Plain white wheat flour is highly processed and devoid of any nutritional value.
Not exact matches
Instead of
white bread, mix a cup of whole
wheat flour with 2 cups of
plain flour, or add rye.
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)
The only «
white» bread I ever liked was Grama's homemade with eggs and butter (which I still usually turn into honey
wheat when I make it), but I have this one little problem...
plain grilled cheese only tastes right to me on
white bread (I blame my mother).
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 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.
I have
plain white and a
wheat baking now and may leave the
wheat in longer.
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 have unbleached all purpose, whole
wheat pastry,
white whole
wheat, and
plain old whole
wheat.
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
Choose almond milk instead of regular milk, choose orange juice with added nutrients, and choose bread that's full of nutrients instead of
plain white or
wheat.
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)
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.)
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
1-1/4 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 used
plain white flour with
wheat germ and Bran, flax seed, oats.
I also use whole
wheat pastry flour and coconut oil, which in my view are better alternatives than the
plain old
white flour, which is refined and with no nutrition at all and butter.
Crust: 1/2 cup rolled oats 3 tablespoons sesame seeds 1 cup whole
wheat pastry flour or
white whole
wheat flour 1/2 teaspoon baking powder 3/4 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon sweet paprika 1/2 teaspoon dried oregano 1/3 cup
plain soy milk 1/3 cup extra virgin olive oil
-- instead of light brown sugar, just poured in a significant dab of molasses — used vinegar - soured whole milk instead of buttermilk — used
white whole
wheat flour instead of AP — used
plain ol' Hershey's cocoa — then went a Mexican - inspired route with the additions of ground ancho powder, cinnamon, and ginger
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.
• 2/3 cup warm water (110 degrees F / 45 degrees C) • 1 teaspoon active dry yeast • 1 teaspoon
white sugar (used Sucanat) • 2 cups all - purpose flour (I used kamut flour, whole
wheat works fine too) • 1 teaspoon salt • 1/4 cup ghee (since I doubled I used 1/4 cup oil and 1/4 butter) • 2 tablespoons
plain yogurt (used goat yogurt) • 1 1/2 tsp garlic powder (don't double this... it was for 4 cups of flour) DIRECTIONS 1.
For the Easy Overnight Refrigerator Breakfast Rolls Recipe I normally use
plain white flour and a little whole
wheat flour.
I typically use a mixture of cornbread and a ciabatta, but since we're keeping things pretty classic in this recipe, I went with a 60/40 mix of
plain ol'
white and
wheat sandwich bread.
The choices in your grocery store's bread aisle range from
plain white breads to multi-grain breads rich with oats, whole
wheat and other grains.
You should use
plain white sandwich bread for this recipe; whole
wheat or whole grain bread would be too dense and heavy.
1/2 cup whole
wheat flour 1/2 cup
white whole
wheat flour 1/2 cup unsweetened cocoa powder 1/2 tsp salt 1 tsp baking soda 1 tsp baking powder 1 tsp cinnamon 1/2 tsp cloves 1/4 cup gratulated sugar 1/4 cup brown sugar * 1 large egg 3/4 cup
plain unsweetened applesauce 1/3 cup
plain yogurt, greek or regular 2 tsp vanilla extract 2 pears, shredded 1/2 cup dark or regular chocolate chips [optional]
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.
2 to 3 oz (1/3 cup) sweet potato, peeled and cubed 3 oz (3/4 cup) all - purpose flour (
plain flour) 1 oz (1/4 cup) whole -
wheat flour 1 oz (1/4 cup) cornmeal 1 tbsp baking powder pinch cinnamon pinch ground ginger 1 tbsp maple syrup 8 fl oz (1 cup) rice milk 2 tbsp olive oil 1 egg
white
Because
white flour is enriched with iron and calcium propionate, a
plain bagel provides 6 milligrams of iron and nearly one - tenth of the calcium you need daily, while a whole
wheat bagel provides half as much iron and 2 percent of your daily value for calcium.
Test
plain white or
wheat bread — not multigrain, sprouted grain, high fiber, or bagels.
When possible, choose English muffins and bread made with whole -
wheat flour over
plain or
white varieties for optimal health benefits.
When
plain millet flour is used for baking bread (as opposed to homemade gluten free flour or a healthy gluten free flour mix from the store), the resulting loaf is light,
white, and quite similar in texture to
wheat bread.
A blast of winter citrus helps make the nutrients in the kale more bioavailable, and gives us a good dose of vitamin C. And, whole
wheat spaghettini gives us a nice boost in dietary fiber compared to
plain old
white pasta.