Baking With Whole Grains

Make great tasting and nutritious breads, biscuits, muffins and cookies with whole grains.

| September/October 2014

  • Try your hand at baking with whole grains with this whole grain bread recipe containing olive oil and orange zest.
    Photo by Karen K. Will
  • Whole wheat-sorghum biscuits on a serving tray placed on a table.
    Photo by Karen K. Will

Believe it or not, baking has been transformed for the better in the past decade. Awareness of whole grains, gluten-free grains, and grain-free flours has permeated the health-conscious market with more and more home bakers embracing the variation. While old-fashioned recipes containing nothing but all-purpose white flour are enjoyed for special occasions and comfort-food indulgences, a whole-food style of baking is now considered modern.

What exactly is a whole grain? According to the Whole Grains Council (WGC), “Whole grains or foods made from them contain all the essential parts and naturally occurring nutrients of the entire grain seed in their original proportions. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver the same rich balance of nutrients that are found in the original grain seed.” Basically, 100 percent of the original kernel — bran, germ and endosperm — must be present to qualify as a whole grain.

The following are examples of the most familiar and generally accepted whole grains and flours: amaranth*, barley, buckwheat*, corn (including whole cornmeal and popcorn), millet, oats (including oatmeal), quinoa*, rice (brown rice, colored rice and wild rice), rye, sorghum (also called milo), teff, triticale, wheat (including varieties such as spelt, emmer, farro, einkorn, Kamut, durum and forms like bulgur, cracked wheat and wheatberries).

*Amaranth, buckwheat and quinoa are considered “pseudo-grains” and are normally included with true cereal grains because their nutritional profile, preparation and use are so similar, according to WGC.



Whole Grain Baking Recipes

Whole Grain Bread Recipe With Olive Oil
• Whole Grain Gingerbread Recipe With Spelt Flour
Slow Cooker Rye Bread Recipe
• Whole Wheat-Sorghum Biscuits Recipe
Multigrain Chewy Oatmeal Cookies Recipe
• Healthy Chocolate Chip Cookies Recipe
Pumpkin Muffins With Quinoa Flour and Almonds

Looking for more recipes? Try Hank’s Wholegrain Cornbread for more on whole grain baking.






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