Sentences with phrase «with less flour»

The high starch content of Zuvii allows you to cook more with less flour.

I only cooked them for about 20 minutes on convection bake, and with less flour they made 11 muffins.

I advise you to start with less flour and continue to add more if necessary.

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.

I will experiment with less flour and maybe grinding some extra seeds into meal and see what happens...

The first time I made a German or Dutch pancake, my first thought was that it was almost a popover, just less sturdy with less flour and milk.

Not exact matches

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

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Perhaps if cooked for less time or with no flour as others suggested it would be great, but I don't love recipes that I have to alter extensively.

I have stopped baking with butter and white flour, and therefore have been reading you less often.

The result was a revelation, and although it's been years since I made pizza dough, I think I never again made it with less than a third to a half corn meal substituted for the flour.

This makes is harder to work with — often times, cooks want to add more flour to compensate, but it's better to resist because wetter bread doughs lead to the final product being more tender and less dry.

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 figured I would follow the above recipe with less sweetener, olive oil and more whole wheat in the flour mix.

Filed Under: 5 Ingredients or Less, Cookies, Dairy Free, Gluten Free, Vegan Tagged With: baking, biscuits, cookies, desser, myhealthydessert, oat flour, peanut butter, sweet, Tahini, vegan

I know it's less healthy... but that's been my struggle with trying to cut out traditional flour in my baking.

I added a little less than 3/4 c sugar, added 1/2 c oatmeal along with the flour, and sprinkled in blueberries at the end to make it breakfast - y.

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.

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.

A combination of extra moisture from them (usually fine with regular flour but...), less structural integrity from gluten-less flours and maybe an oven running cool (possibly) could cause the trouble.

I'm not sure if I should replace the cocoa with the same amount of flour or less, didn't know if you had tried this already.

but hopefully someone else will benefit... I have had good luck in almost all cases replacing almond flour with: 1/2 tapioca flour (a bit more than half) 1/2 coconut flour (a bit less than half) 2 extra eggs per 1 cup of flour

I've been toying with adding some flour or something to the filling to make it more creamy and less like jelly.

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.

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.

The result is a dough that bakes up flaky and flavorful, with almost as much flakiness as that made from all regular flour (and perhaps a little less guilt?).

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.

Whereas, in the original recipe (with less almond flour) you have 1-1/2 teaspoons.

Silicone is better if you have it — less sticking with minimal flour, which is your goal.

INGREDIENTS: Non-GMO Cane Sugar, Non-GMO Canola Oil, Egg, Cocoa Powder (processed with alkali), Water, Tapioca Flour, Brown Rice Flour, CONTAINS 2 % OR LESS OF: Salt, Xanthan Gum, Natural Flavor, Enzymes

These Best Ever Healthier Chocolate Brownies are healthier because they are made with whole wheat flour, less sugar and olive oil which has healthier fat content than butter.

The CAULI - FLOUR by CAULIPOWER Paleo Mix offers a solution for Paleo consumers with 12 Net Carbs, 1/3 less fat and calories than other leading Paleo mixes.

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.

Conversely, if you get a good - feeling, smooth, elastic dough that isn't tacky with less less than the extra cup of flour, then that's okay, too.

Filed Under: Cookies Tagged With: -, almond, chocolate, cookie, Egg, flour, free, frosting, gluten, healhty, icing, less, Recipe, Tmf, toddler, vidya

The good news is these Healthy Apple, Maple & Pecan Muffins are made with whole wheat flour, coconut oil and no refined sugars (< — that's a HUGE step for me, guys) so there's less guilt, and alllll of the right kind of muffin top goodness.

Except she makes it with 3/4 cups whole wheat flour and 1 cup white flour, and maybe less milk.

We simply preferred the texture with the pastry flour (it has less gluten than the regular whole wheat flour, so these are not quite as chewy).

This recipe is actually very akin to one I've used for potato pancakes (with squash instead of potatoes, of course), though the potato version tends to use more eggs and less flour.

Filed Under: Dairy - Free, Egg - Free, Gluten Free, No Nightshades, Nut - Free, Oil Free, Soy - Free, Sweet Things, Vegan, Vegetarian Tagged With: 10 ingredients or less, baking, cacao powder, cake, chocolate, cocoa powder, coffee, oat flour, sweet potato

I made these with home - cooked chickpeas; if using canned, you may need to add less chickpea flour to account for drier beans.If starting with dried chickpeas, soak 3/4 cup dried beans in cool water for 8 - 12 hours.

Coconut flour has been found in several studies to have a glycemic lowering effect, because coconut meat has a simple carbohydrate content coupled with a high fiber, it yields a flour that is less disruptive to blood sugar levels.

Filed Under: Breakfast, Dairy - Free, Egg - Free, Gluten Free, No Nightshades, Refined Sugar - Free, Soy - Free, Vegan, Vegetarian Tagged With: 10 ingredients or less, apple cider vinegar, avocado oil, coconut oil, coconut sugar, maple syrup, oat, oat flour, pumpkin, pumpkin pie spice, pumpkin week, vanilla

Filed Under: Breakfast, Dairy - Free, Egg - Free, Gluten Free, No Nightshades, Nut - Free, Oil Free, Refined Sugar - Free, Soy - Free, Vegan, Vegetarian Tagged With: 10 ingredients or less, 30 minutes, bake, chia seed, chocolate, cocoa, coconut milk, dark chocolate, maple syrup, oat, oat flour, oven

Filed Under: Dairy - Free, Egg - Free, Gluten Free, No Nightshades, Refined Sugar - Free, Soy - Free, Sweet Things, Vegan, Vegetarian Tagged With: 10 ingredients or less, almond, arrowroot starch, cherry, coconut oil, maple syrup, oat, oat flour, sour cherry, walnut

Transfer the dough to a lightly oiled bowl or proofing bucket, and cover with an oiled piece of plastic wrap (or the oiled top to your proofing bucket) and set it in a warm, draft - free location to rise for about 45 minutes or until it is about 150 % of its original size (if using pastry flour, the dough will rise less).

However, we all know that the starches aren't so flavorful, so I played with using less of them and instead added a higher proportion of GF flours in my next mix.

On a floured surface, roll out a softball size piece of dough with rolling pin until very thin (thickness of CD or less).

It has almost equal amounts of tapioca starch (15 %) and superfine brown rice flour (14 %), with 10 % nonfat dry milk, a wee bit of potato starch (3 %) and finally, and 2 % xanthan gum (slightly less than Better Batter has).

Gluten free flour might be a touch different, so I would suggest starting with a little less and adding more to get the right consistency as shown in the recipe.