Finding The Best Whole Grain Flour For Baking

By Dawn Williams

You always love to bake, but you have since found out that using the regular ingredients can be a big threat to your calorie count. You are trying to eat healthy this time. So, you have decided that opting for the healthier alternatives would be a better option for you. In this case, you have decided that you will instead find the best whole grain flour for baking.

Know the factors that you must consider before you decide what your next step is going to be. You have to find the right products that are to meet your current requirements you have to locate these items. So, use this chance to ensure that whatever it is you will decide is going to really get you the kinds of results that you expect to get.

Due to the high demand for these kinds of products these days, the number of stores that have started stacking them on their shelves have significantly improved. You want to make sure though that you are buying the right items from the right establishments. So, check the things that you're currently in need of. If possible, make a list of all the stuff you need so you will have some sort of guide.

Know how many of these products you'd require. As a rule though, people are advised to get these items in a significantly smaller quantity. They do tend to have a shorter lifespan when compared to those regular items that are being offered around. Opting for smaller quantities will ensure that you are able to get them used up prior to their expiration date. So, nothing goes to waste.

Consider the label of these products too. Always consider the ingredients of these items before you decide to pick them up and add them to your cart. Remember to check the fiber content so you are sure that these are indeed the kinds of item, s that you are exactly looking for.

Only go for really fresh items. You need to check the expiry of these products before you will decide to purchase any of them. You definitely want assurance that you will only aim at finding the right items. So, if you want to make the most out of their usage, g for the ones that have a later expiration date. Thus, you are sure that they are going to last a lot longer.

Invest on the right containers. You need to have the items stored in containers that have proper lids to keep these items successfully covered. You need to make sure that you will be able to get the right zip locks or plastic containers for this purpose. You would want to make sure that the items you will get are going to last long thus, maximizing their usage in the process.

Do not forget to check the packaging instructions of these items. You need to consider the instructions offered by the manufacturers of best whole grain flour for baking about how they're ideally kept. You will be able to opt for a better, longer shelf life when you have a good idea of the many things that you can do to improve their longevity.

About the Author:

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Baking Ingredients

An easy-to-follow guide on the basic Baking Ingredients required in every pantry and fridge.

We'll begin with the most important of ingredients which is Flour.

FLOUR

Flour provide the base and structure to cakes.

Most mass-produced and highly-refined flour can be used for most baking purposes.

Special organic flour can be used too. These add texture to your cakes and desserts.

Plain flour

Plain flour is also called all-purpose flour. Plain flour can be used for dessert and cake-making purposes.

Self-raising flour

Apart from light flour, self-raising flour is the most commonly used flour in cake recipes. If you are using this flour, there is no need to add baking soda or baking powder.

Self-raising flour has the same texture and consistency as light regular flour. It can also be used to make pancakes, muffins and cupcakes.

Soft flour

Soft flour is also called sponge flour. It is light and airy has it has less gluten. It is used making light cakes especially elaborate wedding cakes that require fancy fondant icing. This flour can also be used for making biscuits and cookies as it has less gluten.

Strong Flour

Strong Flour is used for mainly bread-making purposes and is made from hard wheat and has more protein than plain flour.

Rye Flour

This darker colour flour is used to make sturdy breads and loafs that are dense and fuller flavour.

To make a lighter loaf, you may choose to mix rye flour with strong wheat flour for lighter loaf.

BUTTER and MARGARINE

Butter is an essential ingredient for baking. I personally prefer it than any other form of fat. Butter has a high fat content and makes delicious desserts and cakes.

You should always use butter that is at room temperature before using. Preferably, use unsalted butter for baking.

For cakes and desserts, you can either dice the softened butter or melt in a saucepan. For pies, it's best to use diced butter as you work it into the dough.

If you prefer a low-fat version, use polyunsaturated margarine or canola and sunflower oil.

EGGS

Eggs are a necessity in desserts and must be used a room temperature. I take the required number that need at least 30 minutes before starting.

SUGARS

Sugars are an extremely important component in baking. There are many different types of sugars that can be used a wide variety of ways.

Granulated Sugar

Granulated sugar (sometimes called castor sugar in Asian countries) is the most commonly used for baking purposes. It is mostly used by creaming it with butter or fat and the other ingredients in the recipe.

This type of sugar is dissolves fairly quickly when mixed and can also be used for kneading or rubbed-in methods. It can also be dissolved using heat with liquid or fat.

Brown Sugar

Dark brown or soft light sugars lends a richer flavour and colour to your desserts. I use brown sugar for carrot cakes. I personally prefer using brown sugar as it states unique and smells lovely when baked.

Demerara Sugar

Demerara Sugar is best after being dissolved over heat before adding to the dry ingredients.

Honey and Maple Syrup

Honey can be used in place of sugar. Use less of it, though, as good honey has flavourful. You can convert and measure the exact amount needed here.

Dried Fruits

Traditionally, Dried Fruits were used in cakes, sweet breads and tea breads during the winter and autumn when these fruits in their fresh form were unavailable. As there were no fridges, seasonal fruits that were dried and stored for use later.

Technically, there is no reason to dry fruits in modern times as most fruits are available throughout the year but we'll be missing out of the wonderful flavours and aroma of dried fruits in baked desserts.

When baking with Dried Fruits chop the fruits before adding to your cake mixture or bread dough. You should add at the very end. Do not use electric mixer after adding the dried fruits into the cake mixture, instead use a spatula or large spoon. This also applies to breads. Merely knead and mix the fruits into the bread dough with your hands.

Fresh Fruits

Cakes taste great when Fresh Fruits are used and popular chooses are Bananas, Apples, Pears, Strawberries, amongst others. Cakes and Breads that use fresh fruits are extremely moist and delightful but cannot keep for long. I recommend storing the cake or bread in the fridge and consuming within 4 days.

Malt Extract

Malt Extract is the sweet by-product of barley. It is has a deep strong flavour and lends a rich moist taste to sweet bread, cakes and desserts.

Molasses

Molasses a by-product of sugar cane and taste strong and mildly bitter. There are many recipes that uses Molasses which results in darker, tastier and richer cakes and breads.

MILK

Milk is often used in sweet breads, tea breads and cakes and it makes these desserts soft and moist. You may use low-fat alternatives like skimmed milk, semi-skimmed milk or low-fat milk but the breads and cakes will not be as rich tasting as when whole milk is used.

WATER

Water is used in some low-fat and healthy recipes. For savoury breads, water is used in place of milk and the crust will not be as crumbly and soft.

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