Sentences with phrase «than whole wheat»

Each cup contains 20 grams of fiber (over 25 % more fiber than whole wheat flour!).

In fact, I actually thought they tasted better than the whole wheat version I made for the kids and myself.

It gives that texture and nutty flavor, but stays lighter than whole wheat flour.

I wonder if you used whole wheat pastry flour, rather than whole wheat flour?

For example, table sugar, a simple carb, is digested more quickly than steel - cut oats, but more slowly than whole wheat bread.

I personally have not tested with anything other than whole wheat.

I love the taste of sprouted corn tortillas better than the whole wheat version.

It can also be more digestible than whole wheat.

The only concession I made for taste / texture over health was using more all - purpose flour than whole wheat because it yields a nicer, less dense & dry, crumb.

This is because white flour is much easier to handle than whole wheat, which reduces the learning curve dramatically.

And because it's made from a bean, this flour as a slightly higher protein and fiber profile than whole wheat flour, for example, and somewhat fewer carbs.

It has about 30 % more protein than whole wheat and also contains less gluten then wheat.

I made this the other night, it tasted great but I didn't get the cauliflower right... I think its because I used plain flour rather than whole wheat..

The more processed the wheat, the more digestible, i.e.: ground wheat will be more digestible than whole wheat.

I think you have to go into it realizing that they are going to taste healthy and not like a white flour muffin, but that being said, they are way lighter than any whole wheat muffin I have made previously.

Because white flour is generally enriched with vitamins lost during refinement, plain bagels have more B - complex vitamins than whole wheat bagels.

Sprouted grains give Ezekiel bread far more nutritional value than whole wheat bread.

Researchers at the University of Toronto, Canada have shown that a 2.5 ounce snack of almonds each day can do a better job in lowering blood LDL and raising blood HDL than a whole wheat muffin having the same amount of fat and fiber as almonds.

All - purpose flour contains just the seed head's endosperm, making it much more shelf - stable than whole wheat flour.

Powdered starches like rice starch (commonly found in gluten - free processed foods) actually spike blood sugar higher than whole wheat products do, which in turn can open the door for other health issues, like insulin resistance and weight gain.

In developing Extra Grainy, Mr. Morris suggested B.B.U. had its eye on the organic market more than the whole wheat market.

Ancient Grain Penne Pasta was way more tender than whole wheat pasta, and not the least bit grainy.

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.

The study published in the Journal of Food Hydrocolloids investigated the impact of freezing on gluten proteins glutenin and gliadin specifically, rather than whole wheat gluten.

Now trust me when I say that white whole wheat flour works best for these - it's finer than many other whole wheat flours and just holds up in structure better than whole wheat pastry flour.

It's far more absorbent and malleable than whole wheat, and you can actually use a greater percentage of spelt flour to white in yeast bread, for a more healthy, flavorful loaf.

So I'll give Dreamfield a try — I bet it tastes better than the whole wheat varieties!

And to make it worse, white flour contains low amounts of fiber, which usually slows down digestion, the stomach digests it quicker than whole wheat foods.

Debbie, whole wheat (the wheatberry) is definitely way better than whole wheat ground up into flour (processed).

Plain bagels are often more vitamin - rich than whole wheat bagels, but they are lower in fiber and essential minerals and higher in calories.

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

At this point white, bleached processed carbs are safer than whole wheat grains (wwg).

Some flours, like coconut, are higher in fiber and lower in carbs than whole wheat, which means as a diabetic, I can enjoy baked goods without worrying as much about spiking my blood sugar, for a change.

Processing — juice has a higher GI than whole fruit; mashed potato has a higher GI than a whole baked potato, stone ground whole wheat bread has a lower GI than whole wheat bread.

«Sweet potatoes pack more fiber than whole wheat bread and are less processed,» she explains.

I can't remember the last time I ate a pb & j on anything other than whole wheat or sprouted grain bread, which as you may know is just.not.the.same.

Spelt is an ancient strain of wheat - it's high in protein and has a nutty, complex flavor that's sweeter and lighter than whole wheat.

While all - purpose flour is lower in nutritive value than whole wheat flour, it's far from being a nutritional disaster.

Researchers at the University of Toronto, Canada have shown that a 2.5 ounce snack of almonds each day can do a better job in lowering blood LDL and raising blood HDL than a whole wheat muffin having the same amount of fat and fiber as almonds.

It is more shelf - stable than whole wheat flour, but as a result, has a milder flavor and less nutritive qualities — the bulk of the fiber and protein are contained in the bran and germ.

I baked it in a tradition loaf pan for less than the 50 minutes.to assure a moist cake, I used spelt rather than whole wheat and poured the icing over warm cake where is dissolved perfectly.

Some whole wheat products contain enriched or bleached wheat or white flour, which contains much less fiber than whole wheat.

Bleached white flours also absorb more liquid than unbleached white flours, and rise better than whole wheat flours.

That B.B.U. was inspired by organic products more than whole wheat is understandable given recent trends, Mr. Morris said.

It does make lighter bagels than whole wheat.

They are lighter than whole wheat hence they make lighter cakes, pastries and cookies than whole wheat which make the end result more dense.

I can't remember the last time I ate a pb & j on anything other than whole wheat or sprouted grain bread, which as you may know is just.not.the.same.