Sentences with phrase «type of flour do»

What type of flour do the recipes tend to use?

First, what type of flour did you use?

This type of flour does not make denser baked goods like regular wheat flour does.

Not exact matches

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 don't think the lack of frothiness is the issue, I'm guessing it could be the type / brand of almond flour used in the recipe.

If you do a google search, you may be able to find a gluten - free vegan hotdog based on some type of flour.

Neither do either types of those flours.

What type of gf flour mix do you use?

Which dishes have you found that it doesn't matter what type of GF flour mix you throw in, it always comes out great?

The two types of wraps are super awesome so it doesn't matter which ones you do, or do both — you will love a wrap version that's not as heavy as a flour wrap, especially if you're concerned about allergies or gluten.

Sometimes I find that I am more successful with these types of bread if I follow a tip from King Arthur — oil the countertop and your hands and then you do nt have to add the extra flour — stays more moist.

If chickpea flour is not in your pantry, any other type of flour will do.

One, my husband left the heater on that night so it was warmer than usual in the house; two, I did not have plastic wrap so I used a damp cloth (I was told this might work) but it dried up completely due to the heat; and three, it could have just been the type of flour.

What type of almond flour did you use?

Would a different type of flour work or does the coconut flour add a special flavor?

If you use solid type of honey like I do, process it with the flour mixture making sure it is well mixed before adding in the butter cubes.

Heather - Whole wheat flour does muddy the color a bit but I would think there is a great deal of variation among types and brands of flour.

I was thinking that it may have to do with the type of almond flour being used, but I'm not sure.

This converter allows you to do instant conversions between weight and liquid / fluid volume units amounts of various flour types (all - purpose flour, plain flour, flour - type 00, self - raising floor, white flour, rye flour, wholemeal, whole wheat and whole grains flours.)

Just seeing this now, I know it's like, a long time ago that you wrote this... but almond meal can always be substituted for another type of nut flour, or even whole wheat flour if you're not gluten free, and arrowroot can be sub'd for cornstarch if you don't have that or tapioca!

You could use all purpose flour however I don't know home much the recipe would require since this type of flour behaves completely different than coconut flour and it is not a 1:1 ratio.

If you don't have coconut flour you can use any other type of flour of choice, however, the amount will have to be more than what I have used in this recipe since coconut flour absorbs a lot of liquid.

If you don't want to seek out these types of flours you can use a more traditional cookie dough like the one here or here (minus the chocolate chips) to use in conjunction with the delicious port - fig spread.

Not a review exactly - i did use this flour to make a type of Spanish bread.

Do you think changing the type of flour may have made it more bland?

To make GAPS legal tortillas, since we can do coconut flour, I've made a type of gordita (soft, thick taco bread) shells instead.

would LOVE to try this flour for bread - baking for myself and my family; we have type 1 diabetes along with Celiac disease so I do a LOT of cooking and baking at home and love to share recipes with all my patients who have gluten and diabetes challenges as well (I am also a Nutritionist and diabetes educator)

Remember the goal is not so much a gravy as an «au jus» type of sauce, so don't go adding flour or roux to thicken it.

However, if you'd like to give it a try, one type of gluten free flour should be fine — bet me know if you do, curious how it would turn out!

I don't really know if almond flour is the best for brownies but I assure you it is in this recipe: — RRB - If you want to change the type of flour on this recipe, is it all purpose that you want to use?

I made this again last night, but made the mistake of dusting the ramekins w / cacao powder instead of cassava flour (I'm a fussy Type - A & don't like white stuff on my chocolate goodies when they come out of pans, molds, & such — I need to get over that).

Nobody would ever guess they don't contain any type of flour.

Second, can a person use any other type of flour, I don't have almond flour.

Hi Imane, I don't know what type of flour you could use instead of rye flour.

When baking with sprouted flour you may need to adjust the liquid measurement in the recipe slightly but again it does depend on the recipe you are using it in and what type of flour the original recipe called for.

«But Lisa, what if I don't want to bother buying all those different types of flour?»

I also won't use two types of flours in the same recipe, as many other gluten - free recipes do, and in this book I've avoided using any special thickeners, like arrowroot or tapioca starch.

I am wondering if I could substitute the almond flour for another type of flour, do you have any experience with other flours?

BTW, I've found all fritters freeze beautifully, as do latkes and use all types of GF flours regularly and they're still delicious — quinoa flour is particularly great.

Not only does she not like whole wheat bread, she has learned to ask what type of flour I used when I bake something like these muffins.

What do you think about a different type of flour instead of sorghum in these?

Rice flour, mill flour, and blue corn flour are only a few types of gluten - free flours that will do you wonders in the kitchen!

You don't have to buy different types of flours and nuts if you can't afford that much variety.

I personally don't use whole grain flours or eat any type of grain (maybe once in a while, like oatmeal, right after a workout) because of it's ratio of calories to nutrition.

Do substitute wheat flour with other types of flours, such as coconut flour, tapioca flour, buckwheat flour and rice flour.

maybe I just haven't seen or noticed it... i thought you said the first one works in nearly everything... just don't want to purchase garbanzo bean flour in addition unless there's a reason to substitute it for the sorghum in certain types of recipes.

If so, what type (s) of flour did you use and did you use the same measurement?

I do the same thing with the types of flour I use for baking.

Did another type of flour get left out of the recipe, or do the eggs make up the volume difference?

It is exactly the type of wheat your ancestors would have eaten — not a crazy hybrid that your body won't know what to do with like the all purpose flours you will find at the store.