Many of us are starting to appreciate the health benefits of eating whole grains rather than processed ones. Using them in baked goods is a great way to ingest more nutrients. However, it can feel like we have to re-learn how to bake again. Understanding how different whole grain flour mixes for baking will affect the end result is crucial to making great food.
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.
Research has shown that grains contain high levels of phytochemicals and antioxidants so they can be an important part of a healthy, balanced diet. Many scientific papers have shown a link between grain consumption and obesity, diabetes, heart disease and cancer. These nutrients seem to be highly involved in lowering inflammation and helping the body to fight disease.
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.
An important consideration when baking with grains is whether they contain gluten or not. This is critical in making bread because gluten is what gives bread its chewy texture and it also helps the dough to rise. Using grains which do not contain gluten will change the results of the baking quite dramatically. This does not mean however that gluten is essential but it is important to think about how the ingredients in will react. There are several substitutes for gluten such as xantham gum, chia and flaxseeds which all have elasticity.
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.
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.
Research has shown that grains contain high levels of phytochemicals and antioxidants so they can be an important part of a healthy, balanced diet. Many scientific papers have shown a link between grain consumption and obesity, diabetes, heart disease and cancer. These nutrients seem to be highly involved in lowering inflammation and helping the body to fight disease.
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.
An important consideration when baking with grains is whether they contain gluten or not. This is critical in making bread because gluten is what gives bread its chewy texture and it also helps the dough to rise. Using grains which do not contain gluten will change the results of the baking quite dramatically. This does not mean however that gluten is essential but it is important to think about how the ingredients in will react. There are several substitutes for gluten such as xantham gum, chia and flaxseeds which all have elasticity.
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.
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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