Sentences with phrase «wheat flour gives»

The addition of whole wheat flour gives the cookies a nutty undertone.

As mentioned by other reviewers they are a denser cookie and the wheat flour gives it a differnet texture, but it did remind me of S'mores and I would make them again.

Whole wheat flour gives these clever cookie S'mores a graham - cracker flavor.

Replacing 1/2 the all - purpose flour with whole wheat flour gives these muffins the extra protein and fiber you need to get through the day.

Replacing 1/2 the all - purpose flour with whole wheat flour gives these Lemon Blueberry Oatmeal muffins the extra protein and fiber you need to get through your day.

Certified organic wheat flour gives this French loaf a crisp, golden crust and smooth, well - rounded flavor.

White whole wheat flour gives these muffins a nutritional boost without compromising texture or flavor, and each donut muffin is bursting with sweet, juicy blueberries.

would whole wheat flour give the same result, consistency wise?

The addition of whole wheat flour gave it a little bit of a nutty taste, and the red quinoa dotted throughout (for the December BreadBakers event) made just the right texture!

Buckwheat and whole wheat flours give these waffles a nutty flavor, while bacon adds a smoky, salty crunch.

Not exact matches

I haven't tested them myself with whole wheat flour but you can definitely give them a try!

interestingly, my packaging for wheat bran, oat bran, and wheat flour are VERY different than the weight measurements you gave so i'm very glad i followed your gram measurements bc i don't know what my results would have been if i hadn't.

If possible give recipe with whole wheat flour... thanks..

Now roll small ball of wheat flour and give a circular shape and put sattu - stuffing middle of that

(I had bananas going bad and the millet was intriguing, I'll give the muffins away, you know how it goes...) I used 1:3 whole wheat to all purpose flour and olive oil, and baked for 15 min.

A touch of butter mixed into the whole - wheat flour and oat mixture helps give it that classic velvety but crumbly texture.

Although I use buttermilk in mine and I always substitute a cup of freshly ground wheat flour to give them that nice wheaty bite a little texture and that lovely wheat flecked appearance.

This gives white whole wheat flour a lighter taste and texture, similar to all - purpose flour, which really lets the banana flavor and chewy texture shine!

1 / 2C Whole hazelnuts (to give 3 / 4C ground) 1 / 2C Chestnut flour 1 / 2C Wheat flour 3/4 C Whole wheat flour 1 / 2t Salt 3 Sprigs Rosemary 1 / 2C Water 1 / 4C OlivWheat flour 3/4 C Whole wheat flour 1 / 2t Salt 3 Sprigs Rosemary 1 / 2C Water 1 / 4C Olivwheat flour 1 / 2t Salt 3 Sprigs Rosemary 1 / 2C Water 1 / 4C Olive oil

This is a wheat - free version of the cake as it's made with rye flour; I find that rye flour gives it a very nice texture and flavour, but feel free to use any type of flour you like.

After 50 mins, check and give it a nice stir, now add some water to the whole wheat flour in a separate vessel and form a lump - free slurry.

Bottom line: if you'd like to try these with white whole wheat flour, definitely give it a go!

Everyone has given them the thumbs up so I have wheat berries soaking right now (used all my sprouted flour).

I've tried baking with whole wheat flour but found the texture too tough and gritty - I love the idea of the whole wheat pastry flour though - will have to give that a try!

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!!!

When we did that, we removed the essential protein in wheat - based flours that gives baked goods their texture and mouth feel.

The high - protein dough made with unbleached wheat flour and filtered water gives the pizza dough its balance of flavor and chewy crust.

I never though I'd find a flaky pie crust again after giving up wheat flour.

Whole wheat flour isn't just a health gimmick — here it's what gives these clever cookies the graham - cracker flavor characteristic of s'mores.

I've also made it using regular white flour, fine whole wheat flour (my usual choice) and Bob's Red Mill GF flour (which doesn't give you a tasty batter, but it ends up with a good cake).

I give her full credit for the recipe, although I did alter it a bit with substituting half the flour with whole wheat and adding in lemon zest in lieu of cinnamon.

I use whole wheat pastry flour because it gives these flatbreads a nice fluffy texture.

Made mostly with coconut flour, almond meal, eggs, butter and a hint of honey, this loaf of bread has a denser texture compared to most breads made with wheat (which contains gluten, and gives bread the texture of bread).

1/4 cup whole wheat flour or almond flour (you could probably omit this but experiment with and without to see which you prefer... without the flour would give the bars a slightly moister texture)

Toasty millet gives a fantastic crunch to the cookies, as well as a pleasingly nutty flavor that works in harmony with the flavor of the actual nuts and wheat flour.

Coconut flour offers you an alternative to wheat flour which will not only give you a good substitute, but it's inherent nutritional value makes it a healthy way to enhance your diet.

We've given away all our stores of wheat flour, cream - of - something - soups, and all other gluten - ous baking ingredients.

I love the combination of whole wheat flour and oats — I feel like it would give the scones a great nutty flavor.

I used hazelnut flour because it was in my freezer and I thought it would give this bread moisture and complexity, but you could substitute whole - wheat flour or just use all - purpose 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.

Oat bran, brown rice, and whole wheat pastry flour give the muffins a delicious flavor and lightly grainy texture.

This unbleached flour is milled from the finest hard red spring wheat to give an extra chew to your bread and a higher rise to your whole grain loaves.

I have been using it in place of some of the whole wheat flour in her Oatmeal Sandwich bread, which gives it a lighter taste.

Both types of yeasts are a single cell fungus that breaks down the starches in wheat flour through the process of fermentation to create sugar that gives off carbon dioxide gas that makes the bread rise.

I used a mix of whole wheat and white flour, to give the crust a nutty flavor and added some thyme, to flavor the crust.

The new Organic pizzas are available in four varieties: • Chicken & Fire Roasted Peppers, Made with Organic Ingredients • USDA Certified Organic Four Cheese • Uncured Pepperoni, Made with Organic Ingredients • USDA Certified Organic Spinach & Feta Each variety starts with the special - recipe NatureCrust ™, a unique blend of Organic, non - GMO / GE Wheat and Ancient Grain flours Quinoa, Sorghum, Amaranth and Millet to give a light, crispy bite.

You can totally sub it out for whole wheat flour or even whole wheat pastry flour, but I think the whole spelt flour gives baked goods the best «real» texture -LCB- meaning that this muffin doesn't taste like a «healthy» muffin, if you get my drift.

I am going to give this a whirl with white whole wheat flour.

thank you for giving the alternative to white whole wheat flour which we don't get here.

These energizing bars rely on wholesome ingredients, like old - fashioned rolled oats, ground flaxseeds, walnuts, whole - wheat flour and wheat germ, to give it the chewy texture we love.