Sentences with phrase «way less flour»

I may try them more your way again, with way less flour an dno baking powder if I wish to use them as a wrap because they weren't very sturdy.

Not exact matches

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.

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!

If I use oat flour (since I already have it and don't have a nice way to grind oats), would it still be 10T or less?

Another way I like to control what goes into my baked goods to make them as healthy as I can without sacrificing taste is to eliminate the use of all - purpose flours as much as possible since they don't contain whole grains and are, therefore, less healthy since they're stripped of nutrients.

The only way the researchers were able to use it with standard recipes was to replace 20 percent or less of the wheat flour with coconut flour.

I did the latter as I was taught but I know you end up with less flour that way and my dough was way too wet and I struggled with forming the ball even with ample flour.

by the way I just made this now... mmm I measure in cups and admittedly 100g flour is less than 1 cup of flour but I put one cup and for the ratio of olive oil in and water it was WAY too much flour... well it did nt look like the photo of your recipe at all, not shiny and liquiway I just made this now... mmm I measure in cups and admittedly 100g flour is less than 1 cup of flour but I put one cup and for the ratio of olive oil in and water it was WAY too much flour... well it did nt look like the photo of your recipe at all, not shiny and liquiWAY too much flour... well it did nt look like the photo of your recipe at all, not shiny and liquidy.

Although packaged gluten free corn tortillas are way less expensive and easier to find than gluten free flour tortillas, they simply can't compete with the fresh kind.

I know if you switch to AP flour where a recipe calls for cake flour you use 2 tbspns less for every cup called for, but I do not know how to do the switch the other way.

Another thing I find useful with anything that uses gluten free flours is to let the mixture sit for a few minutes before cooking that way the flours have time to absorb the liquid before backing make them a little less grainy and dry after they come out of the oven.

About half way through the kneading, the dough will get a lot less sticky, even without adding much flour.

Another way I like to control what goes into my baked goods to make them as healthy as I can without sacrificing taste is to eliminate the use of all - purpose flours as much as possible since they don't contain whole grains and are, therefore, less healthy since they're stripped of nutrients.

So they are going to require some reworking of the basic recipe in some of the same ways as coconut flour, although to a lesser extent.

If you don't like the way yours turn out, feel free to play with the coconut flour amount (I have had to do this a lot since starting to make them) by using less than the amount I listed, or more.

Coconut flour has way less fat.