Flour & Scoop

Integrating Whole Grains Part 2 – Baking

by Chelsea Lincoln in Featured Articles, Health, Recipes, Whole Grains 101

The second part of this two part series on integrating whole grains into your kitchen deals with baking.  There are so many ways to add whole grains to your baking with wonderful and delectable results.  Here are some tips to get you started.  If you find yourself with more questions, please let us know!

Tips for Using Whole Grains:

• Replace up to 50% of your baking with whole wheat flours.  When a recipe calls for white flour, you can use half white flour and half of a whole wheat flour for an easy way to increase whole grain goodness.  For breads, use Whole Wheat Flour or Hard White Whole Wheat Flour and Whole Wheat Pastry Flour for baked goods leavened with baking powder or baking soda.

• Use Whole Wheat Flour for breads and Whole Wheat Pastry Flour for pastries such as muffins, cookies and cakes.  Whole Wheat Flour is made from hard red wheat berries and pastry flour is made from soft white wheat berries.  The hard berries contain more protein, which makes it ideal for bread which rely on the gluten found in protein for rising.  The soft wheat berries allow baked goods to be less dense.

• For whole grain nutrition with less whole wheat taste, use Hard White Whole Wheat Flour in your baking.  Use as you would Whole Wheat Flour.  This flour is made from hard white wheat berries.  It performs the same as traditional whole wheat flour, but is lighter in color and taste.  This is because it contains less tannin than hard red wheat berries which gives it the distinctive taste and darker color.

• Replace up to 25% of your recipes with whole grain flours such as Quinoa, Barley, Millet and Spelt Flours.  If this simply means adding just ¼ cup of a whole grain flour to the recipe, that would be equivalent to one serving of whole grains.  There are a large variety of whole grain flours which can be added to baked goods that not only add nutrition, but flavor as well.

• Integrate whole grain dry cereals into your baked goods.  You can replace up to 20% of a recipe with oats, multi grain cereals, farinas, cracked or rolled grains.  The cereals add nutrition as well as texture to baked goods, may it be breads, muffins, cookies or other baked goods.

• When using all whole wheat flour, use 7/8 cup per 1 cup of white flour for best results.  This is for when you want to convert a recipe to use 100% whole wheat flour.  Since the flours are denser, a little less flour is required.  For breads, you may also want to add Vital Wheat Gluten Flour for best results.

Whole Grain Recipes:

WOW Chocolate Chip Cookies

Whole Grain Power Bars

Bran Flax Buns

Blueberry-Yogurt Pancakes

Whole Grain Corn Muffins

Oatmeal Cake

Breakfast Muesli Bars

Honey Oatmeal Bread

Oatmeal Pancakes

Whole Grain Waffles

About The Author
Chelsea Lincoln Google: Chelsea Lincoln
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3 Responses to “Integrating Whole Grains Part 2 – Baking”

  1. This was great information! I love quinoa flour. I just got some recently and it works so well. I also have found that using whole grains in waffles is a great way to introduce the better flours without compromising the flavor or texture of the products!

  2. I’d love to use more whole grains. I tried two of the links that interested me, but they don’t seem to go to the right recipe. Whole Grain Power Bars and the Breakfast Meusli Bars.

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