Sentences with phrase «wheat pastry flour for»

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!

I used whole wheat pastry flour for this bread, but you can certainly substitute with unbleached all - purpose flour or all - purpose gluten - free flour.

Well besides strawberries, there's whole wheat pastry flour for a lighter, healthy texture.

Try whole - wheat pastry flour for a lighter texture.

I used whole wheat pastry flour for this recipe.

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

I used Whole Wheat Pastry flour for my recipe and loved the results.

I was wondering though can I just substitute the whole wheat pastry flour for oat flour or buckwheat flour to make thm gluten free?

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 whole wheat pastry flour for the crust (using my own piecrust recipe) and it was a wonderful rustic crust, perfect accompaniment to the mushrooms.

I added some extra flour (subbed soft wheat pastry flour for the coconut, so I could get them by my family) but I had to scoop them out on the baking sheet.

Typically I would use the whole wheat pastry flour for a recipe like this one, but I was pleasantly surprised how nice they turned out with the stone ground whole wheat flour.

The recipe was adapted to make it healthier by replacing the butter with coconut oil, whole wheat pastry flour for all - purpose flour, and regular oats for quick oats.

I replaced the butter for organic coconut oil, whole wheat pastry flour for the all - purpose flour, and regular oats for quick oats.

I subbed whole wheat pastry flour for the spelt.

You can always switch to half white flour / half whole wheat or whole wheat pastry flour for a lighter pancake.

I subbed whole wheat pastry flour for all the white flour and Greek yogurt (2 %) for the sour cream.

Not exact matches

I've made this 5 — 6 times and it's perfect every time, both following the recipe exactly and swapping out some of the regular flour for whole wheat pastry flour when I have some on hand.

5 ounces good - quality semi-sweet chocolate bar (Scharffen Berger 62 %) 1 cup whole wheat pastry flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup old - fashioned rolled oats 1/2 cup walnuts, very, very finely chopped (by hand) 1/2 cup unsalted butter, at room temperature scant 1 cup natural cane sugar (or brown sugar) scant 1 tablespoon organic unsulphured molasses (blackstrap) 1 large egg 1 1/2 teaspoon vanilla extract 1/4 cup large - grain sugar (for ex: turbinado)

Ditching the paper - thin pastry for whole - wheat flour and eggs, they still taste a lot like the traditional Greek version but have the added benefit of bringing some butternut squash into the picture.

I also subbed half the flour for whole wheat pastry flour.

I also used half AP flour and half whole - wheat pastry flour (inspired by your cookbook recommendation of «Good to the Grain» — thanks for telling me about that one!).

Used whole wheat pastry flour and added a handful of chocolate chips, sprinkled raw sugar and flaky sea salt on top for a little crunch... GIRL.

quick question - can one substitute white whole wheat flour for the whole wheat pastry?

1/3 cup of whole wheat pastry flour (sprouted whole wheat is best for ease of digestion if you have it.

It has five things going for it: pumpkin espresso powder whole wheat pastry flour 3 Weight Watchers P + per muffin it came from a site... [Continue reading]

For whole wheat short crust pastry: 75 grams all - purpose flour 75 grams whole wheat flour 100 grams cold butter, cut into cubes 1/2 tsp.

2 1/2 tablespoons ground flax seeds 1/4 cup beet juice 2 1/4 cups almond milk 1 1/2 teaspoons (apple cider) vinegar 1 1/2 cups / 6 ounces whole wheat pastry flour 1/3 cup / 1 1/2 ounces quick - cooking oatmeal 3 tablespoons cornstarch or rice flour 2 teaspoons baking powder 3 tablespoons natural cane sugar / fine coconut sugar 1/4 teaspoon salt 1 cup blueberries, frozen is ok oil for cooking

I made a couple of changes that make it a much more body friendly treat, exchanging half of the white flour for whole wheat pastry flour and decreasing the sugar by using apple juice to help sweeten the filling.

* Note: If you can't find whole - wheat pastry flour (and I couldn't), swap it for equal parts cake flour and all - purpose 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?

Pfeffernüsse Spiced Cookies Three Ways - Glazed, Dusted and Dipped Adapted from Saveur Makes 3 dozen cookies For the Cookies: 1/2 cup honey 1/3 cup molasses 2 tablespoons butter 2 eggs, at room temperature 2 cups whole wheat pastry flour (or your favorite gluten free pastry flour) 1/3 cup almonds, finely ground 3/4 teaspoon ground cinnamon 3/4 teaspoon freshly ground black pepper 3/4 teaspoon ground cloves 3/4 teaspoon ground cardamom 1/2 teaspoon baking powder 2 tablespoons vegetable oil For the Rum Glaze: 1 cup confectioners» sugar, sifted 1 - 2 tbsp.

Can I substitute whole wheat pastry flour or spelt flour for the whole wheat flour?

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).

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?

We've found whole wheat pastry flour at several of our local supermarkets — it is available, you just may need to keep an eye out for it!

i have some whole wheat pastry flour lying around in my cupboard... i first bought it to make graham crackers and haven't had a chance to use the flour for anything else.

also, i just got back from rainbow with ingredients for a ton of stuff including the testing recipes and i realized that, oops, i got whole wheat bread flour instead of pastry flour.

Cross your fingers ~ because I use mostly Whole wheat pastry flour, some 100 % whole wheat flour and some flax seed flour I had to increased the liquids a tad to make up for the ww flours extra absorption.

Beautiful to behold, this creative recipe is also full of protein and good - for - you ingredients like whole - wheat pastry flour, sweet potatoes, olive oil, garlic, kale, and just a bit of white wine (which is rich in antioxidants).

Flours - For a lighter, healthier pancake, use 1/2 cup unbleached AP flour and 1/2 cup whole wheat pastry flour.

2/3 + 1/2 cup whole wheat pastry flour 1/3 cup wheat germ 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon (scant) freshly grated nutmeg 1/2 teaspoon pumpkin pie spice 1/4 teaspoon ground cloves 1/4 teaspoon sea salt 3 tablespoons espresso powder 2 tablespoons hot water 1 cup canned pumpkin 1/2 cup plain low fat Greek yogurt 1/2 cup packed brown sugar 2 tablespoons canola oil 1 large egg splash of vanilla extract cinnamon sugar, for sprinkling (I used a blend in a grinder, but you can easily combine sugar & cinnamon)

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.

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-

1 cup 2 % Greek yogurt, plain 1/2 cup cane sugar 1/2 cup fresh squeezed blood orange juice (I was a little short so I added more zest) 2 1/2 tablespoons melted coconut oil (or 2 tablespoons canola oil) 1 teaspoon vanilla bean paste (or extract, but paste is preferable) zest of 3 blood oranges (can reduce slightly if you use more juice) 1 vanilla bean, scraped 1 egg 1 egg white 1 cup whole wheat pastry flour 2/3 cup whole wheat white flour 1/3 cup wheat germ 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon sea salt 1/2 teaspoon cinnamon cinnamon - sugar or turbinado for sprinkling on top (optional)

I ended up making a couple more whole wheat pastry flour pancakes for breakfast — this time I added a bit of poppy seeds.

For the crust: 3/4 cup (90 g) whole wheat pastry flour 1/4 cup (35 g) raw cashews Pinch fine sea salt 2 tablespoons (42 g) raw agave nectar or (30 ml) pure maple syrup 2 to 3 tablespoons (28 to 42 g) coconut oil, melted Nonstick cooking spray

Look for whole - wheat pastry flour in the baking aisle at major supermarkets.

Made this recipe for the fourth time tonight and used whole wheat PASTRY flour instead of all - purpose whole wheat and the consistency of the dough was so much better, just like ordinary cookie dough!

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