Sentences with phrase «use less flour»

Because of the high starch content in Zuvii Banana Flour it allows you to use less flour than required in your everyday recipes.

maybe next time try to use less flour..

For example, coconut flour is very absorbent, so coconut flour recipes typically use less flour and more eggs, liquid, and fat.

I definitely recommend you experiment (you'll need to use less flour and more liquid in the crust) and come back to let us know!

Do you think I should still use less flour?

I would say to use less flour than you think it may need.

I use less flour but the same amount of carrots and pecans and, of course, cream cheese frosting.

If your muffins turn out too dry, use less flour next time, or weigh your flour!

I made another attempt the next morning using less flour.

The coconut flour version uses less flour overall than the almond flour version.

This might not be it since you said you used less flour, but I usually shoot to make my dough so wet that it can be difficult to handle.

Not exact matches

I replaced the raw cacao with cocoa powder, using about 6 tablespoons, and used a little less flour to compensate.

Using 100 % oat flour will usually result in gummy texture (though it depends on personal taste really), so if you wanted to follow Ella's recipe and it be less gummy then you could add some almond flour and tapioca (and decrease the oat flour!).

Should I use ground almonds or proper almond flour (the kind that contains less fat) for those delicious looking brownies?

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1/2 cup onion chopped 1/4 cup olive oil (I use less) 1 fresh garlic pod, chopped 1 t chili powder 1 t Gephardt Chili Quick Salt to taste 3 T Flour 2 cups Water 2 pounds ground meat (lean) 1/2 cup onion chopped Salt, pepper, and parsley to taste 4 cups cheddar cheese, shredded 1 dozen fresh corn tortillas In a small saucepan, sauté onion and garlic in olive oil until clear and tender.

Using the unfrozen bananas made for less liquid so I added even less flour than usual.

- Didn't have any cornstarch or other thickener, so used a little less broth and added amaranth flour (again, the only thing close I had on hand..)

A little more oat flour should work just fine, or you could even just try leaving it out altogether and maybe use a little less almond milk.

Depending on how finely you grind the rice, you may need to use more or less grain to achieve the desired amount of flour.

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.

I used 1/2 cup whole wheat flour, 1 cup regular flour, and I added a little less than 1/4 cup flax seed.

They're actually even sweeter than I need... I think I'll use a little less sweeter next time — or maybe just use an overripe banana with a little extra almond flour.

So I added 2/3 c. shredded unsweetened coconut and 1/3 c. hemp seeds (going for texture and a little extra fat) and used just a little less flour.

Dough all of the above starter 180 g warm milk (water can be used instead, for a less rich dough) 370 g bread flour 1 egg yolk 2 tablespoons of melted butter 1 tablespoon of sugar 6 g salt

Not only did they have amazing toppings like house - made fennel sausage and roasted eggplant, but they also use stone ground cornmeal for the crust which leaves you feeling less bloated than normal crust made with bleached flour.

The only concession I made for taste / texture over health was using more all - purpose flour than whole wheat because it yields a nicer, less dense & dry, crumb.

My Gluten Free Healthy Hummingbird Cake, well, I'll be honest, to be completely perfect, it could probably use a little less banana, maybe a bit of coconut flour to absorb some of the moisture, and a little more time in the oven.

I was surprised how easy it was weigh out the flours, and a lot less cleaning up to do than using measuring cups!

I made this today using hazelnut flour instead of almond and all honey, but less than it called for, for the sweetness.

Mine do get puffy, however, it's possible (if there's no way you accidentally used cake flour with leavening or mis - measured your leavining, adding too much) that it's a chemical thing with the lighter brown sugar... lighter color, less molasses, molasses add some acidity which I believe negates some of the baking soda, blah blah.

2 cups ap flour 2 tablespoons baking powder 1/2 teaspoon salt 6 tablespoons butter cut into small pieces, I like to use Kerry Gold for scones 3/4 cup buttermilk 1/4 cup grated Parmesan cheese 1/4 teaspoon fresh cracked black pepper, more or less upon your taste - buds

But with my second child, almost 13 years and trying to go sugar - free at that time, using less refined flours and eating more whole grains, I knew the boxed mac - n - cheese buying had to stop.

Hi Keisha, I will not recommend using all cake flour as cake flour has less protein and this will affect the density of the cake.

I think just a little less chilli (not for me) I used lamb, cooked quickly and made a fresh salsa (red onion, red chilli, tomatoes, with lime and coriander), guacamole, cheese and tabasco on a soft flour tortilla.

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 think coconut flour would be fine, however make sure you use about half of the amount, possibly even a bit less than half, since it's so dense and a little goes a long way!

You can add more sugar but I don't suggest using less cocoa powder because that would call for more flour, less liquid and more fat (in this case, tahini) which would change the recipe entirely and I can't guarantee results.

Well, because I like to use at least some whole wheat flour for nutrition and white whole wheat is ground finer resulting in a less dense texture and lighter taste.

The cup measurements above are therefore approximations — if you don't have a kitchen scale, I would use less bread flour (around 3/4 cup) or use a very light hand when scooping the flour.

We made a few perhaps less «authentic» substitutions — flour tortillas were better texture-wise to our liking versus corn, but you could certainly use corn, especially for a gluten - free recipe!

Apple Appe is a soft and chewy, delicious mouth watering snack prepared using apples and wheat flour or atta, and can be prepared in less than 30 minutes.

Also if you used almond flour, maybe use 2 tbsp less butter..

3 / 4C Light spelt flour (or other flour of your choice) 1 / 4C Cocoa 1 / 8t Salt 3 / 4t Baking powder 1 / 2C Coconut sugar (I like to use coconut sugar in my baking as it's less processed than other sweeteners, it's also less sweet than refined sugar so these are more chocolatey than super sweet, perfect for this chocolate lover) 2T Tahini 2T Oil (I used rapeseed, but any neutral oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is very thick.

I also made a «peanut butter» roux to thicken it, but had to double the amount of flour I used, as roux has less thickening power than uncooked flour.

By using some elbow grease and limiting the number of stirs to 20 or less, the gluten in the flour doesn't develop, leaving us with soft, tender muffins.

It is highly absorbent, so you will probably want to use much less flour than you normally would when substituting in a recipe.

It makes 12 muffins and uses 3/4 cups of sugar, more flour and less cornmeal.

It soaks up a lot of moisture, so typically I'll use more almond milk or less flour than I would when using something like oat or almond flour.

Next time I'll use less milk or more flour because they were pretty thin.