Sentences with phrase «use white whole wheat flour»

I almost always use a white whole wheat flour, but I've also tried this recipe with oat flour and it works.

- Use a bit more apple (about a 1/4 cup)- Use White Whole Wheat flour for all the flour.

We even use some white whole wheat flour with good results.

The only changes I've made is to use white whole wheat flour instead of all - purpose and whole milk instead of low / non-fat.

And I usually use white whole wheat flour, always with good results.

I use white whole wheat flour all the time now that it's finally available here, and it works very nicely in heavier baked goods like cookies.

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.

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.

So, I'm going to continue the flour question by asking what you think about using white whole wheat flour?!

If you've never used white whole wheat flour, it's something you should look into.

Hi Allyson, I'm not worried about gluten free and don't have brown rice flour on hand, so I planned on using white whole wheat flour for this... do you think it will be an issue?

I used white whole wheat flour but you can substitute a combo of almond, oat, and / or coconut flours if you want a gluten - free version.

I used white whole wheat flour and made your herbed recipe on half and a tomato sauce on the other.

I used white whole wheat flour instead of pastry flour because I didn't have any.

For those wanting to make this recipe as a muffin, here are my notes: I used white whole wheat flour and reduced the sugar by 1/2.

You may also need to increase amount of buttermilk to help lift the batter a little bit more — it was pretty stiff using white whole wheat flour.

Since I wanted these to be healthier than most muffins, I used white whole wheat flour, which gives you 100 % whole grain goodness, with less of the heavy texture and wheaty flavor.

packages seitan, drained and cut into bite - size chunks 1/2 cup flour (I used white whole wheat flour) 1/4 teaspoon black pepper 3 large garlic cloves, minced 1 cup dry red wine, plus more if needed 2 tablespoons tomato paste 2 tablespoons low - sodium tamari (or half tamari, half Worcestershire if you aren't vegan) 4 cups vegetable broth, plus more if needed 1 1/2 pounds Yukon Gold potatoes (about 3 medium - large), cut into large - ish chunks 2 stalks celery, cut into 1 - inch pieces 2 small turnips, peeled and cubed (or substitute parsnips) 3 - 4 large carrots, cut into 2 - inch pieces (halve lengthwise if the carrots are very fat) 1 bay leaf 2 teaspoons chopped fresh thyme leaves 1/2 teaspoon chopped fresh rosemary 3 1 - inch strips orange zest 1 teaspoon sweet paprika 1/8 teaspoon ground cloves Freshly ground black pepper to taste 1 cup frozen peas 1 tablespoon apple cider vinegar

I even used some white whole wheat flour (about 1/3 of the flour total) and only whisked the egg and milk for a minute or so and these still rose nicely.

Using white whole wheat flour (or whole wheat pastry, if you have it), makes the cake's flavor less «wheaty» and the texture less dense than standard whole wheat flour.

I used white whole wheat flour and subbed fat free sour cream for the Greek yogurt because that's what I had on hand.

I also used white whole wheat flour so basically this is a perfectly nutritious breakfast, right?

I also used White Whole Wheat flour instead of the all purpose flour.

-- instead of light brown sugar, just poured in a significant dab of molasses — used vinegar - soured whole milk instead of buttermilk — used white whole wheat flour instead of AP — used plain ol' Hershey's cocoa — then went a Mexican - inspired route with the additions of ground ancho powder, cinnamon, and ginger

Best of all, since I used white whole wheat flour and only a bit of sugar, they're healthier than most muffins, even fat - free ones.

If your child doesn't like the taste of wheat bread, you can get the same nutritional benefits by using white whole wheat flour.

The cookies are made with no butter or refined sugar and the recipe uses white whole wheat flour (could easily substitute GF flour or coconut, almond) all which make it a healthier, low calorie treat.

Not exact matches

During the NRA Show, Ardent Mills showcased baked goods using its Sprouted White Spring Whole Wheat Flour, Sustagrain ultra-high fiber barley and Ancient Grains.

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

Also, can any flour be used (regular white flour, whole wheat flour) instead of spelt flour?

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

I used 1 c. white flour, 1/2 c. barley flour and 1/4 c. whole wheat flour.

And of course, freshly milled whole wheat flour using soft white berries.

The first time I made it the bottom seemed that way a little bit and I used the whole wheat white flour.

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

I used 1 1/3 cups whole wheat flour and 2 cups all purpose unbleached white flour.

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.

I also used a combination of white and spelt flours, and second time around white and whole wheat.

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.

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.

Just made this recipe only used coconut butter instead of regular butter and 1 cup whole wheat flour / 1/2 white 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.

I think better batter will probably be a good option for white flour substitution, but I used almost exclusively whole wheat flours before and can't get past using so much pure carb, no / low protein stuff primarily.

If you're using whole wheat flour, I always recommend ground white wheat.

It is akin to using whole wheat flour instead of white all purpose flour.

I love this recipe but I usually use local raw honey instead of brown suger, it is healther and makes it so moist and whole wheat flour instead of white.