Sentences with phrase «white wheat flour made»

Not exact matches

To make grain consumption enticing, the company's Ultragrain is a whole wheat flour that delivers whole grain nutrition with white flour appeal in everyday foods.

I «am looking for a recipe that is organic on making home made cinnamon rolls that someone may have in their grandmas old books that will take 2 days to make, they can be organic or not, I can change that all the ingredients to organic myself I say 2 days cause it takes that long for the raising n stuff I had 1, n when I moved it got lost or through away, these where very hugh, n took up to 2 cookie sheet pans or 2 9x13 pans n all I remember is it was a very very long recipe n it calls for white flour n wheat flour n with all the prepairing n getting it ready n raising n the finely cooking took 2 days like i said can anybody out their help me with this.

Be sure to make minor adjustments based on our modern understanding of nutrition; for example, many Beef Bourguignon recipes call for using wheat flour as a thickener, which I omitted (although I sometimes use white rice flour instead).

The first time I made it the bottom seemed that way a little bit and I used the whole wheat white flour.

We tested this flour right after the Wheat Montana Natural White Flour, and we noticed that the doughs made with this flour had an ever so slight yellow cast compared to the Wheat Montana Natural Wflour right after the Wheat Montana Natural White Flour, and we noticed that the doughs made with this flour had an ever so slight yellow cast compared to the Wheat Montana Natural WFlour, and we noticed that the doughs made with this flour had an ever so slight yellow cast compared to the Wheat Montana Natural Wflour had an ever so slight yellow cast compared to the Wheat Montana Natural White.

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.

Just made this recipe only used coconut butter instead of regular butter and 1 cup whole wheat flour / 1/2 white flour.

I made it again today into 24 mini muffins (baked for 7 mins) and 10 regular - sized muffins (baked for 18.5 mins) with some minor changes: added an extra banana, used a mix of half dark buckwheat flour and half white whole wheat flour; decreased brown sugar to 1/4 cup (it was all I had); and used 1/4 cup of maple syrup.

I love this recipe but I usually use local raw honey instead of brown suger, it is healther and makes it so moist and whole wheat flour instead of white.

The loaf is rich and moist made with both white and whole wheat flour.

I didn't have white whole wheat, so I made it with two cups spelt flour and one cup white flour (I doubled the recipe).

They're made with whole wheat flour (I used white whole wheat), pure maple syrup instead of sugar, applesauce and zucchini to replace most of the fat in the recipe, cinnamon and a mix of both vanilla and almond extracts for a seriously addicting and healthy muffin.

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!)

To make these healthy cookies, you'll start with white whole wheat flour.

In this flour, the bran and germ have been removed making it a white (not whole wheat) flour suitable for making gravies, or using in conjunction with whole wheat in bread recipes.

But side note: I did make these cupcakes for a kid's second birthday and used white whole wheat flour, per request.

Fantastic Peter Reinhart inspired rustic, thin - ish crust pizza dough recipe - made from white whole wheat flour, yeast, olive oil, salt, and ice water.

Made a few substitutions: white ap flour instead of whole wheat, silken tofu instead of yogurt, lactaid instead of almond milk and I doubled the recipe.

I've made this recipe a few times: as written, substituting 1/3 white whole wheat or rye flour, and doubling it.

I made these as a healthier option for my daughter who loves her pancakes - used 1/2 white flour and 1/2 whole wheat — 1 percent milk — still a great taste.

I made a couple of changes that make it a much more body friendly treat, exchanging half of the white flour for whole wheat pastry flour and decreasing the sugar by using apple juice to help sweeten the filling.

* This recipe could probably be made with white whole wheat flour, but I have yet to try it.

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.

I started with whole wheat white flour, then added the flaxseed, after Googling to make sure that ground flaxseed was the same thing as flaxseed meal.

I wanted to make burrito - sized versions of these but of course they only had white flour tortillas at the store so we got smaller whole wheat tortillas (I know, I really need to start making my own tortillas).

I made these with 1/2 C oat flour and 1 1/2 C white whole wheat.

Just made two loaves (one with white flour and one with whole wheat pastry 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've used this type of flour since I started blogging in 2010 and since I often get questions about it, it's a whole wheat flour that's made to look and taste a little more like white flour.

You know, I made brownies with whole wheat flour the other day and they were better than with white!

We already mostly use whole wheat flour for health reasons when making waffles, pancakes, and baked goods, but you could make this same substitution if you were using white flour.

Except she makes it with 3/4 cups whole wheat flour and 1 cup white flour, and maybe less milk.

I think you have to go into it realizing that they are going to taste healthy and not like a white flour muffin, but that being said, they are way lighter than any whole wheat muffin I have made previously.

My husband has never liked anything but white flour pancakes until I made the Basic Whole Wheat Pancakes.

I did make changes: half white / half whole wheat flour, used 1/2 cup canola oil and 1/2 cup applesauce, and less sugar.

A dish traditionally made with skin - on chicken, rendered chicken fat, lots of butter, and full fat milk, I slim things down considerably — skinless chicken (and therefore no chicken fat), a little butter, reduced fat milk, whole wheat flour subbed for a portion of the white — and instead inject lots of flavor with loads of aromatic vegetables and simple herbs, both in the stew and in the dumplings (hello, tarragon - parsley - and - chives dumplings, my little darlings).

I just made a plum tart with white whole wheat flour, and the whole grain crust really makes the difference.

There was no secret that it was whole wheat pizza dough, but I like the nuttiness of whole grains and I like knowing that I served a much healthier meal than when I would make pizza with good old white flour.

As a side note, the pick of the ciabatta breads was one made with a mix of Wheat Montana Natural White and Rocky Mountain Milling's Artisan Flour.

The only two change I made to your recipe was to used 100 % whole wheat flour instead of white whole wheat flour, and instead of agave nectar I used 1/2 cup of brow sugar + 2 tsp of maple syrup.

For the cake — 1 and 1/2 cups pumpkin puree (I prefer home made but you can use canned)-- 1/2 cup maple syrup (or honey)-- 2 ripe bananas, mashed with a fork — 1 teaspoon apple vinegar — 6 tablespoons coconut oil — 2 cups whole wheat spelt flour, sifted — 1 cup white spelt flour, sifted — 1 teaspoon baking powder — 1 teaspoon baking soda — 2 teaspoons ground ginger — 1 teaspoon cardamom — 1/2 teaspoon ground cloves — 1/2 teaspoon ground nutmeg — 1/2 teaspoon sea salt — 1 tablespoon cinnamon — 2 tablespoons chia seeds

It's made primarily of oats and white whole wheat flour, with five tablespoons of butter to hold it all together.

I did substitute whole wheat for all purpose flour like I do in almost every recipe that calls for white flour, but besides that, these are the exact same muffins that Grandma Devlin made.

I made this with oat and wheat flour, no white.

So, I know that it would alter the nutrition information — but could this be made with the regular white flour or does it have to be the whole wheat?

I've also made it using regular white flour, fine whole wheat flour (my usual choice) and Bob's Red Mill GF flour (which doesn't give you a tasty batter, but it ends up with a good cake).

I used white whole wheat flour and made your herbed recipe on half and a tomato sauce on the other.

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

They missed my muffins of old, white, spelt, whole - wheat pastry, etc... then I made them blueberry - lemon - zest - coconut - flour - deliciousness and all mumbling and grumbling about my adventures in gluten free land went out the door... I can't wait to try your German Chocolate cake and not tell my dad its gluten free until he's done eating it!

I used to always make it with white wheat flour, which results in lusciously soft and fluffy bread.