Sentences with phrase «type of flour like»

Im just wondering if I can substitute the cocanut flour and brown rice powder for another type of flour like oat or rice flour?

or another type of flour like flaxseed or chickpea?

This is a wheat - free version of the cake as it's made with rye flour; I find that rye flour gives it a very nice texture and flavour, but feel free to use any type of flour you like.

You may be better using a different type of flour like brown rice.

The crackers became a sort of obsession for me and Paloma and I've made them numerous times, using different types of flours like buckwheat, quinoa and spelt.

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.

It seems like so little that you could just use almond flour but I'm also not familiar with baking with these types of flours.

It sounds a little like the sponge cakes my mum bakes - when my sister and niece were diagnosed as celiac this was one of the first recipes my mum made for them because they have so little flour it was easy to de-glutenise - not really my favourite type of cake and yet they make me so nostalgic that I sometimes fine them irresistable

The type of flour is actually pretty important in breads like this one, so if you try baking this again I would use whole wheat pastry flour or white whole wheat flour (all - purpose flour will make the bread too moist, as you found!)

Whether you're going gluten - free or just feel like experimenting beyond plain old flour, use your Vitamix to make almond, coconut, and a host of other types of funky flours.

I've used this type of flour since I started blogging in 2010 and since I often get questions about it, it's a whole wheat flour that's made to look and taste a little more like white flour.

I of course, like to adjust recipes to make them healthier and this type of cake is traditionally made with wheat flour, eggs, dairy and refined sugar.

I would like to use whole wheat flour, the brown kind, can you suggest amounts for this type of flour, along with regular all purpose used together?

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.

1 cup of cooked quinoa 3 ripe bananas 1/4 cup of melted coconut oil 1/4 maple syrup 2 teaspoons of vanilla extract 1 cup of gluten free flour (I love Bob's Redmill 1 to 1 GF flour) 1 cup of gluten free rolled oats (again Bob's Redmill) 1/2 cup of toasted coconut flakes 3 tablespoons of flax seed meal 1 tablespoon of ground cinnamon 1 teaspoon baking soda 1/8 teaspoon salt 1/4 cup of cashew milk — I like Silk (coconut, almond, or whatever type of milk you prefer)

When I'm trying to make healthier recipes, I like swapping in different types of flour, instead of sticking with all - purpose flour.

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!

To make the flour, simple take a cup of dry nuts (almonds, cashews, sunflower seeds) and grind them with a coffee grinder or magic bullet type blender until a fine flour like substance appears.

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.

I imagine that it might vary per recipe, particularly since there are so many variables in baked goods, like the type of flour used and the amount of oil called for, so I'll continue to update this post as I experiment with this super-healthy sweetener even more.

The mixture of coconut and chocolate gives them a wonderful Bounty - like flavor, but if you can't consume coconut, you can use any type of oil of your choice, and you can use any nut flour you like instead of the shredded coconut.

I'm from Canberra, Australia and I would like to make up your «ERIKA»S ALL PURPOSE GLUTEN FREE FLOUR» is there any type of brand I should be using or can I just make it up with any type of Brown Rice Flour, White Rice Four, Sweet Rice Flour, Tapioca Flour and XanthanFLOUR» is there any type of brand I should be using or can I just make it up with any type of Brown Rice Flour, White Rice Four, Sweet Rice Flour, Tapioca Flour and XanthanFlour, White Rice Four, Sweet Rice Flour, Tapioca Flour and XanthanFlour, Tapioca Flour and XanthanFlour and Xanthan Gum?

If you'd like to use another type of flour in place of the millet, give it try and let me know how it goes.

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 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).

As for the recipe, it's not meant to taste exactly like naan — and I'm also not sure what type of flour you used... if you can give me details, perhaps I can help.

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.

There is a lot of variables that effect the time of rising (like amount of starter in the dough, types of flours used), temperature of the ingredients and environment being the most important ones.

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.

Learn how to use 21 types of gluten - free flours, from sorghum to millet, and try out tempting recipes like Chocolate Amaranth Quinoa Cake.

Instead of getting caught up in replicating recipes with 5 different types of flours and complicated instructions, I plan on focusing on foods that are naturally gluten - free, just like your recipe today!

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

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.

This is the type of corn used by food processors to make things like corn flour (found in your froot loops).

For many years and as required by federal law, folic acid has been added to enriched flour, different types of pasta, breakfast / cold cereals, various bakery items like cookies, crackers, and even several breads.

You can also use only one type of flour or go crazy and use ten different ones if you like.

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.

2 cups flour (substitute rice flour or any other type of flour if you like) 1 egg 1 tablespoon of oil 1/2 cup hot water with 1 tsp of salt reduced stock added