How to use Flours in a sentence

flours
  • In a large mixing bowl combine the flours, ½ cup corn meal and the bacon.

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  • Many gluten-free flours are prepared from wheat starch that has been treated to remove gluten.

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  • If you would like to substitute the flours for packaged tempura batter, look for a boxed mix.

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  • This means that both fine and coarsely ground flours can be created from a single mill.

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  • When you eat a diet comprised of processed foods, refined flours, high sugar items, and low fiber elements, you encourage a shift in your body's pH.

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  • Different types of flours produce different flavors and textures.

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  • This will make it easier to select certain base products, such as grains, nuts, and flours at a more reasonable cost.

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  • There are many other grain flours available to you in bulk quantities.

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  • While bean flours aren't the same as grain flours, they can be used in combination with grain flours as well as stand alone for soups, patties, and casseroles.

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  • Lentil Flour - Add to flours used for making breads, patties and casseroles.

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  • There are many kinds of other organic flours you may wish to explore.

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  • It goes beyond just fruits and vegetables - flours and cereal grains should be organic as well, since they can carry chemicals through the milling process.

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  • Organic bread flour is different from all-purpose flour and other flours.

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  • Bread flour is often combined with other flours so the dough can rise.

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  • Many people prefer to use bread flours for baking bread, but you can use other flours as well.

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  • Gluten flour is great to mix with other non-wheat flours to give you many different tasting breads.

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  • Because there are so many different types of natural and organic flours on the market, it's also tough to know how to use each type of flour successfully.

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  • Organic bread flour has a higher protein content (usually 12 to 15 percent) than most other flours and produces the amount of gluten necessary for loaves with good, firm structure and high rises.

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  • Organic flours with high protein percentages absorb more liquids than flours with low protein.

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  • Since the bleaching process is chemical, organic flours are unbleached.

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  • Organic versions of many other flours are available, such as all-purpose flour, bread flour, and wheat flour, but none of those products are bleached in the same way that traditional cake flour is.

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  • There are also a great variety of organic pastry flours available, from white to whole wheat to white wheat, which has the nutrition of whole-wheat flour but a texture similar to white flour.

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  • Expect to find articles on topics such as Build a Better Sandwich, Boxed Wines and Gluten-Free Flours.

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  • Wheat is particularly difficult to replace, although bread, pasta, and pastry products made with oat and rice flours are good substitutes.

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  • A diet high in fats and processed foods made with refined flours and sugars can actually suppress the immune system.

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  • However, people who consume a lot of processed foods such as boxed meals, fast food, refined flours, and soda pop are at an increased risk for developing a magnesium deficiency.

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  • Rice flour doesn't bind ingredients together as easily as glutinous wheat flours, so your new online friends can teach you what tips and tricks work, and walk you through the process so that your recipes come out flawlessl.

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  • Authentic Foods crust is made with rice flour and almond meal flours.

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  • Have you personally ever used this product, or what sort of reviews have your customers provided regarding almond meal's ability to mimic other types of flours?

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  • It can be used by itself or combined with other gluten free flours.

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  • If you have worked with other flours, you know that each has its own particular characteristics.

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  • Many alternative flours work best in blends.

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  • Coconut flour, on the other hand, is mild in taste and can be used on its own, which isn't always the case with some flours.

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  • Some of the alternative flours used such as brown rice flour taste best when fresh.

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  • Some corn bread recipes contain alternative flours which provide a tasty gluten-free treat.

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  • The mixture of flours adds a nice complexity to your corn bread which capitalizes on the benefits of using the different types of flour.

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  • Mixes, while more expensive, can offset the cost of purchasing a blend of flours for your corn bread.

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  • Bear in mind that, much like some of the Cooking Light recipes, you will need to substitute flours.

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  • When using alternative flours, you will need to take into account the peculiarities of each type.

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  • Flours may lend different tastes to your bread.

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  • Neither barley nor rye flours contain wheat, yet both are not gluten-free.

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  • Because of the different densities and properties of gluten-free flours, there is an element of experimentation involved in coming up with your own gluten-free bread recipes.

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  • Because they use a blend of flours, you may want to try a few to see which you like best.

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  • Because of the sweet element, you may want to stick with flours which do not have a strong savory flavor such as brown rice flour.

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  • You can also use other flours such as coconut flour in your flour blend to complement your sweets.

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  • Now, more than ever, is the availability of gluten free flours, mixes, and recipes abundant.

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  • While gluten-free bread can sometimes seem to require a whole pantry full of various flours, stabilizers and emulsifiers, the natural crumbliness of pastry lends itself quite naturally to gluten-free modification.

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  • The wide variety of gluten- free flours and mixes available on the market make your choices virtually limitless.

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  • Xanthan gum increases the viscosity of your ingredients, thereby giving your bread dough the stretchy texture that many gluten-free flours lack.

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  • For this reason, many celiacs find it hard to achieve a soft gluten-free bread because, without gluten, many grain flours remain dense and dry after the baking process.

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  • You can either purchase gluten-free bread or bake your own bread using gluten-free flours.

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  • They key is to make the crust using gluten-free flours.

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  • For flours and thickening agents, gluten-free flours such as corn starch, teff flour, and coconut flour make good substitutions.

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  • You can also use a commercial blend of flours to avoid the hassle of preparing your own mix.

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  • Some gluten-free flours, while tasty, can be quite expensive.

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  • You should not fry veggies in wheat or other gluten containing flours.

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  • ConAgra Mills Ancient Grains - 100 percent whole grain flours that are naturally gluten free.

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  • Xantham gum, along with a combination of other gluten-free flours, help avoid the gritty texture and chalky taste often associated with gluten-free yeast breads.

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  • For those who don't want to mess with exotic-sounding ingredients or who don't want to shop for, and experiment with a variety of gluten-free flours, an easy-to-use bread mix may be just what you need.

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  • Many gluten-free breads are highly perishable due to the use of non-wheat flours and therefore, are typically found in the frozen foods section of the grocery store.

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  • Each recipe calls for a unique blend of flours and several other ingredients.

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  • Decades ago, white rice flour used in a combination mix of complementary flours dominated the gluten-free market.

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  • White rice flour is amongst the least nutritious of the gluten-free flours, and many chefs now prefer to experiment with more nourishing flours such as almond and coconut, or even buckwheat.

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  • However, when modified to omit potentially harmful sweeteners while boosting nutrition through alternative flours, zucchini bread can be quite a nourishing food.

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  • This can be done by experimenting with the many kinds of gluten-free flours available on the market, or by adding a dose of supplemental fiber to your bread recipe.

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  • Another way to create a delicious high fiber gluten-free bread is to use baking flours naturally high in fiber.

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  • The non-grain gluten-free flours present a baker with nutritious options naturally high in fiber.

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  • Learning to cook with nut-based flours isn't necessarily difficult, but it may entail an experimentation period.

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  • Do not be alarmed if the dough does not seem to be rising; some buckwheat flours do not rise without significant heat.

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  • This variety of rice flours gives you a good deal of latitude for using these products within a wide variety of recipes.

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  • They do not contain gluten, so you will need to use these flours with other leavening agents and binders such as baking soda or xanthan gum.

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  • You can blend it with other flours such as soy, fava bean, or tapioca flour.

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  • You can also blend white and brown rice flours together to balance the differences in weight.

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  • While white rice flour has reasonably long shelf life, whole grain flours like brown rice flour are best used fresh.

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  • Like other gluten-free flours, it has its own unique characteristics which can add an extra special touch to all of your recipes.

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  • Recipes using soy flour or almond flour make the most out of a common characteristic between these two gluten-free flours.

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  • While taste makes them not necessarily interchangeable, you can learn a great deal about working with flours which don't contain gluten by using either of these products.

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  • Whenever you work with flours that do not contain gluten, a certain amount of experimentation is involved.

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  • Both flours contain higher amounts of fat than other types of gluten-free flour.

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  • The fat compensates for a loss of moisture which can occur with more absorbent flours like coconut flour.

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  • The fat content also means you will need to take care when storing these flours.

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  • Both of these flours handle differently when it comes to preparing recipes using soy flour or almond flour.

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  • Almond flour can be used on its own, unlike soy flour which you will need to mix with other flours.

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  • In either case, with soy and almond, you will be using flours which are low in carbohydrates and high in fat, a monounsaturated type of fat which grants these flour products an added nutritional lift.

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  • Soy and almond flours are good additions to your diet when it comes to improving your cardiovascular health.

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  • You can use soy flour in existing recipes to tighten the texture of the gluten-free flours or to boost the protein content.

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  • Unlike other gluten-free flours, you will find almond flour is very easy to handle.

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  • Just because soy and almonds are naturally gluten-free, it does not mean all flours are safe.

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  • Check labels carefully to find out if the flours are indeed certified, gluten free without risk of cross contamination.

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  • Compared to other gluten-free flours, either one has a shorter shelf life.

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  • This blend of flours makes Jules a baking-friendly product which you will find easy to handle.

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  • The addition of xanthan gum helps to stabilize and bind the flours together.

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  • Each of the flours present in Jules Gluten-Free All-Purpose Flour are relatively bland, neutral flours.

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  • Both flours contain neither fat nor cholesterol.

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  • If you are looking for a more nutritious product, the brand fails to deliver the higher nutritional value of other types of flour such as brown rice or quinoa flours.

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  • Blends which include gluten-free flours with high amounts of fat such as soy flour require storage in the refrigerator to prevent spoilage.

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  • Part of the frustration within the gluten-free kitchen is all of the experimentation you need to do to learn how gluten-free flours handle.

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  • This is a very helpful feature if you have used the flours in the all-purpose blend before.

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  • It works as a gluten-free thickener when cooking dishes such as homemade soups, and adds viscosity to recipes for baked goods that use gluten-free flours.

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  • Like many other gluten-free flours, teff offers a safe alternative to gluten-containing flours, one that superior in nutritional value.

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  • Like most gluten-free flours, you should store it in an airtight container.

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  • You may want to use it with other gluten-free flours to make it go farther.

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  • You can also make your dish visually appealing by making a corn-based recipe with one of the darker colored teff flours for contrast.

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  • In a separate bowl, sift together the xanthan gum and both flours.

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  • In a medium size mixing bowl, sift together the flours, sorghum, tapioca, cocoa powder, xanthan gum, baking powder and baking soda and set aside.

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  • Adding a gluten-free biscuit recipe to your collection of gluten-free recipes is easier than ever with the wide variety of alternative flours available on the market.

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  • Each one contains its own assortment of gluten-free flours.

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  • You can also mix your own blend of flours to give your biscuits a personally unique taste.

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  • Each of these alternative flours has its own handling requirements and baking properties.

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  • Your mix of flours will undoubtedly add flavor to your gluten-free biscuit recipe.

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  • The CD Kitchen recipe uses a combination of rice flours and potato starch for a lighter biscuit with a milder flavor.

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  • One of the benefits of using gluten-free flours is that many of the flours are whole grain, and flour blends offer nutritional variety.

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  • The Six Food Intolerance Living website includes a whole grain blend of gluten-free flours including brown rice flour and flaxseed meal which works well in most biscuit recipes.

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  • Using these types of flours will not only produce a tasty biscuit, but also one which adds important nutritional value to your baking.

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  • Many of her recipes feature unique substitutions and ingredients such as coconut milk, buckwheat flours, alternative sweeteners, and even options to omit eggs and dairy.

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  • Whole grains are also good sources; choose whole grain breads, cereals, and flours.

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  • Dieters may need a transition period in order to adapt to any textural differences that may occur with certain fat-substitutions or whole grain flours.

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  • Some of these are fresh meats, fish and poultry; dairy products; fruits; vegetables; rice; potatoes and gluten-free flours.

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  • Because sprouted grain flours spoil quickly, it must be stored in the freezer, so you can find it in the freezer section at many grocery stores.

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  • Sieve potato, soya flours and salt and then stir in the soya bran and oil.

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  • It is indispensable when baking with unusual flours, helping give lift to cakes made from cornmeal, buckwheat flour and millet flour.

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