Sentences with phrase «white whole wheat flour in»

I do not recommend using whole wheat flour or white whole wheat flour in this recipe.

We don't have white whole wheat flour in Finland, so I just combined a little regular white flour with a larger amount -LSB-...]

We're sorry to hear that you don't care for the white whole wheat flour in your starter.

First, I replaced 1/2 cup of butter with 1/4 cup olive oil in the crust; I also used a combination of unbleached all purpose and white whole wheat flour in the crust.

I have not tried subbing out the all purpose flour in this recipe, but I have used King Arthur Flour's white whole wheat flour in a cookie recipe and it was nearly identical!

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 can get white whole wheat flour in my local grocery store, or you can try the King Arthur Flour baker's catalog website.

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 use organic stone - ground whole - wheat in this bread along with a bit of unbleached white bread flour.

In a large bowl, stir together the white whole wheat flour, all purpose flour, salt, baking soda, baking powder, and cinnamon.

I have no idea where to get whole wheat pastry flour in Australia so whenever I use regular whole meal flour in baked goods, even in a smaller quantity than white the texture never comes out right or dry.

Butter or nonstick cooking spray 2 1/4 cups uncooked small elbow macaroni 3 cups milk 5 tablespoons Cabot Salted Butter 3 slices firm white or whole wheat bread, pulsed into crumbs in processor or blender 3 tablespoons King Arthur Unbleached All - Purpose Flour 3/4 teaspoon salt 1/4 teaspoon ground black pepper ⅛ teaspoon freshly grated nutmeg Several dashes Tabasco Sauce 16 ounces Cabot Sharp Cheddar, Cabot Extra Sharp Cheddar or Cabot Smoky Bacon Cheddar, grated (about 4 cups), divided

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!)

If you are measuring by volume, put a tablespoon of whole wheat or rye flour in each measuring cup, then fill them with white flour.

In a big bowl, sieve together the chestnut, white, whole wheat flours and salt.

These pancakes are wonderfully hearty, thanks to old - fashioned oats and white whole - wheat flour, yet their texture is still fluffy and light, with a beguiling creaminess in the middle.

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

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

Both King Arthur Flour and Eagle Mills are widely distributed sources of whole white wheat flour in bags, sold in retail stores to home bakers.

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 recipeIn 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 recipein conjunction with whole wheat in bread recipein bread recipes.

2 ripe bananas 1/3 cup of vanilla, lemon or plain Chobani 1 cup of vanilla almond milk 1/4 cup of white sugar 1.5 teaspoons baking soda 1.5 teaspoons of vanilla extract 2 lemons zested Juice from one lemon 3/4 cup of cooked quinoa 1 cup of all - purpose flour (I used King Arthur) 1 cup of whole wheat flour (I used King Arthur) 1 - 2 cups of freshly washed blueberries (tossed in some flour to coat)

I started with whole wheat white flour, then whisked in baking soda, baking powder, and salt.

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 started with whole wheat white flour, then whisked in baking soda, baking... [Continue reading]

I used Bob's Red Mill polenta and a mixture of whole wheat pastry flour and white whole wheat flour, brown sugar instead of white, and threw in the rind of one lemon that was hanging around.

In a large mixing bowl, whisk together all purpose flour, white whole wheat flour, and salt.

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.

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.

Finally the original used white flour, so I subbed in a whole - wheat flour.

My favorite flour is white whole wheat — back in the day it was called» Montana 86 ″ and I had to order it.

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.

In addition to using a low calorie sweetener, I also replaced some of the oil in this banana bread with plain nonfat Greek yogurt, and used my favorite white whole wheat flour instead of traditional whitIn addition to using a low calorie sweetener, I also replaced some of the oil in this banana bread with plain nonfat Greek yogurt, and used my favorite white whole wheat flour instead of traditional whitin this banana bread with plain nonfat Greek yogurt, and used my favorite white whole wheat flour instead of traditional white.

My favourites are whole wheat flours, and brown rice, I've found so many easy ways to use them instead of white flour in some really great recipes.

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).

Combine dry ingredients in a large bowl: 2 C white flour, 2 C whole wheat flour / 1 1/2 t soda / 1 t salt / 1/4 C sugar / 1 T orange zest / 1 t caraway seeds / 1 C raisins or currants.

dried oregano in place of the fresh parsley / cilantro, added a small squeeze of lemon juice, and used 1 cup white whole wheat flour and 1 cup AP flour.

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).

You can substitute half the flour in an all white flour recipe with whole wheat, but no more than that.

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!

I used regular yeast, putting it in warm water first, 2 cups bread flour, one cup white whole wheat, and cooked it in my pampered chef deep covered stone baker.

The avocado replaces some of the saturated fat (butter) and white whole wheat flour — which has all the nutritional benefits of regular whole wheat flour — is used in addition to all - purpose flour.

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.

To have your 100 % whole wheat bread rise like white, soak half the flour in almost all the liquid called for in the recipe for 2 hours.

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 set that aside, and started on the muffins themselves, putting the Meyer lemon zest in with the dry ingredients: whole wheat white flour, baking soda, baking powder, oats, cane sugar, and poppy seeds.

In another bowl I combined the dry ingredients: whole wheat pastry flour, whole wheat white flour, wheat germ, baking powder, baking soda, salt, and cinnamon.

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 use white whole wheat flour all the time now that it's finally available here, and it works very nicely in heavier baked goods like cookies.