Grain Glossary
Amaranth This petite golden grain ismoving quicklyfrom the "unusual" grain categoryto one of
the mainstream acceptance. A mainstay in the diet of the Aztecs, amaranth was considered a
strength-givingfood, probably due to its h!ghprotein profile. Both the grain and itsflour offera
distinct flavor when added to your favoritebread recipes.
Barley This grain has a hearty, earthy flavor and produces a dense loaf ofbread due to its low
gluten content. Barley isa good substitute for white flour in recipes, but should be cut with a lighter
flour when several cups are being used at a time.
Buckwheat Technicallynot a grain, buckwheat isreally the fruit of aplant related to rhubarb. Its
flour (ground buckwheat seed) and groats are both usefulfor unique bread baking. The flavor has
been described as a combination of rosemary and green tea.
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Corn The only grain eaten fresh as a vegetable, corn (alsoknown as maize)is availablein a wide
variety of colors.Judge the freshness of cornmeal and flour from its sweetand delicateflavor. Blue
cornmeal, abeautiful hue when dry,becomes a purplish color when cooked.
Kamut This "ancient" wheat grain is available as a whole grain, rolled grain, flour and cereal.
People who are wheat sensitive have reported a tolerance to kamut products, though this is stillbeing
investigated.
Millet Commonly used to feedbirds, millet lends a delightful crunch when added in whole grain
form to recipes.Peoplewho are allergicto other grainshave had luck with millet. It isconsidered to be
the most digestiblegrain around.
Oat Rolled oats and oat flour are welcomeadditions to almost any bread recipe.Their delicately
light texture and flavor embody the pleasuresof home-baked goodness. Grind your own oat flour by
chopping oat flakesin the blender until they reach the desired consistency.
Quinoa This recently rediscovered grain is found in wholeform, in flour and in prepared products
likepasta. When added to bread recipes, it imparts an earthy flavor matched by no other grain, and it
packs a protein punch.
Rye This col&weather gain is famousfor its use in savory pumpernickel and caraway see&rich rye
breads. Ryehas very littlegluten and riseswith the assistanceof wheat flours.
Spelt Another of the "ancient" super grains, spek has been reintroduced with resounding success.
Use it in bread recipes in place of wheat for aslightlynutty flavor.
Wheat Wheat and wholewheat flour are the basisfor mostbread recipes. The gluten content of
wheat provides the strength and resiliencynecessaryfor a high and sturdy loaf.
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