Sentences with phrase «white wheat does»

White wheat does not contain tannins and phenolic acid, compounds found in the outer bran of the red wheat commonly used to make whole - wheat flour.

White wheat does not contain the tannic acid that is found in bulgur made with red wheat and that imparts a bitter taste.

A. White wheat does not contain the strongly - flavored phenolic compounds that are in red wheat.

Not exact matches

If you don't have white whole wheat flour, you can use 1 1/2 cups (total) all purpose flour.

I don't have white whole wheat flour — what would be a good substitute?

I used one cup white and half a cup whole wheat flour because I didn't have any white whole wheat flour.

I did substitute one cup of the flour with white whole wheat flour and they still came out wonderful.

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

I didn't have white whole wheat, so I made it with two cups spelt flour and one cup white flour (I doubled the recipe).

However, I did replace the all - purpose flour with white whole wheat flour and I highly doubt anyone noticed that little switch.

So unfortunately I can't seem to find white whole wheat flour in my country and buying it online is not an option for me so I tried to substitute it with whole wheat flour (particularly in your carrot cake) using the correct pour and level measurement method as recommended but I found the end result to be cake that was a little doughy, absolutely delicious but a little doughy and I might try measuring using a kitchen scale in the future but what do you recommend in this case to combat this?

But side note: I did make these cupcakes for a kid's second birthday and used white whole wheat flour, per request.

What do you mean by white whole wheat flour?

I did use one up whole wheat and half cup white.

Do you happen to know if this recipe would work using a mixture of white and wheat flour or all wheat flour?

I did half white half wheat flowers.

I did tweak the dough part of the recipe, and used 1 1 / cups of white flour and 1 1/2 cups of whole wheat flour.

I ended up doing 100 % using whole wheat white flour and it turned out great.

I used a Kitchenaid to make the dough because I am seriously dough - challenged, so it turned out a little tough, but that could also be because I added a little too much flour AND I didn't have any white whole wheat flour.

I omitted the white flour for the version below, though it did work using either sprouted wheat flour or rice flour as a repalcement.

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.

Do you think the all - purpose could be subbed with white whole wheat?

I didn't have AP flour, so I used a majority of bread flour and then some white whole wheat flour (I ran out of bread flour, oops).

But with only 1 - cup of whole wheat flour and 2 - cups of white flour, I didn't feel like I could really call it whole wheat.

unfortunately, my loaves didn't have that soft, almost cake - like texture; followed your recipe almost to the T — i had to use 2 cups of whole wheat AP as i ran out of white....

I tried it once before with 50 % white whole wheat and it was great (this is such a flexible recipe), but today I used 50 % regular whole wheat, 25 % bread flour, 25 % all - purpose, and a spoonful of vital wheat gluten for good luck (who knows if that did anything) and the texture was RIGHT ON.

I did 1 cup white flour and 1 cup whole wheat organic pastry flour and they were perfect.

When the bread machine finished doing its thing after 1 1/2 hours, I noticed that the color of the dough was funny... turns out that I used King Arthur's white whole wheat flour instead of regular white flour.

I used white whole wheat so it didn't get very dark, and there isn't much molasses in it to screw up the yeast.

I did however, restrain myself from testing with white whole wheat flour (though I may try that at some point).

I did make changes: half white / half whole wheat flour, used 1/2 cup canola oil and 1/2 cup applesauce, and less sugar.

Hi Allyson, I'm not worried about gluten free and don't have brown rice flour on hand, so I planned on using white whole wheat flour for this... do you think it will be an issue?

Usually don't need it with white whole wheat, but quinoa flour has a strong taste.

I tried 1/2 wheat flour and 1/2 white flour and tried instant yeast (which apparently I've been using the bread machine before) and didn't work out so well.

When I wanted to do my first attempt to this fabulous bread, I did nt have enough flour, so the next day I went to grocery store and I bought Wheat Flour... And then I read wheat flour would be too heavy... Well, I used 1 1/2 cup of white flour and 1 1/2 cup of wheat and my bread is perWheat Flour... And then I read wheat flour would be too heavy... Well, I used 1 1/2 cup of white flour and 1 1/2 cup of wheat and my bread is perwheat flour would be too heavy... Well, I used 1 1/2 cup of white flour and 1 1/2 cup of wheat and my bread is perwheat and my bread is perfect!

I did substitute whole wheat for all purpose flour like I do in almost every recipe that calls for white flour, but besides that, these are the exact same muffins that Grandma Devlin made.

I tried 2 1/4 c. white and 3/4 cup wheat and it did work well.

You will notice the wheat flour doesn't absorb the water like the white flour.

So, I know that it would alter the nutrition information — but could this be made with the regular white flour or does it have to be the whole wheat?

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).

These pancakes just happen to be oil - free and don't use any white flour at all; packed with oats, pecans, and whole wheat flour, they're hearty without being dense.

If you didn't already know, Otto's works as a 1:1 replacement for white (wheat) flour in many instances.

Made these two nights ago for dinner and had to use white flour because I didn't have wheat on hand.

They missed my muffins of old, white, spelt, whole - wheat pastry, etc... then I made them blueberry - lemon - zest - coconut - flour - deliciousness and all mumbling and grumbling about my adventures in gluten free land went out the door... I can't wait to try your German Chocolate cake and not tell my dad its gluten free until he's done eating it!

I used Reduced Fat Cheddar Cheese and White Wheat Flour (unbleached) and did not have any problems with a grainy texture.

We're sorry to hear that you don't care for the white whole wheat flour in your starter.

The only thing I would change is to use white flour instead of wheat because I didn't like the «whole wheat» taste.

When I DO make pasta, it's usually a good - quality whole - wheat variety and rarely white pasta.

It gets a little tricky when recipes only call for a cup or less of flour, but I generally replace 1/4 to 1/3 of white flour with oat flour and do a whole wheat flour substitution for the rest.

I usually use whole wheat pastry flour in place of white or do half and half to make things more nutritious.