A Word on Whole Grains

I know, I know, whole grains. Some of you are going to stop reading right now. But if you bear with me I will tell you the secret of getting all the fiber and nutrients of whole grains without the “graininess.”

Several companies make a white whole wheat flour that is easy to find at major grocery stores. Trader Joe’s has their own brand, though I haven’t personally tried it. King Arthur Flour has a good one. And here in St. Louis we can get Hodgson Mill, which is also good. In most grocery stores the white whole wheat flours are right next to the other flours in the baking aisle. You don’t even have to venture into the health food aisles.

White wheat is an albino form of wheat and isn’t bitter like traditional whole wheat can be. The white whole wheat flours are usually ground more finely than traditional whole wheat flours for a smoother texture. If you are just starting out adding whole grains to your baking, start by substituting white whole wheat flour for about a quarter of the all-purpose flour in the recipe and see how you like it. You can substitute for more of the all-purpose flour each time you bake if you like the results.

Other Whole Grains

Check out the other whole grain flours in the health food and organic sections of the grocery store. You can get barley, oat, rye, spelt, quinoa, rice, buckwheat and many other flours. Start with small amounts until you see if you like the flavors.

You can add whole grain flours to pancakes, quick breads, cookie dough and breads. Really, the possibilities are endless. Buy a bag of white whole wheat flour and try a little in a recipe. My Buttermilk Pancakes are a great way to ease into whole grain cooking. I use almost all white whole wheat in them, and you would never know. Trust me! And let me know how whole grain baking works for you.


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