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.
Used 2.5 cups
white whole wheat flour instead of all white.
-- instead of light brown sugar, just poured in a significant dab of molasses — used vinegar - soured whole milk instead of buttermilk — used
white whole wheat flour instead of AP — used plain ol' Hershey's cocoa — then went a Mexican - inspired route with the additions of ground ancho powder, cinnamon, and ginger
I also used
White Whole Wheat flour instead of the all purpose flour.
The only changes I've made is to use
white whole wheat flour instead of all - purpose and whole milk instead of low / non-fat.
This time, though, I made the mix from scratch, but tweaked the recipe by using buttermilk instead of regular milk and unbleached
white whole wheat flour instead of regular.
I used
white whole wheat flour instead of pastry flour because I didn't have any.
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.
When the bread machine finished doing its thing after 1 1/2 hours, I noticed that the color of the dough was funny... turns out that I used King Arthur's
white whole wheat flour instead of regular 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 white.
Not exact matches
Also, can any
flour be used (regular
white flour,
whole wheat flour)
instead of spelt
flour?
Instead of
white bread, mix a cup of
whole wheat flour with 2 cups of plain
flour, or add rye.
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.
It is akin to using
whole wheat flour instead of
white all purpose
flour.
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.
I stuck pretty closely to the original recipe: (a) used 1 cup
white flour + 1/2 cup
whole wheat (b) used 1/4 cup agave
instead of the maple syrup and cut the brown sugar to 1/4 cup.
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.
Oh, and I used
whole wheat white instead of all purpose
flour.
Our final version has just 1 1/2 tablespoons of butter (
instead of the original 7 tablespoons), lots of
whole wheat flour, and just 3/4 cup of
white chocolate chips (
instead of the original whopping 2 cups — and it's still PLENTY!).
I will admit, I changed the recipe slightly — I used
whole milk, and chopped up some 72 % dark chocolate
instead of the chips, and I used
white whole wheat flour.
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 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.
Instead of all purpose
flour, I used a mix of
whole wheat white flour and toasted
wheat germ, and added the baking soda, baking powder, 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.
Can you substitute
whole wheat flour instead of all
white bread
flour?
I thought about substituting all purpose
white but after I read about the problems some of you had with the center texture, some hunch led me to use
whole wheat flour instead.
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.
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).
Oil, and 1/2 c
whole wheat ap
flour instead of 1/2 c of the
white ap
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.
I decided to change things up this time and use
whole wheat white flour instead of all purpose.
For example,
instead of just
white flour, this cake uses both
white and
whole wheat flours.
But eliminate the alloxan issue by buying unbleached or
whole wheat flour,
instead of
white flour that might be contaminated with alloxan.
Use
whole wheat flour instead of
white flour.
King Arthur Unbleached All - Purpose
Flour (I used 3 cups of King Arthur
White Whole Wheat Flour plus 2 1/2 cups King Arthur Bread
Flour instead) * 8 oz.
This is now my standard birthday cake recipe — the only substitute I make is to use
whole wheat flour instead of
white / ap.
The only thing I would change is to use
white flour instead of
wheat because I didn't like the «
whole wheat» taste.
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).
I used half
white and half
whole wheat flour, plus substituted olive oil for some of the butter, and used raisins
instead of currants, since I had raisins on hand.
I used
whole wheat pasta
instead of
white flour pasta.
Here's a healthy zucchini nut muffin recipe made with
whole wheat flour instead of
white flour and yogurt in place of part of the oil.
Substitute sprouted
whole grain
wheat or spelt
flour instead of
white flour.
I'm just wondering if I could make these with
whole wheat flour instead of
white flour to make them healthier?
Boost the nutrition factor of this sky - high pancake by using
whole -
wheat flour instead of
white, and folding berries into the batter.
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.
So
instead of the sugar, I substitute 1/4 cup molasses and use all
whole -
wheat flour instead of half
white and half
wheat.
I adapted this recipe slightly — I used
whole wheat flour instead of
white whole wheat flour.
I'm working on changing myself over on this however I try VERY hard to buy only
whole wheat things, and more so multi grains I have bought bulgur and
wheat germ and when I bake I use oatmeal, bulgur,
wheat germ or flax
instead of the
white flour and with
whole wheat flour.
If you don't have
whole wheat pastry
flour, you can use half
white flour and half
whole wheat flour instead.