Sentences with phrase «white whole wheat flour as»

Not exact matches

whole wheat unbleached flour, honey as my white sugar.

(Labeled as «white whole wheat flour».)

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!)

For example, whole wheat flour contains about six times as much magnesium by weight compared to white flour.

I have a question though in regards to using whole wheat flour as opposed to white whole wheat flour.

So unfortunately I can't seem to find white whole wheat flour in my country and buying it online is not an option for me so I tried to substitute it with whole wheat flour (particularly in your carrot cake) using the correct pour and level measurement method as recommended but I found the end result to be cake that was a little doughy, absolutely delicious but a little doughy and I might try measuring using a kitchen scale in the future but what do you recommend in this case to combat this?

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.

As always, I replaced all purpose flour with a combination of whole wheat white flour and wheat germ.

For this one, I bumped the overall proportion of whole grain flour up to about 75 % by using whole grain flours (equal parts spelt, wheat, and rye) instead of white flour in the final feeding of the starter, and increasing the amount of whole grain flour in the final dough as well.

As the whole wheat loaf is still in the oven, I can only comment on the white flour loaf.

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 used sifted whole wheat flour as I have an intense aversion for white flour.

As would white whole wheat flour.

This is a great recipe as is, and also works well with some healty substitutions (1/2 whole wheat flour 1/2 white, 1/2 applesauce for the oil).

As much as I love the health benes of the whole wheat flour, I think I may experiment with only white flour next time (King Arthur of course) Pros: haven't eaten it yeAs much as I love the health benes of the whole wheat flour, I think I may experiment with only white flour next time (King Arthur of course) Pros: haven't eaten it yeas I love the health benes of the whole wheat flour, I think I may experiment with only white flour next time (King Arthur of course) Pros: haven't eaten it yet!

Though you can always use white sugar, white flour, and vegetable oil, I believe in the power of whole wheat flour, coconut sugar, and a combination of coconut oil and unsweetened apple sauce as well!

Also, white whole wheat flour, but that is not as critical as vital wheat gluten.

If you sift the whole wheat flour once or twice to get out the larger pieces of bran, it bakes up as nicely as white flour for all except the lightest baking recipes.

What about regular white or whole wheat flour as opposed to the almond flour, or would you say to use the ground flax meal?

Adjustments we made for taste preferences over the range of five in our household include reducing the grain blend amount to 25 % of the flour amount by weight, substituting KA's White Whole Wheat flour for one - third of the total flour used, and using honey as a sweetener instead of sugar (adjusting the water added down by half the amount of honey used).

280g (about 2 and 1/4 cups) plain flour, and have a little bowl with some extra flour set aside for sprinkling later on (sub: half white and half whole - wheat, or use a gluten - free flour such as coconut or rice)

For those wanting to make this recipe as a muffin, here are my notes: I used white whole wheat flour and reduced the sugar by 1/2.

For these muffins I decided not to do whole wheat flour but keep the white flour as is.

I don't know for sure, as I haven't made it with white whole wheat flour.

I've made them as is, but like them better with the following substitutions: 1 cup whole wheat (hard red) and 1 cup soft white wheat flour, 1 cup oat flour (made in food processor from steel cut oats).

I've only ever made the recipe as written, so I can not advise on a blend of white and whole wheat flour.

Don't worry if you don't have spelt flour handy, as whole wheat flour (preferably white whole wheat) will work just fine, too.

I started out to create a 100 % whole grain bread — also not traditional — and quickly decided on white whole wheat flour, which is lighter in taste but has the same nutritional value as regular whole wheat flour.

There is actually such a thing as «white whole wheat flour»!

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.

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

It's full of nutrient - rich germ and fiber - rich bran but because it's not as heavy as traditional whole wheat flour, it can pretty much replace white flour in all recipes.

Whole wheat flour is flour that still contains the wheat germ and bran (as opposed to white flour, which is ground from only the wheat's starchy endosperm).

Ingredients 1/3 cup unsalted butter (optional) 2 1/2 cups warm water (not above 120 °F) 7 cups [white whole wheat flour](made from white wheat berries as opposed to red), freshly ground preferred, divided 1/3 cup honey 1 1/2 tablespoons active - dry yeast (make sure to check the date on the yeast!)

Most of the common types of wheat flour (bread, pastry, etc.) are available as both white and whole wheat.

If you're interested in making whole wheat bread, swap 25 % of your white flour for whole wheat to start, and increase as you become more skilled at kneading a wet dough.

Feel free to use white or AP flour, but you may need a bit more to reach the right consistency, as whole wheat will soak up more moisture.

You could only use white flour if you wish, but I have tried both versions and I can definitely recommend using some whole wheat flour as well, the resulting rolls are somewhat more satisfying that way, have a bit more structure.

I made this cake and made a few tweaks to it, but unfortunately it didn't come out as expected: — LRB - Instead of using whole wheat and all purpose flour i used white spelt flour (i always substitute all purpose with white spelt, there have been no problems so far), and replaced the natural cocoa powder with melted 70 % chocolate.

As for the flour, I think white whole wheat would work.

I started out with a recipe from Sam Sifton, but over the weeks I've tried different versions of it, including a part whole - wheat one that is ridiculously good, although not as airy as the version made entirely with white bread flour.

White Whole Wheat Flour: Same nutritional benefits as whole wheat flour, but much lighter in flavor and texWhole Wheat Flour: Same nutritional benefits as whole wheat flour, but much lighter in flavor and texWheat Flour: Same nutritional benefits as whole wheat flour, but much lighter in flavor and texFlour: Same nutritional benefits as whole wheat flour, but much lighter in flavor and texwhole wheat flour, but much lighter in flavor and texwheat flour, but much lighter in flavor and texflour, but much lighter in flavor and texture.

I also used whole wheat pastry flour and these cookies tasted just as good as those made with white flour.

Wheat flour used in yeast breads can be processed white flour or whole wheat flour — whole wheat flour is more nutritious but doesn't rise as well as white fWheat flour used in yeast breads can be processed white flour or whole wheat flour — whole wheat flour is more nutritious but doesn't rise as well as white fwheat flour — whole wheat flour is more nutritious but doesn't rise as well as white fwheat flour is more nutritious but doesn't rise as well as white flour.

Fact is, I know a number of folks that eat a whole foods diet including cod liver oil, never eat white bread and even go so far as to make their own whole wheat bread with fresh flour and they are still having cavity problems in the family.

White whole wheat flour tends to not need as much added sweetener because of the milder flavor (this is because it doesn't contain the same phenolic compounds as red white, if you want to get nerdy aboutWhite whole wheat flour tends to not need as much added sweetener because of the milder flavor (this is because it doesn't contain the same phenolic compounds as red white, if you want to get nerdy aboutwhite, if you want to get nerdy about it).

Milling whole wheat into white flour may cause as much as a 300-fold decrease in phytonutrient content.

Although whole wheat is generally a healthier option, you're better off eating white bread and other white flour items such as pancakes and pasta when you're dealing with a bout of diarrhea.

During the process of turning whole wheat into white flour, the B - vitamins as well as vitamin E, calcium, zinc, copper, manganese, potassium and fiber are removed.