Sentences with phrase «wheat pastry flour if»

(Can use all - purpose or whole wheat pastry flour if not gluten sensitive)

1/2 cup shredded zucchini (about 1 zucchini) 1/3 cup applesauce 1 cup plus 2 tbsp water 2 tsp pure vanilla extract 3 tbsp grounded flax or chia seeds 1/2 cup plus 2 tbsp coconut oil 3/4 cup cocoa powder 1 cup coconut flour or whole wheat pastry flour if not GF 1/2 tsp sea salt 1/2 tsp baking soda 3/4 cup coconut palm sugar 1/2 cup chocolate chips, optional

Just omit the brown rice flour and sorghum flour and replace it with 2 cups of wheat flour (preferably whole wheat pastry flour if you have it).

You can use regular flour or whole wheat pastry flour if you're not gluten free.

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.

Multigrain Pumpkin Chocolate Chip Muffins (that can also be made with all whole wheat pastry flour or even all purpose flour if that's what you use!)

3 tablespoons butter 1 teaspoon red pepper flakes 1 cup whole wheat pastry flour 3/4 cup instant cornmeal (or instant polenta) or fine - grain cornmeal 1/4 cup natural cane sugar (or brown sugar) 1 tablespoon aluminum - free baking powder 1 1/2 teaspoons fine grain sea salt 1 cup buttermilk 1 large egg 2 1/2 cups corn, fresh (or at room temperature if previously frozen)

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.

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!)

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

- 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!

* 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?

1 C whole wheat bread flour, coarsely ground if possible (flour from hard wheat — alternatively use all pastry flour but add 1/4 C)

wondering if i could substitute whole wheat pastry flour?

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

If I wanted to make these whole wheat lasagna noodles would you recommend using whole wheat pastry flour, or just regular whole wheat 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

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

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)

You can use whole wheat pastry flour in place of the all purpose flour if you like.

If you're not certain you'll like this, then feel free to go halfsies: half all - purpose flour (we use unbleached), and half whole wheat pastry flour

If you can't find whole wheat pastry flour I would suggest using half whole wheat / wholemeal flour and half all purpose or regular flour.

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

1 1/2 cups well - mashed very ripe bananas (about 3 large) 1/2 cup nonfat yogurt — if using Greek yogurt, use a bit less and thin with milk 1 tsp baking soda 2 egg whites 2 tablespoons freshly squeezed orange juice 2/3 cup coconut sugar 1/4 cup organic high - oleic, expeller - pressed safflower oil 1 1/4 teaspoons vanilla 2 cups whole wheat pastry flour 1 teaspoon baking powder 1/2 teaspoon cinnamon 1/2 teaspoon salt 2/3 cup chopped walnuts 1/3 cup chopped pecans

Pumpkin Honey Bread: Removing wheat flour can be a challenge if you enjoy baked bread and pastries.

1/2 cup whole wheat pastry flour 1 tablespoon minced fresh rosemary 1 teaspoon fine sea salt 1/2 teaspoon pepper 12 ounces vegetarian beef - style strips or chunks (thawed, if frozen) 1 tablespoon refined coconut oil 4 cloves garlic, minced 4 1/2 cups low - sodium vegetable stock 1 1/2 cups dry red wine 3 carrots, cut into 1 - inch chunks 1 pound red potatoes, cut into 1 - inch chunks 1 onion, cut into 1 - inch chunks 1/2 pound cremini (brown) mushrooms, halved (or quartered if large) 1 cup fresh or frozen peas

If you can tolerate carbs, make a pie shell using whole wheat pastry flour.

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.

Using white whole wheat flour (or whole wheat pastry, if you have it), makes the cake's flavor less «wheaty» and the texture less dense than standard whole wheat flour.

This recipe calls for whole wheat pastry flour, but you can use unbleached all - purpose flour if you like.

What would be the difference be if I used whole wheat flour instead of whole wheat pastry flour.

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.

Must change that...) If I were to make this today, I'd just use all 2 cups whole wheat pastry flour (indeed, sorghum would make it too... fally - aparty, haha) OR 1 cup w.w. pastry flour + 1 cup whole - grain spelt flour, and I'd use coconut oil for the oil.

3 cups lukewarm water 1 1/2 Tblsps granulated yeast (2 packets)-- rapid rise or active dry or fast rise all work equally well 1 1/2 Tblsps coarse salt (if using fine salt, use less — about 1 1/4 Tbsp) 1 cup whole wheat flour (not whole wheat bread flour or pastry flour) 5 1/2 cups unbleached all - purpose flour whole wheat flour and / or corn meal for pizza peel or back side of a cookie sheet

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.

3 tablespoons (30 g) white chia seeds 1/3 cup (80 ml) water, more if needed 1/2 cup (120 g) packed cooked and cooled amaranth (see headnote) 1/2 cup plus 2 tablespoons (75 g) whole wheat pastry flour, plus extra for rolling 3 tablespoons (30 g) shelled hemp seeds 3 tablespoons (23 g) golden roasted flax seeds 2 tablespoons (15 g) almond meal 1 1/2 teaspoons nutritional yeast Generous 1/2 teaspoon fine sea salt 2 tablespoons (30 ml) olive or grapeseed oil

2 cups whole - wheat pastry flour or regular whole wheat (I highly recommend the pastry flour, and if it's not at your local grocery store it will be at places like Whole Foods or Sprouts)

(Whole wheat pastry flour seems to vary quite a bit by brand, so stick with Bob's if you go this route.)

If I were to add yogurt, like in your Cherry Pecan Muffins, would this help if I were to use whole wheat pastry flouIf I were to add yogurt, like in your Cherry Pecan Muffins, would this help if I were to use whole wheat pastry flouif I were to use whole wheat pastry flour?

You can replace the quinoa flour with whole wheat flour (or whole wheat pastry flour, if you have it!)

It turns out that whole - wheat pastry flour makes a buttery and flaky crust if you follow a few important steps: Begin with very cold ingredients, add enough liquid to hold...

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

If you have a hard time finding whole wheat pastry flour, feel free to substitute unbleached all - purpose flour.

1 1/3 cups all purpose flour 1 1/3 cups whole wheat pastry flour 1 teaspoon salt 2/3 cup high - oleic safflower oil 6 tablespoons milk (soy, or fat - free cow if you prefer) 1/2 to 1 teaspoon sugar

I used whole wheat pastry flour, but you can definitely substitute all - purpose flour if that's what you have.