Discover how to make a two ingredient dough using different flours like gluten-free, whole wheat, and cake flour. Includes WW points calculation!
Exploring Different Flours: Two-Ingredient Dough Variations
Today the focus is on testing out different flours for two ingredient dough. The video explores the results of using cake flour, gluten free flour, whole wheat/all purpose flour, and whole wheat flour for making pitas. Each type of flour is tested in both half batch and regular batch quantities, with measurements and points provided for each variation.
The experiment includes a breakdown of ingredients for each type of flour, including baking powder, nonfat plain Greek yogurt, and water where applicable. Viewers are encouraged to leave questions or suggestions in the comment section, to share their own journey, and to check out the creator’s cookbook and Instagram for more meal ideas. Various discount codes for products are also shared throughout the video for interested viewers.
Crafting Culinary Magic: Exploring the Versatility of Two-Ingredient Dough with Various Flour Options
Or we put hot I mean or we put like oh my gosh I do like to add some salt no matter what hey everyone and welcome to my channel I’m Nikki and today’s video I’m going to be sharing with you guys some different two ingredient dough pasas if you enjoy this video or find it helpful.
Please go ahead and give it a like And subscribe to my channel I really appre appreciate it and what we’re going to be doing today is testing out some different flowers for two ingredient dough so if you guys have followed me for a little bit or even just followed Weight Watchers or just found higher protein options two ingredient dough is.
A pretty well-known recipe it is pretty much just flour and Greek yogurt combined to make a dough so the way I like to make two ingredient dough is with 1 and 1/3 cup of allpurpose flour I use 1 teaspoon of baking powder and then a cup of non-fat plain Greek yogurt the chovani brand is my favorite that’s what I’m going to be using today but I get so.
Many different questions about different substitutes and different options for two ingredient dough and if you can use different flowers I’ve done one of these videos before it was almost 2 years ago or it might have even been longer at this point now but I made a bunch of different two ingredient doas using some different flowers and just tried to test.
Them out to see how they would be and so today I’ve got some new flowers that I’m going to be trying out so I will link that video below I think I did like almond flour and oat flour and I think I did a gluten-free one in there but today I’m going to be sharing some other ones I do have a gluten-free one but it’s one that I just found at Walmart so I just.
Want to try a different brand that’s supposed to be a 1 to one gluten-free flour replacement so I’m going to be making a pea with this then I’m going to be making some pasas with this cake flour so I thought this would be interesting to try for different two ingredient dough desserts I like to make like cinnamon rolls and things like that.
So I wanted to test this out and see if it’ll be more fluffy and cake like and then the flour that that I get asked about the most is whole wheat flour so I’m going to be doing two different options this time when I look this one up because I just did some research on the flowers to make sure that I didn’t have to switch up the recipes which I.
Have them written down in front of me with the points so I’m going to go through that but for the whole weat it recommends not doing more than 50% replacement with allpurpose flour so I’m going to be doing one where I test out half allpurpose half whole wheat flour and then I’m going to do another where I do all of the whole wheat flour but I’m.
Going to add some more water to help add a little bit of moisture back to it we’re just going to test it out and see how it works because who knows maybe that would be a good cracker option or something I just figured we’d try it out so I’m going to have four different options that we’re going to be testing we’re going to taste test them after I.
Bake them and just compare them to the normal two ingredient dough Pedas that we like to make usually when I make two ingredient o pasas the batch is 17 points and it makes four of them so each pea usually comes out to four points on Weight Watchers using the cake flour it’ll be pretty much the same and for all of these I’m not making a full batch.
I’ll include the recipes below with the half batch and full batch but today I’m just going to be making a half batch of the dough so that I can get two pasas for each flower so we’re going to have eight pasas at the end of this and we’re just going to test them out that way but for the cake flour it’s going to be four points a paa so similar to the.
Allpurpose flour for the wheat flour it’ll be three points per paa when I do the entire whole wheat one and then when I do the half allpurpose half whole wheat it’ll still be four points although the full batches are less so like I said it’s usually nine points for half a batch or 17 for a whole batch with the whole wheat with the allpurpose.
It’ll be seven points for half a batch and 15 for a whole batch so if I were to make pizza bakes it’ll be seven points instead of nine which is definitely less and then the last flow is the gluten-free which will be three points per paa so it will actually be less than the regular all-purpose flour as well it’s six points for the half batch of it.
So I’ll include the information and the measurements that I’m going to be doing today in the description below but we’re going to go ahead and test these out after I’m done making them for all of them I’m pretty much going to be adding a/2 cup of non-fat plain breek yogurt and this is my favorite brand that I like to use the Chobani non-fat plain so.
I’m going to use a/2 cup of that then 2/3 cup of whatever flour I’m using unless I’m doing the half whole wheat half allpurpose I’m going to do 1/3 cup of this and 1/3 cup of allpurpose then I’m going to add a/ teaspoon of baking powder to each cuz usually for the full batch I do one teaspoon of baking powder and just just to add a little bit of.
Flavor I do like to add some salt no matter what but I’m also going to add just a little bit of onion salt because we usually like to use these pasas for sandwiches or pizzas or tunar chicken salad melts so the onion salt will pretty much work well with whatever we do with them I’m going to go ahead and get these started I’m just going to do.
One at a time and then I’ve got my baking sheets here with parchment paper that are labeled so I’ll keep them separated and once they’re done baking we’re going to go ahead and try them but I’m going to go ahead and assemble all of these pasas now while I was making the dough I realized.
That it was pretty crumbly so I decided to add an extra tablespoon of the non-fat Greek yogurt and it helped it to form better into a dough and it was actually a really nice consistency and it made it even easier to flatten them out into.
Pedas the dough was a little bit sticky when I was trying to form it into pasas and flatten it out so I did spray a little bit of nonstick olive oil spray on my hands just so that the dough didn’t stick too much and it made it much easier to form into pasas I also did.
This sometimes with the regular two ingredient dough when I make it I have to spray my hands with some nonstick spray but the only one I had to do that with today was the whole wheat floury.
hey hey okay so I’m here with Adam now hi the the two ingredient topitos are done baking in the oven so I preheated the oven to 400 I put them in for 10 minutes flipped them did another 10 minutes.
Flipped them again and then did another about 5 minutes and then they were done so we’re going to go ahead and go through and try them all they all turned out as pedos so that’s good news the gluten-free flour definitely looks like it’s like a weird texture it got that weird cracking consistency on it but let’s go ahead and cut it in half and.
See how it looks it still has a good crispy crust although the inside does look a little doughy it doesn’t look super doughy though honestly this looks like a regular pea does so when I was making it I did have to add a little bit of extra Greek yogurt but I think it still turned out like a good pea let’s see how it is Cheers.
Cheers strangely enough it doesn’t have a different texture it just has a different flavor kind of it I don’t know what flavor it has that’s different I can’t like pinpoint it like I feel like flour allpurpose flour just doesn’t really have a flavor and this has like a little bit of like a nuttiness to it kind of is that a good way to describe.
It but the texture is really good actually yeah it is I think it cooked perfectly too yeah so that worked out really good we’re not like rating these or anything but we’re just trying them out to see how they turned out and I would definitely say that’s a good one to one replacement although like I said I added a little extra Greek yogurt I.
Don’t know if that’s just the specific brand that I used but I think that’d be good for like two ingredient o pizzas H oh definitely yeah and that’s the thing we don’t ever just like eat two ingredient o PL like this we put like tuna on it or chicken salad or we put like pizza sauce and pepperoni cheese make little pizzas and stuff so yeah.
That’s pretty good yeah the next one we’re going to try is the cake flour so the reason I wanted to try cake flour is because I was hoping it would be a little bit more fluffy for like desserts and stuff but I have to say this looks less fluffy than regular two ingredient dough that I make yeah yours actually looks better show I’ll do this actually.
But you can see it really is pretty flat and I just did a 1:1 ratio and it did say that you are supposed to add a little extra flour I think it said like add an extra tablespoon for half cup or something like that which I didn’t do cuz I didn’t want to add any more points so maybe that’s why I did this but let’s just see how it tastes Cheers.
Cheers it’s definitely not as tough as two ingredient though it actually is fluffier M it’s a lot fluffier mhm that’s actually really good that tastes really good it’s very similar to a regular two ingredient dough that we would make for like a peita but I feel like sometimes that has a little more chew to it and and this actually is more.
Fluffy yeah okay so maybe for desserts just to like do the swap out because I don’t know that’s interesting I wasn’t actually expecting it to be like that much fluffier I think that’d be good for pizzas too tast about everything but definitely yeah the next one we’re trying is the half allpurpose flour half whole wheat flour wow that looks good.
This definitely looks perfectly baked actually like that looks like a good like pizza crust dough or something it’s pretty fluffy like when you squish it and let’s see how it tastes though Cheers Cheers that’s really good mhm it actually has like a good different flavor to it that’s I like yeah it has like that.
Subtle wheat flavor that’s yeah that’s really good and it’s got like the perfect consistency I’m honestly surprised at how fluffy it looks that’s really good so that was with a thir cup of allpurpose and a thir cup of whole wheat and I did end up adding just a half tablespoon of water to it so that could have helped as well but now let’s.
Go ahead and go to the last one this is the full whole wheat flour which it said not to do full 100% but why because it can dry it out so they recommend doing half allpurpose half wheat which is like what I did but what I did is I did full whole wheat so I did 2/3 cup of whole wheat the regular amount of non-fat Greek yogurt and then I just added a.
Tablespoon of water so that’s supposed to help to add a little bit of liquid to it but honestly it looks really good I don’t think it’s as fluffy as the last one with the all-purpose flour but still looks good so let’s see if it tastes much different Cheers Cheers yeah the texture is really not much.
Different I was going to say like it’s a little grainy in your mouth like how a whole wheat flour is but honestly it’s good it’s like eating wheat bread these totally taste like like store-bought pasas like that would be perfect these are like perfect yeah these actually turned out really good and I think that I’ll start using the.
Wheat flour so looking at points it does make a difference these are like the half batches so for the cake flour it’s eight points for the half batch 17 for the full batch so that’s the same as allpurpose so really the cake flour didn’t change the point value but it worked the way it baked and everything then when it to the gluten-free was.
That’s onlys for for a whole foral and then when it comes to the whole wheat the full whole wheat is three points and then the half whole wheat half flour is four points same as the regular allpurpose and then this one is lower in points but when it comes to the whole batch the whole batch is only 11 points so the whole wheat yeah so if we did a.
Pizza it’d be six points versus when we make two ingredient o it’s nine points it takes three points away from a pizza and with like sauce and me so good okay looks like we’re trying that in my next video then we’re going to try it as a pizza definitely because I I will definitely start using whole wheat flour especially if you don’t mind.
I feel tastes it tastes amazing sorry I didn’t mean to cut you off no you’re fine I’m surprised you like it so it’s very good I like whole wheat stuff yeah that’s right like this tastes like a store-bought one but like it I don’t know I don’t probably it just came out of the oven but it frh that is true after it sits it might get a little bit.
More dense and tough especially with the full whole wheat but we’re not going to be sitting on them that much besides peas so yeah nice and we probably yeah put tuna on them chicken salad stuff like that so good well I would say all four flowers were successful honestly and they still remained a low Point like last time when we did it I think the.
Almond flow that I did was like much higher point because you had to add more to make it a good consistency but all of these the texture is like perfect I’m excited to eat these now we are stocked on pasas for the week anyway I hope you guys found this video helpful if you did please go ahead and give it a like And subscribe to my channel I really.
Appreciate it thank you guys so much for watching this is always interesting and fun for us and if there’s anything else you want to see us test out let us know in the comments because we’re always down to try new things so thank you guys for watching we’ll see you next time bye.
