
Breakfast Flour
Multi-Grain Multi-Purpose Flour
I make a multi-grain flour so I can add different nutrients to our plain whole wheat flour. Just make sure you use 1/2 whole wheat and 1/2 multi-grain so your recipes will still turn out right. I use whatever grains I have in bulk, which is usually brown rice, oat groats, barley, and millet. In the past I have tried buckwheat, amaranth, and quinoa. To be honest the amaranth and quinoa were too strong of flavors so I haven't used them since. This is the blend for the best flavor. Pour into your grain mill 1 cup of each grain, then pour in 4 cups of hard white wheat. Mix them well and pour in a storage container.
I use this flour for any baking items like cookies, brownies, bars, and sweet breads. This is a fun one to experiment with in any recipe calling for flour. |
Whole Wheat Flour

Pastry Flour

Not sure where to get whole grains to grind? Check the bulk section of Winco or your local health food store. I haven't been impressed with the quality of grains purchased at the regular grocery store. Here in Northern Utah I get my grains from Kitchen Kneads. They only carry high quality food items and I love getting it in bulk sizes and prices. You can also purchase a WonderMill while you are there.
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