Sentences with phrase «used white wheat»

Also, I used white wheat flour because that's what I had on hand.

I used white wheat flour and made them with a one teaspoon drop... took about 2 1/2 to 3 extra minutes to cook fully.

I used the white wheat flour and was really pleased.

I went to the kitchen and created this recipe using white wheat flour.

I went to the kitchen and created this recipe using white wheat flour.

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.

Be sure to make minor adjustments based on our modern understanding of nutrition; for example, many Beef Bourguignon recipes call for using wheat flour as a thickener, which I omitted (although I sometimes use white rice flour instead).

This came out great - used whole wheat angel hair (really trying to avoid white pasta), broccoli, baby bok choy and shitakes.

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.

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

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 used 1/2 c. white flour, 1/2 c. cake flour and 1/2 c. wheat 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.

I used 1 c. white flour, 1/2 cup wheat bran, a handful of oats just for kicks, and about 2/3 cup.

Variation number two would be to use half whole wheat flour for the white four.

I stuck pretty closely to the original recipe: (a) used 1 cup white flour + 1/2 cup whole wheat (b) used 1/4 cup agave instead of the maple syrup and cut the brown sugar to 1/4 cup.

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.

Oh, and I used whole wheat white instead of all purpose 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!)

«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 bwheat are Nature's Own Sugar Free 100 % Whole Grain Wheat bread and Cobblestone Mill 100 % Whole Wheat bWheat bread and Cobblestone Mill 100 % Whole Wheat bWheat bread.

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

We have been using whole white wheat flour in our products since around 1999.»

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?

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.

Whole white wheat flour is used in each product, and is an important ingredient in helping provide the flavor and feel of original white products with the additional benefit of whole grains.

Both product formulas have used whole white wheat since their introduction to the market.

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.

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.

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

2 ripe bananas 1/3 cup of vanilla, lemon or plain Chobani 1 cup of vanilla almond milk 1/4 cup of white sugar 1.5 teaspoons baking soda 1.5 teaspoons of vanilla extract 2 lemons zested Juice from one lemon 3/4 cup of cooked quinoa 1 cup of all - purpose flour (I used King Arthur) 1 cup of whole wheat flour (I used King Arthur) 1 - 2 cups of freshly washed blueberries (tossed in some flour to coat)

While you're there, you can check out some of the other great appliances they have on their site Here are the cool features of the cooker - 4 - 20 cup cooked rice capacity — 2 - 10 cup uncooked rice capacity With rice rinser / steam basket Great for oatmeal, grits, and cream of wheat Delay start makes breakfast and meal planning easier Use your own recipe or packaged pasta & rice mixes Automatically shifts to warm after cooking White rice: cooks all varieties of white rice, including short - and long - grain rice Quick rice: great for preparing rice in a hurry Whole grain: for brown rice, farro, quinoa, and other whole grains Keep warm: illuminates when cooking is complete Delay start: prepare for cooking up to 15 hours in advance Heat / simmer: use this function for flavored pasta and rice mixes, beans, soups, and one - pot meals Steam cook: vegetables, meats, fish, and more Hot cereals: great for oatmeal, grits, and cream of whUse your own recipe or packaged pasta & rice mixes Automatically shifts to warm after cooking White rice: cooks all varieties of white rice, including short - and long - grain rice Quick rice: great for preparing rice in a hurry Whole grain: for brown rice, farro, quinoa, and other whole grains Keep warm: illuminates when cooking is complete Delay start: prepare for cooking up to 15 hours in advance Heat / simmer: use this function for flavored pasta and rice mixes, beans, soups, and one - pot meals Steam cook: vegetables, meats, fish, and more Hot cereals: great for oatmeal, grits, and cream of White rice: cooks all varieties of white rice, including short - and long - grain rice Quick rice: great for preparing rice in a hurry Whole grain: for brown rice, farro, quinoa, and other whole grains Keep warm: illuminates when cooking is complete Delay start: prepare for cooking up to 15 hours in advance Heat / simmer: use this function for flavored pasta and rice mixes, beans, soups, and one - pot meals Steam cook: vegetables, meats, fish, and more Hot cereals: great for oatmeal, grits, and cream of white rice, including short - and long - grain rice Quick rice: great for preparing rice in a hurry Whole grain: for brown rice, farro, quinoa, and other whole grains Keep warm: illuminates when cooking is complete Delay start: prepare for cooking up to 15 hours in advance Heat / simmer: use this function for flavored pasta and rice mixes, beans, soups, and one - pot meals Steam cook: vegetables, meats, fish, and more Hot cereals: great for oatmeal, grits, and cream of whuse this function for flavored pasta and rice mixes, beans, soups, and one - pot meals Steam cook: vegetables, meats, fish, and more Hot cereals: great for oatmeal, grits, and cream of wheat

I used 1 cup whole wheat flour and 1/2 cup white flour, but other than that I followed the recipe exactly and they came out so good.