Sentences with phrase «about white whole wheat flour»

Not exact matches

Butter or nonstick cooking spray 2 1/4 cups uncooked small elbow macaroni 3 cups milk 5 tablespoons Cabot Salted Butter 3 slices firm white or whole wheat bread, pulsed into crumbs in processor or blender 3 tablespoons King Arthur Unbleached All - Purpose Flour 3/4 teaspoon salt 1/4 teaspoon ground black pepper ⅛ teaspoon freshly grated nutmeg Several dashes Tabasco Sauce 16 ounces Cabot Sharp Cheddar, Cabot Extra Sharp Cheddar or Cabot Smoky Bacon Cheddar, grated (about 4 cups), divided

For example, whole wheat flour contains about six times as much magnesium by weight compared to white flour.

For this one, I bumped the overall proportion of whole grain flour up to about 75 % by using whole grain flours (equal parts spelt, wheat, and rye) instead of white flour in the final feeding of the starter, and increasing the amount of whole grain flour in the final dough as well.

Whole wheat flour needs to sit in liquid for about an hour to perform like white flour, so I let my 1 1/2 Tbsp flour sit with 7 beaten eggs in the fridge.

I thought about substituting all purpose white but after I read about the problems some of you had with the center texture, some hunch led me to use whole wheat flour instead.

I've used this type of flour since I started blogging in 2010 and since I often get questions about it, it's a whole wheat flour that's made to look and taste a little more like white flour.

Ingredients 1 1/2 cups warm water (about 110 degrees) 1 tablespoon active dry yeast 2 tablespoons sugar 2 tablespoons canola oil 1 1/4 teaspoon salt 2 cups bread flour 2 cups flour (white or whole wheat)

Learn about Whole White Wheat flour at the Whole Grains Council's website.

So, I'm going to continue the flour question by asking what you think about using white whole wheat flour?!

I use about 1/5 white flour and 4/5 whole wheat.

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?

I have been wondering about this «white» whole wheat flour.

You mentioned not having luck with wheat bread, and I've tried out a really successful combination: King Arthur Flour White Whole Wheat pastry flour (substituting the full 3 cups) and about 1 1/2 tbsp hwheat bread, and I've tried out a really successful combination: King Arthur Flour White Whole Wheat pastry flour (substituting the full 3 cups) and about 1 1/2 tbsp hFlour White Whole Wheat pastry flour (substituting the full 3 cups) and about 1 1/2 tbsp hWheat pastry flour (substituting the full 3 cups) and about 1 1/2 tbsp hflour (substituting the full 3 cups) and about 1 1/2 tbsp honey.

(I also used half white and half whole wheat flour) EVERYONE is raving about the flavor of this bread and asking for the recipe.

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!

What about regular white or whole wheat flour as opposed to the almond flour, or would you say to use the ground flax meal?

280g (about 2 and 1/4 cups) plain flour, and have a little bowl with some extra flour set aside for sprinkling later on (sub: half white and half whole - wheat, or use a gluten - free flour such as coconut or rice)

Just add the amt listed in white) Extra Large Loaf1 / 3 C water1 C mashed very ripe banana (about 2 medium bananas) 3 T vegetable oil, margarine or butter (I use olive oil) 2 large eggs1 t salt1 / 4 C brown sugar, packed2 C white flour * 2 C whole - wheat flour1 1/4 t ground nutmeg or cinnamon (bet pumpkin pie spice would be good) 1 1/2 t bread - machine or instant yeast1 / 3 C each raisins and chopped pecans (optional) * In Canada use all - purpose or bread flour; in the United States use bread flour.

packages seitan, drained and cut into bite - size chunks 1/2 cup flour (I used white whole wheat flour) 1/4 teaspoon black pepper 3 large garlic cloves, minced 1 cup dry red wine, plus more if needed 2 tablespoons tomato paste 2 tablespoons low - sodium tamari (or half tamari, half Worcestershire if you aren't vegan) 4 cups vegetable broth, plus more if needed 1 1/2 pounds Yukon Gold potatoes (about 3 medium - large), cut into large - ish chunks 2 stalks celery, cut into 1 - inch pieces 2 small turnips, peeled and cubed (or substitute parsnips) 3 - 4 large carrots, cut into 2 - inch pieces (halve lengthwise if the carrots are very fat) 1 bay leaf 2 teaspoons chopped fresh thyme leaves 1/2 teaspoon chopped fresh rosemary 3 1 - inch strips orange zest 1 teaspoon sweet paprika 1/8 teaspoon ground cloves Freshly ground black pepper to taste 1 cup frozen peas 1 tablespoon apple cider vinegar

I even used some white whole wheat flour (about 1/3 of the flour total) and only whisked the egg and milk for a minute or so and these still rose nicely.

6 seitan cutlets (about 1 1/2 pounds) Whole wheat flour, for dredging 6 tablespoons extra-virgin olive oil 1/4 cup minced shallots 1/4 cup finely sliced leek, white and pale green parts 1 teaspoon sea salt 1/2 teaspoon freshly ground pepper 1 tablespoon unbleached all - purpose flour 3/4 cup white wine 1/4 cup capers, drained 2 cups vegetable stock or water 1 bay leaf 1 tablespoon minced fresh flat - leaf parsley, plus 1/4 cup chopped fresh flat - leaf parsley for garnish (optional) 1 teaspoon minced fresh thyme leaves 1/8 teaspoon ground turmeric 1/4 cup freshly squeezed lemon juice Caper berries, for garnish 1 lemon, thinly sliced, for garnish (optional)

2 large sweet potatoes (about 1 1/2 pounds), peeled and cut into 1 inch cubes 1 cup all - purpose flour 3/4 cup whole wheat flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup packed light brown sugar 4 tablespoons unsalted butter, melted 1/4 cup vegetable oil 1 egg 2 teaspoons vanilla 1 cup white chocolate chips 1/2 cup chopped toasted pecans or walnuts (optional)

Wheat Waffles - 3 large (12 small) squares or about 5 8» round waffles - 1 egg, separated, white whipped; 2 cups baking mix PLUS 1/2 cup whole wheat flour, 2 tablespoons sugar (for golden color), 1 1/2 cups milk, mixed with 2 tablespoons vegetable oil (for tenderness) and the egg Wheat Waffles - 3 large (12 small) squares or about 5 8» round waffles - 1 egg, separated, white whipped; 2 cups baking mix PLUS 1/2 cup whole wheat flour, 2 tablespoons sugar (for golden color), 1 1/2 cups milk, mixed with 2 tablespoons vegetable oil (for tenderness) and the egg wheat flour, 2 tablespoons sugar (for golden color), 1 1/2 cups milk, mixed with 2 tablespoons vegetable oil (for tenderness) and the egg yolk.

2 cups (about 10 ounces) fresh blueberries 1 1/8 cups (8 ounces) plus 1 teaspoon sugar 2 1/2 cups (12 1/2 ounces) unbleached all - purpose flour (or 2 cups white; 1/2 cup whole wheat) 2 1/2 teaspoons baking powder 1 teaspoon salt 2 large eggs 4 tablespoons (1/2 stick) unsalted butter, melted and cooled slightly 1/4 cup vegetable oil (I used Canola) 1 cup buttermilk (see note) 1 1/2 teaspoons vanilla extract

1 Tablespoon ground flaxseed meal + 3 Tablespoons water (mix and set aside) 1/2 cup white whole wheat flour (can also use spelt, whole wheat or white all - purpose) 1/2 cup buckwheat flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1 Tablespoon sugar (can use white, raw cane, brown — whatever you prefer) 1 cup soy milk (or any non-dairy like almond milk or rice milk) 1 teaspoon canola oil (or olive oil) Additional water, about 1/4 — 1/3 cup Canola oil for the pan Banana, Blueberries, other fruit, optional

Still, if you're curious, my favorite mix is about half and half bread and cake flour by weight (200 grams each), or, in the case of the craggy cookies pictured above, a mix of bread flour, cake flour, and a whole grain flour like white whole wheat, sprouted wheat, rye, spelt, etc..

At high altitude, I measure 17oz of flour (usually about 10 - 15oz of whole wheat, the rest white), but for you sea - level dwellers, you can just do 16oz.

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 also used slightly less cinnamon, oil, and white sugar than the recipe calls for and replaced about 1 cup of the white flour with whole wheat pastry flour.

Came out perfect:) I hate when people change the whole recipe but here I just wanted to make do with what I had at home so since I didn't have whole - wheat flour I just used white flour, I used Turkish strained yogurt which wasn't liquid enough so I had to add some extra milk and I also doubled the spices (because you can never have enough cinnamon hehe I probably put about a tablespoon of cinnamon and a tablespoon of pumpkin spice which is basically cinnamon, cloves, nutmeg etc).

- Use a bit more apple (about a 1/4 cup)- Use White Whole Wheat flour for all the flour.

About half the people had a better response to the processed, white flour bread, and the other half had a better response to the whole wheat sourdough.

White whole wheat flour tends to not need as much added sweetener because of the milder flavor (this is because it doesn't contain the same phenolic compounds as red white, if you want to get nerdy aboutWhite whole wheat flour tends to not need as much added sweetener because of the milder flavor (this is because it doesn't contain the same phenolic compounds as red white, if you want to get nerdy aboutwhite, if you want to get nerdy about it).

1 cup unsalted butter, softened 1/2 cup + 2 tablespoons raw sugar 3 tablespoons unsweetened cocoa powder 2 teaspoons orange zest (about 1 orange) 1 teaspoon pure vanilla extract 1/4 teaspoon fine ground sea salt 2 cups white whole wheat flour 1/4 cup finely chopped candied ginger 24 small pieces of candied orange peel, optional

Whole - wheat flour also has about 50 fewer calories and 3 more grams of protein per cup than white flour.

We have an upside - down version of a healthy diet, where we learn about things like whole grain, which is actually about 3 percent lower in sugar than refined white flour, rather than focusing on [reducing] the wheats and rices.

For example, whole wheat flour contains about six times as much magnesium by weight compared to white flour.

I swapped half the white flour for whole wheat flour, which made my batter turn into a thick dough... so I added about 1/4 cup of mango juice which literally made this banana bread perfect!