Sentences with phrase «too little flour»

There is something very fundamentally wrong with this recipe, too many blueberries, too little flour and no taste.

Too little flour and your gnocchi will fall apart in the water.

It's better to use too little flour than too much.

It's better to add too little flour than too much at the beginning (sometimes the temperature of the butter can require more or less flour to create the right consistency for rolling).

Not exact matches

Quinoa flour can be a little too savoury and the texture isn't as smooth so they don't taste as good, I prefer brown rice or oat flour as a substitute

The second time, I added a little water to help incorporate all the flour, and perhaps I added too much.

If it's too thin, whisk in a little spoonful of flour and cook a few minutes longer.

If the batter seems too thin, just add a little more flour.

Hi Gareth, I would add a little chickpea flour if they are too wet.

I've never had that with the recipe - sometimes the flour sinks to the bottom of the mixture a little so the first one can be too runny so make sure to stir just before pouring or you could try adding a little but more buckwheat flour!

Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty / clumpy.

Turn onto a lightly floured surface, work the dough together to form a soft dough (if too sticky add a little more flour).

- I used w [filtered] wheat pastry flour instead of all purpose flour - I used demerara sugar (3/4 cup inside the recipe as with a w [filtered] cup it's too sweet) and sprinkled extra on the top towards the end of baking to add a little crunch - I added 1 cup chopped pecans - If you want to decorate the tops, before baking place 3 small slivers of banana... enjoy!

Turn dough out onto a lightly floured surface and knead using a dough scraper to help lift it until it becomes smooth, about 2 or 3 minutes, trying not to add too much more flour (the dough needs a little extra moisture for the wheat to absorb).

I've made Marion's recipe for years, but since it seemed too thin, I have always used more flour, a lot more flour, and a little less liquid to thicken the batter up.

I guess it was still too watery as I had to add 2 tablespoons of coconut flour and a little arrowroot starch.

Add flour, a little bit at a time, and continue to mix with the fork or a wooden spoon until the mixture is too thick.

It should not stick to the surface (that means it is too wet and you will need to add a little more flour); it should not be brittle looking when you rolling it out either (that means it is too dry and you will need to add a little more water to the mix to get the right consistency).

The first attempt had a little too much flour and ended up being just a tad bit dry and chewy, as well as lacking in the sweet potato flavor I'd been looking for.

We need a little bit of flour to tighten up the batter — I almost always use banana flour, but if you have trouble finding it, oat flour, buckwheat, and chickpea flour should all work great here, too.

I made dinner rolls for the 1st time and they were a little denser than I wanted... was wondering if the xanthem gum was the culprit... so I looked up adjusting xanthem gum for dense bread and it brought me here... your article says if bread is rubbery it might have too much xanthem... I have perfected my cupcakes they are light fluffy and moist... and good enough that I was able to sell them at a local cafe for 3.00 a piece and could not keep up... anyway the xanthem gum measurements for cakes is supposed to be 1/2 tsp per cup and I only use 1/4 tsp per cup... so I am thinking if I reduce the xanthem in the rolls it would produce an airier roll... as everyone knows gluten free flours can be expensive... and I wanted to avoid making a failed batch as bread and cake are a bit different... the 1st batch tased great... just won't leave much room for food due to density... as is the problem with lots of gluten free stuff... am I on the right track?

I used a Kitchenaid to make the dough because I am seriously dough - challenged, so it turned out a little tough, but that could also be because I added a little too much flour AND I didn't have any white whole wheat flour.

I think I was a little too careful not to incorporate too much flour during the kneading, because the dough was a little on the soft side and the braid kind of melted together more than I would have liked.

If you're worried the patties would get too wet, you could add a little more egg or even some flour / bread crumbs to help bind the patties.

I usually don't follow much of a ratio: I pour flour (s) in a big bowl, add whatever liquid I have around (non dairy milk, water, cold broth, maybe a little bit apple cider, or some beer too, which gives lightness to the crêpes), some flax gel (1 Tbsp ground flax seeds + 3 TBSP warm water), some salt or maybe a little sugar, sometimes spices like curcuma and black pepper, or tandoori spice powder etc, stir until the consistency pleases me, adding more liquid if necessary, let it sit for a few hours on my counter, and voilà.

These chocolate bites are a little too easy to pop, but since they're only made with almond butter, coconut flour, and chocolate, it's definitely a better alternative to Reese's.

(You might need to add a little more flour if the 1/4 cup isn't enough, avoid adding too much flour).

Knead on a lightly floured surface for 5 minutes or until smooth and elastic, adding a little flour to the dough if it becomes too sticky — avoid adding too much flour or the dough will become tough.

And if you are too lazy (like I am) to rub butter with you fingers, cut it into little bits with a knife, put it and the flour in the largest bowl you can find and give it a good whirr with a handmixer.

The big problem with coconut flour, in my opinion, is when you add too much rather than too little, since it becomes so chalky it's unpleasant to eat.

If the puree is too runny to make conhesive patties, mix in a little flour in until the puree reaches workable consistency.

I might try my usual mix of rice and almond and maybe a little tapioca to smooth things out — I've actually come to love the slightly coarser texture of these flours but I know what you mean if it gets too gritty... I'll share my experiment.

If you can do a little veggie bullion (maybe 1/2 tsp or half a cube) and a little extra flaxseed meal, the taste / texture would probably be similar... or a nice dry nut flour of some sort would work well too:) If veggie bouillon is a no - go, then I would think omitting it and adding some extra spices would be great too!

If the dough is too sticky to handle, add more flour, 1 tablespoon at a time, until it is still a little tacky, but doesn't stick significantly to your hands.

It's been a year of cold meals due to taking photos for too long; A year of cooking up a storm in our little kitchen; A year of fails, triumphs, late nights and early mornings; A year of batter splattered clothes and flour in my hair; And most importantly, a year of doing something that I love and look forward to every day.

If the dough is too dry, add a little warm water; if it's too wet, add more flour.

If your flour is super heavy and the batter is too thick, add a little bit more milk.

I just mixed it up and it's too thick for my beaters to keep beating and I had to press it into the corners of the bread pan... I followed the measurements and if I erred it was on a little too much egg and oil, etc, not flour.

You should have the perfect cookie dough texture but if too dry add a little splash of almond milk, if wet add a little extra spelt flour.

Just an FYI, if your mixture on these eggplant meatballs gets a little too wet, add some gluten free or regular AP flour to the mix.

- Used almond meal from Trader Joe's instead of blanched almond flour (added some flour at the end when I was mixing it all together because it was a little wetter than I thought it should be)- Used mostly agave with about 1/8 C of maple syrup instead of yacon - Used 1 tsp powdered ground ginger / 1 tsp real grated ginger - Used a little less than 1/2 C grapeseed oil (didn't measure — just read some of the above comments and didn't want to use too much oil

Trust your gut as a chef, if the dough is to wet, add more flour, if it is too stiff, add a little water.

One thing is that I thought they were just a little too dense and wondered if I should cut the coconut flour a little.

I would bake them a little less time next time and would use an All Fruit Preserves, which since these are pretty healthy with bran and whole wheat flour, I wish I would have done so, but didn't think about it until it was too late, so I used Smucker's Raspberry Preserves — great tasting, but the number two ingredient is high fructose corn syrup.

baking powder, and the whipped whites, and a little water because the batter was too thick - I plan to reduce the oats to a scant half cup, and maybe take the flour down to just one cup.

I always add too much freaking flour and my cookies end up like little puffy hockey pucks.

I bet if u added a little coconut flour to the cashews it would have a lighter texture too.

The dough seemed a little too sticky so I added another 1/2 dl of flour, and the dough was ready.

Maybe I used a little too much flour for the first roll out?

One time I didn't have the flour so u started to use a little bit of oats and is great too!