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↓ white flour substitute our adventures in using chef brad's whole grain wonderflour skip to primary content skip to secondary content home page a new challenge making wonderflour home 1 2 3 … 5 6 >> search for: recent posts sweet corn hushpuppies buttermilk hushpuppies beignets churros apple fritters archives april 2013 (2) february 2013 (4) january 2013 (5) december 2012 (4) november 2012 (2) october 2012 (3) september 2012 (9) august 2012 (12) june 2012 (6) may 2012 (3) april 2012 (3) march 2012 (1) february 2012 (1) blogroll chef brad's wonderflour whole grain comfort foods wondermill grain mill meta log in entries rss comments rss wordpress.org post navigation ← older posts sweet corn hushpuppies posted on 04/15/2013 by whitney reply so i thought that the buttermilk hush puppies were good, but these sweet corn hush puppies are so good! i didn’t even need ranch or fry sauce to dip them into, they were so amazing on their own. they were more sweet then the buttermilk puppies, but they were still salty—oh they were so good, nice little fried balls of sweet corn. you will really want to try these puppies! so gather your ingredients once again you get to make some fresh corn meal. can i just take a moment and say how much i love my electric wondermill? oh it is fantastic! it grinds grains so fast and fine, or course or whatever you want. i still love my hand mill and it is so nice when you can’t use your electric wondermill for certain grains or in case the power goes out i will always have my hand mill, but i will admit my true love is for the electric wondermill. okay, that may have been more than just a moment… so back to the recipe. mix all your dry ingredients together next add your onions and corn at this point if you need more milk to reach a drop consistency, add in milk a little at a time until you reach the right consistency. i had to add only about a ¼ of a cup. then drop into hot oil by the spoonfuls and cook until golden brown. let them drain onto a paper towel and gobble them up while they are still warm! however, even when they are cold they still taste great! so until next time… posted in uncategorized | leave a reply buttermilk hushpuppies posted on 04/15/2013 by whitney reply okay so hello again, i am back… sorry for the long hiatus. i won’t go into a long boring drawn out story. however, i will get to the best part of the blog… the food! this blog is about hush puppies, now i’ve never had hush puppies before. i thought it was just cornmeal fried up- more like a savory doughnut. so chef brad’s recipe for buttermilk was just as i suspected it was a nice big doughnut hole only crispier and much saltier than a glazed doughnut. i thought they were very good, but then again i pretty much like-well strike that-love anything fried! so what do you say i stop wasting time and get to the recipe? round up all your ingredients next you’re going to want to take your popcorn and your wondermill (electric or hand, both will do the trick). if your using your electric wondermill put the setting on the pastry setting- you want it as fine as possible. turn on your wondermill then pour your popcorn in and let the mill do its thing! place your freshly ground cornmeal, wonderflour, sugar, baking soda, and salt together and mix. next add in your chopped onion, egg and buttermilk and mix together. pour into the dry mixture and mix well *chef brad calls for water, however i didn’t need any, but if your mixture is a little dry or won’t drop well into the oil then add water till it reaches that consistency. heat your oil up to about 350 degrees drop your dough into the hot oil and let them cook until golden brown. take them out and let them drain on a paper towel. make sure not to make the balls too big so that they will cook all the way through. then just enjoy them! i think that i would really have enjoyed mine if i would have dipped them in ranch…i’ll be honest, i’m a sauce girl and i love fried dough so what more could i ask for? so until next time… posted in uncategorized | leave a reply beignets posted on 02/06/2013 by whitney 2 beignets…like some of chef brad’s recipes i have never tried them, so i was really excited to see that they are much like frybread, which i love! who wouldn’t like bread dough that is fried and topped with powdered sugar? i really enjoyed mine with jam too. honey would be great a topper, oh gosh or nutella….my oh my what endless possibilities! i better pull my leftover dough out of the freezer now! now all you need to do is get into the kitchen and make yourself some beignets dough. gather your ingredients next add all of your ingredients into your mixing bowl, but only add half of your wonderflour. knead your dough while adding the rest of the wonderflour. do this until it pulls away from the sides. remove the dough from the bowl. i split my dough in half, wrapped it in plastic wrap, and let it chill overnight. the next day remove them from your fridge and plastic wrap, roll out and cut into squares toss your squares into the fryer and cook until golden brown! lastly toss them in powdered sugar. eat until your hearts content!!! oh and please try them with your favorite topping and let me know what you enjoyed on your beignets. so until next time…. posted in uncategorized | 2 replies churros posted on 02/06/2013 by whitney 1 my sophomore year of high school i was in a spanish class- let’s just say that was the first and last time i took any sort of foreign language! at the end of the year we had a great fiesta – well as great as any high school party could be. i made a homemade piñata that was supposed to be a giraffe but looked more like a shot dinosaur…my other class mates brought pace salsa and rosarita’s refried beans, and it was a party to remember! those memories have faded, but the one thing that i do remember the most is that my spanish teacher brought homemade churros. i’m going to be blunt, her churros looked like dog droppings and they didn’t really taste that good either…in fact they were really bad! since then i have never tried any other churros, and i was very hesitant to try chef brads recipe. however i was quite surprised to see how much my husband was enjoying them, so i tried one…not bad…my second one…kind of good and as you can see i enjoyed them a lot! i do have to say these weren’t like any other churros that i had seen before. these weren’t thick and heavy, they were very light and fluffy. that could be due to the fact that the biggest tip for my piping bag wasn’t very big. i really enjoyed them the way they turned out though. now i need to know if all churros are as good as these were, and if i should venture out to try some or if i should just stick to chef brad’s churro recipe. so please try these and let me know, because every time i go to the fair and see the churros sitting under the heat lamp i’m tempted, yet never can bring myself to make the commitment. pull together all the ingredients in a saucepan combine your water, butter, sugar, salt, and nutmeg and bring to a boil. add your wonderflour all at once and remove from the heat. beat the mixture with a wooden spoon until it starts to pull away from the sides and forms a thick paste. (it happened pretty fast for me!) next you should add your eggs one at a time, beating fast after each egg. beat until the dough is smooth. (i thought that a whisk would be good for this part and would incorporate the eggs nicely- but don’t do that! just stick with your wooden spoon…) stir in your vanilla and then let the dough rest at room temperature for 15 minutes. while you’re doing that go ahead and get your fryer ready. once the dough has rested, scoop it into your pastry bag, which you will want to fit with your largest star tip. (as you can see mine was pretty wimpy.) squeeze out your dough into the fryer and use scissors to cut the dough at whatever length your desire. fry until golden brown and then drain on a paper towel. roll your warm churros in s

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Whois Information

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Domain Name: WHITEFLOURSUBSTITUTE.COM
Registry Domain ID: 1693224616_DOMAIN_COM-VRSN
Registrar WHOIS Server: whois.godaddy.com
Registrar URL: http://www.godaddy.com
Updated Date: 2017-02-25T22:29:46Z
Creation Date: 2011-12-21T18:13:09Z
Registry Expiry Date: 2019-03-19T11:59:59Z
Registrar: GoDaddy.com, LLC
Registrar IANA ID: 146
Registrar Abuse Contact Email: [email protected]
Registrar Abuse Contact Phone: 480-624-2505
Domain Status: clientDeleteProhibited https://icann.org/epp#clientDeleteProhibited
Domain Status: clientRenewProhibited https://icann.org/epp#clientRenewProhibited
Domain Status: clientTransferProhibited https://icann.org/epp#clientTransferProhibited
Domain Status: clientUpdateProhibited https://icann.org/epp#clientUpdateProhibited
Name Server: NS3629.HOSTGATOR.COM
Name Server: NS3630.HOSTGATOR.COM
DNSSEC: unsigned
URL of the ICANN Whois Inaccuracy Complaint Form: https://www.icann.org/wicf/
>>> Last update of whois database: 2018-10-27T17:19:11Z <<<

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  REGISTRAR GoDaddy.com, LLC

SERVERS

  SERVER com.whois-servers.net

  ARGS domain =whitefloursubstitute.com

  PORT 43

  TYPE domain

DOMAIN

  NAME whitefloursubstitute.com

  CHANGED 2017-02-25

  CREATED 2011-12-21

STATUS
clientDeleteProhibited https://icann.org/epp#clientDeleteProhibited
clientRenewProhibited https://icann.org/epp#clientRenewProhibited
clientTransferProhibited https://icann.org/epp#clientTransferProhibited
clientUpdateProhibited https://icann.org/epp#clientUpdateProhibited

NSERVER

  NS3629.HOSTGATOR.COM 50.87.144.66

  NS3630.HOSTGATOR.COM 50.87.151.134

  REGISTERED yes

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