Posted by: Emily | December 1, 2009

Using Whole Grains In Baking

There are many health benefits to eating whole grains.  They are rich in fiber, antioxidants, iron, and vitamins such as B and E that our bodies need to stay healthy.  Whole grains are linked to lower cholesterol and lower rates of

Whole Grains

obesity.  They are also important in lowering the risk for heart disease, cancer, diabetes, and many other diseases.  So what exactly is a whole grain?  Whole grains are made up of seeds in their natural state or seeds that have been altered but still contain the nutrients of unaltered seeds. More information on whole grains.

Sounds great, right?  There is just one little problem with whole grains…baking with whole grain flour can be extremely tricky for the amateur baker or the baker who is new to whole grains.  One common mistake made when first cooking with whole grains is simply substituting whole grain flour for the amount of all-purpose flour previously used.  Because whole grain flour is different, you must convert the measurements to fit the whole grain flour you are using (about 130g per cup of all-purpose flour).  If you do not substitute correctly, your baking will most likely be too dense and fail to rise correctly.

Jennifer Iserloh has some great tips for baking with whole grains!

For more information on how to use whole grains correctly in baking, click here.

Don’t have time for a lot of baking?  Check out some of Jill’s easy suggestions for adding whole grains into your lifestyle.

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