Sentences with phrase «cup of wheat flour with»

Not exact matches

For wheat free people the cup of wheatgerm can be replaced with another cup of rye flour.

If we had to make this bread with this flour, we'd add a cup or so of whole wheat flour to pump a bit more life into the loaf.

1 1/4 cups freshly ground or soaked spelt, kamut or whole wheat flour 3/4 cup water mixed with 1 tablespoon of yogurt 1 cup blueberries, fresh or frozen 1 egg, lightly beaten 1/4 teaspoon fine Celtic sea salt 1/2 cup extra virgin coconut oil 1/3 cup honey 2 teaspoons baking powder 1 teaspoon vanilla

1 cup whole wheat flour 1 cup all - purpose flour 1 tsp baking powder 1/2 tsp baking soda 1 tsp salt 2 large eggs 1/2 cup buttermilk 1/2 cup milk 2/3 cup reduced apple cider (start with 4 cups of apple cider) 4 tbsps butter, melted vegetable oil or butter for frying 3 tbsps sugar 1 1/2 tbsps ground cinnamon extra reduced apple cider to serve with the pancakes

I Used a white bread flour for the first batch and 3 cups white bread flour with 2 cups of whole wheat bread flour for the second batch.

I replaced the half cup of AP flour with whole wheat, might go for a whole cup next time.

I made a couple substitutions — I filled the 1/3 cup up half way with maple syrup first, then the other half of the way with honey; I used 1 cup whole wheat flour and 1/2 cup unflavored protein isolate powder; I substituted quinoa for the millet.

Instead of white bread, mix a cup of whole wheat flour with 2 cups of plain flour, or add rye.

I made it again today into 24 mini muffins (baked for 7 mins) and 10 regular - sized muffins (baked for 18.5 mins) with some minor changes: added an extra banana, used a mix of half dark buckwheat flour and half white whole wheat flour; decreased brown sugar to 1/4 cup (it was all I had); and used 1/4 cup of maple syrup.

I used 3/4 cup whole wheat flour and 3/4 cup AP flour, and added a pinch of ground cardamom which is a natural pairing with cloves in my mind.

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

I like using four bananas, olive oil instead of butter, 1/2 cup of brown sugar with a couple swirls of honey, and subbing 1/2 cup of the flour with whole wheat flour.

The example he provides for a general rule of thumb is recipe calls for 1 cup wheat flour substitute it with 3/4 cup wheat flour, 1/4 cup cf, AND 1/4 cup liquid.

If you are measuring by volume, put a tablespoon of whole wheat or rye flour in each measuring cup, then fill them with white flour.

- I used w [filtered] wheat pastry flour instead of all purpose flour - I used demerara sugar (3/4 cup inside the recipe as with a w [filtered] cup it's too sweet) and sprinkled extra on the top towards the end of baking to add a little crunch - I added 1 cup chopped pecans - If you want to decorate the tops, before baking place 3 small slivers of banana... enjoy!

As that sat with the yeast beginning to work, I measured out into a bowl 4 1/4 cups of this whole wheat flour, and added 1/2 heaping teaspoon of salt to that.

1/2 cup canola or other vegetable oil 1/2 cup vegan butter, softened 2 1/2 cups demerera sugar or brown sugar 2 tablespoons molasses 1/4 cup flax meal 1 tablespoon pure vanilla extract 1 teaspoon pure almond extract 2 teaspoons ground cinnamon 2 tablespoons pumpkin pie spice 4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup nondairy milk mixed with 1 tablespoon vinegar, set aside to curdle for a couple of minutes 4 cups white whole wheat flour 1 1/2 cups pumpkin puree 1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream)

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.

[2] From my late mom, add 1/4 cup toasted wheat germ, and swap about 1/3 of the flour with whole wheat flour in its place.

[NOTE: since I no longer buy bread flour I add 2T wheat gluten = 1 t. per cup of flour][I came up with a 6 cup recipe because of the size of my food processor bowl — it can handle closer to 7 cups but prob not 8 cups.

I made them with 2 cups of whole wheat pastry flour and did find that when I was mixing the batter it needed an extra splash of milk, which I added with no ill effects.

Ginger peach muffins from Good to the Grain Topping: 2 tablespoons + 1 teaspoon grated fresh ginger 2 - 3 small peaches, ripe but firm 1 tablespoon unsalted butter 1 tablespoon honey Batter: 1 cup (100g) oat flour 3/4 cup (105g) all purpose flour 1/2 cup (70g) whole wheat flour 1/3 cup (67g) granulated sugar 1/4 cup (44g) dark brown sugar, packed 1 teaspoon baking powder 1 teaspoon baking soda generous pinch of salt 6 tablespoons (3/4 stick / 84g) unsalted butter, melted and cooled 3/4 cup (180 ml) whole milk, room temperature 1/2 cup (130g) plain yogurt 1 egg Preheat the oven to 180 °C / 350 °F; generously butter a muffin pan with a 1/3 capacity.

So I thought, I should probably share my gram measurements for your recipe with others who don't get the hang of cups and ounces: 16g dry yeast or one cube (42g) of fresh yeast) 125g warm water 450 (works for me)-500 g water 85g molasses 62g apple cider vinegar 50g butter 28g dark unsweetened chocolate (seems to be nonexistant in Germany, I used 90 % cocoa) 100g whole wheat flour 375g dark rye flour (I used homeground, so pumpernickl for the Americans, medium rye might pack denser) 385g bread flour (German Type812 didn't have other, should correspond to American AP or light bread flour) 120g bran 10g carraway 3g fennel 1 double shot of espresso (didn't want to buy powder, so no grams here, sorry) half a small shallot, chopped 14g salt

In the past I've substituted one of the three cups of flour with 1 cup of whole wheat pastry flour and made a very simple glaze from Splenda mixed with a 3 TBS of cornstarch.

First, I replaced 1/2 cup of butter with 1/4 cup olive oil in the crust; I also used a combination of unbleached all purpose and white whole wheat flour in the crust.

3/4 cup plus 2 tablespoons self - rising flour (or 3/4 cup plus 2 tablespoons white whole wheat or all purpose flour combined with 1 1/4 teaspoons baking powder and a scant 1/4 teaspoon of sea salt)

I made it again replacing 1/2 cup all purpose flour with 1/2 cup of wheat flour and I added a 1/2 cup of brown sugar.

I made couple of modifications by replacing half the all - purpose flour with whole wheat, reducing the amount of sugar to less than 1/2 cup and replacing half the flour in the streusel topping with old - fashioned oats.

Italian seasoning (you can make your own with a mixture of dried basil + oregano + thyme, etc.) 1/2 cup whole wheat pastry or all - purpose flour 3/4 tsp.

Mix it with some of your other favorite gluten free flours, but remember the density rule of coconut flour: 1 cup wheat flour is the equivalent of 1/3 — 1/2 cup coconut flour.

I also tried making a batch with all whole - wheat flour and I think I found a way to work it: I replaced half a cup of the brown sugar with a third of a cup of maple syrup and lowering the temperature by 25 degrees.

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.

Substitution tip: For best results replace 1 cup of white flour with 1/2 cup whole wheat and 1/2 cup spelt.

A couple of years ago, I would have made this with a can of gas - inducing, tummy - bloating beans and wheat flour, which I have now replaced with fresh vegetables and a much more nutritious plantain cup.

1 and 1/3 cups white whole wheat flour (I replaced 1/6 cup of the flour with ground flaxseed) 1/4 tsp.

Sans frosting, they'd make great breakfast muffins — just dial back one of the sugars by a generous quarter - cup and maybe even swap half of that flour with whole wheat.

Pizza Dough: I usually like to make my pizza dough using 3 cups of all - purpose white flour, but I only had a cup left in the cupboard and had to substitute with 2 cups of whole wheat flour for the rest.

I used all whole grains, with 1 cup of whole wheat flour and the rest oat flour.

The cornbread I used to make before going paleo was an old school cornbread recipe with cornmeal, wheat flour, white sugar, and a whole cup of sour cream.

Came out well.Substituted with equal amount of whole wheat flour, 1/8 cup of olive oil instead of butter, skipped the dry milk n followed the recipe.

I have been completely wheat free for going on 60 days and can not wait to dig in tonight — Of course, now that I have started baking with almond flour (I actually used 1 cup almond, 1 cup flax in this recipe today because I was almost out of the almond) I am coming across articles and blog posts that describe the «horrors» of baking with nut flours becuase of oxidizatioOf course, now that I have started baking with almond flour (I actually used 1 cup almond, 1 cup flax in this recipe today because I was almost out of the almond) I am coming across articles and blog posts that describe the «horrors» of baking with nut flours becuase of oxidizatioof the almond) I am coming across articles and blog posts that describe the «horrors» of baking with nut flours becuase of oxidizatioof baking with nut flours becuase of oxidizatioof oxidization.

I substituted the wheat flour with spelt flour (and used about 1 1/2 cup instead of 1/2 cup — the almond butter made the batter extremely sticky), I substituted the coconut sugar for about 1/2 cup of maple syrup (could have gone for less, too!)

I also substituted one cup of the all purpose flour with whole wheat.

I also added 2 Tbsp wheat gluten in 1 cup and filled with wheat flour rest of way.

Bought vegan breakfast patties can be so expensive, and these satisfy the fast - food - like horrible / lovely cravings just fine I made them gluten free by subbing the flour and wheat bran with just over 1 and 1/2 cups of my usual gf flour (1:1:1 of chickpea flour: arrowroot flour: almond meal + about 2 Tbsp ground flax meal + scant 1 / 2tsp xantham gum for every 1 cup of mix) and they turned out fantastic!

In the bowl of a stand mixer, combine 3 cups flour (I used 1 cup spelt flour and 2 cups whole wheat pastry flour) with the salt, olives, sautéed onion and garlic, and rosemary.

I would start with replacing just a small amount of flour — maybe half a cup with whole wheat and increase slightly every next time from there.

I subbed whole wheat flour for 1 1/4 cups of the regular flour, and also added 1/2 cup toasted millet, with a little extra for the top.

I've made walnut wheat bread, replacing 1 cup of the all purpose flour with whole wheat flour; and just baked a loaf substituting 1 cup of semolina flour for all purpose.

Yield: 12 muffins Ingredients: 1 1/2 cups freshly ground or soaked spelt, kamut or whole wheat flour 1/2 cup water mixed with 1 tablespoon of yogurt 1 cup blueberries, fresh or frozen 1 egg, lightly beaten 1/4 teaspoon fine Celtic sea salt 1/2 cup extra-virgin coconut oil 1/3 cup honey 2 teaspoons baking powder 1 tablespoon fresh grated ginger 1 teaspoon ground ginger