Advertisement

Subscribe to RSS

Holiday baking tip 4: Consider whole-grain flour

By Matthew Thompson, December 8, 2011 - 9:00am

  • Share

Matthew asks: Do you bake with whole grains?

COMMENTS POSTEDsort icon

I made pies switching out the regular white flour for wheat flour. Believe it or not, it was the worst idea I ever had. No one at our Thanksgiving feast ate the pies. The taste was not appealing.

Anonymous

12/09/2011 - 11:09am

Always! Best at and most practice with quick breads and biscuits, but will be having lots of fun this Christmas with cookie baking. I like to change it up, trying different flours like brown rice, oat bran, stoneground whole wheat, and whole wheat pastry flour of course. Love the hardiness and rich complex natural flavors, not to mention the vital nutrition included that would be missed by using refined and bleached flours. Love it!

cmonroe2818

12/08/2011 - 8:36pm

YesI do. Although I am gluten free, I mix flours adding millet and sorghum for my all-purpose mix. Quinoa, teff and amaranth are used depending on the end product. Quinoa complements chocolate, so it gets added to chocolate cookies and chocolate cakes

Anonymous

12/08/2011 - 4:18pm

Connect With Us

20 minute dinner recipes
Advertisement
more smart savings
Advertisement
20 minute dinner recipes
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner