Sentences with phrase «types of flour used»

The most common types of flour used in lower - quality dog foods are wheat, corn, and soy.

Whole wheat spelt is the type of flour used in the photos and it tends to be drier and has a stronger flavor, similar to regular whole wheat flour.

* I added 1/4 cup of buttermilk because of the high protein content of the flours I use (Pillsbury / Gold Medal have low protein, King Arthur and the Stop and Shop brand I use has higher protein), but adjust this amount according to the type of flour you use.

If your dough seems a bit on the dry side (usually based on the type of flour you use) add 1 Tbsp warm water to soften.

Cream cheese helps to accomplish this goal in my recipe, but the type of flour you use is also crucial.

I have noticed a difference in the type of flour I use too.

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.

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.

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.

No matter the type of flour I use, my batter recipes all seem too dry / cornbread texture ish.

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

Not exact matches

Co-founder and COO Tryg Siverson has tried to source the flour domestically but says only southeast Asian companies use the type of rice and milling process his products require.

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

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.

Mine's also totally gluten free as most of these types of recipes use oats, so I've moved to brown rice flour to make it easier for you all.

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.

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.

There are choices when it comes to the type and texture of cornmeal (a coarse flour) used in these Blueberry Cornbread Muffins.

While I tried to make things simple by only using one type of flour, the results were not what I was looking for.

Also, as a sidenote, Americans tend to use the word «Torte» for any type of European - style cake that contains little or no flour, although sometimes containing ground nuts or breadcrumbs.

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!)

(It is 60 % extraction wheat flour that is the most common type used in production of breads in the U.S. where the bran and the germ of the grain have been removed and the flour has become lighter in color.)

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.

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 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.

What type of gf flour mix do you use?

I use equal parts oat flour to replace any other type of flour.

There are many different types of flour you can use to make these tortillas.

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 definitely use almond flour the least often, and almost always combine it with some other type of flour (typically coconut).

So, i am just learning how to cook vegan, so i am not used to all the fancy types of flour.

There are various types of starters, but I used a very basic method from Joanne Chang's Flour cookbook.

Has anyone used an alternative type of flour?

It is a species of wheat that is closely related to the common type used in most flours today.

Usually when I am starting out trying to convert a recipe, I make sure to A) use at least 3 different flour - type ingredients and B) keep about 1/3 of the flour mix as starches.

Some packaged gluten - free flours (and published recipes), many in fact, use dairy components of some type.

The type of flour, the temperature of water, the frequency of feedings, the container to use, where to store the starter — these are all factors to consider.

Humidity is very low in Seattle right now; no rain for a couple of months... Any chance of providing the weight you use for one cup of each flour type?

Quick question, what type of spelt flour is used here?

On another note, I used Bob's Red Mill flour for this recipe, which is one of my favorite types to work with because of it's super-high quality.

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.

Rolled oats cook faster than steel - cut oats, are ideal to use in baking for cookies, muffins, granola bars, and quick breads, can easily be ground into an oat flour, and absorb more liquid than other types of oats.

I'm wondering what type of almond flour you used as different brands can affect the moisture content of my recipes.

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?

I make my cake with einkorn flour which is an ancient type of wheat, but if you want to make your cake gluten - free, you can use coconut flour or rice flour.

What type of almond flour did you use?

This year at the festival I spoke about sprouted wheat and other sprouted grains (sprouted grain is my big theme these days), and made two types of sprouted flour loaves using cooked grain in the dough.

- use the recommended type almond flour (blanched), and be sure to use one of the brands I recommend on my ingredients page, as those are brands that I have tested and know will work in my recipes.

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.