Sentences with phrase «white flour because»

We'll learn a lot just about those extremes, but what we won't learn is what are the effects of sugar and white flour because those are pretty much removed from both diets.

I have been using 365 brand white flour because I didn't really want to go buy whole wheat just for this.

I like it better than white flour because it is more nutritious and because I can very subtly taste the oat in my baked goods.

Used white flour because it's all I had and it was absolutely delicious!

I used all - purpose white flour because both Whole Foods and Albertson's in my area did not sell cake flour.

Made these two nights ago for dinner and had to use white flour because I didn't have wheat on hand.

I used regular white flour because that's what I had on hand and whole milk.

I made this using white flour because I did not have coconut flour.

Not exact matches

I got your book for birthday from my parents, my mum can't eat sugar and white flour, so she is happy, because i cook without sugar and white flour!

I've use white bread flour with wholewheat bread flour and oats because 100 % wholewheat generally struggles to rise and can result in quite a dense loaf.

Changes I made (because of what I had on hand)-- used buttermilk instead of milk and vinegar, used pureed squash from my freezer, and used 1 1/4 cups white whole wheat and 3/4 cup ap flour.

I used one cup white and half a cup whole wheat flour because I didn't have any white whole wheat flour.

But it is healthier because instead of using white flour you're going to use almond flour.

This is because white flour is much easier to handle than whole wheat, which reduces the learning curve dramatically.

Well, because I like to use at least some whole wheat flour for nutrition and white whole wheat is ground finer resulting in a less dense texture and lighter taste.

I don't use gluten - free mixes because the majority of those mixes are made of starches and white rice flour, which don't have any nutritional value.

The software gave these brownies a nutrition grade of D. I can only imagine what the nutrition facts of regular brownie recipes are out there would be because they for sure use much more sugar, white flour and butter rather than olive oil.

I used a Kitchenaid to make the dough because I am seriously dough - challenged, so it turned out a little tough, but that could also be because I added a little too much flour AND I didn't have any white whole wheat flour.

looks amazing - I have seen not only the substandard gf loaves but also the despair in those who are celiac - and I tend to make lots of white loaves because it is hard to get wholemeal loaves right even with regular wheat flour so this looks a triumph to me

I used Greek yogurt and a combo of wheat / white flour this time because that is what I had.

I used 1/3 white whole wheat flour (plus a bit of gluten) because I love it so, and I added a tablespoon of dried milk powder to help it poof up.

Because of the health benefits of wheat four, I substitute white whole wheat flour instead of white in almost every recipe that calls for it.

whole meal refers to whole flour while fine flour is white flour.Spelt is 20 times more alkaline than wheat because of all of the minerals.

i will say that i took a few liberties with the spice / cheese mix (i used the parmesan but also added some sharp white cheddar, i used the flour and the scallions but since i don't like thyme i just used my penzey's fox point seasoning) and i baked it in my little 7 × 10 ″ ikea glass casserole dish because i don't have any cake / pie pans.

Feel free to substitute some rye or whole wheat flour for some of the white flour; you may have to adjust the water a little because all flours absorb liquids at a different rate.

But God bless her, she won't eat most of my healthy treats because she loves the taste of traditional muffins (with all the white flour and refined sugar).

The only thing I would change is to use white flour instead of wheat because I didn't like the «whole wheat» taste.

I used white whole wheat flour instead of pastry flour because I didn't have any.

Today I butchered the recipe because I wanted to make it but only had some KAF White Rye flour.

White rice flour contains high levels of protein, but it contains much less vitamins, minerals, and fiber than brown rice because the bran and germ has been removed.

I used coconut oil at room temp, I used soy milk instead of almond because that's what I had, and I replaced about 2 / 3c of the white flour with oats because I love oats in my cookies!

I highly recommend investing in some white bean flour, because it is so much healthier for you than refined grain flours, and it works really well to thicken sauces and soups.

This is neither light, nor fluffy, because I didn't use white flour.

I made these last week, substituting white flour for the whole wheat because I didn't have any.

And because there's no white flour or eggs you can totally lick your fingers... and then go back and «taste test» the dough... a couple of times.

Tapioca is a root and white rice flour doesn't need soaking because it has had the outer bran layer removed.

I used unbleached flour in place of white flour, because I don't like the thought of using bleached products in my baking in those amounts.

I did make a couple substitutions; I used regular whole wheat flour because I just found the white whole wheat at a store finally & wanted to use the other stuff up first.

I consider these special occasion pancakes, because they're filled with all kinds of slightly naughty good stuff: white flour, white sugar, eggs, buttermilk, and champagne.

I subbed coconut flour for turbinado, used white whole wheat rather than pastry flour, and used some raisins because I didn't have enough dates.

However, I had to give it another try because I only had white rice flour at home at that time.

The most classic version of the cookie is made with white rice flour, but I prefer to use whole - grain brown rice flour (now widely available; Bob's Red Mill is a common brand) because it gives a more melting texture with a little grit, like cornmeal.

Also, I used white wheat flour because that's what I had on hand.

However, please note that they will still be more dense than a white flour cupcake because there are no starches in the recipe.

GLUTEN FREE BAKING FLOURS Superfine white rice flour (I buy Authentic Foods brand, on amazon.com because I have a Prime membership so shipping is free) * ETA: I just learned that Vitacost.com just started carrying Authentic Foods fFLOURS Superfine white rice flour (I buy Authentic Foods brand, on amazon.com because I have a Prime membership so shipping is free) * ETA: I just learned that Vitacost.com just started carrying Authentic Foods floursflours!

I've used oil in place of shortening / lard and whole wheat flour instead of white because I love the flavour of wholegrain, but feel free to use the more traditional alternatives for the most supple tortilla.

Unlike traditional crumbles, this version contains no butter, oil, grains, white flour or sugar, but you'd never be able to tell... because it tastes better!

Because of the presence of bran, which reduces gluten development, baked goods made from whole wheat flour are naturally heavier and denser than those made with white flour.

Because it looks like white flour, this product is perfect for those who are just beginning to ween off refined white flour or are trying to hide healthier flours in baked goods.

Because a cup of white rice flour is not the same as a cup of whole wheat flour.