Sentences with phrase «white whole wheat flour because»

Not exact matches

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.

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 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 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.

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.

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.

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

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

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.

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 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.

I used white whole wheat flour and subbed fat free sour cream for the Greek yogurt because that's what I had on hand.

She also suggests keeping whole - wheat flours in the deep chill zone, because the wheat germ has more oil than refined white flour.

I used biological spelt flour in this recipe because I like the taste of it but any white or whole wheat flour will do just nicely.

Came out perfect:) I hate when people change the whole recipe but here I just wanted to make do with what I had at home so since I didn't have whole - wheat flour I just used white flour, I used Turkish strained yogurt which wasn't liquid enough so I had to add some extra milk and I also doubled the spices (because you can never have enough cinnamon hehe I probably put about a tablespoon of cinnamon and a tablespoon of pumpkin spice which is basically cinnamon, cloves, nutmeg etc).

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

Also I used all King Arthur White Whole Wheat flour instead of a 50/50 mix and reduced the sugar a bit because my kiddo does not like sweet things.

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).

Because white flour is enriched with iron and calcium propionate, a plain bagel provides 6 milligrams of iron and nearly one - tenth of the calcium you need daily, while a whole wheat bagel provides half as much iron and 2 percent of your daily value for calcium.

If not, you can sup reg whole wheat flour — I would recommend the hard white winter wheat because it's so light.

White whole wheat flour is up there nutritionally with whole wheat flour because of the hard white spring wheat used to makWhite whole wheat flour is up there nutritionally with whole wheat flour because of the hard white spring wheat used to makwhite spring wheat used to make it.

The combination of chocolate and butterscotch always feels especially rich and satisfying to me, and because these cookies are made with white whole wheat flour and coconut oil, I can sit back and tell myself that they're practically a health food!