Sentences with phrase «use white bread»

While some laboratories still use white bread, many have switched to comparing foods to glucose.

Some research laboratories continue to use white bread as the reference food for measuring GI values, whereas others use glucose (dextrose); therefore, 2 GI values are given for each food.

For us, it's a super easy change to make because it's delish... and you can use it the same way you use white bread.

I used bread crumbs made from my favorite ancient grains bread, but next time I'll use white bread crumbs to get a better result.

Find the thick - sliced Texas toast bread in your bakery, or use any white bread that's sliced around 3 / 4 - inch thick.

I've use white bread flour with wholewheat bread flour and oats because 100 % wholewheat generally struggles to rise and can result in quite a dense loaf.

I Used a white bread flour for the first batch and 3 cups white bread flour with 2 cups of whole wheat bread flour for the second batch.

My secret ingredient for CCC is using white bread flour instead of all purpose.

Also, they used white bread, so it got soggy in the middle and stale around the edges.

Prediction of the relative blood glucose response of mixed meals using the white bread glycemic index

* Glycemic index determined using white bread as reference food in subjects with normal glucose tolerance

Not exact matches

There are disadvantages to turning away from the conformity of traditional franchises — Weissman, who refuses to use bleached white flour, has had to deal with confused customers looking for white breads they've found in other Great Harvest locations.

If you're really in a hurry, use prepared or frozen / defrosted white bread dough or pizza dough.

I use organic stone - ground whole - wheat in this bread along with a bit of unbleached white bread flour.

It appears the restaurant chain uses egg bread in the pudding, but Texas Toast thick - sliced white bread may be easier to find, and it works just as well.

• 1 1/2 pounds very thinly sliced beef sirloin (I get mine from Trader Joe's), or ribeye • Salt • Cracked black pepper • 1/4 teaspoon onion powder • 4 tablespoons all - purpose flour, divided use • Olive oil • 2 onions, quartered and thinly sliced • 10 ounces white mushrooms, sliced • 1/2 teaspoon dried thyme • 2 cloves garlic, pressed through garlic press • 4 cups beef stock, hot • 4 sourdough bread bowls, centers hollowed out and reserved for dipping • 4 slices provolone cheese

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

I have a great recipe for white bread that uses a little oil rather than butter.

There is a recipes on the Pamela's website for white sandwich bread and they don't add any xanthan, just use the flour blend as is since it has guar gum in it.

I add flax meal to muffins and breads, not to mention use it in white sauce, substituting part of the flour....

But the bread my parents used to buy wasn't white wheat bread made with yeast.

I am from the west coast so I have never actually used it but I do know that White Lily flour has a lower protein content than other «all - purpose» white flours and that is what makes the difference in tenderness in biscuits, pie crusts and quick brWhite Lily flour has a lower protein content than other «all - purpose» white flours and that is what makes the difference in tenderness in biscuits, pie crusts and quick brwhite flours and that is what makes the difference in tenderness in biscuits, pie crusts and quick breads.

I used the TZ method once with white bread.

I use pumpernickel bread, white cheddar cheese and granny apple slices, they are sooooo good!

I used the dough hook twice to make a light yeast bread (using 500 grams white flour).

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!)

Commercial white flour, the sort used by mass market bakeries to make Wonder type bread is essentially useless.

«The two products [we offer] that currently use whole white wheat are Nature's Own Sugar Free 100 % Whole Grain Wheat bread and Cobblestone Mill 100 % Whole Wheat bread.

This gorgeous, golden brown loaf of Scandinavian white bread was made using the scalded flour method.

In this flour, the bran and germ have been removed making it a white (not whole wheat) flour suitable for making gravies, or using in conjunction with whole wheat in bread recipes.

I use a one - pound loaf of standard white sandwich bread, which usually has 16 slices in it.

My favorite bread memory is of the Martha White bag mix «just add milk» chocolate chip muffins my mother used to make for me for my birthday breakfast each year prior to my diagnosis.I miss waking up to the smell of those muffins and how deliciously fluffy and chocolate - y they were!

Instead of refined (white) bread, use 100 % whole wheat pita bread, whole grain tortillas, or whole wheat wraps!

Likewise, we use leftover biscuits from the day before, but you can also use sliced white bread like my Grandmother showed me one day when Granddaddy had grabbed the last couple of biscuits she'd stashed away for her dressing as a «snack.»

For individual pizzas that are still low in points use Pita bread (white or wheat / with or without pockets).

White rice flour can be used to bake cakes, cookies, dumplings, breads and more, as well as thicken sauces and coat fish and other proteins.

-- 1 can mixed beans (I used Scarpone's which was composed of a melange of red kidney beans, white beans, black eyed peas and chickpeas but any variety or varieties you like will work)-- 1/4 cup uncooked wild rice, cooked in veg stock until tender — 2 large stuffer mushrooms — 1/2 to 1 cup panko bread crumbs (I know this is quite the range but it really depends on the moisture content of your burgers — they won't hold together if they are too soupy)-- salt and pepper, to taste (I indulged in a healthy amount of truffle salt)

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 didn't have AP flour, so I used a majority of bread flour and then some white whole wheat flour (I ran out of bread flour, oops).

Alternatively use a quick white bread cycle.

A rich white bread - perfect to accompany a meal, to serve toasted for breakfast or to use for French toast.

I tried it once before with 50 % white whole wheat and it was great (this is such a flexible recipe), but today I used 50 % regular whole wheat, 25 % bread flour, 25 % all - purpose, and a spoonful of vital wheat gluten for good luck (who knows if that did anything) and the texture was RIGHT ON.

Made this using 1/2 cup «doves farm gf brown bread flour» and 1/2 cup «doves farm all purpose white gf flour».

When the bread machine finished doing its thing after 1 1/2 hours, I noticed that the color of the dough was funny... turns out that I used King Arthur's white whole wheat flour instead of regular white flour.

1 large egg white 2 teaspoon water 4 - 6 (1 / 3 - inch - thick) rounds soft mild goat cheese, cut from a cold log (use dental floss for easy cutting) 1/3 cup dry bread crumbs (preferably Japanese panko) 2 teaspoon cider vinegar 1/4 teaspoon salt 1/4 teaspoon Dijon mustard Pinch of sugar 3 tablespoons extra-virgin olive oil, divided 4 cups mesclun (mixed baby salad greens — about 2 ounces)

3/4 cup sliced raw almonds, you can use blanch almonds as well 1 slice whole wheat bread, chopped 2/3 cup white wine 1 3/4 cup vegetable stock or water Salt to taste, I used about 2 teaspoons 2 garlic cloves, chopped

I used to make a banana bread with white flour and vegan margarine, but I'm following a whole - food plant - based diet and I was trying to find a healthier recipe, this ones was just perfect.

Flying fingers grab ribs, and hunks of brisket, slopping brick - red sauce onto white bread, and using the sopping mass to fashion gooey sandwiches.

The only other thing that I did outside of the recipe was use red miso paste instead of white and top it with gluten free bread crumbs.

I used regular yeast, putting it in warm water first, 2 cups bread flour, one cup white whole wheat, and cooked it in my pampered chef deep covered stone baker.