Sentences with phrase «wheat pastry flour as»

My only regret is subbing with whole wheat pastry flour as I wanted to get rid of it, so it taste a bit bitter.

I also cut the sugar in half and used 3/4 cup of whole wheat pastry flour as suggested elsewhere in the comments.

Flax is used to bind the cake and the recipe also bumps up the «good - for - you» factor by using Whole Wheat pastry flour as well.

Not exact matches

2 1/2 cups flour: all - purpose, whole wheat pastry, spelt (gluten - free — any GF flour, such as brown rice flour)

I believe the same item is sometimes sold as «whole wheat pastry flour» (I'm sure a baker here can correct me).

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!)

- 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!

To keep your batter crisp, follow these important steps: • mix the batter at the very last minute • make the batter using very cold sparkling mineral water and sifted soft wheat flour, often sold as «cake and pastry flour» -LSB-...]

As much as I love a good short crust pastry and as simple as it is to make (really, it is, try it sometime), I have recently become enamored with another way to make savory tart crusts: an olive oil crust that relies on whole wheat flour and olive oiAs much as I love a good short crust pastry and as simple as it is to make (really, it is, try it sometime), I have recently become enamored with another way to make savory tart crusts: an olive oil crust that relies on whole wheat flour and olive oias I love a good short crust pastry and as simple as it is to make (really, it is, try it sometime), I have recently become enamored with another way to make savory tart crusts: an olive oil crust that relies on whole wheat flour and olive oias simple as it is to make (really, it is, try it sometime), I have recently become enamored with another way to make savory tart crusts: an olive oil crust that relies on whole wheat flour and olive oias it is to make (really, it is, try it sometime), I have recently become enamored with another way to make savory tart crusts: an olive oil crust that relies on whole wheat flour and olive oil.

A mix of all - purpose flour (usually around 11 - 13 % protein) and whole wheat flour (usually around 13.5 - 14 %) gets that protein level down to about the same level as that found in the Bob's Red Mill whole wheat pastry flour we used for this recipe (12 % max protein).

Some recipes may have limited appeal, such as pancakes made with whole wheat flour, honey, and cottage cheese, and whole wheat Danish pastry made with oil rather than butter.

Whole wheat pastry flour is lighter in texture than ordinary whole wheat, so it is softer and performs in much the same way as all - purpose flour does in baked goods, though it does lend a slightly wheatier taste to the finished product.

Our go - to replacement is to use half all - purpose flour and half whole wheat flour (because the gluten content is essentially the same in this mix as in whole wheat pastry flour)-- such as in our muffin recipes.

We simply preferred the texture with the pastry flour (it has less gluten than the regular whole wheat flour, so these are not quite as chewy).

I used 2/3 whole wheat flour (NOT ww pastry flour as recommended... didn't have it) and 1/2 APF.

I started with dry ingredients: whole wheat pastry flour (which I love baking with as it brings a nice lightness to everything), baking soda, cinnamon (heaping teaspoon), freshly grated nutmeg (almost a teaspoon), cloves, and salt.

1 cup whole wheat pastry flour 1 cup barley flour 2 tablespoons baking powder 1/2 teaspoon ground cinnamon 1/8 teaspoon salt 1 tablespoon agave nectar 1 unsweetened applesauce cup (about 1/3 cup) 1 cup vanilla soymilk (add more as needed to thin batter) Handful of fresh or frozen blueberries

4 tablespoons olive oil 2 1/2 teaspoons instant yeast 1 tablespoon unrefined sugar 1 3/4 cups lukewarm water 1/2 teaspoon gluten, you can omit it if you don't have it 4 1/4 cups whole wheat pastry flour 3/4 teaspoon celtic salt 2 teaspoons garlic powder Dry spices such as oregano, basil and rosemary

Whole wheat pastry flour is not as tough as regular 100 % whole wheat flour when it comes to cakes and such but for pizza you can still use the 100 % whole wheat flour if you like: --RRB-

But I suspect any whole wheat pastry flour will work, and spelt flour might be an interesting alternative as well.

I find working with whole wheat pastry flour creates a nicer consistency, meaning it's not quite so dense as a regular whole wheat flour.

As an attempt to make the pastries a bit healthier I've used whole wheat flour, which by the way worked great.

I imagine the difference being similar to what pastry flour would do to a dessert as compared to what whole wheat flour would do.

Whole wheat pastry flour to be exact, which has become my go - to baking flour as of late.

For today's version, I used all whole wheat pastry flour rather than a mix of flours as Crescent suggests, and threw in some chopped pecans for crunch.

Made it as written... used all purpose flour for the sponge, and 1 cup of whole wheat pastry flour and 1 3/4 cup bread flour for the dough.

As I continued additional scans on a jar of peanuts and a bag of whole wheat pastry flour, I expected both to be flagged for allergens.

2 cups whole wheat pastry flour 3/4 cup unrefined sugar, you can use honey as well 4 tablespoons wheat germ 4 tablespoons wheat bran 3 teaspoons aluminum free baking soda 2 teaspoons ground cinnamon 3 cups rolled oats 1 1/2 cups dried cranberries 2 cups low - fat milk 1/2 cup olive oil 2 teaspoons vanilla extract 2 eggs 1 cup boiling water

If you can't track down whole wheat pastry flour, substitute unbleached all - purpose flour, or I suspect white whole wheat flour work just fine as well.

Used all the ingredients as the recipe required including only whole wheat pastry flour which I've never used before.

I love using whole wheat pastry flour for baking because it contains a good dose of protein and fiber but isn't as dense as 100 % whole wheat flour.

(I used light brown sugar and organic whole wheat pastry flour for your recipe and my own as well).

One problem: in the UK there's no such thing as «whole wheat pastry flour,» or even «pastry flour,» for that matter.

Most of the common types of wheat flour (bread, pastry, etc.) are available as both white and whole wheat.

- 1 cup whole wheat pastry flour - 1 1/2 tsp baking soda - 1 tsp salt - 1 cup natural style nut butter - 3/4 cup fruit juice sweetener such as Wax Orchards Fruit Sweet (available online)- 1 generous tsp vanilla

Hello Erin, I want to make this recipe, but was wondering if it would be possible to replace the almond flour with whole wheat pastry flour (as I've seen in another recipe).

I'm happy so long as I have baking basics in my kitchen: a couple of different flours — whole wheat, pastry, all purpose, butter, eggs, milk, spices, some good cocoa powder, chocolate and vanilla extract.

Wondering what you think about using cake flour, as opposed to the whole wheat or whole wheat pastry.

We used non pastry flours (whole wheat and all purpose as you suggested) and I substituted coconut oil for veggie (I hear it's better for us).

I also used whole wheat pastry flour and these cookies tasted just as good as those made with white flour.

Equally impressive, I've just discovered, is Gluten - Free Artisan Bread in Five Minutes a Day, the fifth in the series, a book not only filled with 90 gluten - free bread recipes but also a wealth of information on gluten - free flours and ingredients as well as on gluten sensitivity, wheat allergies, and celiac disease.If you are unfamiliar with the ABin5 series, Jeff Hertzberg (a doctor) and Zoe Francois (a pastry chef) created a method for mixing a large vat of dough, storing it in the refrigerator, and baking off portions of the dough over the course of 10 days.

Refined processed carbohydrates are such things as breads, pastas, rolls, muffins, flour of all kinds, crumpets, pastries, bagels, buns, pretzels, doughnuts, cookies, biscuits, cakes, tacos, corn chips, wraps, most Mexican food, pizza, croissants, white (polished) rice, wheat, corn, soft drinks, sodas, sugary drinks, foods containing corn syrup, candy / toffee / sweets, potato chips, pastry, pastries, desserts, jams, jelly, jello, dumplings, pasty / pastie, pies, batter, breadcrumbs, store bought cooked meats / cold cuts if they have added sugars and additives), sausages / hot dog frankfurters if they contain carbohydrate fillers, additives or sugar, all sugars, all products containing sugar, granola bars, breakfast bars, and most cereals.

White whole wheat flour is essentially the same as whole wheat pastry flour.

Whole wheat pastry flour is ground from a lower gluten flour than regular whole wheat, so it's lighter and can be used basically in the same way as all purpose flour.

Foods made with whole grain flours such as brown rice flour, cornmeal, oat flour, sorghum flour, spelt flour, whole wheat pastry flour

1 C. Whole Wheat Pastry Flour 1/2 C. Unbleached Organic Flour 1/2 T. Baking Soda 1 1/2 T. Baking Powder 1/2 T. Nutmeg 1/4 T. Cinnamon 1/2 T. Salt 1/2 C. Organic Sugar 1/2 C. Applesauce 1/2 C. Non-Dairy Or Organic Milk 1/2 T. Almond Extract 1 C. Blueberries 1/2 C. Non-Dairy (Such As Tofutti) Or Organic Cream Cheese 1/2 C. Organic Powdered Sugar 1/2 T. Vanilla

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!