Sentences with phrase «flour than wheat flour»

Not exact matches

Food irradiation has been a subject of intense investigation for almost half a century and extension of shelf life of foods by gamma radiation is legally permitted in more than 40 countries covering a number of foods such as onion, potato, wheat, spices, flours, meat, poultry, fish, pulses, rice, semolina, fruits, vegetables and dry fruits.

This fall, white whole - wheat flour is hotter than velvet blazers and Fry Cowboy boots.

Sometimes I will sneak in just a little whole wheat flour because I like the flavor, not more than a quarter of the total amount of flour so the texture isn't messed up.

The flour is milled from hard wheat from Colorado, the Dakotas, and Montana, so the «high altitude» refers to where the grain is grown - some people feel that grain grown at high altitude is healthier than other grains.

I used coconut flour and whole wheat flour, rather than oats.

It is healthier than most bread because it has grains and seeds in it and not just plain wheat flour.

interestingly, my packaging for wheat bran, oat bran, and wheat flour are VERY different than the weight measurements you gave so i'm very glad i followed your gram measurements bc i don't know what my results would have been if i hadn't.

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.

The second had more fat than this one, more whole wheat flour and more chocolate chips and just was not as good for some reason.

If the consistency is more like cornmeal than wheat flour, you're good to go.

Whole - wheat flour and fruit lend a good dose of fiber, and applesauce stands in for more than half the sugar.

I used 1/2 cup whole wheat flour, 1 cup regular flour, and I added a little less than 1/4 cup flax seed.

Because these desserts are made with polenta rather than wheat flour, they also qualify as a great dessert option for anyone with a gluten intolerance or Celiac disease.

I used Gentleman Jack and maaaybe used a little more than a tablespoon and used half whole wheat for the flour and had just 3 ripe bananas that worked perfectly.

The only concession I made for taste / texture over health was using more all - purpose flour than whole wheat because it yields a nicer, less dense & dry, crumb.

Of course, I made banana bread, so no subtle flavors there... You can easily see that it's slightly darker than regular flour probably due to the wheat in the blend, but it felt and baked up just like regular flour.

This is because white flour is much easier to handle than whole wheat, which reduces the learning curve dramatically.

While all - purpose flour is lower in nutritive value than whole wheat flour, it's far from being a nutritional disaster.

Rather than making a disappointing imitation of a baked treat that relies on wheat flour, I prefer naturally gluten - free desserts, and this intense chocolate mousse topped with whipped cream and a sparkling cranberry and crystallized ginger compote was so pretty and indulgent, everyone wanted seconds.

It has more calorie - free fiber than wheat flour and is a good source of protein.

Whole wheat flour has more nutrition than regular all - purpose.

Missy, Almond flour has very different baking qualities than whole wheat flour or white whole wheat flour.

I used 1 cup whole wheat flour and 1/2 cup white flour, but other than that I followed the recipe exactly and they came out so good.

I accidentally used chickpea flour rather than the vital wheat gluten.

You may need to adjust the amount of liquid, with spelt, as einkorn tends to require slightly more moisture than other wheat flours.

Sometimes the ratios can cross over, but almond flour tends to behave a little differently than wheat or other grain flours.

I'm definitely going to have to make some of that crumble as soon as the farmer's market produces more than just strawberries — maybe with buckwheat flour subbed in for some of the wheat.

Eileen: Whole wheat flour will behave quite differently than white flour.

Apple Appe is a soft and chewy, delicious mouth watering snack prepared using apples and wheat flour or atta, and can be prepared in less than 30 minutes.

Also, doughs made with all - purpose or bread flours will have more tolerance than doughs made with whole grain wheat or rye flours.

One to one, or is hemp flour more «absorbant» than wheat flour?

Semolina flour is made from durum wheat and it's a little bit coarser than regular flour and you 100 % don't have to use it and can simply replace it with more bread flour on this recipe.

However, I'm a celiac and am not sure which gluten - free flour to substitute for the wheat flour in this particular recipe, as its more about the context of the recipe than the flour used that leads me to think of a good alternative.

These Best Ever Healthier Chocolate Brownies are healthier because they are made with whole wheat flour, less sugar and olive oil which has healthier fat content than butter.

Plus, it's something different than white whole wheat flour, which we use almost exclusively these days.

Some recipes may have limited appeal, such as pancakes made with whole wheat flour, honey, and cottage cheese, and whole wheat Danish pastry made with oil rather than butter.

Whole wheat pastry flour is lighter in texture than ordinary whole wheat, so it is softer and performs in much the same way as all - purpose flour does in baked goods, though it does lend a slightly wheatier taste to the finished product.

They are full of whole wheat flour and have less fat than any «ol brownie... so go ahead and have two (or three, or four...) ~ Gretchen

You know, I made brownies with whole wheat flour the other day and they were better than with white!

I think you have to go into it realizing that they are going to taste healthy and not like a white flour muffin, but that being said, they are way lighter than any whole wheat muffin I have made previously.

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).

It contains more protein than enriched flour, cornmeal and also as much as wheat flour.

It has less gluten than flour ground from hard wheat berries and is good for recipes where you want a tender crumb.

Bleached wheat flour, less than 2 % partially hydrogenated soybean oil to preventdusting.

I used yellow wheat flour, which does absorb less water than regular all purpose flour.

Ingredient Note: Whole - wheat pastry flour has less gluten - forming potential than regular whole - wheat flour and helps ensure tender baked goods.

There was no secret that it was whole wheat pizza dough, but I like the nuttiness of whole grains and I like knowing that I served a much healthier meal than when I would make pizza with good old white flour.

The sign said that it was great for breads and I could see that it was a finer mill than most whole wheat flour.

Whether your prefer corn, flour, or whole wheat tortillas, they are low in fat and significantly lower in calories than most bread options.

However, whole wheat flour contains less of it than all - purpose or white bread flour, which is why wheat bread is often denser and more crumbly.