Sentences with phrase «even whole wheat flour»

Hi Suzanne, yes that will work great, even whole wheat flour will work.

Hi Holly, yes you could substitute white flour (same measurement) or even whole wheat flour.

Yes, you could always try either a gluten free flour blend (such as Bob Red Mill's) or all purpose flour, or even whole wheat flour!

Not even whole wheat flour.

Just seeing this now, I know it's like, a long time ago that you wrote this... but almond meal can always be substituted for another type of nut flour, or even whole wheat flour if you're not gluten free, and arrowroot can be sub'd for cornstarch if you don't have that or tapioca!

Not exact matches

We make a double or triple batch (sometimes with half whole - wheat flour) and my kids take them in their lunches with all sorts of fillings; hummus, cream cheese and veggies, even peanut butter!!

I have no idea where to get whole wheat pastry flour in Australia so whenever I use regular whole meal flour in baked goods, even in a smaller quantity than white the texture never comes out right or dry.

Multigrain Pumpkin Chocolate Chip Muffins (that can also be made with all whole wheat pastry flour or even all purpose flour if that's what you use!)

Will definitely make them again and might even be brave enough to use more whole wheat flour next time!

I've even used part whole wheat flour once and it came out great.

Even when you forgo refined ingredients, like white flour and sugar, a breakfast like Blueberry Lime Whole Wheat Scones still...

Even though they are made with whole wheat flour, you might not guess it when eating them.

And the most tempting ingredient of all is the whole wheat pastry flour... any ideas how one might get some... even online?

I just love baking with Greek yogurt, and that particular whole wheat flour doesn't even taste healthy

If you've never tried buckwheat flour though, you might want to start with 1 cup buckwheat flour to 2 cups whole wheat flour, or even add some white flour to the mix to lighten the flavor a bit.

And the whole wheat pastry flour is so soft and fine, you almost can't even tell.

I like to use a spelt or sprouted whole wheat, but I think even coconut flour or almond meal, flax meal or oats would do the trick.

I made your Cranberry, Orange, and Almond loaf following all your directions except I used 2 cups of Whole Wheat Flour and 1 cup of Nutri Blend Flour, the bread turned out better than I even thought!

Tartlet Crusts: this recipe, made with whole wheat flour, yielded beautiful, sturdy 4 inch tartlet crusts that held up even when removed from the tart pans and slid off the removable bottoms.

You can even use wheat flour for the whole recipe and I am sure it will be an awesome healthy bake.

For you, better might be swapping it out with organic whole wheat, or even subbing up to half the flour in a recipe with whole wheat to add more nutrition.

PS: experiment with whole - wheat flour or even better RYE flour — half and half with AP flour works well, with about 2 Tbsp extra milk — super-yummy!

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.

«whole wheat flour» — I would assume that means whole wheat pastry flour but want to check it out before I make what I was absolutely craving for this morning but it's too late since I ended out with a piece of really good rye bread and lots of butter with a little sprinkle of sugar --(not even a substitution but...).

An easy batter is made with either all purpose or white whole wheat flour (I used whole wheat pastry flour and nobody even knew it was whole grain), eggs, milk (I used almond milk), boiled cider (I had 1/3 the amount so subbed some honey for the remainder), brown sugar (I used coconut sugar), vegetable oil, pumpkin pie spices and leavening.

So, if you decide to make this recipe (although I recommend you don't even bother), keep in mind that you should only put in 2 1/2 cups of whole wheat flour, instead of 3 or else it makes the cookies extremely dry.

One of the troubles with traditional baked goods (and many gluten - free options as well) is that even though they say they're made with whole - grain / whole wheat flour, any nutrients you would see from those flours are overshadowed by copious amounts of butter (or vegetable oil) and sugar.

whole wheat pastry flour - didn't hurt a thing and made it even healthier.

Soon I started using whole wheat pastry flour in most of my baking recipes (I just used it this weekend for cupcakes and nobody even questioned it being whole wheat!)

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.

Still wanting to maintain a modicum of healthiness, I opted for a touch of whole wheat flour and some fruit, but the beauty of pancakes is they are a whiteboard for flavors, you can add blueberries, frozen raspberries or even grated carrot instead of the banana, so feel free to use your imagination.

If you've never had buckwheat flour, just keep in mind it's a bit earthier than other grains, even more so than whole wheat flour.

You can totally sub it out for whole wheat flour or even whole wheat pastry flour, but I think the whole spelt flour gives baked goods the best «real» texture -LCB- meaning that this muffin doesn't taste like a «healthy» muffin, if you get my drift.

One question, I know you wanted to keep it grain free, but do you think I could put some grains (whole wheat or out flour) so I could reduce the amount of eggs, or even use chia eggs?

Wow, I didn't even notice that it said * white * whole wheat flour.

Made this last night with molasses in place of maple syrup and rye flour in place of whole wheat and it is amazing, even with no nuts / seeds.

Note: this crust, made with whole wheat flour makes beautiful, sturdy 4 - inch tart crusts that hold up even when removed from the tart pans and slid off the removable bottoms.

I've seen similar recipes in the past that use chickpea flour, and even considered working with it for this recipe, but ended up going with whole wheat, figuring more people would have it on hand.

Make it even healthier by replacing 1/2 or all of the flour in the recipe with whole wheat flour.

I think it had to do with the whole wheat flour and even though it's not «healthy» I would add more sugar... they didn't seem sweet enough I used brown sugar

One problem: in the UK there's no such thing as «whole wheat pastry flour,» or even «pastry flour,» for that matter.

We even use some white whole wheat flour with good results.

Best of all, since I used white whole wheat flour and only a bit of sugar, they're healthier than most muffins, even fat - free ones.

And for the flour, AP or bread flour is fine, I've even used white whole wheat in this recipe.

Her book delves into her exploration of a broad range of whole grain flours, each of the twelve main chapters explores a separate flour - whole - wheat flour, amaranth flour, barley flour, buckwheat flour, corn flour, kamut flour, multigrain flour, oat flour, quinoa flour, rye flour, spelt flour, and yes... even teff flour.

In the evening, mix 25 g of whole grain wheat flour with 25 g of water and 1 heaping teaspoon of (active *) rye sourdough starter.

In the evening, mix 150 g of whole grain wheat flour with 150 g of water and 1 heaping tablespoon of (active *) rye sourdough starter.

You could probably health them up even more by substituting all or some of the flour with whole wheat flour.

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.

Enlist your kids» help in making their favourites like banana pancakes, biscotti, or even chocolate muffins by using whole grain ingredients such as whole wheat flour.