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Holiday baking tip 4: Consider whole-grain flour

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

COMMENTS	POSTED
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