Sentences with phrase «wheat pastry flour on»

Mahimaa, I have lots of recipes using whole wheat pastry flour on the blog, including many that do not use soy milk and vinegar.

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.

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

All I know is having a boatload of zucchini, ripe nanners, and Bob's whole wheat pastry flour on hand made it all just so meant to be.

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.

Not exact matches

Inspired by a Cook's Illustrated recipe, this particular variation includes whole wheat pastry flour, which is light but adds a bump on the health benefits.

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.

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.

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.

- 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!

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 oil.

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.

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 picked up a couple bags heirloom Sonora whole wheat pastry flour (grown at neighboring Pie Ranch), and set them on my kitchen counter when I got home.

So funny, I also have a variation on honey cornbread on my blog, a gluten - free dairy - free one, but not a basic one with standard ingredients like milk and whole wheat pastry flour.

I used a mix of whole wheat pastry and all - purpose flour to keep them on the healthy side of reasonable while maintaining a nice delicate crumb.

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.

Drats on the whole wheat pastry flour, but this might be worth playing with conversions on.

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.

It's 100 % whole grain, made with whole wheat pastry flour; but can be substituted with plain flour based on pantry availability

(Especially if you're just going to put jam on it anyway...) I've also successfully used whole wheat pastry flour — perfect — and regular whole wheat flour.

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

I prefer wheat flour cookies and have a few types on hand (all purpose, whole wheat pastry, etc...)

The two flours can be used with equal portions so no need to change quantities — just depends on whether you'd like to use AP flour or a healthier, unrefined flour, like whole wheat pastry flour, whole what flour, spelt flour, etc..

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.