Sentences with phrase «using additional flour»

In other words, you need to form the dough (which will be wet) into a ball using additional flour.

Divide dough into 10 equal sized pieces and form into desired shape using additional flour to prevent sticking.

Use additional flour if necessary.

Not exact matches

I count this as part of the additional liquid needed when using coconut flour.

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.

If you're working with anyone that has a nut allergy then omit the ground almonds and use a little under 1/4 cup additional coconut flour.

Last time I veganized it by substituting the egg with an additional banana; I also used mostly whole flour and added some shredded coconut.

I suspect a low - gluten flour, like cake flour, is probably used in the original mix to make the doughnuts tender, and then the manufacturer adds the additional gluten to give the doughnuts the perfect framework for rising.

Sometimes, I have to add additional eggs when using coconut flour to get the fluffy texture I'm desiring.

I used 1 cup of almond meal and 1/2 coconut flour, honey, I mixed coconut oil and olive oil in a 1/4 cup and I added additional egg and half of a banana (plus the rest of your ingredients of course).

Use the additional 1/2 cup of flour and matcha for dusting.

Cookie recipes made to use bread flour contain additional egg yolks for moisture and may contain milk to keep the cookies soft.

Sprinkle lightly with additional flour, and shape into a smooth ball (this will be much, much easier if you used bread flour).

(Add additional 1 to 2 tablespoons water if using brown rice flour.)

Using just your fingertips, knead and fold the dough without adding additional flour until the dough becomes less sticky but still quite moist.

Ingredients: 3/4 cup vegan butter 1 cup sugar 1/2 cup brown sugar 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup)

Ingredients 2 1/4 cups all - purpose flour 1/2 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 1/2 cups granulated sugar, plus an additional 1/2 cup for rolling 2 ounces cream cheese, softened 6 tablespoons unsalted butter, melted 1/3 cup vegetable oil 1 large egg 1 tablespoon whole milk 1 teaspoon lemon oil (if you can't find lemon oil, try using 1 tablespoon of finely grated lemon zest) 1 teaspoons vanilla extract (I used less vanilla extract than the original recipe so it wouldn't compete with the lemon oil.)

If you want to use more mashed banana to make these a bit sweeter, you can double the amount and use an additional 1/4 cup (about 24g) of oat flour.

Once all of the flour has been incorporated, stir in the remaining two tablespoons as needed (I used one additional tablespoon, totaling 183g of flour).

If you'd prefer to roll out the cookie dough and use a cutter, add an additional 1/4 cup of flour.

1 Cup White Farro Flour 1 Cup Whole Grain Farro Flour 1 Cup Coconut Palm Sugar 1 Teaspoon Ground Flax Seed 1 Teaspoon Baking Powder 1/2 Teaspoon Salt 1/2 Teaspoon Baking Soda 1 Teaspoon Ground Cinnamon 1 Cup Granola of Choice (I Used Peanut Butter Granola 1 Teaspoon Vanilla Extract 1/3 Cup Olive Oil (Or Organic Virgin Coconut Oil) 1 1/2 Cups Light Buttermilk Topping: Additional Granola

1 cup cornmeal 1 cup Bob's Red Mill Gluten - Free All Purpose Four 1/4 cup of millet flour (optional) 4 teaspoons baking powder 2 tablespoons ground flax seeds in 6 tablespoons water 1 ripe banana 1 cup non-dairy milk or water 1/2 — 1 cup additional water 1/2 cup blueberries, fresh or frozen 1/4 nuts or seeds (we used a mix of peanuts, pumpkin seeds and sunflower seeds)

* 1/2 cup organic sugar for coating the cookies before baking, plus additional 1/3 cup organic sugar (I used Wholesome Sweeteners organic, fair - trade sugar) * 1 1/2 cups organic, all - purpose flour (I used Central Milling Company organic, all purpose flour); I haven't tried it yet, but I bet you could substitute almond flour for a gluten - free version * 3/4 cup cocoa powder (I used Dagoba organic, fair - trade cocoa powder) * 1/2 teaspoon baking soda * 1/2 cup Lyle's golden syrup * 1 large egg white, preferably organic and free - range * 1 teaspoon pure vanilla extract * 12 tablespoons (1 1/2 sticks) organic salted butter, softened * 1/3 cup dark brown sugar, packed (I used Wholesome Sweeteners organic, fair - trade dark brown sugar) * 1 bar / 3 ounces dark chocolate with mint, chopped into 1/2 inch pieces (I used Theo Peppermint Stick Dark Chocolate)

Place on a lightly floured surface (may use additional biscuit mix to dust board) and knead gently 10 times.

I also used a bit of coconut flour, for additional flavor, and also for a nutritional booster, as coconut flour is high in fiber and lower in carbs than wheat flour.

You may want to check out my Almond Flour page for tips on baking with almond flour and to check out some additional brands that IFlour page for tips on baking with almond flour and to check out some additional brands that Iflour and to check out some additional brands that I use.

Instead of using polymer film, a new solution enables production of dust - tight packaging for dry products such as sugar, grains, flour or powders using sustainable mono - material paper, which contains no additional polymer fractions.

1 Tablespoon ground flaxseed meal + 3 Tablespoons water (mix and set aside) 1/2 cup white whole wheat flour (can also use spelt, whole wheat or white all - purpose) 1/2 cup buckwheat flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1 Tablespoon sugar (can use white, raw cane, brown — whatever you prefer) 1 cup soy milk (or any non-dairy like almond milk or rice milk) 1 teaspoon canola oil (or olive oil) Additional water, about 1/4 — 1/3 cup Canola oil for the pan Banana, Blueberries, other fruit, optional

I've used rice flour & wheat flour, additional spices, and alternative nuts.

If you do decide to use coconut flour, add an additional tablespoon of coconut oil to prevent them from being too dry.

I will be using the same flour, and suggest following her suggestion of adding the additional xantham gum.

I'm wondering if you used the 1 - to - 1 Baking Flour version and if you added additional xantham gum in your recipe?

Using the dough hook and adding additional flour if needed, mix well to form a dough.

If using a gluten - free flour blend in either of the scone recipes, make sure to add additional flour, if necessary, to make a cohesive batter.

leave out and use additional ground flax seed, oat flour or protein powder instead of coconut if you are not a fan and adjust the amount of sweetener

1 small onion, chopped 2 cloves garlic, peeled and minced 2 teaspoons fresh ginger, minced 1 teaspoon curry powder 1 teaspoon garam masala 1 teaspoon smoked paprika 1/2 teaspoon salt 2 tablespoons flour 2 cups vegetable broth 28 ounces chopped or crushed tomatoes (I use the 26 ounce box of Pomi tomatoes) 3/4 cup instant brown rice 1/3 cup coconut milk (5 ounce can, if you can find it) 1 tablespoon cilantro, chopped, for garnish additional salt and pepper, to taste

Using your hands, on a floured surface, form the dough into a ball and work the additional 1/2 cup flour into the dough if needed.

Use additional bread flour if necessary.

plus more for dusting (if you're using non-Canadian flour, Fertig's recipe calls for an additional 1/4 cup)

Remove beater, scrape down sides of bowl, and using your hands, mix in up to 1/2 cup additional sorghum flour until your dough is once again workable.

Just use additional oats in place of the almonds and either white or Bob's Red Mill 1 - to - 1 Baking Flour (cheaper here) in place of the almond fFlour (cheaper here) in place of the almond flourflour.

Last batch involved more corn flour, replacing some of the fat with additional yogurt (also used as liquid), using a flax egg to replace one of the regular eggs, and it's the best yet.

1 cup light buckwheat flour (make sure to use light if you can, it's much easier to use and more tasty) 1 tbsp good quality oil (I use olive) 1/3 — 1/2 cup warm water pinch of salt Additional buckwheat flour — for rolling and dusting

Ingredients: 3/4 cup vegan butter 1 cup sugar 1/2 cup brown sugar 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup)

I also used bakers unsweetened chocolate, added additional Swerve and used sunflower flour because I can't have almonds.

It all began eighteen months ago and, at first, I felt completely overwhelmed with the additional challenge of a rice sensitivity, since most good tasting gluten free products use rice flour.

In the case of pizza doughs, for example, it would add additional stretch that you'd lose from using a whole - grain flour.

Depending on the consistency of the sunflower seed butter you are using, add additional coconut flour until the filling becomes a wet dough.

If you don't feel like adding the protein powder or don't have it, add an additional ounce of blanched almond flour or use the original recipe.

The recipes linked above — as well as the additional recipes in the eCourse and eBook — use whole - grain flours.