Sentences with phrase «lower than regular flour»

Not exact matches

I was just wondering if it's lower in calories than regular bread as I've been trying to watch my calorie intake recently and I know almond flour is a little higher than regular flour.

Whenever I can, I use farro or spelt flour in my baking as it is much higher in nutritional value, rich in fiber, and actually lower in calories than regular white flour.

- > WHOLE WHEAT PASTRY FLOUR — whole wheat pastry flour is made from soft winter wheat and is lower in protein than all - purpose or regular whole wheat flour, producing an extra tender muFLOUR — whole wheat pastry flour is made from soft winter wheat and is lower in protein than all - purpose or regular whole wheat flour, producing an extra tender muflour is made from soft winter wheat and is lower in protein than all - purpose or regular whole wheat flour, producing an extra tender muflour, producing an extra tender muffin.

Also being made mostly with almond flour it has way fewer carbs than regular pizza crust so it works well with my low carb diet.

I also prefer using coconut flour and shreds versus the oil for more of a «whole foods» approach, since coconut oil has been stripped of all the coconut's fiber vitamins, and minerals which coconut fiber actually contains Coconut flour is not stripped of beneficial fiber like refined, regular flour is, and it's a lot lower in fat than coconut oil and much richer in fiber than all grains per serving.

Whole wheat pastry flour is ground from a softer wheat and has a lower gluten content than regular whole wheat flour.

In Europe most flour is naturally lower in gluten (about 8 %) than in North America (Canadian is about 13 % and American a little less) so I treat regular whole wheat flour like whole wheat pastry flour, and if I'm making bread or something that benefits from higher gluten content I look for «special» whole wheat flour, which is higher in gluten, or I add a bit of vital wheat gluten.

Whole wheat pastry flour is ground from a lower gluten flour than regular whole wheat, so it's lighter and can be used basically in the same way as all purpose flour.

Because these pancakes are based on nuts, not flour, they'll brown more quickly than regular pancakes; thus the lower temperature is necessary.