Sentences with phrase «wheat pastry flour does»

I have found that subbing half the flour with whole wheat pastry flour doesn't have any negative effect.

Not exact matches

If you don't have whole wheat pastry flour on hand, you can sub 1/2 whole wheat and 1/2 all - purpose in the recipe to produce somewhat similar results.

Hi gina i do nt have any unbleach flour could i used regular flour, also can i used whole wheat pastry flour?

1/2 cup olive oil, or coconut oil 2 organic eggs 1/2 cup strong brewed coffee 1/2 cup unrefined sugar (you can do 3/4 cups) 1 tsp vanilla extract (I sometimes use chocolate extract or amaretto liquor) 1 cup whole wheat pastry flour (minus 2 tablespoons) 1/2 teaspoon aluminum free baking powder 12 oz dark chocolate chips

I do increase the spices though and use half whole wheat pastry flour and half all purpose flour.

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.

Do you think I could use whole wheat flour (not pastry flour) with cake / ap flour to make up for the denseness of the whole wheat?

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.

I have to confess though that I didn't have Whole Wheat Pastry Flour so had to go with All Purpose.

I made them with 2 cups of whole wheat pastry flour and did find that when I was mixing the batter it needed an extra splash of milk, which I added with no ill effects.

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

I did 1 cup white flour and 1 cup whole wheat organic pastry flour and they were perfect.

Do you know if this would work with whole wheat pastry flour though instead?

I didn't have spelt flour so subbed 1 cup whole wheat pastry flour.

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

I do not have coconut flour and would like to substitute it with whole wheat pastry flour.

They missed my muffins of old, white, spelt, whole - wheat pastry, etc... then I made them blueberry - lemon - zest - coconut - flour - deliciousness and all mumbling and grumbling about my adventures in gluten free land went out the door... I can't wait to try your German Chocolate cake and not tell my dad its gluten free until he's done eating it!

I had never used whole wheat pastry flour before and did think it was odd for a cake.

I usually use whole wheat pastry flour in place of white or do half and half to make things more nutritious.

I used white whole wheat flour instead of pastry flour because I didn't have any.

and i do nt have whole wheat pastry flour, what can i substitute for it?

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

Of course, I had to «health - ify» a standard recipe, and did so easily by replacing all - purpose flour with whole wheat pastry flour, swapping skim milk for whole milk and cutting the butter significantly.

If you don't have whole wheat pastry flour on hand, you could experiment with using a regular whole wheat flour.

These looks amazing - i'm wondering though, does the whole wheat flour need to be «pastry flour»?

I didn't find whole wheat pastry flour so I used 1/2 cup of whole wheat flour and 1/2 cup of cake flour.

Do you think white whole wheat flour would work in place of the whole wheat pastry flour?

I used heart - healthy whole wheat pastry flour and extra virgin olive oil (I very rarely use Earth Balance or vegan shortening — don't want the palm oil, etc..)

I do use whole wheat flour for some of the breads I make but I'm pretty new to whole wheat pastry flour.

whole wheat pastry flour - didn't hurt a thing and made it even healthier.

If you have neither whole wheat panko bread crumbs nor whole wheat pastry flour on hand, don't let that stop you from making these.

Pastry flour is ground using the entire wheat berry (germ and bran still intact) and does not impart a strong «wheaty» or «tannic» flavor (like whole wheat).

I subbed coconut flour for turbinado, used white whole wheat rather than pastry flour, and used some raisins because I didn't have enough dates.

You can totally sub it out for whole wheat flour or even whole wheat pastry flour, but I think the whole spelt flour gives baked goods the best «real» texture -LCB- meaning that this muffin doesn't taste like a «healthy» muffin, if you get my drift.

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.

I used whole wheat pastry flour, not sure if that made a huge difference or not but they did rise up well.

We don't have whole wheat pastry flour in Germany so I'll try it with all whole wheat and see if it works.

Does anyone know what the British equivalent of whole wheat pastry flour would be?

I also don't have whole wheat pastry flour and so I used regular whole wheat flour and they were still nice and fluffy.

Do you have any suggestions for replacing the whole wheat pastry flour and all - purpose flour...?

6 T. ground flax seeds, whisked vigorously with 1/2 c. water 2/3 cup canola oil 1/2 cup unsweetened applesauce 1 cup packed brown sugar 2 teaspoons vanilla 1 teaspoon lemon zest 2 1/2 cups grated zucchini, packed — about one big zucchini or 3 medium ones 3 cups whole wheat pastry flour (do not scoop the flour from the bag — spoon lightly into measuring spoon) 1 teaspoon salt 2 teaspoons baking soda 2 teaspoons baking powder 1 1/2 teaspoons cinnamon 1 teaspoon nutmeg 1/2 teaspoon ground ginger 1 cup chopped pecans, toasted

For example, I don't use egg yolk or whole wheat pastry flour, but I found that touch of olive oil excellent!

I didn't catch the part about not using whole wheat pastry flour until later, but mine turned out fine anyway.

Over the years, the biscuit has become my basic biscuit / shortcake recipe and have applied all sorts of variations: half whole wheat pastry flour, added blueberries to the biscuit, molded them instead of dropped, when I don't have buttermilk, I've subbed yogurt thinned with a little milk.

If you don't have whole wheat pastry flour, you can use half white flour and half whole wheat flour instead.

and didn't you just love the Bobs Red Mill Whole Wheat Pastry Flour?!!! I used mine for my Friday waffles recipe!

If you're looking for a more healthy tasting muffin, do the whole wheat pastry flour.

I don't usually work with whole wheat pastry flour so definitely intrigued by the extra fluffiness that it brings to the muffins.

Grenelle, Did you use the 2 c whole wheat pastry flour and 2 tbs wheat bran in place of both the spelt flour and enriched flour?

I also didn't have AP flour so I used Bob's Red Mill Whole Wheat Pastry Fflour so I used Bob's Red Mill Whole Wheat Pastry FlourFlour.