Sentences with phrase «wheat pastry flour so»

I only had whole wheat pastry flour so ours were a little darker and grainier than I remember at the B&B, but still so so yummy!

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

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.

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

Not exact matches

I love that you used whole wheat pastry flour — the result looks so light and tender and that crust is fantastic.

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.

I have no idea where to get whole wheat pastry flour in Australia so whenever I use regular whole meal flour in baked goods, even in a smaller quantity than white the texture never comes out right or dry.

And I used whole wheat pastry flour, which works so well!

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!)

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.

We simply preferred the texture with the pastry flour (it has less gluten than the regular whole wheat flour, so these are not quite as chewy).

People think whole wheat and they think heavy - not so with whole wheat pastry flour.

The whole wheat pastry flour works perfectly, with so many nutritious advantages!

And the whole wheat pastry flour is so soft and fine, you almost can't even tell.

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

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 made it with whole wheat pastry flour (170g), and after adding 4 tablespoons of ice water the dough already seemed pretty wet, so I stopped there.

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.

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 find working with whole wheat pastry flour creates a nicer consistency, meaning it's not quite so dense as a regular whole wheat flour.

I used whole wheat flour, not pastry flour... so maybe that was the problem?

An easy batter is made with either all purpose or white whole wheat flour (I used whole wheat pastry flour and nobody even knew it was whole grain), eggs, milk (I used almond milk), boiled cider (I had 1/3 the amount so subbed some honey for the remainder), brown sugar (I used coconut sugar), vegetable oil, pumpkin pie spices and leavening.

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.

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.

The puff pastry has been replaced with almond flour, so no concerns about wheat or grains, and the filling is made with no dairy, using only ingredients commonly found in Paleo cooking and baking recipes.

I wanted to keep the crumb tender, so I used a combination of whole - wheat pastry flour and oat flour - but I suspect 100 % ww pastry would work well too.

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

So you can replace the flour below with 100 % whole wheat pastry flour or some combination of the two and still achieve a nice, flaky vegan crust.

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

I also ran out of gluten - free flour, so I subbed whole wheat pastry flour.

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

I'm happy so long as I have baking basics in my kitchen: a couple of different flours — whole wheat, pastry, all purpose, butter, eggs, milk, spices, some good cocoa powder, chocolate and vanilla extract.

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.

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..

I live in the Philippines so all my coconut ingredients are fresh and I use Whole Wheat pastry flour and sea salt instead of regular salt.

I did not have pastry flour, so I used 3/4 cup plain whole wheat flour + 1/4 cup all purpose flour.

My only regret is subbing with whole wheat pastry flour as I wanted to get rid of it, so it taste a bit bitter.

Nut & Seed Granola from Feeding the Whole Family: Cooking with Whole Foods by Cynthia Lair (shared with permission) 3 cups rolled oats 1/2 cup sesame seeds 1/2 cup sunflower seeds 1/2 cup pumpkin seeds 1/2 cup almonds, chopped 1 cup whole wheat pastry flour 1/2 tsp cinnamon pinch sea salt 1/3 cup cold - pressed vegetable oil (we like to use coconut, though all wet ingredients need to be at room temperature to do so) 1/3 cup brown rice syrup or maple syrup 1/4 cup apple or orange juice (in a pinch, most other juices have worked for us too) 1 tsp vanilla 1/4 tsp almond extract

In Europe most flour is naturally lower in gluten (about 8 %) than in North America (Canadian is about 13 % and American a little less) so I treat regular whole wheat flour like whole wheat pastry flour, and if I'm making bread or something that benefits from higher gluten content I look for «special» whole wheat flour, which is higher in gluten, or I add a bit of vital wheat gluten.

Whole wheat pastry flour is ground from a lower gluten flour than regular whole wheat, so it's lighter and can be used basically in the same way as all purpose flour.

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!