Sentences with phrase «so than whole wheat flour»

If you've never had buckwheat flour, just keep in mind it's a bit earthier than other grains, even more so than whole wheat flour.

Not exact matches

Sometimes I will sneak in just a little whole wheat flour because I like the flavor, not more than a quarter of the total amount of flour so the texture isn't messed up.

I have no idea where to get whole wheat pastry flour in Australia so whenever I use regular whole meal flour in baked goods, even in a smaller quantity than white the texture never comes out right or dry.

I used 1 cup whole wheat flour and 1/2 cup white flour, but other than that I followed the recipe exactly and they came out so good.

Whole wheat pastry flour is lighter in texture than ordinary whole wheat, so it is softer and performs in much the same way as all - purpose flour does in baked goods, though it does lend a slightly wheatier taste to the finished proWhole wheat pastry flour is lighter in texture than ordinary whole wheat, so it is softer and performs in much the same way as all - purpose flour does in baked goods, though it does lend a slightly wheatier taste to the finished prowhole wheat, so it is softer and performs in much the same way as all - purpose flour does in baked goods, though it does lend a slightly wheatier taste to the finished product.

They are full of whole wheat flour and have less fat than any «ol brownie... so go ahead and have two (or three, or four...) ~ Gretchen

We simply preferred the texture with the pastry flour (it has less gluten than the regular whole wheat flour, so these are not quite as chewy).

Spelt is more water - soluble than wheat, so you may need less liquid than with whole wheat flour.

Whole wheat flour is inherently denser (i substituted 1/4 cup white flour) and nuttier than white flour, so it will inherently taste less sweet than cookies made with white flour.

So in less than a week, I made another loaf using whole wheat flour, added sunflower seeds, rosemary, flax, poppy & sesame seeds and black pepper.

Other than that, just make sure all the ingredients are the exact same: WHITE whole wheat flour (I measure mine out so it's consistent from loaf to loaf), vital wheat gluten, water, etc..

You can find it in the health food section of your grocery store and it is a little more expensive than an all - purpose flour, but it's whole wheat, but finely ground so it doesn't make the recipe heavy.

Whole grain spelt flour has a less wheaty flavor and softer consistency than whole wheat flour, so many may find it preferWhole grain spelt flour has a less wheaty flavor and softer consistency than whole wheat flour, so many may find it preferwhole wheat flour, so many may find it preferable.

In Europe most flour is naturally lower in gluten (about 8 %) than in North America (Canadian is about 13 % and American a little less) so I treat regular whole wheat flour like whole wheat pastry flour, and if I'm making bread or something that benefits from higher gluten content I look for «special» whole wheat flour, which is higher in gluten, or I add a bit of vital wheat gluten.

Whole wheat pastry flour is ground from a lower gluten flour than regular whole wheat, so it's lighter and can be used basically in the same way as all purpose fWhole wheat pastry flour is ground from a lower gluten flour than regular whole wheat, so it's lighter and can be used basically in the same way as all purpose fwhole wheat, so it's lighter and can be used basically in the same way as all purpose flour.

I only had whole wheat pastry flour so ours were a little darker and grainier than I remember at the B&B, but still so so yummy!