Sentences with phrase «substituting whole wheat pastry»

Can I substitute whole wheat pastry flour or spelt flour for the whole wheat flour?

wondering if i could substitute whole wheat pastry flour?

I was wondering though can I just substitute the whole wheat pastry flour for oat flour or buckwheat flour to make thm gluten free?

I think you could substitute whole wheat pastry flour flour in both of these recipes with no problem.

I regularly substitute whole wheat pastry flour for regular all - purpose flour in muffin recipes, Laura, and they always turn out great... so I see no reason why the substitution wouldn't work here as well!

Not exact matches

quick question - can one substitute white whole wheat flour for the whole wheat pastry?

I use whole wheat pastry flour here, but you can substitute unbleached all - purpose flour if you like, or if that is all you have on hand.

In the past I've substituted one of the three cups of flour with 1 cup of whole wheat pastry flour and made a very simple glaze from Splenda mixed with a 3 TBS of cornstarch.

You mentioned not having luck with wheat bread, and I've tried out a really successful combination: King Arthur Flour White Whole Wheat pastry flour (substituting the full 3 cups) and about 1 1/2 tbsp hwheat bread, and I've tried out a really successful combination: King Arthur Flour White Whole Wheat pastry flour (substituting the full 3 cups) and about 1 1/2 tbsp hWheat pastry flour (substituting the full 3 cups) and about 1 1/2 tbsp honey.

I do not have coconut flour and would like to substitute it with whole wheat pastry flour.

You can substitute standard pastry flour for the whole wheat pastry flour.

and i do nt have whole wheat pastry flour, what can i substitute for it?

2 cups whole wheat pastry flour 1/2 cup sugar 1 tablespoon cocoa powder 2 teaspoons instant espresso powder 3 1/2 teaspoons ground ginger 1/2 teaspoon cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg, preferably freshly ground Pinch cayenne pepper Scant 3/4 teaspoon salt 1/2 teaspoon baking soda 2 teaspoons baking powder 1/4 cup well - chopped pecans 1/2 cup extra-virgin olive oil 2 teaspoons vanilla extract 2 tablespoons non-dairy milk of choice (can substitute regular milk) 1/2 cup blackstrap molasses (see note above) 1/4 cup demerara sugar

1/2 cup organic canola oil or high - oleic safflower oil 1/2 cup + 1 tablespoon organic sugar, divided 1/2 cup maple syrup 1/4 cup agave nectar 1 T. almond milk (can substitute dairy milk) 2 teaspoons peppermint extract 1 teaspoon vanilla extract 2 cups whole wheat pastry flour 1/2 cup unsweetened cocoa powder Rounded 1/4 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 3.5 ounces 70 % or 72 % dark chocolate, chopped into small chunks

Here is what I have: 2 1/2 cups whole wheat pastry flour = 1000 calories 3/4 cup brown sugar, packed (or more, to taste) = 625 calories 1 1/2 cups mashed ripe bananas (about 3 large) = 330 calories 1 cup skim milk = 90 calories 3/4 cup creamy natural peanut butter w / salt = 1100 1/4 cup egg substitute = 30

It's 100 % whole grain, made with whole wheat pastry flour; but can be substituted with plain flour based on pantry availability

I wasn't able to find the hemp seed or the multigrain flour, I substituted 1 cup all - purpose and 1 cup whole wheat pastry flour.

If you can't track down whole wheat pastry flour, substitute unbleached all - purpose flour, or I suspect white whole wheat flour work just fine as well.

White whole wheat flour and whole wheat pastry flour are superior substitutes.

If you have a hard time finding whole wheat pastry flour, feel free to substitute unbleached all - purpose flour.

I used whole wheat pastry flour, but you can definitely substitute all - purpose flour if that's what you have.

If I can't find whole wheat pastry flour can I substitute regular pastry flour or all purpose flour?

What can I substitute for whole wheat pastry flour or all - purpose flour?

I used whole wheat pastry flour for this bread, but you can certainly substitute with unbleached all - purpose flour or all - purpose gluten - free flour.

We used non pastry flours (whole wheat and all purpose as you suggested) and I substituted coconut oil for veggie (I hear it's better for us).

I kept the pumpkin snack cake healthier by using spelt flour (which you can substitute with whole wheat pastry flour) and honey for the sweetener.