Sentences with phrase «use flour mixes»

A change from the first edition to this is that the recipes now use flour mixes described in the beginning of the book.

Gluten free baking can be tricky, especially if you want to eat whole foods and not to use any flour mixes that might contain stuff you don't know what they are.

I used your flour mix too and it seems to be the best gluten free flour combination I have tried.

I have developed this recipe using my flour mix.

1 tsp xanthan gum if using my flour mix OR 2 tsp if using a flour mix which doesn't have xanthan gum added OR no xanthan if using GF Jules or Better Batter

I am using your flour mix.

I still use this flour mix often for certain recipes (especially now that my son, the devourer of all things baked, is out of the house).

I saw someone asked if we could use your flour mix instead, hit i didn't see an answer.

I use your flour mix quite a bit.

I have two children with celiacs and I would use this flour mix to use in all our favorite recipes such as banana, zucchini or pumpkin muffins.

I've used the flour mix successfully for other things, and I really like it, but I sure wish it would raise higher.

... Cranberry Cupcakes with Clementine Frosting (Gluten - Free... I used a flour mix that seemed to be quite prevalent on the internet, except I replaced some of the -LSB-...]

I do nt use this flour mix for bread, pizza crust, breadsticks, etc. as they require specific flour combinations for the best results (see Cooking Gluten - Free!

While Wendy gave me permission to use the flour mix and many of her recipes I failed to tell her I was naming the flour mix after her in my book.

You need to use her flour mix recipe.

Not exact matches

I substituted raisins for dates, mixed seeds for nuts and used wheat flour — they were an adventure for the taste buds Rather tasty!

Used coconut flour and reg unsweetened org cocoa powder (but tasted the batter as I mixed and added more cocoa to taste.)

Dissolve it in 350g 80F (26C) of purified water and add 500g of flour (sprouted, whole grain or a mix, whichever you decide to use).

Take 1 tablespoon of the starter, place in a large glass mixing bowl, add 100g of flour (you can use a 50/50 mixture of whole sprouted flour and white flour, all sprouted flour, or any ratio you prefer) and 100g of purified water (78F (25C)-RRB-.

Add the diced butter to the flour and use your fingers to mix the dough into a rough breadcrumb consistency.

I couldn't find any buckwheat flour so used a mix of peanut flour and amaranth flour (lots of protein!)

Fold the wet ingredients into the flour mixture using a large wooden spoon or rubber spatula, then give the batter a quick whisk to ensure everything is well mixed.

I use sorghum a lot because of it's similarity to wheat flour and it works best with brown rice flour if it's the majority of the mix.

Add the butter and mix the flour using finger tips till the flour resembles bread crumbs.

Then I use almond meal instead of flour here, mix it with paprika, minced garlic, sea salt, cracked pepper, dunk it in an egg and almond milk bath, then twice coat these babies before baking them.

Like I would use all - purpose flour, when now I'm much more experienced and know how to use a mix of single grain flours, etc..

Using the dough hook (or stirring by hand from this point), add in remaining flour, mixing until the dough pulls away from the sides of the bowl and is no longer wet or overly sticky.

Just made these using a mix of gluten - free flours and Just Like Sugar (made from chicory root) and they turned out great!

Same story with coconut and arrowroot flour... neither of which are available here... I was thinking os using oat flour or almond meal, or a mix of the 2... would it work?

I used an all - purpose gluten - free flour mix along with psyllium husk as a binder and the muffins came out lovely and soft with a nice springy crumb and decent rise.

(3) Once all of the butter is in thin strips, pour cold water over the mix and use a dough scraper to combine the butter / flour with the water.

If you do not have a stand mixer, turn dough out on a heavily floured surface and, using your hands or even a wooden spoon, attempt to knead the dough.

2 1/2 cups All Purpose Flour 1 teaspoon baking soda 1/2 cup white hot chocolate mix (I used Ghiradelli) 1 cup butter at room temperature 1 8 oz block cream cheese 2 cups sugar 5 eggs 2 teaspoons vanilla 3 ounces white chocolate chips confectionery sugar to dust over top of cake

Using your hands, work the ingredients together until well - combined, adding milk a tablespoon at a time to moisten the mixture so that you can get all the dry flour (you can also use a stand mixer with the paddle attachment to do this, but I just prefer to use my hands).

In a food processor, add all the flour, salt, baking soda, baking powders and brown sugar and pulse to combine (or use a regular bowl and mix well with spoon).

Used Kim Boyce's multi-grain flour mix for most of the flour.

With a large metal spoon, stir in the oil and the cold water until the flour is all absorbed (or mix on low speed with the paddle attachment), If you are mixing by hand, repeatedly dip one of your hands or the metal spoon into cold water and use it, much like a dough hook, to work the dough vigorously into a smooth mass while rotating the bowl in a circular motion with the other hand.

Sorry to hear this... Did you use my gluten free flour mix or a store bought mix?

While the cherries are cooking, combine the 1 cup of flour, 1/4 cup sugar (I used a mix of white and brown), 3/4 teaspoon baking powder, 1/4 teaspoon baking soda and 1/4 teaspoon salt into a large mixing bowl.

When used for Frying (as an coating of eggs and flour), you can use a mix of all purpose flour + water to form into a paste and apply that as coating instead of beaten eggs.

Using an electric mixer, beat the cream cheese until fluffy, then add the brown sugar and flour.

Originally I had only used 1/4 cup of sorghum flour but when the mix was all blended together the consistency was more like icing than cookie dough, so I added 1/4 cup more to dry it out a bit.

The dough is quite sticky; if you have a KA mixer, use it and your bread hook to do the kneading, then use as little flour as you can manage while shaping the dough into rolls.

Unless you use a bean flour mix, and then I have no idea what will happen to your cookies, but it won't be good.

Use your hand and mix the flour gently, it will be quite sticky at this stage.

I've been using your recipes (and LOVE them, as does my family), and wondered if maybe it might be easier to sub if I knew the weight of one cup of the flour mix you use.

I made it again today into 24 mini muffins (baked for 7 mins) and 10 regular - sized muffins (baked for 18.5 mins) with some minor changes: added an extra banana, used a mix of half dark buckwheat flour and half white whole wheat flour; decreased brown sugar to 1/4 cup (it was all I had); and used 1/4 cup of maple syrup.

My flour mix recipe uses just over 2/3 tsp per cup of flour, so the additional puts you at about 1 1/4 tsp gum per flour in this recipe.

I just do 1/4 c. flour with 1/4 c. water (more or less) and mix it on the stove for a couple minutes, transfer it to a container and put it in the fridge to harden until I use it.

Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.