Whole grains are one of those phrases we increasingly hear in relation to health. Research has shown that they are much better for us than refined, processed flours which have basically had most of the nutrients removed. For those of us who love to bake this presents a fantastic opportunity to learn new recipes and experiment with new flours. The best whole grain flour mixes for baking are a mixture of heavy and lighter grains.
Firstly, we should define whole grains. They are grains which have been left in their natural state, or as close to it as possible. There are three parts to a grain, the germ, bran and endosperm. Lots of milling removes the germ and bran and just leaves the starchy endosperm. This makes a very fine flour but it removes most of the essential nutrients.
Wheat is the best known grain but there are many more such as rye, oats, cornmeal, spelt and teff. There are also lots of plants which are not scientifically classified as grains but we think of them as such, for example amaranth. This is because they have similar nutrients and can be prepared in similar ways. There are more than twenty whole grains which can be used for baking so there are lots of opportunities for discovering new flavors, textures and designing new recipes.
There are lots of whole grains to choose from to use in baked products. These days there are over twenty types which are generally available in supermarkets and health food shops. Many stores also sell pre-mixed flours which contain a combination of grains for different types of baking.
Making bread is considered an art by many and there are lots of ways to go about it. Using whole grains will give a very different result to using a white bread flour but most people grow to like the new flavors and textures more that the old processed ones. Rye has been used for many years in Northern Europe to make delicious traditional breads and crackers which are a basic staple on the daily meal table. Rye is dark and flavoursome and perfect mixed with an equal amount of wheat flour.
When making cakes there is plenty of scope to experiment with different grains. Many are now widely available or you can get a pre-mixed flour. Think about the texture you want to achieve. If you want a light, melt in the mouth crumb, then use a high proportion of rice flour, cornmeal or barley flour. Heavier flours such as oat give a wonderful chew to cakes and a nutty flavor. They are best when mixed with something lighter.
One of the reasons manufacturers started to refine flours was that they kept for longer. Bear in mind that any whole grain flours will not last as long as a plain white flour and store them carefully. It is better to buy smaller amounts and buy them more often.
Baking with knew flours can be an exciting experience for any baker. The variety of results is fascinating and delicious. Finding these knew grains is increasingly simple as large stores and online suppliers sell more and more of them to cater to increasing demand. It is possible to buy pre-mixed bags of different flours or by them separate and mix them at home.
Firstly, we should define whole grains. They are grains which have been left in their natural state, or as close to it as possible. There are three parts to a grain, the germ, bran and endosperm. Lots of milling removes the germ and bran and just leaves the starchy endosperm. This makes a very fine flour but it removes most of the essential nutrients.
Wheat is the best known grain but there are many more such as rye, oats, cornmeal, spelt and teff. There are also lots of plants which are not scientifically classified as grains but we think of them as such, for example amaranth. This is because they have similar nutrients and can be prepared in similar ways. There are more than twenty whole grains which can be used for baking so there are lots of opportunities for discovering new flavors, textures and designing new recipes.
There are lots of whole grains to choose from to use in baked products. These days there are over twenty types which are generally available in supermarkets and health food shops. Many stores also sell pre-mixed flours which contain a combination of grains for different types of baking.
Making bread is considered an art by many and there are lots of ways to go about it. Using whole grains will give a very different result to using a white bread flour but most people grow to like the new flavors and textures more that the old processed ones. Rye has been used for many years in Northern Europe to make delicious traditional breads and crackers which are a basic staple on the daily meal table. Rye is dark and flavoursome and perfect mixed with an equal amount of wheat flour.
When making cakes there is plenty of scope to experiment with different grains. Many are now widely available or you can get a pre-mixed flour. Think about the texture you want to achieve. If you want a light, melt in the mouth crumb, then use a high proportion of rice flour, cornmeal or barley flour. Heavier flours such as oat give a wonderful chew to cakes and a nutty flavor. They are best when mixed with something lighter.
One of the reasons manufacturers started to refine flours was that they kept for longer. Bear in mind that any whole grain flours will not last as long as a plain white flour and store them carefully. It is better to buy smaller amounts and buy them more often.
Baking with knew flours can be an exciting experience for any baker. The variety of results is fascinating and delicious. Finding these knew grains is increasingly simple as large stores and online suppliers sell more and more of them to cater to increasing demand. It is possible to buy pre-mixed bags of different flours or by them separate and mix them at home.
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