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.
Grains in their natural state change both flavor and texture of baked goods. This is because they still have the husk, or harder outer layer. Cakes and breads are often heavier than when made with refined flours. Some whole grain flours are lighter, such as brown rice flour so are useful to mix with the heavier ones. The flavor will change for the better as whole grains are usually more flavorsome with lovely complex nutty aromas.
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.
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.
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.
Grains in their natural state change both flavor and texture of baked goods. This is because they still have the husk, or harder outer layer. Cakes and breads are often heavier than when made with refined flours. Some whole grain flours are lighter, such as brown rice flour so are useful to mix with the heavier ones. The flavor will change for the better as whole grains are usually more flavorsome with lovely complex nutty aromas.
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.
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.
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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