Different Grains differ in use – even wheat types

May 20, 2007 0 Comments

Well, it doesnt take a rocket scientist to realize that you cant make wheat bread out of corn meal. But it can be confusing to know just what type of grains work best for what type of recipe. I hope these tips will help you to begin sorting out some differences among grains – even among types of wheat.

Freshly ground whole wheat is wonderful! But not all recipes work the same with one type of wheat. A brief list of wheat types and food types is:

  • HARD RED is best for breads and items that require high rising.
  • HARD WHITE will also rise well, but has a less heavy taste and lookthan the red. Both can be mixed equally to make a deliciously light bread.
  • SOFT WHITE is best for pastries and flat breads such as pancakes, tortillas and biscuits. Biscuits hold together better with part HARD wheat and part SOFT white wheat – just dont twist that biscuit cutter.

    • Other grains may make a light flour but lack the gluten to make a loaf and must either be inundated with gluten or used in other recipes suck as batter breads.

  • Rice Flour, Millet Flour and Bean Flours tend to be too grainy to be used alone.
  • Spelt can be used to replace most or all wheat, but because it lacks gluten, it will not make a loaf crownlike regular Wheat grains will. Also, you can NOT knead Spelt Flour very long (5-7 minutes max) or it will become gooey and not elastic like wheat bread dough.

    • We have many recipes coming to our site and in our upcoming cook book that I have developed and learned by trial and error just how to use some of the varieties of wheat and other freshly milled grains. It is my hope that my blunders and failed experiments will help other find the adventure in trying many different grains and recipes!

    Category: barley, grain mill, Grain Resource, oats, organic grains, organic wheat, spelt, wheat, wheat and grain, wheat grinder, Wheat Information
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