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 it is important to understand the difference between these grains and processed ones. They are closer to their natural state which means they retain all their nutrients. White flour has been milled so much that two of the three parts of the grain are missing. Whole grains retain the germ and the bran and so are nutritionally balanced.
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.
When buying whole grains these are some of the most nutritious to look out for, amaranth, teff, quinoa, rye and barley. They are all useful in baking and can make delicious breads, cakes and cookies. There are more than twenty whole grains so the scope for new baking experiences is very wide. Using pre-mixed flours is the easiest way start to get familiar with these products.
To make bread it is better to use something which contains at least one of the heavier grains such as rye. Bread is generally made with wheat because it contains gluten, this is what gives bread a chewy texture. When using mixes which do not contain wheat the best results are achieved by adding something to substitute for gluten as the texture will be very crumbly without it. Chia seeds, flaxseeds or xantham gum are all good options.
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.
When choosing a flour mix to bake with take care to select a mix which will give the desired results for the type of bread or cake you are making. Some whole grains have a heavy texture and are too dense to use in cakes but are perfect for bread such as rye or barley. Others do not have much body and need to be mixed with something else, such as rice flour.
Firstly it is important to understand the difference between these grains and processed ones. They are closer to their natural state which means they retain all their nutrients. White flour has been milled so much that two of the three parts of the grain are missing. Whole grains retain the germ and the bran and so are nutritionally balanced.
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.
When buying whole grains these are some of the most nutritious to look out for, amaranth, teff, quinoa, rye and barley. They are all useful in baking and can make delicious breads, cakes and cookies. There are more than twenty whole grains so the scope for new baking experiences is very wide. Using pre-mixed flours is the easiest way start to get familiar with these products.
To make bread it is better to use something which contains at least one of the heavier grains such as rye. Bread is generally made with wheat because it contains gluten, this is what gives bread a chewy texture. When using mixes which do not contain wheat the best results are achieved by adding something to substitute for gluten as the texture will be very crumbly without it. Chia seeds, flaxseeds or xantham gum are all good options.
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.
When choosing a flour mix to bake with take care to select a mix which will give the desired results for the type of bread or cake you are making. Some whole grains have a heavy texture and are too dense to use in cakes but are perfect for bread such as rye or barley. Others do not have much body and need to be mixed with something else, such as rice flour.
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