Sentences with phrase «wheat flour since»

I always use Bob's Red Mill Whole Wheat Flour since it has a fine, stone - ground texture; a whole wheat pastry flour would work well also.

I had to use regular whole wheat flour since I didn't have any almond flour.

I just made this with all purpose wheat flour since I didn't have GF.

I'd follow the instructions for the whole wheat flour since it may need a bit more liquid but GF flour should do the trick!

Not exact matches

According to ACN, the cost of living has spiralled upward — since the war's outbreak the price of wheat flour has increased by 300 percent and rice by 650 percent.

Since cassava flour behaves so much like wheat flour, I was able to take this all butter crust from Simply Recipes and adapt it with only a few changes needed.

Cupcakes: 1 and 3/4 cups flour (I used spelt to make them wheat free) 1 cup sugar 1/4 cup cocoa powder 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1/2 cup vegetable oil 1 cup milk (I used unsweetened almond milk since the cupcakes are already so sweet) 1 tbsp cider vinegar 2 tsp vanilla extracts 16 oreos (1 packet) Icing: 1 cup non-dairy butter 3 cups icing sugar 1 tsp vanilla extract 8 oreos (1/2 packet)

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).

Since they're not made with traditional wheat flour, they're super moist and flavorful.

I made these with whole wheat flour, since it was all I had on hand, and they turned out great!

I've been getting gluten - free flour for em» since they were so perfect the second time that I don't wan na change the weirdly perfect balance between the flour and the vital wheat gluten...

Since this recipe contains rye flour, I feel it important to mention the all - purpose flour is a wheat flour.

Another issue was the gravy — how do I make it without using the typical flour to thicken it since we're wheat and gluten - free?

And since I have an abundance of whole wheat flour, I thought: why not make them healthier by using only whole wheat flour?

Since you are wheat free but not gluten free, you could make a wheat - free flour blend using 25 to 30 percent barley flour or rye flour.

You don't need to use graham flour for this recipe, since that stuff is similar to the whole wheat flour you find in your local supermarket.

I'm a gf eater, and since even though it's been a while since I've had a wheat flour crumble topping, I still think I prefer the version with almond flour.

I also used brown rice flower, but next time I'll go back to Nutty Wheat flour, since it doesn't make too much of a difference in this recipe, and I like the gritty taste of the nutty.

I've used this type of flour since I started blogging in 2010 and since I often get questions about it, it's a whole wheat flour that's made to look and taste a little more like white flour.

I had to sub dark rye flour for medium rye flour and oat bran for wheat bran, since that was all I could find at Ye Olde Safeway.

[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.

My modifications (since I couldn't get hold of all ingredients): susbtituted bran by adding more whole wheat and rye flour.

I would bake them a little less time next time and would use an All Fruit Preserves, which since these are pretty healthy with bran and whole wheat flour, I wish I would have done so, but didn't think about it until it was too late, so I used Smucker's Raspberry Preserves — great tasting, but the number two ingredient is high fructose corn syrup.

Yes, since the recipe is pretty much the same as the Olive Tomato Bread, which only uses wheat flour, I believe that wheat flour would work very well.

I would look for the whole wheat «pastry flour» variety though since regular whole wheat flour can make cakes very tough.

I used whole wheat flour and added almost a full 1/2 cup of hemp milk since I was not using all purpose flour.

Since spelt does have gluten, it can be used to substitute for other flours such as whole wheat flour.

You can sub the oat flour for whole wheat but you still need the almond flour since it adds moisture to the recipe.

I finally tried this recipe this morning (we're only two so I halved it to make 4 scones — and replaced whole wheat flour with all - purpose since I really dislike the taste) and they were amazing.

I also use freshly ground emmer flour since we don't do well with regular modern wheat.

«whole wheat flour» — I would assume that means whole wheat pastry flour but want to check it out before I make what I was absolutely craving for this morning but it's too late since I ended out with a piece of really good rye bread and lots of butter with a little sprinkle of sugar --(not even a substitution but...).

I used half white and half whole wheat flour, plus substituted olive oil for some of the butter, and used raisins instead of currants, since I had raisins on hand.

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.

Since I don't have a problem with gluten I substituted white whole wheat flour for the rice flour.

I noted that you are replacing wheat flour with tapioca flour in most of your recipes since you declared your intention to go gluten - free.

I just used regular all - purpose flour since it's such a marginal amount, but you could use wheat or white whole wheat id that's what you have.

At Authentic Foods, we sell premium gluten - free and wheat - free baking mixes and flours, Since 1993, we make sure baking gluten free is as tasty and easy as possible.

is it a must to add the tapioca starch into the recipe if i choose to use normal whole wheat flour instead since i'm not so into gluten free diet?

If you don't have chickpea flour (I happen to, since I cook a decent amount of Indian food), I'm sure whole wheat pastry or all - purpose would work fine.

You can also use an all purpose wheat flour or gluten free flour, but make sure to double the amount since they don't absorb as much moisture.

I used 2 cups of fine rye flour instead of wholewheat, since I only have nutty wheat flour as an alternative which I find to be too dense for a cinnamon roll.

You can probably use all - purpose wheat flour for the sweet rice since gluten's not an issue.

Since I'm not a huge processed wheat person, I typically like to use nut based «flours» for many of our recipes.

Since wheat flour is a heavier flour, you'll want to decrease the amount for that by about a tablespoon or so.

Shepard cautions people that her flour is designed to work on a 1 - to - 1 exchange with wheat flour in «normal» recipes and that substituting her blend in recipes calling for other gluten - free flours might not yield good results since many recipes compensate for the bad taste of the gluten - free flour by adding extra sugar and butter.

When I make oatmeal, I soak with fresh buckwheat flour, since I am allergic to wheat.

Since i have used whole wheat flour, i have used this amount of water, if using All purpose flour start with 1/2 cup and then proceed as needed.

Since cassava flour is supposed to work 1:1 the way wheat would, and I'm experienced baking with wheat, corn, coconut, and almond flours, I assumed they'd work.

That would delight most people with sensitivities since it bakes up like regular wheat flour, resulting in a light and fluffy dough, unlike gluten free baking.

Since the sourdough starter breaks down the phytic acid and other anti-nutrients, it's fine to just use plain spelt or whole wheat flour.