Most people who follow a strict gluten - free diet will not keep
any plain wheat flour or any products containing gluten in their house.
These vegan white chocolate speculoos cookies are also gluten - free, but if you don't have gluten - sensitivity feel free to swap the buckwheat flour and gluten - free oats for
plain wheat flour and regular oats instead.
Currently, spelt is more than twice the price of
plain wheat flour and true free - range eggs are almost $ 1 per egg, for starters.
It is healthier than most bread because it has grains and seeds in it and not just
plain wheat flour.
Not exact matches
Instead of white bread, mix a cup of whole
wheat flour with 2 cups of
plain flour, or add rye.
If you area using
wheat flour, just sub the
flours for 45g corn
flour and 40g
plain flour.
I have never made starter with whole
wheat flour, (although I made whole
wheat sourdough with my
plain flour starter — you only need 1 tablespoon of it anyway, so it doesn't make a difference to either health benefits or the flavour), but I would say yes, use the same measurements, see how it goes and let me know!!!
1 1/4 cups of All - Purpose
Flour (King Arthur Flour is preferred) 1 cup of whole wheat flour (again KAF) 1.5 teaspoon of ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon of baking powder 1 cup of vanilla Chobani yogurt (or plain Chobani) 2 eggs 1/3 cup of unsweetened applesauce 1/2 cup of light brown sugar 1 teaspoon vanilla extract 2 cups of shredded carrots (I used organic) 1/2 cup of toasted coconut Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it p
Flour (King Arthur
Flour is preferred) 1 cup of whole wheat flour (again KAF) 1.5 teaspoon of ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon of baking powder 1 cup of vanilla Chobani yogurt (or plain Chobani) 2 eggs 1/3 cup of unsweetened applesauce 1/2 cup of light brown sugar 1 teaspoon vanilla extract 2 cups of shredded carrots (I used organic) 1/2 cup of toasted coconut Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it p
Flour is preferred) 1 cup of whole
wheat flour (again KAF) 1.5 teaspoon of ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon of baking powder 1 cup of vanilla Chobani yogurt (or plain Chobani) 2 eggs 1/3 cup of unsweetened applesauce 1/2 cup of light brown sugar 1 teaspoon vanilla extract 2 cups of shredded carrots (I used organic) 1/2 cup of toasted coconut Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it p
flour (again KAF) 1.5 teaspoon of ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon of baking powder 1 cup of vanilla Chobani yogurt (or
plain Chobani) 2 eggs 1/3 cup of unsweetened applesauce 1/2 cup of light brown sugar 1 teaspoon vanilla extract 2 cups of shredded carrots (I used organic) 1/2 cup of toasted coconut Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it
plain.
14 ounces whole grain elbow macaroni 4 slices center - cut bacon 1 tablespoons Cabot Unsalted Butter 3 tablespoons King Arthur Whole -
Wheat Pastry
Flour 3 cups nonfat milk 1/2 cup 100 % pure canned pumpkin 1/4 teaspoon ground mustard 1/4 teaspoon paprika 1/4 teaspoon pumpkin pie spice 6 ounces Cabot Alpine Cheddar, Cabot Extra Sharp Cheddar, Cabot Sharp Cheddar or Cabot New York Extra Sharp Cheddar, shredded and divided 6 ounces Cabot White Oak Cheddar, Cabot Extra Sharp Cheddar, Cabot Sharp Cheddar or Cabot New York Extra Sharp Cheddar, shredded and divided 1/2 cup Cabot
Plain Greek Yogurt
2 ripe bananas 1/3 cup of vanilla, lemon or
plain Chobani 1 cup of vanilla almond milk 1/4 cup of white sugar 1.5 teaspoons baking soda 1.5 teaspoons of vanilla extract 2 lemons zested Juice from one lemon 3/4 cup of cooked quinoa 1 cup of all - purpose
flour (I used King Arthur) 1 cup of whole
wheat flour (I used King Arthur) 1 - 2 cups of freshly washed blueberries (tossed in some
flour to coat)
For the
plain whole
wheat I add a spoon of vital gluten but for the Whole Wheat Bread Flour I skipped that last week and got a good
wheat I add a spoon of vital gluten but for the Whole
Wheat Bread Flour I skipped that last week and got a good
Wheat Bread
Flour I skipped that last week and got a good rise.
* You can also use a mix of
plain and whole
wheat OR sub with oat
flour, but the texture will be slightly more dense and moist.
Does anyone know if these can be made with HeartSmart Bisquick or
wheat flour instant of
plain flour?
1 package bagels (I used
plain — but I think cinnamon raisin or
wheat would be great, too) butter to spread 2 - 3 cups of apples, peeled and finely diced (Golden Delicious were perfect) 1/2 teaspoon cinnamon 1/2 teaspoon white sugar 3 tablespoons
flour 3 tablespoons oatmeal 3 tablespoons browns sugar 3 tablespoons butter, melted
In this particular recipe, I replaced 1/2 the all - purpose
flour with whole
wheat flour and swapped the canola oil for
plain yogurt.
In addition to using a low calorie sweetener, I also replaced some of the oil in this banana bread with
plain nonfat Greek yogurt, and used my favorite white whole
wheat flour instead of traditional white.
Whole
Wheat Maple Muffins 1/3 cup milk (lowfat or skim) 1 cup plain yogurt * 1 large egg 1/2 cup maple syrup 2 cups whole wheat pastry flour 1 1/2 tsp baking soda 1/2 tsp cinnamon 1/4 tsp nutmeg 1/2 cup berries (opti
Wheat Maple Muffins 1/3 cup milk (lowfat or skim) 1 cup
plain yogurt * 1 large egg 1/2 cup maple syrup 2 cups whole
wheat pastry flour 1 1/2 tsp baking soda 1/2 tsp cinnamon 1/4 tsp nutmeg 1/2 cup berries (opti
wheat pastry
flour 1 1/2 tsp baking soda 1/2 tsp cinnamon 1/4 tsp nutmeg 1/2 cup berries (optional)
Ginger peach muffins from Good to the Grain Topping: 2 tablespoons + 1 teaspoon grated fresh ginger 2 - 3 small peaches, ripe but firm 1 tablespoon unsalted butter 1 tablespoon honey Batter: 1 cup (100g) oat
flour 3/4 cup (105g) all purpose
flour 1/2 cup (70g) whole
wheat flour 1/3 cup (67g) granulated sugar 1/4 cup (44g) dark brown sugar, packed 1 teaspoon baking powder 1 teaspoon baking soda generous pinch of salt 6 tablespoons (3/4 stick / 84g) unsalted butter, melted and cooled 3/4 cup (180 ml) whole milk, room temperature 1/2 cup (130g)
plain yogurt 1 egg Preheat the oven to 180 °C / 350 °F; generously butter a muffin pan with a 1/3 capacity.
baking powder, biscuits, butter, caster sugar, chocolate, coconut, coconut oil, milk, salt, soy milk, oil,
plain flour,
flour, sugar, baking,
wheat, dough
baking powder, brown sugar, butter, cinnamon,
flour (
plain), salt, oil, sprinkle, mashed, yogurt,
flour, whole
wheat flour, eggs, sugar, cornstarch, bananas, baking,
wheat, ingredients, topping
2/3 + 1/2 cup whole
wheat pastry
flour 1/3 cup
wheat germ 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon (scant) freshly grated nutmeg 1/2 teaspoon pumpkin pie spice 1/4 teaspoon ground cloves 1/4 teaspoon sea salt 3 tablespoons espresso powder 2 tablespoons hot water 1 cup canned pumpkin 1/2 cup
plain low fat Greek yogurt 1/2 cup packed brown sugar 2 tablespoons canola oil 1 large egg splash of vanilla extract cinnamon sugar, for sprinkling (I used a blend in a grinder, but you can easily combine sugar & cinnamon)
1 cup whole
wheat flour 2 teaspoons baking soda 1 teaspoon kosher salt 3 cups quick oats 2 sticks butter 3 cups brown sugar 2 tablespoons molasses 1 1/2 cups all - natural chunky peanut butter (I prefer the kind without any added sugar) 3 eggs 1 cup semi sweet chocolate chips 1 cup shredded coconut 1 cup
plain M&M s
1 1/2 cups unbleached all - purpose or whole
wheat flour (or a combination) 1 teaspoon salt 2 teaspoons sugar 1/2 cup oil 2 tablespoons unsweetened or
plain soy milk
ingredients LIGHTENED UP CHOCOLATE CHIP SCONES nonstick cooking spray (to grease) 1/4 cup all - purpose
flour (plus 2 tablespoons) 1/4 cup whole
wheat flour (plus 2 tablespoons) 1/3 cup oat bran 1/4 cup almonds (skin on, finely crushed) 1 teaspoon baking powder 1/2 teaspoon baking soda pinch of cinnamon 1/3 cup non-fat Greek yogurt (vanilla or
plain) 1/2 teaspoon vanilla extract 3 tablespoons margarine or butter (melted, cooled) 1 egg separated 1/4 cup unsweetened applesauce 8 pitted dates (pureed) 1/4 cup pepitas 2/3 cup dark chocolate chips 1 tablespoon unsweetened vanilla almond milk
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)
Salted Caramel: Oat Blend (40 %)(Rolled Oats), Toasted Malted Oats (Wholegrain Oat Flakes, Palm Oil, Barley Malt Extract)-RRB-, Protein Blend (16 %)(Milk Protein, Whey Protein Concentrate (Milk)-RRB-, Humectants (Glycerol, Maltitol), Hydrolysed Collagen, Milk Chocolate Flavoured Coating (8 %)(Sweeteners (Isomalt, Sucralose), Non-Hydrogenated Palm and Palm Kernel Oil, Whey Powder (Milk), Fat Reduced Cocoa Powder, Fortified
Wheat Flour (
Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Emulsifiers (Soya Lecithin, E476), Natural Flavouring), Isomalto - Oligosaccharides, Nibbed Peanuts, Flavouring, Rapeseed Oil, Salt, Colour (
Plain Caramel), Antioxidant (Natural Mixed Tocopherols).
3 cups of heaping shredded zucchini 1 cup of unsweetened applesauce 1/2 cup
plain or vanilla Greek yogurt 3 eggs 2 teaspoons of vanilla extract 1 tablespoon honey (I used raw) 1/3 cup of sugar 1.5 cups of whole
wheat flour 1.5 cups of all - purpose
flour 1/4 cup of flaxseed meal 3 teaspoons of ground cinnamon 1/8 teaspoon nutmeg 1 teaspoon baking soda 1/4 teaspoon baking powder 1 ripe banana 1 teaspoon salt
1 1/2 cups unbleached all - purpose
flour or white whole
wheat flour (I always use the latter) 3/4 cup unsweetened cocoa powder 1 cup plus 2 tablespoons sugar 1/4 teaspoon salt 1/4 teaspoon baking soda 14 tablespoons (1 3/4 sticks) vegan butter, slightly softened 3 tablespoons soymilk (
plain or unsweetened) 1 teaspoon pure vanilla extract
2 Large Eggs 1 Cup Roasted Applesauce (Or Applesauce of Choice) 1 Cup Brown Sugar 1/2 Cup Olive Oil 1/4 Cup
Plain Yogurt 2 Teaspoons Vanilla Extract 1 3/4 Cups Whole
Wheat Pastry
Flour 1 Teaspoon Baking Soda 1 Teaspoon Baking Powder 1/2 Teaspoon Salt 2 Teaspoons Ground Cinnamon 3/4 Cup Chopped Walnuts
Whole
Wheat Pumpkin Bread 1 1/2 cups whole wheat flour 1 teaspoon baking powder 2 teaspoons ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon table salt 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1 egg, beaten 3/4 cup packed dark brown sugar or sucanat 3/4 cup low - fat plain yogurt 3/4 cup canned pure pumpkin 3 tablespoon canola or safflower oil 1 1/2 teaspoons pure vanilla 1/2 cup chopped toasted walnuts or p
Wheat Pumpkin Bread 1 1/2 cups whole
wheat flour 1 teaspoon baking powder 2 teaspoons ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon table salt 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1 egg, beaten 3/4 cup packed dark brown sugar or sucanat 3/4 cup low - fat plain yogurt 3/4 cup canned pure pumpkin 3 tablespoon canola or safflower oil 1 1/2 teaspoons pure vanilla 1/2 cup chopped toasted walnuts or p
wheat flour 1 teaspoon baking powder 2 teaspoons ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon table salt 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1 egg, beaten 3/4 cup packed dark brown sugar or sucanat 3/4 cup low - fat
plain yogurt 3/4 cup canned pure pumpkin 3 tablespoon canola or safflower oil 1 1/2 teaspoons pure vanilla 1/2 cup chopped toasted walnuts or pecans
17 oz of cooked potatoes (see instructions) 2 tb applesauce (can substitute canola oil) 2 tb canola oil 1.5 tsp salt 2/3 cup of
plain, unsweetened almond milk, lukewarm (or other nondairy milk) 1.5 tsp active dry yeast 3 cups spelt
flour, divided 2 tb vital
wheat gluten 1 - 2 cups brown rice
flour
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)
150 g whole oatmeal
flour 50 g semi-whole
wheat flour 50 g whole kamut
flour a pinch of whole sea salt half a teaspoon baking soda 80 ml almond milk,
plain (unflavoured) and unsweetened 90 ml extra virgin olive oil 150 g rice malt syrup 60 g unrefined cane sugar such as muscovado
1-1/2 cups
flour * 1/2 cup whole
wheat flour * 1 tablespoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 tablespoons sugar 1/4 cup cold butter Grated rind of 1 lemon 1 tablespoon lavender flowers 1 cup
plain yogurt
2 cups gluten free all purpose
flour — I use Pamelas brand all OR 2 cups whole -
wheat pastry
flour 1 1/1 cups old - fashioned rolled oats 1 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1 teaspoon celtic sea salt 1 teaspoon baking powder 1 teaspoon baking soda 1/3 cup coconut oil — liquid 1/2 cup honey 2 eggs 1 cup whole - milk
plain yogurt 4 tablespoons cold unsalted butter, cut into small pieces 3 tablespoons evaporated cane juice
This converter allows you to do instant conversions between weight and liquid / fluid volume units amounts of various
flour types (all - purpose
flour,
plain flour,
flour - type 00, self - raising floor, white
flour, rye
flour, wholemeal, whole
wheat and whole grains
flours.)
Ingredients 150 g whole oatmeal
flour 50 g semi-whole
wheat flour 50 g whole kamut
flour a pinch of whole sea salt half a teaspoon baking soda 80 ml almond milk,
plain (unflavoured) and unsweetened 90 ml extra virgin olive oil 150 g rice malt syrup 60 g unrefined cane sugar such as muscovado Makes -LSB-...]
1 2/3 cups whole
wheat flour 2/3 cup old - fashioned rolled oats 2 tablespoons sugar 1 1/4 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 cup
plain yogurt 1 cup milk 4 tablespoons unsalted butter, melted 2 large eggs 1 cup (or more) blueberries
4 eggs, at room temperature 1 c of granulated sugar 3/4 c of Chobani
plain non fat yogurt 2 ripe bananas 2 c of all purpose
flour, unbleached 1 c of whole
wheat flour 1.5 tsp of baking powder 1.5 tsp of baking soda 2 tsp of ground cinnamon 1 tsp of salt 1 medium zucchini, shredded 1/2 c of chopped walnuts 1/2 c of chocolate chips (optional)
1/3 cup plus 1 Tablespoon Neutral Oil of choice, like Grape Seed Oil 1/3 cup Fresh Mint Leaves, lightly packed 1/4 cup Fresh Lemon Juice 1/2 cup
Plain Organic Yogurt 3/4 cup Honey or Maple Syrup 2 generous Tablespoons Fresh Lemon Zest 1/2 teaspoon Sea Salt 1 teaspoon Baking Powder 1 teaspoon Baking Soda 1 cup White
Wheat Flour 1/2 cup White Spelt
Flour
Ingredients Muffin Batter 1/2 cup unsalted butter, softened to room temperature 1/3 cup dark brown sugar, packed 2 tablespoons granulated sugar 2 large eggs at room temperature 1/2 cup
plain, fat free Greek (or regular) yogurt 1 teaspoon ground cinnamon (better the quality, better the cinnamony goodness) 2 teaspoons vanilla extract 1 cup white, whole
wheat flour 3/4 cup all - purpose
flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1/4 cup apple cider 2 small Gala apples (or any firm kind), peeled and chopped into 1/4 inch cubes
1 cup whole
wheat pastry
flour 1 1/2 tsp baking powder 1/3 cup sugar 1/2 tsp salt 1/2 cup unsweetened applesauce 1/2 cup soymilk (vanilla or
plain) 1/2 cup creamy peanut butter 2 tsp nut oil (optional) 3/4 cup chocolate chips 1/3 cup chopped peanuts
Whole
Wheat Fresh Blueberry Muffins 1 1/2 cups whole wheat flour 1 1/2 teaspoons baking powder 1/2 teaspoon table salt 1/4 teaspoon baking soda 1 1/2 teaspoons ground cinnamon 1 egg, beaten 1/3 cup packed dark brown sugar or sucanat 3/4 cup unsweetened applesauce 1/2 cup low - fat plain yogurt 3 tablespoons canola or safflower oil 1 teaspoon pure vanilla 1 cup fresh bluebe
Wheat Fresh Blueberry Muffins 1 1/2 cups whole
wheat flour 1 1/2 teaspoons baking powder 1/2 teaspoon table salt 1/4 teaspoon baking soda 1 1/2 teaspoons ground cinnamon 1 egg, beaten 1/3 cup packed dark brown sugar or sucanat 3/4 cup unsweetened applesauce 1/2 cup low - fat plain yogurt 3 tablespoons canola or safflower oil 1 teaspoon pure vanilla 1 cup fresh bluebe
wheat flour 1 1/2 teaspoons baking powder 1/2 teaspoon table salt 1/4 teaspoon baking soda 1 1/2 teaspoons ground cinnamon 1 egg, beaten 1/3 cup packed dark brown sugar or sucanat 3/4 cup unsweetened applesauce 1/2 cup low - fat
plain yogurt 3 tablespoons canola or safflower oil 1 teaspoon pure vanilla 1 cup fresh blueberries
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
1 cup all - purpose
flour 1 cup whole
wheat pastry
flour 1/3 cup sugar 2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1/3 cup canola oil 3/4 cup soymilk,
plain or vanilla 6 oz.
1 1/4 cups of All - Purpose
Flour (King Arthur Flour is preferred) 1 cup of whole wheat flour (again KAF) 1.5 teaspoon of ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon of baking powder 1 cup of vanilla Chobani yogurt (or plain Chobani) 2 eggs 1/3 cup of unsweetened applesauce (I used peach apple) 1/2 cup of light brown sugar 1 teaspoon vanilla extract 1 cups of shredded carrots (I used organic) 1 small / medium sized zucchini (shredded) Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it p
Flour (King Arthur
Flour is preferred) 1 cup of whole wheat flour (again KAF) 1.5 teaspoon of ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon of baking powder 1 cup of vanilla Chobani yogurt (or plain Chobani) 2 eggs 1/3 cup of unsweetened applesauce (I used peach apple) 1/2 cup of light brown sugar 1 teaspoon vanilla extract 1 cups of shredded carrots (I used organic) 1 small / medium sized zucchini (shredded) Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it p
Flour is preferred) 1 cup of whole
wheat flour (again KAF) 1.5 teaspoon of ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon of baking powder 1 cup of vanilla Chobani yogurt (or plain Chobani) 2 eggs 1/3 cup of unsweetened applesauce (I used peach apple) 1/2 cup of light brown sugar 1 teaspoon vanilla extract 1 cups of shredded carrots (I used organic) 1 small / medium sized zucchini (shredded) Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it p
flour (again KAF) 1.5 teaspoon of ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon of baking powder 1 cup of vanilla Chobani yogurt (or
plain Chobani) 2 eggs 1/3 cup of unsweetened applesauce (I used peach apple) 1/2 cup of light brown sugar 1 teaspoon vanilla extract 1 cups of shredded carrots (I used organic) 1 small / medium sized zucchini (shredded) Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it
plain.
Because I baked some cheese stuffed buns today and I added
wheat flour with
plain flour but they came out really hard..
I also subbed half of the
flour for whole
wheat and used
plain Greek yogurt in place of some of the oil.
FOR THE BREAD 1 cup all - purpose
flour 1 cup whole
wheat flour 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons pumpkin pie spice (or go up to a tablespoon if you really want it spiced) 1/2 teaspoon salt 1 very ripe medium banana, mashed with a fork 1/2 cup pumpkin puree 1/2 cup light brown sugar 1/2 cup
plain nonfat Greek yogurt 2 eggs 1/4 cup canola oil 1 teaspoon vanilla
1 cup
plain yogurt 2 sticks organic butter, softened 3 1/2 cups organic whole
wheat flour or spelt
flour 2 tsp.