Most people have eaten bread, but there are many people who are unsure about the types of flours. For instance, some don't know what the best whole grain flour for baking is. Opinions may differ, but some think it's spelt. The great thing about it is the taste. And because not enough people are getting fiber in their diets it could help boost your daily fiber intake.
If you're new to baking the best piece of advice is to keep things simple. The reason why spelt is such a good choice for the first-time baker is that it has a sweet, mild flavor and is one of the most popular around. Over the years it's been used to make pie crust as well as sandwich bread.
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.
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.
If you're new to baking the best piece of advice is to keep things simple. The reason why spelt is such a good choice for the first-time baker is that it has a sweet, mild flavor and is one of the most popular around. Over the years it's been used to make pie crust as well as sandwich bread.
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.
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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