Sentences with phrase «wheat pastry flour here»

what is the equivalent of whole wheat pastry flour here in europe?May I try with «semi-integrale» (demi - whole wheat)?

I use whole wheat pastry flour here, but you can substitute unbleached all - purpose flour if you like, or if that is all you have on hand.

Not exact matches

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

Jasline uses all - purposed flour here, but I suspect whole wheat pastry flour, or a 50/50 blend could be nice.

Here are the exact ingredients I used: 1/2 package mori - nu tofu, 2 tbsp whole wheat pastry flour, 1 lemon slice (squeezed), 1/2 tsp almond extract, 3 tsp powdered sugar, a splash of water and a dash of cinnamon.

Here is what I have: 2 1/2 cups whole wheat pastry flour = 1000 calories 3/4 cup brown sugar, packed (or more, to taste) = 625 calories 1 1/2 cups mashed ripe bananas (about 3 large) = 330 calories 1 cup skim milk = 90 calories 3/4 cup creamy natural peanut butter w / salt = 1100 1/4 cup egg substitute = 30

Tina, I live in Shreveport and same here on the whole wheat pastry flour.

Now here is where the biggest problem lies in baking a successful wheat and gluten free bread — the actual proportion of the wheat flour in bread when compared to other ingredients is much greater than the proportion of the wheat flour used in conventional cakes, pastry and biscuits when compared to their other ingredients, and for this reason it becomes much more difficult to substitute the gluten containing wheat flour successfully with those non gluten containing flours.

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!