The contest is now closed. Thanks everyone for sharing your whole grain flour experiences. Congrats to the lucky winner: broccolihut
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Tuesday, 22 March 2011 at 12:25:04 UTC
If you like to play with your flour like I do, you’re going to love this giveaway: a sampler pack of Ancient Grains Flours including Amaranth, Kamut, Spelt, and Teff from Bob’s Red Mill. They are my go-to source for grain-and nut-based flours and can be probed by the dozens of flour bags stashed in the refrigerator and freezer.
If you’re new to baking with whole grains a good starting place is to substitute up to 1/2 cup of whole grain flour for all-purpose flour in your favorite recipes. I also recommend getting a copy of Kim Boyce’s book “Good to the Grain: Baking with Whole Grain Flours.” This book takes you through 75 recipes that feature 12 different whole-grain flours and includes recipes for Honey Amaranth Waffles, Challah (made with Kamut), Chocolate Chocolate Cookies (made with Spelt), and Brown Butter Scones (made with Teff).
Here’s a little rundown on the flours along with a few recipes to get you baking.
Amaranth Flour has a distinct, sweet, nutty, and malt-like flavor. It pairs well with strong-flavored sweeteners like honey, molasses, and raw sugar in baked goods.
Kamut Flour has a fine texture and rich buttery flavor. It’s especially good in pastries and baked goods but you can also substitute in recipes that call for whole wheat flour, especially yeast bread recipes.
Spelt Flour has a distinct sweet nutty flavor. It’s milder in texture and flavor than whole wheat flour.
Substitute in recipes that call for whole-wheat and all-purpose flour in most recipes especially yeast, quick breads, cakes, cookies, and pie crusts.
Spelt flour is also a great starting point if you’re new to baking with whole grains. You may want to try baking a batch of Rosemary Pine Nut Cookies
or for a savory meal, try Banana-Black Bean Empanadas.
Teff Flour has a malty aroma and fine grainy texture with a pale cocoa color. Due to its maltiness, teff flour pairs well with nuts and dried fruit.
Now for the giveaway. For a chance to win a four-pack sampler of Bob’s Red Mill flour, leave a comment about your experience baking with whole-grain flour or with a recipe you would like to try by Monday, March 21 at 12 am EST and I’ll draw one winner at random Tuesday morning.