Tips for Baking with Whole-Grain Flours
Make those sinfully delicious desserts a little less sinful with wholesome whole grains.
- Whole-grain flours have more complex taste and create a heartier texture than refined white flours, because they include the bran and germ.
- Buy whole-grain flours from a store that has a high turnover rate. Be sure to check the expiration date and buy the freshest available. Opt for stone-ground flours when available, as they have the highest nutritional value.
- Because they contain the oil-rich germ, to prevent rancidity, whole-grain flours must be stored in the refrigerator or freezer in a tightly sealed container. Use them within three months.
- Try grinding your own fresh flour from flakes. For example, purchase spelt flakes or oatmeal and use a coffee grinder to process small batches into flour as needed. Small grains without tough bran coatings, like quinoa and buckwheat, may also be ground this way.
- Start off by substituting half of the all-purpose flour in your favorite recipe with spelt or white whole-wheat flour. Occasionally you will need to add slightly more liquid.
- When using all whole-grain flour in quick breads, select whole-wheat pastry, white whole wheat, spelt or kamut flours. Use 1 teaspoon baking soda for each cup of flour. To improve texture and crumb, add 1/4 to 1/2 teaspoon of baking soda to the dry ingredients and use buttermilk for the liquid.
- To ensure even cooking, bake quick breads in small containers like muffin cups or mini-loaf pans. Rotate the pans halfway through.
- When baking breads, substitute up to 30 percent whole wheat or other whole-grain flour in your favorite recipe.
Using the right flours is the key to delicious and wholesome baked goods.
Prepare a healthy and hearty dish of whole grains tonight.
Cupcakes are easy to bake, but little tips and tricks will help you make the best batches. Here are a dozen rules of thumb — plus a bonus one — for how to bake like a pro.
We asked baking expert and Sweet Genius host Ron Ben-Israel for the low-down on the different types of flour you might come across in baking recipes this holiday season.
Much of the organizing of decorating and baking supplies comes down to labeled bins you can nest and stack.
With essential tips and recipes from Anne Burrell, you'll be baking like a restaurant chef in no time.
Take advantage of the nutrients in these wholesome grains.
Buy and keep the healthiest and tastiest grains for your favorite recipes.
Trying to find healthy and delicious recipes? Food Network makes that easy with their collection of low fat, low calorie and low carb recipes.