Sentences with phrase «wheat flour because»

It's an excellent alternative to traditional wheat flour because it's high in fiber (about 5 grams per tablespoon) and lowers the glycemic index (the measure of a food's impact on blood sugar).1 In a nutshell, that means coconut flour helps you to feel fuller (and all that fiber helps to keep you regular), and the lower glycemic index means your blood sugar won't spike as quickly as grain - based flours.2

I made these because I had a ton of ripe peaches, and I did sub in whole wheat flour because I didn't have almond, and I doubled the recipe to make 12.

Oh, made them with whole wheat flour because that's all I had, still amazing.

These three components contribute to the nutritional value of whole wheat flour because all three are retained in the final product.

It's also important to avoid wheat flour because it turns to sugar in your stomach.

White whole wheat flour is up there nutritionally with whole wheat flour because of the hard white spring wheat used to make it.

It may take a little getting used to eating baked goods that do not contain wheat flour because that is what everyone is used to eating.

In the beginning I didn't use buckwheat flour by itself, I combined it with whole wheat flour because I was afraid that certain items, pancakes in particular, would be too sticky.

Of course, this is just a basic recipe here (the only slight twist was using some whole wheat flour because I like the flavour, but you can swap that out for plain if you wish) so you can change it as you please.

It's an excellent alternative to traditional wheat flour because it's high in fiber (about 5 grams per tablespoon) and lowers the glycemic index (the measure of a food's impact on blood sugar).1 In a nutshell, that means coconut flour helps you to feel fuller (and all that fiber helps to keep you regular), and the lower glycemic index means your blood sugar won't spike as quickly as grain - based flours.2

I subbed olive oil and whole wheat flour because that's what I had on hand.

You are good if you can eat wheat, spelt has less gluten then wheat.many people have issues with wheat flour because of the high gluten and g m o. spelt has no g m o.

I made them with wheat flour because that's all I had, and they are delicious!

You may find that gluten - free cakes, on the other hand, more closely resemble cakes made with soft wheat flour because this flour has a lower gluten content, and these products are meant to be tender and crumbly.

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

I did make a couple substitutions; I used regular whole wheat flour because I just found the white whole wheat at a store finally & wanted to use the other stuff up first.

I made these with whole wheat flour because I did not have regular flour and I did not realize I needed to fold in the marshmallows too but they were still yummy!

* I used arrowroot starch instead of whole wheat flour because I've been avoiding gluten for the past week.

Sorry this thing is giving me a hard time from my phone... I used whole wheat flour because I was out of regular all purpose... I usually can't taste a big difference except things are occasionally drier but these weren't because all the pumpkin... But I replaced the ginger with turmeric, the allspice with cardamom (in the amounts called for) and omitted the cloves entirely and they were so delicious!!!

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

I subbed 1/2 whole wheat flour because it makes me feel better about buttery baked goods, and whiskey since I had no bourbon (sigh).

Sometimes I will sneak in just a little whole wheat flour because I like the flavor, not more than a quarter of the total amount of flour so the texture isn't messed up.

Not exact matches

Before baking the bread, I knew that I had to figure out how the different ingredients would affect the density and texture, particularly because I was using whole wheat pastry flour and honey.

I use sorghum a lot because of it's similarity to wheat flour and it works best with brown rice flour if it's the majority of the mix.

It is healthier than most bread because it has grains and seeds in it and not just plain wheat flour.

They're wholesome because they're made with rye flour, wheat germ, and only a little sugar, and they're delicious because they employ caraway seeds and just enough sugar to make them perfect alongside a savoury picnic soup or when topped with jam or peanut butter and eaten as a picnic snack.

I mixed all purpose flour with whole wheat and oat flours, just because I like to do that, I like the variety.

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.

Because these desserts are made with polenta rather than wheat flour, they also qualify as a great dessert option for anyone with a gluten intolerance or Celiac disease.

I tweaked it a little — whole wheat flour, oat bran, flax seed meal, light on sugar, added walnuts, used Jack Daniels because we didn't have bourbon... but oh my, they are delicious, and I especially love that they aren't sticky / gummy in that way that banana bread so often is.

The only concession I made for taste / texture over health was using more all - purpose flour than whole wheat because it yields a nicer, less dense & dry, crumb.

This is because white flour is much easier to handle than whole wheat, which reduces the learning curve dramatically.

I found your recipe when I looked up «whole wheat banana muffins,» because I love substituting whole wheat flour when I can, and I loved that you used Greek Yogurt instead of butter.

Not sure if it was because I didn't have any whole wheat flour and used all - purpose instead but the muffin tin liners stuck to the muffins and I don't really taste the bananas.

While you're at it, separate those eggs, too, because this easy almond cake is made like a separated egg sponge with almond flour replacing the normal wheat flour.

My dough was too dry and I had to spray with water, probably because I used half whole wheat flour.

Because its gluten content is low compared to modern wheat flour.

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.

Brown rice flour is used because a lot of dogs seem to have a reaction to wheat.

These Best Ever Healthier Chocolate Brownies are healthier because they are made with whole wheat flour, less sugar and olive oil which has healthier fat content than butter.

Nutritionally, whole - wheat flour is superior to regular all - purpose flour or cake flour because it contains both the germ and the bran.

I used a Kitchenaid to make the dough because I am seriously dough - challenged, so it turned out a little tough, but that could also be because I added a little too much flour AND I didn't have any white whole wheat flour.

because I was able to make up this recipe for Sweet Potato Nuggets as I drove home from work, daydreaming about what I wanted to eat The main ingredient in seitan is vital wheat gluten, a high gluten flour that is also very high in protein and iron.

looks amazing - I have seen not only the substandard gf loaves but also the despair in those who are celiac - and I tend to make lots of white loaves because it is hard to get wholemeal loaves right even with regular wheat flour so this looks a triumph to me

A big reason why we normally mix regular whole wheat flour with all - purpose flour in some of our recipes (such as some of our muffins) is because, with their higher protein levels, whole wheat flours can make baked goods tough.

Our go - to replacement is to use half all - purpose flour and half whole wheat flour (because the gluten content is essentially the same in this mix as in whole wheat pastry flour)-- such as in our muffin recipes.

I used Greek yogurt and a combo of wheat / white flour this time because that is what I had.

It used to be that you couldn't get oat flour or rolled oats truly gluten - free because there was cross contamination with wheat (they were grown next to each other, and the processing plant often times processed both wheat AND oats, so there was always some cross contamination).

[NOTE: since I no longer buy bread flour I add 2T wheat gluten = 1 t. per cup of flour][I came up with a 6 cup recipe because of the size of my food processor bowl — it can handle closer to 7 cups but prob not 8 cups.

Cross your fingers ~ because I use mostly Whole wheat pastry flour, some 100 % whole wheat flour and some flax seed flour I had to increased the liquids a tad to make up for the ww flours extra absorption.