to try in baking, so I thought I would throw it all together in a low fat blondie bake — yayness!

I don't think the baking soda vs. the baking powder would be the problem here, so we can at least take that off the table.

I think with this I may separate the eggs and whip the whites a bit, to get some air into them and add baking powder AND soda.

I think it's when blondies are more like cookies baked as bars that you need baking soda or powder.

But one thing I've done differently is to add a bit more flax and almond meal and use a 9x13 pan (the rest of the ingredients were the same amounts, although I think I added more baking powder and oil).

Most recipes call for a 1/3 this amount of baking soda / powder, do you think it would come out right if I adjusted it that way next time?

If you don't think the problem was with the flour, you may have used old / expired / bad baking soda or powder.