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by Michael Obrien
Though there are many different types of flour, the that most people bake with is normally made from wheat. A lot of people do not have enough fiber in their diets, so going for ordinary white flour might not be a good idea. That's where whole grain flour comes in. And many people's tip as the best whole grain flour for baking is spelt.
The best advice that can be given to folks that are new to the area of baking is this: do not complicate matters. Baking can be rather frustrating at times, but by choosing spelt you'll be picking a very popular product, one that is versatile enough to be used in sandwiches and pie crusts. The taste is very, very mild and is a little sweet.
It's a very old variety of wheat and because of that there are plenty of recipes around. The oldest accounts of its use go back as far as the Bronze Age in Europe. If you have no idea what it looks like then be on the lookout for a grain that has a reddish color. Some say it resembles a hybrid of sunflower seeds and barley.
What really makes it stand out is its mild, sweet taste, It exhibits absolutely none of the bitter taste that some whole wheat flours are often criticized for. It's not heavy either, in fact the text is quite soft and the bread is quite tender. One drawback of spelt for some is that it has gluten, so if you're after a gluten-free product you're out of luck.
If one word can be used to describe it then that word would probably be versatile. Muffins, breads and even pie crusts can be made with it. Of course, you may wish to mix it with the normal wheat flour if you want some of the goodness of whole grains and some of the flavor of white bread. If you feel like experimenting, why not try making pie crust with 100% spelt, or, if that's too adventurous, then mix crackers in with the dough.
Baking bread might be a little to easy for people that have used the product many times before. You can go a little further by trying to bake a pizza, using spelt for the crust. No yeast is required, therefore the dough and the pizza are that much quicker to make. If pizza isn't quite your thing, then try cookies. They usually turn out a little heavier than your normal cookie and are often quite puffy, but many people like them this way.
One of the things to take note of when making baked goods with whole grains is that it has less gluten than most other products, and because if this some people prefer to use a combination of flours when baking. In fact, some recipes actually call for you to use a combination of flours for best results. Another thing to consider is that, if you are using yeast, you'll need around half of your flour to have gluten in it.
Spelt may well be the <A href="http://www.pennesflourmixes.com">best whole grain flour for baking</A>, but what is best for you is really down to personal taste. If you want low of no gluten then go for flours made from oats, barley and rye. You may even think about mixing them with spelt as a low gluten alternative.
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Though there are many different types of flour, the that most people bake with is normally made from wheat. A lot of people do not have enough fiber in their diets, so going for ordinary white flour might not be a good idea. That's where whole grain flour comes in. And many people's tip as the best whole grain flour for baking is spelt.
The best advice that can be given to folks that are new to the area of baking is this: do not complicate matters. Baking can be rather frustrating at times, but by choosing spelt you'll be picking a very popular product, one that is versatile enough to be used in sandwiches and pie crusts. The taste is very, very mild and is a little sweet.
It's a very old variety of wheat and because of that there are plenty of recipes around. The oldest accounts of its use go back as far as the Bronze Age in Europe. If you have no idea what it looks like then be on the lookout for a grain that has a reddish color. Some say it resembles a hybrid of sunflower seeds and barley.
What really makes it stand out is its mild, sweet taste, It exhibits absolutely none of the bitter taste that some whole wheat flours are often criticized for. It's not heavy either, in fact the text is quite soft and the bread is quite tender. One drawback of spelt for some is that it has gluten, so if you're after a gluten-free product you're out of luck.
If one word can be used to describe it then that word would probably be versatile. Muffins, breads and even pie crusts can be made with it. Of course, you may wish to mix it with the normal wheat flour if you want some of the goodness of whole grains and some of the flavor of white bread. If you feel like experimenting, why not try making pie crust with 100% spelt, or, if that's too adventurous, then mix crackers in with the dough.
Baking bread might be a little to easy for people that have used the product many times before. You can go a little further by trying to bake a pizza, using spelt for the crust. No yeast is required, therefore the dough and the pizza are that much quicker to make. If pizza isn't quite your thing, then try cookies. They usually turn out a little heavier than your normal cookie and are often quite puffy, but many people like them this way.
One of the things to take note of when making baked goods with whole grains is that it has less gluten than most other products, and because if this some people prefer to use a combination of flours when baking. In fact, some recipes actually call for you to use a combination of flours for best results. Another thing to consider is that, if you are using yeast, you'll need around half of your flour to have gluten in it.
Spelt may well be the <A href="http://www.pennesflourmixes.com">best whole grain flour for baking</A>, but what is best for you is really down to personal taste. If you want low of no gluten then go for flours made from oats, barley and rye. You may even think about mixing them with spelt as a low gluten alternative.
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