Right here at King Arthur, we take our flours fairly severely — wheat or in any other case — and proper now we’re hooked on historic grains. I imply, what’s to not love? They’ve distinctive flavors. They include a wide range of yummy vitamins. Plus, they’re enjoyable to pronounce. (Say it with me: quinoa.)
Since we launched our newest three historic grain flours — amaranth, quinoa, and teff — we haven’t stopped baking with them. Baking with historic grains has enhanced our breakfast cookies, given our breads new life, and jazzed up our crêpes. However you don’t want particular recipes to include extra historic grains into your baking.
Enter our Full Information to Baking with Historic Grains, the product of months and months of testing. We wished to create a go-to, easy-to-follow useful resource for mixing historic grains into a few of our traditional recipes like pancakes and muffins.
Right here’s a peek at how the information got here collectively and a few key baking classes we discovered alongside the best way.
Making a information from scratch
To ensure our information was the useful resource for incorporating historic grains into baking, I had some brainstorming to do.
My first job was to determine which historic grains to check. Simple! With a easy store round our take a look at kitchen and native grocery retailer, I got here up with an inventory of eight flours which might be tasty, standard, and customarily accessible: amaranth, barley, buckwheat, Kamut, millet, quinoa, spelt, and teff.
These eight historic grains are versatile sufficient to incorporate in lots of customary recipes; simply swap out a number of the all-purpose flour for an equal quantity of historic grain flour. Our R&D staff has had nice success doing this at a 25% substitution (i.e. it has changed 25% of the all-purpose flour with an historic grain flour in lots of recipes…