Sentences with phrase «wheat flour so»

For this recipe I used Ancient Harvest quinoa flour instead of white or whole wheat flour so the cookies are gluten - free and have an extra boost of nutrition!

I also used white whole wheat flour so basically this is a perfectly nutritious breakfast, right?

I'm a competent baker using normal wheat flour so not sure whether this is normal for gf baking...

Siemer's completely natural process stabilizes wheat germ, wheat bran and whole wheat flour so you can take healthy bars, breads and cereals to the shelf with the grain's essential nutrients and pleasant, nutty flavor intact.

I didn't have any coconut flour and didn't want to add wheat flour so I added two cans of chickpeas and crushed some of them to thicken the gravy.

The second time I made them I didn't have whole wheat flour so I substituted white flour which, of course, led to a lighter and fluffier muffin.

I didn't have whole wheat flour so I used gluten - free flour mix, which was fine.

Converted to gluten - free by using a gluten - free brownie mix and almond flour instead of wheat flour so I can't speak to the brownie part of the recipe, but the cream cheese flavored with bourbon really elevated these brownies and made them perfect for a holiday event.

I was not able to find a recipe online that used whole wheat flour so I had to adapt my own and pray that for the effort I put in, my husband would enjoy it.

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

Not a fan of whole wheat flour so only used 1/4 c whole wheat, rest all - purpose.

Hm — I was so excited to make this and didn't have whole wheat flour so used normal baking flour — but otherwise followed everything else to a T.

Not exact matches

Whole wheat flour I think would work really well, there's already ground almonds in here so you need one other type of flour in addition!

However, recently she has gone paleo so she can't have grain / wheat flours.

It is not a secret that we are all addicted to bread, the kind that is made with wheat flour — it has been a staple and a comfort to so many of us in many different cultures.

Filed Under: bake, bread, breakfast, brunch, dessert, giveaway, Nature's Legacy, raspberry, So Delicious coconut milk, vegan, Vegan recipes on Recipage, Vita - Spelt, whole wheat spelt flour

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.

If we had to make this bread with this flour, we'd add a cup or so of whole wheat flour to pump a bit more life into the loaf.

The flour is milled from hard wheat from Colorado, the Dakotas, and Montana, so the «high altitude» refers to where the grain is grown - some people feel that grain grown at high altitude is healthier than other grains.

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.

I love that you used whole wheat pastry flour — the result looks so light and tender and that crust is fantastic.

All I know is having a boatload of zucchini, ripe nanners, and Bob's whole wheat pastry flour on hand made it all just so meant to be.

So here I mean THE wheat flour.

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.

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)

The original recipe includes spelt flour, which is basically just another form or wheat, so a definite paleo no - no.

We tested this flour right after the Wheat Montana Natural White Flour, and we noticed that the doughs made with this flour had an ever so slight yellow cast compared to the Wheat Montana Natural Wflour right after the Wheat Montana Natural White Flour, and we noticed that the doughs made with this flour had an ever so slight yellow cast compared to the Wheat Montana Natural WFlour, and we noticed that the doughs made with this flour had an ever so slight yellow cast compared to the Wheat Montana Natural Wflour had an ever so slight yellow cast compared to the Wheat Montana Natural White.

I usually use lowfat buttermilk instead of milk, and lately, I've discovered almond meal «flour» at Trader Joe's, so I put a cup of that in, instead of half of the wheat flour and 1/2 cup of the wheat bran.

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 whole wheat pastry flour, which works so well!

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.

Continue adding the flour (both wheat and bread flour) until the dough clears the sides of the bowl and is soft and smooth, it may leave a slight residue on your fingers which is ok but shouldn't be so sticky that you have crazy dough covered fingers.

I'm gluten - free, but we made the recipe with regular wheat flour — the kids loved it so much I had to try it myself!

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.

Didn't have white whole wheat flour, so subbed regular whole wheat flour.

These are simply a vegan gingerbread cookie, not a low fat or particularly healthy alternative (besides the inclusion of whole wheat flour) so they taste very close to your regular gingerbread cookies!

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.

I didn't have white whole wheat, so I made it with two cups spelt flour and one cup white flour (I doubled the recipe).

Also used 1 cup flour and 1/2 whole wheat, so I thought the buttermilk would keep it moist.

And they didn't taste gross - healthy - uncooked in the way that wheat flour substitutions so often do.

Of course, I made banana bread, so no subtle flavors there... You can easily see that it's slightly darker than regular flour probably due to the wheat in the blend, but it felt and baked up just like regular 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!)

So, no whole wheat flour there.

I have never made starter with whole wheat flour, (although I made whole wheat sourdough with my plain flour starter — you only need 1 tablespoon of it anyway, so it doesn't make a difference to either health benefits or the flavour), but I would say yes, use the same measurements, see how it goes and let me know!!!

So unbelievably scrumptious — yet full of healthy upgrades like whole wheat flour and much less fat, plus plenty of super-nutritious blueberries.

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 thiSo 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 thiso 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?

It's SO easy to accidentally add too much flour, and that will make a bigger difference in the final taste and texture when working with whole wheat flour!

Rather than making a disappointing imitation of a baked treat that relies on wheat flour, I prefer naturally gluten - free desserts, and this intense chocolate mousse topped with whipped cream and a sparkling cranberry and crystallized ginger compote was so pretty and indulgent, everyone wanted seconds.

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...

I added (quite a lot of) whey protein powder, and used oats (blended in a food processor) and rice flour so they just so happen to be gluten - free (which was a happy coincidence, as my wheat - free Aunt was visiting when I made them).