Just as the grains constitute an important part of our daily diet, whole grain flour is consumed daily in bread, rolls, crackers, crusts, cookies, and other basked goods. The quality of the grain is important to all breads or flour products -- the manner in which it was milled, the preparation and baking process, and the wholesomeness of added ingredients.
White Versus Whole-Grain Flour The refining process strips a product of its natural nutrients. That's why the fortification process was invented. For example, when whole wheat flour is milled into white flour, 83 percent of the nutrients are removed -- no more fiber, vitamin E, or twenty-one other nutrients. In addition to refining, most flours are also bleached with chemicals that are known irritants to the skin and respiratory tract.
The Milling Process Besides selecting organic, the highest quality flours are made by the stone-milling process. The stone milling process crushes and grinds the whole grains slowly, without oxidizing the flour or destroying the nutrients of the grain with heat. In contrast, most flour milling is done by high-speed steel cylinders or hammer mills. This process heats the grain to 150ºF, which kills most of the healthful enzymes, and also overexposes the flour to air, which causes oxidation and leads to rancidity of the oils in the grain.
Storage Flour should be kept at a cool temperature during and after the milling. Over time, heat, light, and moisture will kill the nutrients or allow oxidation to take place. Flour will retain much of its nutritional value if used within 60 days after milling.
Outpost stocks flour in smaller binds to protect it from overexposure to light or heat. The flour you buy is stocked fresh every day. Refrigerate or freeze your flour for best storage.
Bread Machines The bread machine is the 90s version of making fresh bread without the kneading and rising that our ancestors faced. All ingredients are put into the machine and are prepared and baked without any further interaction. A number of organic whole-grain mixes for bread machines are on the market, or you can use many of the Outpost's bulk flours.
Types of Flour Outpost carries a wide variety of bulk and packaged whole-grain flours.Whenever possible, Outpost prefers to stock a certified organically grown flour. Ten of the following 15 grains come to Outpost as organic flours.
Amaranth A favorite flour of people with wheat allergies, it is high in protein and has a nutty flavor. Can be used for breads or baked goods. Amaranth lacks gluten and therefore does not provide a fluffy consistency. Organic at Outpost.
Barley Best used mixed with whole-wheat flour in baking, barley flour gives bread a rich, cake-like quality. Organic at Outpost.
Buckwheat Buckwheat flour has a strong, grainy flavor and is best used in pancakes, waffles, noodles, breads, and cakes. best when combin4ed with wheat or rye flour. People with wheat allergies can eat buckwheat. Organic at Outpost.
Corn Whole yellow, white, or blue corn is ground in to a meal and is most popular in muffins, tortillas, baking mixes, or pancakes. When combined with wheat flour in a bread recipe, it will produce a slightly crumbly, crunchy, sweet loaf. Organic at Outpost.
Graham Coarse whole-wheat bread flour is sometimes called graham flour, which is most commonly use for making graham crackers.
Kamut This flour (Kah-moot) offers superior nutritional value compared with wheat flour. Use as a bread flour or as an alternative in your favorite recipe, Organic at Outpost.
Millet Millet flour should be combined with wheat flour fort baking. Best used in cookies, cakes, pie crusts, muffins, and breads.
Rice When added to wheat flour, brown rice flour gives bread a moist, smooth texture. Used in breads, cakes, cookies, and crackers. Organic at Outpost.
Rye Mix rye flour with wheat flour in breads. Can also be used in pancakes or waffles. Organic at Outpost.
Semolina Semolina is a refined dorum flour that has the bran and germ removed. It is most commonly used to make pasta. Whole dorum flour is not used in baking but is used in making pasta as well.
Spelt Spelt is a form of nonhybridized wheat, cultivated for more than 9,000 years. The gluten in spelt is easier to digest than in regular wheat. Best used in breads. Organic at Outpost.
Soy Soy flour is most commonly used to increase the nutritional value of baked goods. Add to wheat flour for breads, muffins, cookies, cakes, or pancakes. Organic at Outpost.
Whole-wheat Regular whole-wheat flour is made from hard wheat berries and is most popular in baking bread. Whole-wheat pastry flour is made from soft wheat berries and is best used for pastries and cookies. Outpost's unbleached wheat flour has the bran removed to produce a lighter flour similar to refined. The wheat germ, however, is still intact. Organic at Outpost.
Grains No matter what shape or form them come in, grains constitute an important part of our daily diet. Cereal grains have been a staple in many diets throughout history.
The Nutrition of Grain Many grain-based diets are traditionally supplemented with legumes or nuts and seeds. With this protein combination, a grain-based diet can be nutritionally sound as well as a culinary delight.
Grains are a complex carbohydrate consisting of bran, germ, and endosperm. The bran acts as the protective layer and provides the roughage. The germ is the source of nutrients, and the endosperm provides the complex carbohydrates. Grains are low in fat and a good source of fiber, minerals, and the B-complex vitamins. To be assimilated they must be cooked with salt (at least 1/8 teaspoons salt to 2 cups grain). This reduces their slightly acidic properties.
How to Buy Grain When purchasing grain, look for the good quality grain-whole pieces with few broken, scratched, or deteriorated grains. The more processed the grain, the quicker it will cook. Store grains in a shaded, closed container in a cool, dry place.
Types of Grain Amaranth A traditional food of the Aztec Indians. This millet-like seed is high in protein and has a nutty flavor.
Barley Pearled barley has its hulling removed along with most of the vitamins and minerals. Hulled whole barley is not as extensively refined. Great additions to soups.
Buckwheat Not a cereal grain, but an edible fruit seed. Its hardiness makes it an ideal cold weather food. Rich in vitamin E.
Corn Also known as maize, is the only cereal grain native to the Americas. Most common varieties are yellow, white, blue, and popcorn. Blue corn contains the amino acid lysine, making it a richer protein.
Millet A grain most complete in protein and high in minerals. A good substitute for rice in many dishes..
Oats Oats offer a high percentage of fat, providing warmth and stamina. Steel cut oats are hulled groats cut coarse with sharp steel blades. To make rolled oats, these groats get sliced and steamed, then crushed between rollers and dried.
Quinoa Similar in many ways to amaranth. Hardy and nutritious. Unique texture and taste.
Rice Whole grain rice is called brown rice and comes in short or long grains. Short rice is stickier and long grain flakier. Sweet rice contains slightly more protein than other types of rice and is very sticky. Basmati rice offers a nutty flavor and is aromatic.The white variety has been polished, removing the bran and germ.Wild rice is a grass very high in protein and low in oil.
Rye It can be cooked whole or mixed with other grains. A rye-wheat cross grain called "triticale" is high in lysine and gluten, giving it texture for bread.
Wheat Available in winter or spring varieties, the hard wheat (bread wheat) contains higher levels of protein, and the soft wheat (pastry wheat) contains higher levels of carbohydrates. Bulger wheat is cracked wheat that has been lightly cooked and parched. Semilina is the heart of the durum kernel, good for making pasta.