TAG: Grains

What Flour Is That?

Bread_and_grains

The most common type of flour is wheat flour, and for this article¬†we will not be examining the origins of other flours – such as those made from rice, oat, and soy. There are six varieties of wheat, each with their own designated purpose and varied amounts of moisture and gluten content. Hard Red Wheat and Hard Red Winter Wheat are protein dense and suitable for pizza dough and most breads. High in gluten, hard reds are strong enough to endure the pounding, pulling, and tossing involved in making pizza dough. Soft Red Wheat is used for cakes and other… read more

Spelt Flour

Spelt flour

Spelt is considered to be an ancient grain because it has been cultivated for 7,000 years and modified very little by humans. This means that it is less inbred than standard wheat flour and more nutritious as well. Spelt offers a broader range of nutrients than those found in the more commonly used wheat flour. It is a good source of manganese, fiber, phosphorus, vitamin B3, magnesium, and copper, and provides 30% more protein per serving than standard wheat. Whole grains such as spelt provide a broad array of health benefits, including reducing the risk of heart disease, certain cancers,… read more