Sentences with phrase «wheat flour substitution»

It gets a little tricky when recipes only call for a cup or less of flour, but I generally replace 1/4 to 1/3 of white flour with oat flour and do a whole wheat flour substitution for the rest.

I wondered about the whole wheat flour substitution.

Hi Elisabeth — If you scroll up in the comments, commenters 52, 95, 111, 114, 116, and 124 all have made partial or whole whole wheat flour substitutions and reported their results.

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

Not exact matches

I made a couple substitutions — I filled the 1/3 cup up half way with maple syrup first, then the other half of the way with honey; I used 1 cup whole wheat flour and 1/2 cup unflavored protein isolate powder; I substituted quinoa for the millet.

If you're gluten sensitive and can't use whole wheat flour, there are lots of other non-gluten substitutions that will due about as 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.

I made banana muffins with them this morning, using this recipe (substitutions: half whole wheat flour, and no bourbon).

Made a few substitutions: white ap flour instead of whole wheat, silken tofu instead of yogurt, lactaid instead of almond milk and I doubled the recipe.

I'm trying to get off wheat and sugar, so I've been loikong for a starter recipe using almond flour, this one turned out pretty well, despite a lot of substitutions I used half chickpea flour, I added cocoa instead of chocolate chips, subbed earth balance for the fat and sweetened with a little coconut sugar and stevia.

We already mostly use whole wheat flour for health reasons when making waffles, pancakes, and baked goods, but you could make this same substitution if you were using white flour.

Overseas, they've looked at adding coconut flour to wheat flour based foods: Breads with coconut flour addition up to 10 % ranked «good» and 20 % ranked «satisfactory», whereas 30 % substitution [ranked] negatively affected appearance, texture and overall acceptability of the product, ranked «poor» in sensory evaluation.

This is a great recipe as is, and also works well with some healty substitutions (1/2 whole wheat flour 1/2 white, 1/2 applesauce for the oil).

And thanks for letting me know that whole wheat pastry flour worked - I always get questions on flour substitutions, so I'm sure that will be helpful for some readers.

Hmm... I haven't tried it before but think it would be difficult to do a complete substitution because the bulgur is a whole grain with texture compared to a ground wheat flour.

Substitution Tip: Depending on the recipe, if I wanted to replace 2 cups of white flour, I'd use 1/2 to 3/4 cups buckwheat flour and 1 to 1 1/4 cups whole wheat flour.

Substitution tip: For best results replace 1 cup of white flour with 1/2 cup whole wheat and 1/2 cup spelt.

Substitution Tip: If I wanted to replace 2 cups of white flour, I'd use 1/2 cup oat flour and 1 to 1 1/4 cups whole wheat flour.

Substitutions I made were swapping half of the flour to whole wheat (I kept the other half as cake flour), and decreasing the amount of both sugars to 1/4 cup each.

«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...).

Hi Heather, I have not tried this recipe with wheat flour, so I can't say exactly what the substitution would be!

SUBSTITUTION OPTIONS: - Almond butter: peanut butter or cashew butter - Coconut palm sugar: brown sugar (not packed), Sucanat, or maple sugar - Almond milk: any other nondairy milk - Agave nectar: maple syrup or coconut nectar - Coconut flour: additional almond flour, reducing the almond milk to 1/4 cup - Almond flour: any other nut flour, all - purpose flour, whole wheat pastry flour, or a gluten - free flour blend - Cacao powder: unsweetened cocoa powder or carob powder

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 don't think you will be able to do a 1:1 substitution with whole wheat flour mainly because the protein content and fat content of almond flour is higher.

I've made them as is, but like them better with the following substitutions: 1 cup whole wheat (hard red) and 1 cup soft white wheat flour, 1 cup oat flour (made in food processor from steel cut oats).

Would an equal substitution of regular dairy butter and wheat flour work the same for these?

I love banana bread, and the almond flour seems like a good substitution for wheat flour.

made these today with many substitutions as our cupboard was somewhat bare almond butter for the peanut molasses for the maple olive oil in lieu of canola buckwheat and sorghum flour for wheat cream for the vegan milk

I tried this recipe last night with a couple of substitutions that worked great: — I only used 1 T of oil and added 1 T of unsweetened apple sauce — I only used 1/2 c sugar — I used half whole wheat flour and half white bread flour

For those following a gluten - free diet, rice flour makes an excellent substitution for wheat flour in traditional gravy recipes.

for the curious, substitutions / alterations I made that still worked well: — 1.5 c whole wheat flour (and 2 c all purpose)-- half apple sauce, half veg oil — 1 c granulated sugar (compared to 1.5)-- ~ 1.5 c diced apple, tossed in flour to coat — when making a half recipe, used 1 egg + 1 yolk

I was thinking of replacing the flour with a mix of whole wheat pastry flour and finely ground oats (this substitution works wonders in quickbread recipes).

EVEN HEALTHIER: Reduce the sugar, use whole wheat flour and make two substitutions: use 1/2 cup of applesauce for half the oil and replace 3/4 cup of flour with wheat germ.

The good news: Gluten - free eating — making creative substitutions for wheat flour — is getting easier.

Overseas, they've looked at adding coconut flour to wheat flour based foods: Breads with coconut flour addition up to 10 % ranked «good» and 20 % ranked «satisfactory», whereas 30 % substitution [ranked] negatively affected appearance, texture and overall acceptability of the product, ranked «poor» in sensory evaluation.

It works as a 1:1 substitution for wheat flour!

Baking with Quinoa - the healthier substitution Quinoa flour is a much more nutritionally beneficial way to bake compared to typical wheat flour that's used in almost all baked goods.

I regularly substitute whole wheat pastry flour for regular all - purpose flour in muffin recipes, Laura, and they always turn out great... so I see no reason why the substitution wouldn't work here as well!

MINE is in the oven as i speak, Here are my substitutions 1/2 c stone ground whole wheat flour, 1 c stone ground unbleached all purpose flour.