The Grains and Just Good Info!

by Theresa Powers

Gluten: Contained naturally in certain grains, especially wheat, it's the protein that provides the elasticity for excellent bread.  It is the 'glue' that holds your bread together giving it a light, smooth texture.  Adding powdered gluten to bread flour, gives it a boost, but we have found that it is not always necessary in high gluten grains such as hard wheat (good quality), kamut, or spelt. 

Low gluten grains need high gluten grains in order to rise properly.  Consider any other grain besides the three above, low gluten.  Only 2/3 of your recipe can be a low gluten grain.  We almost always add powdered gluten to a low gluten recipe. 

Powdered gluten is made by mixing the flour and water together until an elastic type dough is formed.  It is then washed, removing all the starchy residues, leaving a rubbery mass of protein behind.  This is dried and turned into flour.  Be aware that most grocery store gluten contains mostly white flour.

A home grain mill is wonderful!  We use the Nutrimill.  It is a high capacity mill, having a 20 cup flour container, and is adjustable from fine to coarse.  Along with wheat and other grains, beans, lentils, and rice can be milled into flour.  Besides bread, we make crackers, cookies, pasta and even baby food with our flour. 

For more information on starting baby off with whole grains see our book, Baby's First Foods.

The Grains

Hard and Soft refer to the hardness of a grain.  Also, hard grains normally have a higher gluten content than soft grains.  An example of a soft grain is Oat Groats; they smash nicely in a roller making the best tasting oatmeal you'll ever have!  Wheat is a little harder and looks more like flakes when rolled.  You must use hard wheat for bread; soft wheat can be used for pastries.  Spring and winter refer to the time of year that the wheat is is planted. 

Hard Red Winter Wheat:  Heavier than white wheat, it is acid based and causes digestion problems in some people.  It has more fiber than white wheat and makes a lovely 'red' bread .  High gluten, high protein, and excellent ito use in bread making.  Use spelt if  red wheat bothers you.

Hard White Spring Wheat:  Wheat Montana Farms Prairie Gold is an excellent white wheat.  Alkaline based, easier to digest.  Makes a whiter loaf and isn't as heavy as red wheat.  High in protein and gluten.

Soft White Wheat:  Best substitute for 'bakery' type foods.  Used in pastires, cookies, cakes etc.  Low gluten.

Durum (Semolina):  The hardest type wheat and used for pastas.  The hard starch properties hold the noodles together.

Cracked Wheat:  Crack whole wheat berries in a blender such as the Bosch blender.  This can reduce cooking time when using for a side dish. 

Spelt:  Higher in protein than wheat, nutty flavor and costly.  The price is worth it if you are sensitive to wheat.  Use as you hard wheat.  High gluten. 

Amaranth:  A tiny, tiny grain!  Excellent popped and added to salad or stirred into a side dish.  Low gluten and added to flour gives lightness.  We add it whole to bread dough just for a nice crunch.  It's better nutritionally popped or ground.  Protein, fiber, iron, vitamin C, lysine rich.

Kamut:  A large grain and delicious!  The Egyptian word for wheat, kamut contains high gluten.  Many wheat sensitive people can tolerate it.  Wonderful for bread.  Cook and add to salads or side dishes.  High in cost.

Millet:  Makes a wonderful first baby food!  Using flour you can quickly whisk up a tasty first food that is a powerhouse of nutrition.  Gluten free and rich in amino acids, lysine and iron.  We use this in place of rice and for a tasty breakfast cereal.  All of my children love it.  I also add it whole to bread occasionally or use a cup or two of flour.  A great grain!

Quinoa:  Gluten free.  Loaded with vitamins and all essential amino acids.  More protein than any other grain.  Unusual taste, but perfect as a survival grain!  Will expand to 4 times its original volume.  Use in pancakes, waffles, and whole for cereal and soups.

Oat Groats:  It is believed that oat bran lowers cholesterol.  Low gluten and is flaked or rolled to make oatmeal.  Freshly flaked oat groats are delicious but don't have a steamed, pressed look.  They are wonderful!  Cookies, bread, pancakes etc. 

Rye:  Low gluten.  Wonderful in bread an pancakes.  High in fiber, lysine, protein, iron.

Rice:  Brown rice retain its oil rich germ and bran.  It's packed with vitamins and is completely gluten free.  Bread made from rice is stiff and not very tasty.  Crackers however are good!  Try to replace all your white with brown as white is enriched and not as good for you.

Grain Sorghum:  Gluten free.  Doesn't give your baked goods a gritty flavor like that experienced when using rice flour.  Has a bland flavor and light color.  Most gluten free breads need to have the help of xanthan gum or cornstarch to hold them together.  Can be used in a variety of baked products.