Sentences with phrase «white whole wheat flour for»

Since I don't have a problem with gluten I substituted white whole wheat flour for the rice flour.

- Use a bit more apple (about a 1/4 cup)- Use White Whole Wheat flour for all the flour.

This recipe is a spin - off of our Grain - Free Chocolate Chip Cookie Bars, but we added in some rolled oats and white whole wheat flour for more of a traditional cookie bar texture.

and substituting some white whole wheat flour for all purpose flour.

You can substitute whole wheat flour or white whole wheat flour for up to 1/3 of the flour in the recipe.

Since I don't have a problem with gluten I substituted white whole wheat flour for the rice flour.

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).

Option to sub the white whole wheat flour for a gluten - free flour blend.

Hi Allyson, I'm not worried about gluten free and don't have brown rice flour on hand, so I planned on using white whole wheat flour for this... do you think it will be an issue?

If you have not tried it before, start with substituting 25 % white whole wheat flour for all - purpose flour.

quick question - can one substitute white whole wheat flour for the whole wheat pastry?

Not exact matches

I Used a white bread flour for the first batch and 3 cups white bread flour with 2 cups of whole wheat bread flour for the second batch.

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 think better batter will probably be a good option for white flour substitution, but I used almost exclusively whole wheat flours before and can't get past using so much pure carb, no / low protein stuff primarily.

3 large ripe - to - over-ripe bananas 1 large egg 1/3 cup (80 ml) virgin coconut oil, warmed until it liquefies, or olive oil 1/3 cup (65 grams) light brown sugar 1/4 to 1/3 cup (60 to 80 ml) maple syrup (less for less sweetness, of course) 1 teaspoon (5 ml) vanilla extract 1 teaspoon (5 grams) baking soda 1/4 teaspoon table salt 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg Pinch of ground cloves Salt 1 1/2 cups (180 grams) white whole - wheat flour (or flour mixture of your choice, see Note up top) 1/4 cup (50 grams) uncooked millet

Variation number two would be to use half whole wheat flour for the white four.

for the crust: 240 grams (2 cups) AP flour 120 grams (1 cup) white whole wheat flour 225 grams (2 sticks) unsalted butter 200 grams (1 cup) sugar 1 egg 1 1/2 teaspoons kosher salt 2 teaspoons vanilla extract

And, yes, absolutely you may substitute regular all - purpose flour for the white whole wheat flour.

kosher salt 1 1/2 cups white whole wheat flour 1 cup all - purpose flour + extra for kneading

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.

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

I substituted whole wheat flour for the white flour and threw it all in my bread machine to mix.

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 haven't tried adjusting these for almond flour, but I have used white whole wheat flour and it worked beautifully.

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.

1/2 cup canola or other vegetable oil 1/2 cup vegan butter, softened 2 1/2 cups demerera sugar or brown sugar 2 tablespoons molasses 1/4 cup flax meal 1 tablespoon pure vanilla extract 1 teaspoon pure almond extract 2 teaspoons ground cinnamon 2 tablespoons pumpkin pie spice 4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup nondairy milk mixed with 1 tablespoon vinegar, set aside to curdle for a couple of minutes 4 cups white whole wheat flour 1 1/2 cups pumpkin puree 1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream)

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.

Ingredients 1 cup white whole wheat flour 1 cup 1 % milk 3/4 cup water 1 teaspoon vanilla 3 eggs 1/2 teaspoon vanilla extract 1 tablespoon melted butter 1 tablespoon honey Extra butter or non stick spray for cooking the crepes

active dry yeast 1 cup bread flour (+ approx. 1/4 cup more for kneading) 1 cup white whole wheat flour 1 tsp.

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.

molasses 2 Cups whole wheat bread flour (Hard Red, Hard White, or Emmer (bread will be denser with emmer flour, you can also blend a 1/2 Cup Rye Flour for a stronger flaflour (Hard Red, Hard White, or Emmer (bread will be denser with emmer flour, you can also blend a 1/2 Cup Rye Flour for a stronger flaflour, you can also blend a 1/2 Cup Rye Flour for a stronger flaFlour for a stronger flavor).

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.

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.

Whole wheat flour needs to sit in liquid for about an hour to perform like white flour, so I let my 1 1/2 Tbsp flour sit with 7 beaten eggs in the fridge.

I used whole wheat white flour for these cookies.

I plan to try with white whole wheat flour, have had good luck subbing that for white / bread flour.

White whole wheat is often a great option for people who don't like the heartier flavor of regular whole wheat flour, or for baked goods where you want a lighter - colored finished product.

1 cup white whole wheat flour 1 cup all - purpose flour + extra for kneading 1 Tbsp.

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.

I subbed whole wheat pastry flour for all the white flour and Greek yogurt (2 %) for the sour cream.

I tried it once before with 50 % white whole wheat and it was great (this is such a flexible recipe), but today I used 50 % regular whole wheat, 25 % bread flour, 25 % all - purpose, and a spoonful of vital wheat gluten for good luck (who knows if that did anything) and the texture was RIGHT ON.

Beautiful to behold, this creative recipe is also full of protein and good - for - you ingredients like whole - wheat pastry flour, sweet potatoes, olive oil, garlic, kale, and just a bit of white wine (which is rich in antioxidants).

Oh, and feel free to substitute whole wheat flour for up to half the white flour if you're into that sort of thing; it tastes awesome!

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

You can substitute up to 50 % of the white flour for whole wheat — add an extra packet of yeast.

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).

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).

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

You can always switch to half white flour / half whole wheat or whole wheat pastry flour for a lighter pancake.