Sentences with phrase «ultragrain white whole wheat»

If you don't have white whole wheat flour, you can use 1 1/2 cups (total) all purpose flour.

In a large bowl, stir together the white whole wheat flour, all purpose flour, salt, baking soda, baking powder, and cinnamon.

Slowly add white whole wheat flour, baking soda, and salt to the bowl and blend until all the ingredients are combined and form into a cookie batter.

I used 200g white whole wheat flour with the white bread flour, just to add a like wholesome goodness.

Whole wheat pastry flour is soft white whole wheat flour that is finely ground.

I can get white whole wheat flour in my local grocery store, or you can try the King Arthur Flour baker's catalog website.

And I used one - third white whole wheat flour to two - thirds AP.

Changes I made (because of what I had on hand)-- used buttermilk instead of milk and vinegar, used pureed squash from my freezer, and used 1 1/4 cups white whole wheat and 3/4 cup ap flour.

I actually followed the recipe this time (with the exception of a white whole wheat and whole wheat flour mix)... YUM!

I don't have white whole wheat flour — what would be a good substitute?

Ariane: Trader Joe's sells King Arthur white whole wheat flour.

I used one cup white and half a cup whole wheat flour because I didn't have any white whole wheat flour.

I made it again today into 24 mini muffins (baked for 7 mins) and 10 regular - sized muffins (baked for 18.5 mins) with some minor changes: added an extra banana, used a mix of half dark buckwheat flour and half white whole wheat flour; decreased brown sugar to 1/4 cup (it was all I had); and used 1/4 cup of maple syrup.

salt 2 - 3 cups white whole wheat flour 2 - 3 cups bread flour

White whole wheat flour gives these muffins a nutritional boost without compromising texture or flavor, and each donut muffin is bursting with sweet, juicy blueberries.

(Labeled as «white whole wheat flour».)

I did substitute one cup of the flour with white whole wheat flour and they still came out wonderful.

Didn't have white whole wheat flour, so subbed regular whole wheat flour.

for the crust: 240 grams (2 cups) AP flour 120 grams (1 cup) white whole wheat flour 225 grams (2 sticks) unsalted butter 200 grams (1 cup) sugar 1 egg 1 1/2 teaspoons kosher salt 2 teaspoons vanilla extract

I didn't have white whole wheat, so I made it with two cups spelt flour and one cup white flour (I doubled the recipe).

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

And, yes, absolutely you may substitute regular all - purpose flour for the white whole wheat flour.

kosher salt 1 1/2 cups white whole wheat flour 1 cup all - purpose flour + extra for kneading

1/2 cup coconut oil, melted and cooled 3/4 cup coconut sugar 2 eggs, or flax eggs 1 tbsp pure vanilla extract 1 1/4 cups white whole wheat flour 1 cup white flour 1/2 tsp baking powder 1/2 tsp cinnamon 1/2 tsp salt

They're made with whole wheat flour (I used white whole wheat), pure maple syrup instead of sugar, applesauce and zucchini to replace most of the fat in the recipe, cinnamon and a mix of both vanilla and almond extracts for a seriously addicting and healthy muffin.

Filed Under: Apple, Cakes, Desserts, Fall Recipes, Quick Breads Tagged With: Apple; Cinnamon; Cake; Vanilla; Glaze; white whole wheat flour; Whey Low; dessert;

1 3/4 cup whole spelt flour (or white whole wheat flour) 2 tsp.

The type of flour is actually pretty important in breads like this one, so if you try baking this again I would use whole wheat pastry flour or white whole wheat flour (all - purpose flour will make the bread too moist, as you found!)

I have a question though in regards to using whole wheat flour as opposed to white whole wheat flour.

However, I did replace the all - purpose flour with white whole wheat flour and I highly doubt anyone noticed that little switch.

This gives white whole wheat flour a lighter taste and texture, similar to all - purpose flour, which really lets the banana flavor and chewy texture shine!

So unfortunately I can't seem to find white whole wheat flour in my country and buying it online is not an option for me so I tried to substitute it with whole wheat flour (particularly in your carrot cake) using the correct pour and level measurement method as recommended but I found the end result to be cake that was a little doughy, absolutely delicious but a little doughy and I might try measuring using a kitchen scale in the future but what do you recommend in this case to combat this?

If you have not tried it before, start with substituting 25 % white whole wheat flour for all - purpose flour.

butter or coconut oil, melted (or another 1/4 cup applesauce) 1/4 -1 / 3 cup sugar or honey (I used 1/4 cup brown sugar) 3/4 cup whole wheat flour (I used white whole wheat flour) 1 tsp.

We had a plethora of add - inns and I choose to make white whole wheat scones with dried tart cherries and semi-sweet chocolate chips.

To make these healthy cookies, you'll start with white whole wheat flour.

I haven't tried adjusting these for almond flour, but I have used white whole wheat flour and it worked beautifully.

I will admit, I changed the recipe slightly — I used whole milk, and chopped up some 72 % dark chocolate instead of the chips, and I used white whole wheat flour.

But side note: I did make these cupcakes for a kid's second birthday and used white whole wheat flour, per request.

Give white whole wheat bread a try and explore some of the other grains mentioned above.

Missy, Almond flour has very different baking qualities than whole wheat flour or white whole wheat flour.

What do you mean by white whole wheat flour?

1 cup white whole wheat flour 3/4 cup all - purpose flour 2 tsp.

1/2 cup canola or other vegetable oil 1/2 cup vegan butter, softened 2 1/2 cups demerera sugar or brown sugar 2 tablespoons molasses 1/4 cup flax meal 1 tablespoon pure vanilla extract 1 teaspoon pure almond extract 2 teaspoons ground cinnamon 2 tablespoons pumpkin pie spice 4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup nondairy milk mixed with 1 tablespoon vinegar, set aside to curdle for a couple of minutes 4 cups white whole wheat flour 1 1/2 cups pumpkin puree 1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream)

Fantastic Peter Reinhart inspired rustic, thin - ish crust pizza dough recipe - made from white whole wheat flour, yeast, olive oil, salt, and ice water.

Bob's polenta, half cup white whole wheat flour, half cup all purpose white and half cup whole wheat pastry flour (influence of 101 cookbooks and having quite a bit of this flour that I have to use up).

These crepes are especially good (and good for you) because they are made with white whole wheat and 1 % milk.

Well, because I like to use at least some whole wheat flour for nutrition and white whole wheat is ground finer resulting in a less dense texture and lighter taste.

I used Bob's Red Mill polenta and a mixture of whole wheat pastry flour and white whole wheat flour, brown sugar instead of white, and threw in the rind of one lemon that was hanging around.

Why white whole wheat flour?