A Candidate For Best Whole Grain Flour For Baking
Most people have eaten bread, but there are many people who are unsure about the types of flours. For instance, some don't know what the best whole grain flour for baking is. Opinions may differ, but some think it's spelt. The great thing about it is the taste. And because not enough people are getting fiber in their diets it could help boost your daily fiber intake.
If you're new to baking the best piece of advice is to keep things simple. The reason why spelt is such a good choice for the first-time baker is that it has a sweet, mild flavor and is one of the most popular around. Over the years it's been used to make pie crust as well as sandwich bread.
There's nothing new about spelt whatsoever. It has been around in Europe since the Bronze Age, when the folks in Europe would use it of make bread. For those unsure what to look out for when they go to the grocery store, it's worth pointing out that some have said the grain is a reddish color that looks a little like a cross between barley seeds and sunflower.
The taste is something most people remember when they think of spelt. This is because, unlike some whole grains, the taste of the bread it makes is soft, mild and sweet. The one drawback, if it can be called as such, is that it isn't totally free of gluten, though is contains a relatively low amount when compared to other flours.
It has a variety of uses and is very versatile. When mixed with all-purpose it can be used in breads and muffins, to give you some of the fiber of whole grain and some of the flavors of wheat flours, if that's what you're after. It lends itself fairly well to experimentation too. For instance, some have tried making pie crust with a hundred per cent spelt, while others mix and match the level of crackers used to make the crust.
Anyone with experience using the product might want to go a little further than just make bread. Spelt makes a great pizza-crust, one which dispenses with the need for yeast. Cookies, too, are no problem, as long as you don't mind if the finished product is a little puffier and dense than what you're used too.
Bear in mind that spelt does have gluten, albeit a smaller amount than traditional flour. If you want to use yeast with them you can, just make sure at least half the dough has flours with gluten.
Although spelt is probably the best whole grain flour for baking, it really depends on what your tastes are and ultimately what you are baking. Soft flours usually have much less gluten, and things like barley, rye and oat actually have none so perhaps this should be considered if you're looking to mix whole grain with a low gluten product.
If you're new to baking the best piece of advice is to keep things simple. The reason why spelt is such a good choice for the first-time baker is that it has a sweet, mild flavor and is one of the most popular around. Over the years it's been used to make pie crust as well as sandwich bread.
There's nothing new about spelt whatsoever. It has been around in Europe since the Bronze Age, when the folks in Europe would use it of make bread. For those unsure what to look out for when they go to the grocery store, it's worth pointing out that some have said the grain is a reddish color that looks a little like a cross between barley seeds and sunflower.
The taste is something most people remember when they think of spelt. This is because, unlike some whole grains, the taste of the bread it makes is soft, mild and sweet. The one drawback, if it can be called as such, is that it isn't totally free of gluten, though is contains a relatively low amount when compared to other flours.
It has a variety of uses and is very versatile. When mixed with all-purpose it can be used in breads and muffins, to give you some of the fiber of whole grain and some of the flavors of wheat flours, if that's what you're after. It lends itself fairly well to experimentation too. For instance, some have tried making pie crust with a hundred per cent spelt, while others mix and match the level of crackers used to make the crust.
Anyone with experience using the product might want to go a little further than just make bread. Spelt makes a great pizza-crust, one which dispenses with the need for yeast. Cookies, too, are no problem, as long as you don't mind if the finished product is a little puffier and dense than what you're used too.
Bear in mind that spelt does have gluten, albeit a smaller amount than traditional flour. If you want to use yeast with them you can, just make sure at least half the dough has flours with gluten.
Although spelt is probably the best whole grain flour for baking, it really depends on what your tastes are and ultimately what you are baking. Soft flours usually have much less gluten, and things like barley, rye and oat actually have none so perhaps this should be considered if you're looking to mix whole grain with a low gluten product.
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