What's The Best Whole Grain Flour For Baking?

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.

You might think that spelt is a fairly new product, especially if you have not heard of it. However, you could not be further from the truth. It dates back to around the Bronze Age, when Europeans were using it to bake their bread, so it's no new kid in town. As a guide to how it looks, be sure to be on the hunt for its reddish color, said by some to resemble a cross between sunflower seeds and barley.

The sweet and mild flavor of the bread made with spelt is something that people trying it for the first time seem to remember. It may be because they expect whole grains to have the bitter flavor that seem to characterize whole wheat flours. One thing to note is that it is also extremely light and soft to the taste. If you're on a gluten-free diet, however, then you'll probably have to avoid this because it isn't gluten-free.

The one thing that this product can be called is versatile. When used to make muffins or breads, it retains the mildness and that sweetness that it's noted for. Some prefer to combine it with traditional flours, so that they get the goodness of the whole grains and flavor of traditional bread. If you fancy doing something different, try using it to make pie crusts.

If you're a veteran of using the product then you could graduate from making bread and turn to other things. A yeast-less pizza is something you could try at home. The dough will probably take far less time to make and cook because of the lack of yeast. You can also make dense and moist cookies, ones which differ a little from the traditional cookie because they tend to hold a puffy shape.

Bear in mind that spelt does have gluten, albeit a smaller amount than traditional flour. If you want to use yeast with them you can, just make sure at least half the dough has flours with gluten.

Although spelt is probably the best whole grain flour for baking, it really depends on what your tastes are and ultimately what you are baking. Soft flours usually have much less gluten, and things like barley, rye and oat actually have none so perhaps this should be considered if you're looking to mix whole grain with a low gluten product.

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