Sentences with phrase «wheat flour too»

I used whole wheat flour too.

Hey Jyothi - You can use whole wheat flour too.

Happpy that u used wheat flour too, Delicious soft muffins!!

You can make this based on wheat flour too.

I like that you used all whole wheat flour too!

I bet these muffins would be equally as tasty if made with Kamut ® wheat flour too!

The recipe mostly uses oats, but I do use a bit of wheat flour too.

Both a cousin and a sister - in - law stick to gluten - free diets, so I added gluten - free constraints to the challenge of formulating the perfect gravy, but, the recipe is also great with more customary wheat flour too.

Not exact matches

As far as being not too healthy, I'd say w / using whole wheat flour and the applesauce in place of oil, they qualify on the healthy side.

i've never seen 170g for a cup of whole wheat flour before (it's quite different for the brans too!).

I added 3 cups all - purpose flour and 1/3 cup wheat flour (too wheat much makes me sick).

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!)

What I love about this recipe is that it's made with lots of whole wheat flour, they're not too sweet, and they include my favorite baking ingredient: coconut oil!

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!

- I used w [filtered] wheat pastry flour instead of all purpose flour - I used demerara sugar (3/4 cup inside the recipe as with a w [filtered] cup it's too sweet) and sprinkled extra on the top towards the end of baking to add a little crunch - I added 1 cup chopped pecans - If you want to decorate the tops, before baking place 3 small slivers of banana... enjoy!

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.

Turn dough out onto a lightly floured surface and knead using a dough scraper to help lift it until it becomes smooth, about 2 or 3 minutes, trying not to add too much more flour (the dough needs a little extra moisture for the wheat to absorb).

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

3 ripe bananas 1/3 c canola or grape seed oil 1/3 c buttermilk 2 eggs 1 tsp vanilla 1 T ground flax seed 3/4 c brown sugar 1 c all purpose flour 1 c white whole wheat flour or standard whole wheat flour 1 tsp baking soda 1/2 tsp baking powder pinch of salt 1 c chopped walnuts - pecans would be fine too

You can find this by King Arthur, Bob's Red Mill or Trader Joe's, but regular whole wheat works fine too, just don't use pastry flour.

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.

I'd like to attempt to make these Gluten Free, but wondering if I omit the Whole Wheat pastry flour and use GF flour for all of the flour called for would change the texture too much?

1 package bagels (I used plain — but I think cinnamon raisin or wheat would be great, too) butter to spread 2 - 3 cups of apples, peeled and finely diced (Golden Delicious were perfect) 1/2 teaspoon cinnamon 1/2 teaspoon white sugar 3 tablespoons flour 3 tablespoons oatmeal 3 tablespoons browns sugar 3 tablespoons butter, melted

I don't try too many different kinds of flours, so I'd have to be pretty boring and just say wheat is my fave

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.

Whole wheat flour is balanced with all purpose, for a bun that isn't too dense but... (more)

I love using white whole wheat — but barley flour is right up there with that, too.

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!

1 cup rolled oats 1/3 cup butter 1 cup boiling water 3/4 cup cornmeal 1 tablespoon sugar 2 teaspoons chicken or beef instant bullion 1/2 cup milk 4 ounces shredded cheddar cheese (1 cup) 1 egg, beaten 2 cups wheat flour (white flour will work, too)

However, I do have a sweet tooth and needed a chocolate fix today so here's how i made it: I used whole wheat flour and apple sauce, and increased the baking soda and baking powder to 1 teaspoon each because for some reason whenever I bake ANYTHING it never rises enough (maybe my baking powder is too old?).

would I be able to replace rye flour with whole - wheat flour without changing the flavour too much?

Please make a gluten free version of these, it shouldn't be too hard for you finding something to replace the whole wheat flour with.

You can try a whole wheat pastry flour or other whole grain flour if you'd like too.

The fruit adds moisture and lightness and helps the whole wheat flour from becoming too heavy and dense.

When I wanted to do my first attempt to this fabulous bread, I did nt have enough flour, so the next day I went to grocery store and I bought Wheat Flour... And then I read wheat flour would be too heavy... Well, I used 1 1/2 cup of white flour and 1 1/2 cup of wheat and my bread is perflour, so the next day I went to grocery store and I bought Wheat Flour... And then I read wheat flour would be too heavy... Well, I used 1 1/2 cup of white flour and 1 1/2 cup of wheat and my bread is perWheat Flour... And then I read wheat flour would be too heavy... Well, I used 1 1/2 cup of white flour and 1 1/2 cup of wheat and my bread is perFlour... And then I read wheat flour would be too heavy... Well, I used 1 1/2 cup of white flour and 1 1/2 cup of wheat and my bread is perwheat flour would be too heavy... Well, I used 1 1/2 cup of white flour and 1 1/2 cup of wheat and my bread is perflour would be too heavy... Well, I used 1 1/2 cup of white flour and 1 1/2 cup of wheat and my bread is perflour and 1 1/2 cup of wheat and my bread is perwheat and my bread is perfect!

The cookie base itself is simple — nothing too fancy, just a crispy cookie laced with whole wheat flour and brown sugar — but when you add those candied pecans on top with a gooey caramel drizzle and a sprinkle of sea salt, the whole thing becomes top notch.

I just ran across this recipe a couple of days ago and whipped up a whole wheat, oat flour version with a bit of all purpose flour too.

Too much milk in this recipe, I'd have to use soymilk or coconut milk, but I'd definitely make this bread with Nash's soft whole wheat 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.

Whole wheat flour, what's that too.....

The dough will be very thick (much more like regular wheat flour bread dough than you may be used to with gluten free); however, if the dough seems too thick to spread into a loaf pan, gradually mix in more yogurt, one tablespoon at a time, until the dough is still thick, but able to be smoothed with a spatula.

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 want to try this but have rye and normal flour — would subbing the rye in for whole wheat be too weird?

«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...).

Similar to another commenter, I subbed in 1 c whole wheat flour w / 2 c all - purpose flour (was too scared to do 50/50 because in my past attempts have resulted in a drier than anticipated crumb).

Wheat flour happens to be the nicest flour for baking, so finding breads, muffins and cakes that actually taste good is a real problem too.

It has 2 eggs to 4.5 cups wheat flour, that would be far too much to replicate using coconut flour.

I substituted the wheat flour with spelt flour (and used about 1 1/2 cup instead of 1/2 cup — the almond butter made the batter extremely sticky), I substituted the coconut sugar for about 1/2 cup of maple syrup (could have gone for less, too!)

1/2 cup unsweetened cocoa powder 1 teaspoon dark roast instant coffee powder (or instant espresso powder) 1/2 cup oat bran 1/2 cup brown rice flour (white rice flour works, too) 3/4 cup all - purpose flour 3/4 cup whole wheat pastry flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 4 ounces (1 stick) unsalted butter, cubed 1-2/3 cups brown sugar 5 large eggs 1 teaspoon vanilla extract 1 cup whole milk Greek yogurt 1/2 cup mini chocolate chips Sea salt crystals, for sprinkling

ground flax seed 6 tablespoons water 1 cup whole wheat pastry flour (all - purpose flour works, too) 1 cup cornmeal (see above) 3 tablespoons sugar 4 teaspoons baking powder 3/4 teaspoon salt 1 cup soy milk 1/4 cup high - oleic safflower oil or extra-virgin olive oil 1/2 cup fresh or frozen corn kernels (optional)