Sentences with phrase «of white whole wheat»

I made a few changes to the original recipe; instead of vegetable oil I used melted coconut oil, instead of white sugar I used coconut sugar, and instead of using 100 % all purpose flour I used a 50:50 combination of white whole wheat flour and all purpose flour.

They begin with a base of white whole wheat flour and ground flax seed.

Also swapped in 2 cups of white whole wheat flour and 1.5 cups AP flour and tasted great.

Beat in a mixture of white whole wheat flour, nutmeg, baking powder, and salt, followed by a cup of old - fashioned oats.

I made a few changes to the original recipe; instead of vegetable oil I used melted coconut oil, instead of white sugar I used coconut sugar, and instead of using 100 % all purpose flour I used a 50:50 combination of white whole wheat flour and all purpose flour.

Rolled it up and plopped it into a loaf pan and it was just like my mommy used to make:) I used a mix of white whole wheat flour and all purpose flour, and the bread had a wonderful soft texture.

I adapted this recipe slightly — I used whole wheat flour instead of white whole wheat flour.

Then we add a touch of ascorbic acid (vitamin C) to enhance the dough and a hint of white whole wheat flour to add yeast nutrients.

Mix dry ingredients (minus 1/4 cup of the white whole wheat flour) in a bowl.

The result of partnering with a dedicated group of farmers to bring you this version of our White Whole Wheat Flour.

The only two change I made to your recipe was to used 100 % whole wheat flour instead of white whole wheat flour, and instead of agave nectar I used 1/2 cup of brow sugar + 2 tsp of maple syrup.

I had purchased a lot of white whole wheat flour to replace the use of white flour.

I actually followed the recipe this time (with the exception of a white whole wheat and whole wheat flour mix)... YUM!

Not exact matches

Shift to make half of all grains consumed be whole grains: Shifting from refined to whole - grain versions of commonly consumed foods — such as from white to 100 % whole - wheat breads, white to whole - grain pasta, and white to brown rice — would increase whole - grain intakes and lower refined grain intakes to help meet recommendations.

Halvah Orange Scented Multi Grain Scones Crusty, sweet, fragrant another era; another world of scone White Whole - Wheat Pizza Dough Ah, a passion for the crust.

I use organic stone - ground whole - wheat in this bread along with a bit of unbleached white bread flour.

It is uncompromised pizzeria style dough with an added bolt of sweet but nutritious white whole - wheat grain.

Also, can any flour be used (regular white flour, whole wheat flour) instead of spelt flour?

And of course, freshly milled whole wheat flour using soft white berries.

It is whole wheat flour, but it is produced like white pastry flour (minus the bleaching and sifting out of bran and germ).

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 also used a combination of white and spelt flours, and second time around white and whole wheat.

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

Changes I made (because of what I had on hand)-- used buttermilk instead of milk and vinegar, used pureed squash from my freezer, and used 1 1/4 cups white whole wheat and 3/4 cup ap flour.

Just made this recipe only used coconut butter instead of regular butter and 1 cup whole wheat flour / 1/2 white flour.

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.

3 large ripe - to - over-ripe bananas 1 large egg 1/3 cup (80 ml) virgin coconut oil, warmed until it liquefies, or olive oil 1/3 cup (65 grams) light brown sugar 1/4 to 1/3 cup (60 to 80 ml) maple syrup (less for less sweetness, of course) 1 teaspoon (5 ml) vanilla extract 1 teaspoon (5 grams) baking soda 1/4 teaspoon table salt 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg Pinch of ground cloves Salt 1 1/2 cups (180 grams) white whole - wheat flour (or flour mixture of your choice, see Note up top) 1/4 cup (50 grams) uncooked millet

It is akin to using whole wheat flour instead of white all purpose flour.

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

I love this recipe but I usually use local raw honey instead of brown suger, it is healther and makes it so moist and whole wheat flour instead of white.

I stuck pretty closely to the original recipe: (a) used 1 cup white flour + 1/2 cup whole wheat (b) used 1/4 cup agave instead of the maple syrup and cut the brown sugar to 1/4 cup.

Add the whole wheat flour, and 1 cup white flour and stir to form a dough that pulls away from the sides of the bowl.

They're made with whole wheat flour (I used white whole wheat), pure maple syrup instead of sugar, applesauce and zucchini to replace most of the fat in the recipe, cinnamon and a mix of both vanilla and almond extracts for a seriously addicting and healthy muffin.

Oh, and I used whole wheat white instead of all purpose flour.

Whole white wheat is now available, with all of the nutritional advantages of traditional whole wheat, but with lighter color and milder tWhole white wheat is now available, with all of the nutritional advantages of traditional whole wheat, but with lighter color and milder twhole wheat, but with lighter color and milder taste.

The type of flour is actually pretty important in breads like this one, so if you try baking this again I would use whole wheat pastry flour or white whole wheat flour (all - purpose flour will make the bread too moist, as you found!)

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.

About 5 % whole wheat and 95 % white for a few feedings seems to take care of this in a few feedings.

In fact, 55 % of respondents said they would «definitely» or «probably» purchase the whole white wheat buns, versus 46 % for the red whole wheat and 40 % for the refined wheat buns.

Our final version has just 1 1/2 tablespoons of butter (instead of the original 7 tablespoons), lots of whole wheat flour, and just 3/4 cup of white chocolate chips (instead of the original whopping 2 cups — and it's still PLENTY!).

Whole Grains Council members are offering a range of whole white wheat prodWhole Grains Council members are offering a range of whole white wheat prodwhole white wheat products.

Available in three round sizes — 12», 14», and 16» — and in a 9» square flatbread, this convenient par - baked crust offers 14 grams of whole white wheat in each serving.

So, that could be why eating whole wheat bread makes her feel worse than white bread where it is more processed in a way that actually removes some of the toxins in the wheat, or, by eating non-wheat bread.

Whole white wheat flour is used in each product, and is an important ingredient in helping provide the flavor and feel of original white products with the additional benefit of whole grWhole white wheat flour is used in each product, and is an important ingredient in helping provide the flavor and feel of original white products with the additional benefit of whole grwhole grains.

In fact, a preference for white wheat products in Asia has contributed to a decline in the export of U.S. red wheat to this rapidly growing region of the world.5 Since farmers can switch fairly readily to white wheat, the forces of supply and demand should ensure that there is enough white wheat to make popular whole grain products.

«Natural s» Wheat ® 100 % Genuine Stoneground Whole White Wheat Flour is brought to bakers by a cooperative of farmer / members through our trademarked process, Identity Assured ®.

We had a plethora of add - inns and I choose to make white whole wheat scones with dried tart cherries and semi-sweet chocolate chips.

(By the term «white flour,» we are referring to whole wheat that has undergone 60 % extraction during milling such that 40 % of the original grain — mostly the bran and germ portion — has been removed during milling.

The bran of white wheat is not only lighter in color but it's also milder in flavor, making whole white wheat more appealing to many people accustomed to the taste of refined flour.

Because savvy consumers may seek out whole white wheat, manufacturers may choose to specify it in the ingredient list of their product.