Sentences with phrase «using white whole wheat»

Hey Keri, I do have to say my best looking sourdough was 1/2 white, half whole wheat, but since going completely whole wheat, I am using the white whole wheat from Trader Joe's!

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

For example, if you are using white whole wheat flo... ur to bread your chicken nuggets, make your pizza crust, grinding up extra veggies to hide in the tomato sauce, etc, are you teaching your children that chicken nuggets and pizza are the best choices?

I made these for the first time today using white whole wheat for all the flour and they are a big hit.

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.

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.

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 love using white whole wheat — but barley flour is right up there with that, too.

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

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.

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.

I used white whole wheat so it didn't get very dark, and there isn't much molasses in it to screw up the yeast.

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

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 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.

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

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.

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 also used white whole wheat rather than regular whole wheat.

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.

I subbed coconut flour for turbinado, used white whole wheat rather than pastry flour, and used some raisins because I didn't have enough dates.

Just putting my two cents out there... I only use White whole wheat, or regular whole wheat mixed with the white... It's never come out dense.

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.

You can change the type of flour (I used white whole wheat), you can change the amount of fat and type of oil used.

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

The piles of beautiful yams and sweet potatoes stacking up right now can't be ignored (you can make this beauty if you have leftovers), and I've used white whole wheat to compliment their sweet nuttiness.

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

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.

And for the flour, AP or bread flour is fine, I've even used white whole wheat in this recipe.

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

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

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.

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.