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
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.
As the
whole wheat loaf is still in the oven, I can only comment
on the
white flour loaf.
Hi Sara — I usually start with a 1/3
whole wheat flour, 2/3
white flour on bread recipes.
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.
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
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!)
If you don't have it
on hand, feel free to substitute
white whole wheat flour or all - purpose.
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.
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
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
We have an upside - down version of a healthy diet, where we learn about things like
whole grain, which is actually about 3 percent lower in sugar than refined
white flour, rather than focusing
on [reducing] the
wheats and rices.