Cooking with whole grains is different to using refined white flour. There are several things to consider when choosing whole grain flour mixes for baking as they change both the texture and flavor of cakes and breads. However, these foods are so much better for our health that it is worth learning a few new tricks in the kitchen.
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.
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.
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.
For cakes a lighter flour is a better option, unless it is a bran muffin or something like that. To make a lighter cake look for a flour mix which contains rice flour, spelt or quinoa. Oat flour is also a great option for some cakes as it gives body and a little bit of chew, it is perfect for banana cake or a small amount (about twenty percent) in a regular sponge cake.
It is not necessary to use only whole grains. Initially many people find them too heavy and prefer to mix them with refined flours. A good ratio to start with is fifty:fifty. This will give rise and lightness but the food will still contain lots of nutrients.
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.
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.
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.
For cakes a lighter flour is a better option, unless it is a bran muffin or something like that. To make a lighter cake look for a flour mix which contains rice flour, spelt or quinoa. Oat flour is also a great option for some cakes as it gives body and a little bit of chew, it is perfect for banana cake or a small amount (about twenty percent) in a regular sponge cake.
It is not necessary to use only whole grains. Initially many people find them too heavy and prefer to mix them with refined flours. A good ratio to start with is fifty:fifty. This will give rise and lightness but the food will still contain lots of nutrients.
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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For whole grain flour mixes for baking turn to no other than our online page. You can easily order these products via http://www.pennesflourmixes.com.
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