Sentences with phrase «white whole wheat flour so»

I also used white whole wheat flour so basically this is a perfectly nutritious breakfast, right?

Not exact matches

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.

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.

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.

Didn't have white whole wheat flour, so subbed regular whole wheat flour.

I didn't have white whole wheat, so I made it with two cups spelt flour and one cup white flour (I doubled the recipe).

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!)

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 thiSo 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 thiso 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 used 1 cup whole wheat flour and 1/2 cup white flour, but other than that I followed the recipe exactly and they came out so good.

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.

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 wanted to make burrito - sized versions of these but of course they only had white flour tortillas at the store so we got smaller whole wheat tortillas (I know, I really need to start making my own tortillas).

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

So, I'm going to continue the flour question by asking what you think about using white whole wheat flour?!

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.

I didn't have AP flour, so I used a majority of bread flour and then some white whole wheat flour (I ran out of bread flour, oops).

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.

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?

So, I know that it would alter the nutrition information — but could this be made with the regular white flour or does it have to be the whole wheat?

1 cup 2 % Greek yogurt, plain 1/2 cup cane sugar 1/2 cup fresh squeezed blood orange juice (I was a little short so I added more zest) 2 1/2 tablespoons melted coconut oil (or 2 tablespoons canola oil) 1 teaspoon vanilla bean paste (or extract, but paste is preferable) zest of 3 blood oranges (can reduce slightly if you use more juice) 1 vanilla bean, scraped 1 egg 1 egg white 1 cup whole wheat pastry flour 2/3 cup whole wheat white flour 1/3 cup wheat germ 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon sea salt 1/2 teaspoon cinnamon cinnamon - sugar or turbinado for sprinkling on top (optional)

You can either grease it with butter and white whole wheat flour, or another option would be to line the bottom with parchment paper so it pops out easily.

I've been looking everywhere for white whole wheat flour with no luck, so I haven't tried it before.

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

Amy; Hi, wow these chocolate chip, oatmeal, peanut butter cookies look so good and tasty.I have only white all purpose flour, old fashioned oatmeal, eggs and egg whites, milk, brown sugar, white sugar, baking powder, vanilla extract, and salt.I don't have whole wheat flour, natural peanut butter, instant oatmeal, no honey, no agave, and no dark chocolate chips.

An easy batter is made with either all purpose or white whole wheat flour (I used whole wheat pastry flour and nobody even knew it was whole grain), eggs, milk (I used almond milk), boiled cider (I had 1/3 the amount so subbed some honey for the remainder), brown sugar (I used coconut sugar), vegetable oil, pumpkin pie spices and leavening.

Whole wheat flour is inherently denser (i substituted 1/4 cup white flour) and nuttier than white flour, so it will inherently taste less sweet than cookies made with white flour.

Dough: 200 grams active levain (float tested: see below) 900 grams white bread flour 100 grams whole wheat flour 700 grams warm water, plus 50 grams (divided) 20 grams salt 315 grams walnuts (toasted and roughly chopped) 180 grams dried cranberries (I refreshed mine in hot water so they plumped up a bit) Grated zest of 2 oranges

I even used some white whole wheat flour (about 1/3 of the flour total) and only whisked the egg and milk for a minute or so and these still rose nicely.

If you're new to whole wheat flour and not used to the denseness, you can use 1/2 whole wheat, 1/2 white flour so it will yield a lighter product.

I did not have oat flour, so I used half white whole wheat and half unbleached flour.

The second time I made them I didn't have whole wheat flour so I substituted white flour which, of course, led to a lighter and fluffier muffin.

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

I didn't have the flours listed in the recipe so I substituted with white flour and little bit of whole wheat and just grated in a handful of the carrot and apple.

So instead of the sugar, I substitute 1/4 cup molasses and use all whole - wheat flour instead of half white and half wheat.

Oat flour tends to be a little finicky so that's risky but I think white whole wheat would work.

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.

Other than that, just make sure all the ingredients are the exact same: WHITE whole wheat flour (I measure mine out so it's consistent from loaf to loaf), vital wheat gluten, water, etc..

The original dough is obviously not made with buckwheat or spelt, but normal white flour, but white flour isn't really nutritious, so whole - wheat it is.

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.

I like whole wheat flour, so I substituted a cup of that for a cup of white flour (so I still used 2-1/2 cups white flour).

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).

Eating out tip: Most restaurants do not offer 100 % whole - wheat (a lot of «wheat breads» are made with both whole - wheat and white flours) so it is best to just avoid things like bread, breading / breadcrumbs, crusts, flour tortillas, etc..

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.

Vegan on the Cheap ************************ Cheezee Sauce (made with soy milk instead of nuts — so lower - calories) Easy Peanut Sauce (with the Peanut Noodle Salad or your own bowl) Handy Hummus Southwestern Black Bean and Corn Chowder (more like a corn - y thick chili) Bean and Barley Salad with Creamy Dijon Dressing Roasted Sweet Potato Salad with Cashews and Kidney Beans White Bean and Barley «Risotto» with Kale and Tempeh Barbeque Black Bean and Tofu Burritos Mu Shu Burritos Tortilla Strata Deconstructed Enchilada Bake Mexican Rice and Bean Bake Cacciatore Noodle Bake Savory Vegetable Cobbler (works great with whole wheat flour instead of white for the topping) Rice Island CassWhite Bean and Barley «Risotto» with Kale and Tempeh Barbeque Black Bean and Tofu Burritos Mu Shu Burritos Tortilla Strata Deconstructed Enchilada Bake Mexican Rice and Bean Bake Cacciatore Noodle Bake Savory Vegetable Cobbler (works great with whole wheat flour instead of white for the topping) Rice Island Casswhite for the topping) Rice Island Casserole

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

I swapped half the white flour for whole wheat flour, which made my batter turn into a thick dough... so I added about 1/4 cup of mango juice which literally made this banana bread perfect!

For this recipe I used Ancient Harvest quinoa flour instead of white or whole wheat flour so the cookies are gluten - free and have an extra boost of nutrition!