Sentences with phrase «not regular whole wheat»

** In order to ensure the bread comes out tender and moist, whole wheat pastry flour should be used for this recipe and NOT regular whole wheat flour.

Not exact matches

Hi gina i do nt have any unbleach flour could i used regular flour, also can i used whole wheat pastry flour?

Whole Grain Blueberry Citrus Muffins are also gluten - free thanks to the use of the wonderfully nutty and nutritious buckwheat flour (not related to regular wheat at all), and they're also easy to make.

Didn't have white whole wheat flour, so subbed regular whole wheat flour.

These are simply a vegan gingerbread cookie, not a low fat or particularly healthy alternative (besides the inclusion of whole wheat flour) so they taste very close to your regular gingerbread cookies!

I don't happen to have whole wheat spaghetti right at the moment, although I usually do, so I'm going to use regular spaghetti.

You can find this by King Arthur, Bob's Red Mill or Trader Joe's, but regular whole wheat works fine too, just don't use pastry flour.

It is milder in flavor than regular whole - wheat so it doesn't detract from the flavor of the cookie.

White whole wheat is often a great option for people who don't like the heartier flavor of regular whole wheat flour, or for baked goods where you want a lighter - colored finished product.

First time I made them I used regular whole wheat, don't do it as they'll be too dense and dry.

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).

Sorry this thing is giving me a hard time from my phone... I used whole wheat flour because I was out of regular all purpose... I usually can't taste a big difference except things are occasionally drier but these weren't because all the pumpkin... But I replaced the ginger with turmeric, the allspice with cardamom (in the amounts called for) and omitted the cloves entirely and they were so delicious!!!

Whole wheat pastry flour is not as tough as regular 100 % whole wheat flour when it comes to cakes and such but for pizza you can still use the 100 % whole wheat flour if you like: -Whole wheat pastry flour is not as tough as regular 100 % whole wheat flour when it comes to cakes and such but for pizza you can still use the 100 % whole wheat flour if you like: -whole wheat flour when it comes to cakes and such but for pizza you can still use the 100 % whole wheat flour if you like: -whole wheat flour if you like: --RRB-

Because of the whole wheat in them, they are not as airy as regular muffins, but the flavor of the berries and the subtle citrus flavor from the cheesecake filling are more than enough to want to indulge in another one!

I've also made it using regular white flour, fine whole wheat flour (my usual choice) and Bob's Red Mill GF flour (which doesn't give you a tasty batter, but it ends up with a good cake).

* I couldn't find whole wheat orzo, so we just used regular.

I don't usually buy whole wheat pasta because it's more than double the price of regular pasta, but my supermarket was also having a sale this week!

I made these with whole wheat flour because I did not have regular flour and I did not realize I needed to fold in the marshmallows too but they were still yummy!

It was quick to make, and I can't remember if I used whole wheat linguini or regular spaghetti.

If you can't find whole wheat pastry flour I would suggest using half whole wheat / wholemeal flour and half all purpose or regular flour.

I find working with whole wheat pastry flour creates a nicer consistency, meaning it's not quite so dense as a regular whole wheat flour.

We don't have white whole wheat flour in Finland, so I just combined a little regular white flour with a larger amount -LSB-...]

If you don't have whole wheat pastry flour on hand, you could experiment with using a regular whole wheat flour.

For The Oat Crust: 1 1/4 Cups Whole Wheat Pastry Flour 1 1/4 Cup Regular Oats 1/2 Teaspoon Baking Soda 1/2 Teaspoon Salt 1 Teaspoon Ground Cinnamon 1 Cup Light Brown Sugar 3/4 Cup Organic Coconut oIl 1 Teaspoon Vanilla Extract Filling: 1/2 Cup Light Brown Sugar 1 Teaspoon Ground Cinnamon 1/2 Teaspoon Ground Nutmeg 1/4 Teaspoon Salt 1 Egg 1 Egg Yolk 1/2 Teaspoon Vanilla Extract 1 1/4 Cup Canned Pumpkin (NOT Pumpkin Pie Filling) 1/3 Cup Evaporated Milk

I wouldn't recommend using regular whole wheat flour, as your pasta will probably end up gritty.

I can't find whole wheat flour locally so I substituted 1/2 c wheat germ, 1/2 c oat bran, and 1/2 cup regular flour.

Not entirely satisfied, I decided to try the cake again using a combination of whole wheat pastry flour and regular cake and pastry flour.

You can use regular flour or whole wheat pastry flour if you're not gluten free.

I started out to create a 100 % whole grain bread — also not traditional — and quickly decided on white whole wheat flour, which is lighter in taste but has the same nutritional value as regular whole wheat flour.

I also don't have whole wheat pastry flour and so I used regular whole wheat flour and they were still nice and fluffy.

Hey Kickpleat, would regular white flour work if I don't have any of the whole wheat?

2 cups whole - wheat pastry flour or regular whole wheat (I highly recommend the pastry flour, and if it's not at your local grocery store it will be at places like Whole Foods or Sprwhole - wheat pastry flour or regular whole wheat (I highly recommend the pastry flour, and if it's not at your local grocery store it will be at places like Whole Foods or Sprwhole wheat (I highly recommend the pastry flour, and if it's not at your local grocery store it will be at places like Whole Foods or SprWhole Foods or Sprouts)

I am not sure if any of my readers used whole wheat flour pre-gluten free days but it could add challenges to regular baking.

It's whole grain, but is very fine and has a delicate texture, so you don't get the graininess of regular old whole wheat flour.

1/2 cup plus 1 teaspoon organic high - oleic safflower oil 1/2 cup white whole wheat flour 3 medium onions, chopped (about 3 cups) 3 stalks celery, chopped (about 2 cups) 3 medium green peppers, chopped (about 3 cups) 3 portobello mushroom caps, gills scraped off, chopped (about 2 cups) 3 large cloves garlic, minced 1/2 cup dry sherry 4 cups chicken - style vegetable broth (recommend Imagine's No - Chicken Broth) 1 tablespoon vegetarian Worcestershire sauce (use regular if you're not a veg) 3 bay leaves 1 teaspoon dried thyme 1 teaspoon dried oregano leaves 1 teaspoon dried sage leaves 1 teaspoon white pepper 1/2 teaspoon cayenne pepper, or more to taste 1/2 teaspoon salt 1/4 teaspoon smoked paprika, or a bit more to taste 4 vegetarian sausages, sliced (I used Field Roast smoked apple sausage) 1 16 - ounce package chicken - style seitan

I have not personally tried it with regular whole wheat flour, but you absolutely can!

I had to use regular whole wheat flour since I didn't have any almond flour.

4 large ears corn on the cob, shucked and silk removed 2 tablespoons extra virgin olive oil 5 cloves garlic, minced 1 serrano or jalapeño pepper, minced 1 medium red onion, minced 1 1/4 cups diced celery 1 tablespoon non-hydrogenated margarine, such and Earth Balance or Smart Balance 2 1/2 tablespoons flour (all purpose or white whole wheat) 1 3/4 pound Yukon gold potatoes, diced small 4 cups chicken - style vegetable broth 4 cups unsweetened almond milk 1 tablespoon vegan Worcestershire sauce (or regular if you're not vegan) 3 tablespoons dry sherry 1 bay leaf 2 teaspoons fresh chopped thyme leaves 1 teaspoon salt, more to taste Black pepper to taste Pinch smoked paprika (or substitute regular paprika) 4 - 5 dashes of Tabasco sauce 1/4 cup flat - leaf parsley, minced 2 teaspoons lemon juice

If I can't find whole wheat pastry flour can I substitute regular pastry flour or all purpose flour?

Hi Alyssa, it will not work with regular whole wheat flour.

I couldn't get pastry flour since it's a holiday today (stores closed), but regular whole wheat flour worked well.

Spelt doesn't rise the same as regular flour, but it also lacks the I - just - ate - a-lead-brick punch that whole wheat flour has.

It has a lovely flavor and texture, not as heavy as regular whole wheat and sweeter.

I replaced all of my regular whole wheat use with this wonderful product, and haven't looked back since.

I used regular whole wheat flour (didn't have pastry flour or all - purpose).

If the ravioli to start with are made with regular semolina or even whole - wheat flour, just dusting with cornmeal or other gluten - free breadcrumb will not make these gluten - free.

Not as good as whole wheat — but better than regular pasta, I swapped and my kids never knew the difference, since it looks just like white pasta.

Over the years I've read bits and pieces Leake's blog and have incorporated some of her recipes into my regular repertoire (I really can't say enough about her whole wheat crepes!)

Note: Be sure to use whole wheat pastry flour; regular whole wheat won't work.

Not to be confused with regular, refined flour, white whole wheat flour is a whole grain flour made from white wheat!