I can't get my hands
on white whole wheat flour where I live.
I started out to create a 100 % whole grain bread — also not traditional — and quickly decided
on white whole wheat flour, which is lighter in taste but has the same nutritional value as regular whole wheat flour.
Not exact matches
* Chicken Breast and
White Cheddar
on a
Whole Wheat Kaiser Bun with spinach, mushrooms (
on side) & mayonnaise and mustard packets
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.
While you're there, you can check out some of the other great appliances they have
on their site Here are the cool features of the cooker - 4 - 20 cup cooked rice capacity — 2 - 10 cup uncooked rice capacity With rice rinser / steam basket Great for oatmeal, grits, and cream of
wheat Delay start makes breakfast and meal planning easier Use your own recipe or packaged pasta & rice mixes Automatically shifts to warm after cooking
White rice: cooks all varieties of white rice, including short - and long - grain rice Quick rice: great for preparing rice in a hurry Whole grain: for brown rice, farro, quinoa, and other whole grains Keep warm: illuminates when cooking is complete Delay start: prepare for cooking up to 15 hours in advance Heat / simmer: use this function for flavored pasta and rice mixes, beans, soups, and one - pot meals Steam cook: vegetables, meats, fish, and more Hot cereals: great for oatmeal, grits, and cream of
White rice: cooks all varieties of
white rice, including short - and long - grain rice Quick rice: great for preparing rice in a hurry Whole grain: for brown rice, farro, quinoa, and other whole grains Keep warm: illuminates when cooking is complete Delay start: prepare for cooking up to 15 hours in advance Heat / simmer: use this function for flavored pasta and rice mixes, beans, soups, and one - pot meals Steam cook: vegetables, meats, fish, and more Hot cereals: great for oatmeal, grits, and cream of
white rice, including short - and long - grain rice Quick rice: great for preparing rice in a hurry
Whole grain: for brown rice, farro, quinoa, and other whole grains Keep warm: illuminates when cooking is complete Delay start: prepare for cooking up to 15 hours in advance Heat / simmer: use this function for flavored pasta and rice mixes, beans, soups, and one - pot meals Steam cook: vegetables, meats, fish, and more Hot cereals: great for oatmeal, grits, and cream of
Whole grain: for brown rice, farro, quinoa, and other
whole grains Keep warm: illuminates when cooking is complete Delay start: prepare for cooking up to 15 hours in advance Heat / simmer: use this function for flavored pasta and rice mixes, beans, soups, and one - pot meals Steam cook: vegetables, meats, fish, and more Hot cereals: great for oatmeal, grits, and cream of
whole grains Keep warm: illuminates when cooking is complete Delay start: prepare for cooking up to 15 hours in advance Heat / simmer: use this function for flavored pasta and rice mixes, beans, soups, and one - pot meals Steam cook: vegetables, meats, fish, and more Hot cereals: great for oatmeal, grits, and cream of
wheat
In class one, we focused
on pan breads:
white, honey
whole wheat, cinnamon / raisin swirl, chocolate / orange, oatmeal and a
white batter bread.
As the
whole wheat loaf is still in the oven, I can only comment
on the
white flour loaf.
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Hi Sara — I usually start with a 1/3
whole wheat flour, 2/3
white flour
on bread recipes.
There's a new «
whole wheat»
on the block: ultragrain
white whole wheat.
I tried it once before with 50 %
white whole wheat and it was great (this is such a flexible recipe), but today I used 50 % regular
whole wheat, 25 % bread flour, 25 % all - purpose, and a spoonful of vital
wheat gluten for good luck (who knows if that did anything) and the texture was RIGHT
ON.
A dish traditionally made with skin -
on chicken, rendered chicken fat, lots of butter, and full fat milk, I slim things down considerably — skinless chicken (and therefore no chicken fat), a little butter, reduced fat milk,
whole wheat flour subbed for a portion of the
white — and instead inject lots of flavor with loads of aromatic vegetables and simple herbs, both in the stew and in the dumplings (hello, tarragon - parsley - and - chives dumplings, my little darlings).
Hi Allyson, I'm not worried about gluten free and don't have brown rice flour
on hand, so I planned
on using
white whole wheat flour for this... do you think it will be an issue?
Nutritionally speaking,
white wheat berries are
on par with the very hearty
wheat flour we've come to know, but it has a slightly sweeter taste, lighter texture and creamy color that rolls up into a pretty scrumptious loaf of 100 %
whole wheat bread.
1 cup 2 % Greek yogurt, plain 1/2 cup cane sugar 1/2 cup fresh squeezed blood orange juice (I was a little short so I added more zest) 2 1/2 tablespoons melted coconut oil (or 2 tablespoons canola oil) 1 teaspoon vanilla bean paste (or extract, but paste is preferable) zest of 3 blood oranges (can reduce slightly if you use more juice) 1 vanilla bean, scraped 1 egg 1 egg
white 1 cup
whole wheat pastry flour 2/3 cup
whole wheat white flour 1/3 cup
wheat germ 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon sea salt 1/2 teaspoon cinnamon cinnamon - sugar or turbinado for sprinkling
on top (optional)
I used
white whole wheat flour and made your herbed recipe
on half and a tomato sauce
on the other.
I set that aside, and started
on the muffins themselves, putting the Meyer lemon zest in with the dry ingredients:
whole wheat white flour, baking soda, baking powder, oats, cane sugar, and poppy seeds.
Substitution Tip: Depending
on the recipe, if I wanted to replace 2 cups of
white flour, I'd use 1/2 to 3/4 cups buckwheat flour and 1 to 1 1/4 cups
whole wheat flour.
For my spin
on the traditional Creole dish gumbo, I concocted a roux made with
whole wheat flour and canola oil rather than
white flour and butter.
From the comments
on the traditional
white whole wheat as well as the previous review of the organic
white whole wheat, it seems that the mill might have experienced a brief issue with the grind.
280g (about 2 and 1/4 cups) plain flour, and have a little bowl with some extra flour set aside for sprinkling later
on (sub: half
white and half
whole -
wheat, or use a gluten - free flour such as coconut or rice)
I used half
white and half
whole wheat flour, plus substituted olive oil for some of the butter, and used raisins instead of currants, since I had raisins
on hand.
1-1/4 c. stone ground
wheat flour 1-1/4 c. stone ground rye flour 1/2 c. coarse ground cornmeal 1 t. kosher salt 1 t. baking soda 1-1/4 c. vanilla almond milk + 1/4 c. kefir or plain
whole milk yogurt + 2 T.
white or cider vinegar -LCB- use all milk if no kefir
on hand; or sub what original recipe calls for; 1-1/4 c. plain
whole milk yogurt -RCB- 1/2 c. molasses
I've only ever made the recipe as written, so I can not advise
on a blend of
white and
whole wheat flour.
I used a combo of
white &
whole wheat flour plus 1 tsp baking powder based
on the comments.
1 cup
whole wheat white flour 1/2 cup
wheat germ 1/2 tablespoon baking powder 1/2 teaspoon sea salt 1/4 cup unsalted butter, softened 1/2 cup (scant) cane sugar 1/2 tablespoon clementine zest 1 egg 1/3 cup freshly squeezed clementine juice 1/2 cup 1 % milk 1/2 tablespoon vanilla bean paste turbinado sugar for sprinkling
on top, if desired
What
on earth is
white whole wheat flour and where do I get it?
I'm working
on changing myself over
on this however I try VERY hard to buy only
whole wheat things, and more so multi grains I have bought bulgur and
wheat germ and when I bake I use oatmeal, bulgur,
wheat germ or flax instead of the
white flour and with
whole wheat flour.
If you don't have light spelt flour, unbleached or
white whole wheat should do the trick, but I'd stick to the higher end (3/4 teaspoon) of yeast if you plan
on replacing the flour.
I used
white whole wheat flour and subbed fat free sour cream for the Greek yogurt because that's what I had
on hand.
3/4 cup all - purpose flour 3/4 cup
whole wheat flour (or you can use 1 1/2 cups
whole wheat flour and omit the all - purpose) 3/4 cup
white sugar (or you can use 3/4 sucanat - an unprocessed sugar) 1/2 teaspoon salt 2 teaspoons baking powder 1/3 cup melted and cooled butter 1 egg 1/3 cup milk (approximately) 1 1/2 cup fresh blueberries (ok to add frozen) Turbinado sugar for sprinkling
on top
1 lb dried
white beans pre-soaked over night, or two cans of
white beans, rinsed and drained 2 tablespoons of olive oil 4 leeks, chopped 2 garlic cloves 2 teaspoons ground cumin 2 teaspoon paprika 2 bay leaves 1/2 cup
whole wheat couscous 2 - 3 cups fresh spinach leaves Salt and pepper to taste 4 - 6 cups of water, depending
on how thick you want the soup, if using dry beans you will need more water as dry beans will absorb the liquid
You can play around with the
white to
whole wheat flour ratio depending
on your preference.
4 large ears corn
on the cob, shucked and silk removed 2 tablespoons extra virgin olive oil 5 cloves garlic, minced 1 serrano or jalapeño pepper, minced 1 medium red onion, minced 1 1/4 cups diced celery 1 tablespoon non-hydrogenated margarine, such and Earth Balance or Smart Balance 2 1/2 tablespoons flour (all purpose or
white whole wheat) 1 3/4 pound Yukon gold potatoes, diced small 4 cups chicken - style vegetable broth 4 cups unsweetened almond milk 1 tablespoon vegan Worcestershire sauce (or regular if you're not vegan) 3 tablespoons dry sherry 1 bay leaf 2 teaspoons fresh chopped thyme leaves 1 teaspoon salt, more to taste Black pepper to taste Pinch smoked paprika (or substitute regular paprika) 4 - 5 dashes of Tabasco sauce 1/4 cup flat - leaf parsley, minced 2 teaspoons lemon juice
Ingredients 1/3 cup unsalted butter (optional) 2 1/2 cups warm water (not above 120 °F) 7 cups [
white whole wheat flour](made from
white wheat berries as opposed to red), freshly ground preferred, divided 1/3 cup honey 1 1/2 tablespoons active - dry yeast (make sure to check the date
on the yeast!)
Rachael's American - Italian take
on pasta combines
whole -
wheat ziti with fresh spinach and nutmeg - spiced ground veal in a
white wine sauce.
If you don't have it
on hand, feel free to substitute
white whole wheat flour or all - purpose.
I used half
white whole wheat and had to add a little extra water to bring the dough together, and I brushed olive oil microwaved with garlic
on the naan instead of the butter.
1 / 3 lb Juicy, All Natural (100 %
white breast) Turkey Burger, House - Made Pickles, Lettuce, Tomato
on a toasted
Whole Wheat Bun
If you make a bread with a starter fed
on white flour, the bread will probably turn out well, but the bread won't be a 100 %
whole wheat bread.
Serve it
on wheat bread for added energy because, says Burke, «
whole grains are filling for a longer time period than processed
white bread.»
If there are only sugar - free cereals
on the shelf,
whole -
wheat bread instead of
white, and fresh fruit and cheese sticks to snack
on instead of potato chips and cookies, that's what your toddler will end up eating.
So instead of reaching for a plain bagel, a bowl of sugary cereal, or a piece of
white toast — all simple carbs — try a smoothie made with fruit and yogurt, a bowl of oatmeal or
whole grain cereal, or scrambled eggs
on whole wheat toast.
Canned or jarred pasta sauce Ketchup and other similar condiments Breads (even
whole wheat), rolls and other bread based products Gluten free packaged snacks Crackers Canned soup Salad dressing Snack bars Energy drinks (they are chock full of sugar) Take - out food Almost all canned food Sweetened yogurt (this includes fruit
on the bottom) Refined (
white) flour and products made with refined flour Soda Juice Alcohol
She also goes easy
on the salt with low - sodium vegetable broth, and swaps
whole -
wheat elbow macaroni or quinoa pasta for
white pasta.
By spreading it
on buttered
whole wheat (not
white) bread and serving it with a glass of milk or some yogurt it becomes a complete protein.
Vegan
on the Cheap ************************ Cheezee Sauce (made with soy milk instead of nuts — so lower - calories) Easy Peanut Sauce (with the Peanut Noodle Salad or your own bowl) Handy Hummus Southwestern Black Bean and Corn Chowder (more like a corn - y thick chili) Bean and Barley Salad with Creamy Dijon Dressing Roasted Sweet Potato Salad with Cashews and Kidney Beans
White Bean and Barley «Risotto» with Kale and Tempeh Barbeque Black Bean and Tofu Burritos Mu Shu Burritos Tortilla Strata Deconstructed Enchilada Bake Mexican Rice and Bean Bake Cacciatore Noodle Bake Savory Vegetable Cobbler (works great with whole wheat flour instead of white for the topping) Rice Island Cass
White Bean and Barley «Risotto» with Kale and Tempeh Barbeque Black Bean and Tofu Burritos Mu Shu Burritos Tortilla Strata Deconstructed Enchilada Bake Mexican Rice and Bean Bake Cacciatore Noodle Bake Savory Vegetable Cobbler (works great with
whole wheat flour instead of
white for the topping) Rice Island Cass
white for the topping) Rice Island Casserole
Count
on getting more fiber from the
whole grains — brown rice and
whole -
wheat couscous — than you'll get from
white rice and regular couscous.
Amy, I would encourage you to ask his doctor but a few low FODMAP foods with gluten would be 100 % spelt bread (
whole foods has a brand, French meadows), soy sauce, seitan (gluten rich vegan protein source), small amounts of
wheat pretzels might be okay too — try 1/4 cup regular pretzels as a snack (Monash allows these
on their app), you might also try sourdough
white bread (many of my clients can tolerate it when we do a
wheat challenge) or Bay's English muffins which are a
white wheat based English muffins, in the refrigerator section of the grocery store that many of my clients can tolerate too when we do the
wheat challenge.
One comment
on whole wheat / brown bread vs
white bread.