Category Archives: Flours

Kamut Bread

Kamut Bread

When browsing the discount rack at the grocery store, the other day, I was excited to see Kamut flour for cheap. I’ve never worked with Kamut flour, I can’t even remember seeing recipes calling for it, but I enjoy experimenting with new flours and here was opportunity knocking at my door. Needless to say, I scooped some up.

Kamut is an ancient grain that is easier to digest than it’s more modern wheat cousin, it is also higher in protein and some vitamins and minerals… I found that it had a somewhat sandy texture, like rice flour. That being said, it can be used to replace wheat flour in any recipe (use your discretion, if you wouldn’t use whole wheat, don’t use kamut). The bread I made turned out to be a nice hearty loaf, great for smearing peanut butter on (without worrying that it may tear apart) or serving with soup… If you want a softer crust, brushed the top with melted margarine when the loaf is still warm.

 

 

 

Kamut Bread

 

1 1/2 cups Warm Water

2 1/4 tsp Active Dry Yeast (equivalent to 1 package)

3 tbsp Maple Syrup

1 1/2 tbsp Oil

2 1/2 cups Kamut Flour

1/2 tsp Salt

1 – 1 1/2 cups Kamut Flour

 

Mix together the water and yeast, maple syrup, oil, and first amount of flour. Cover and let rise until it doubles in size (about 30 minutes).

Stir together the salt and 1 cup of the second amount of flour. Knead into dough adding more flour if needed.

On a floured work surface, continue kneading (adding more flour if necessary) until dough pulls away from work surface but is still sticky to touch… Really work your dough. A friend once told me that you can not over knead bread dough.

Turn dough into a lightly greased bowl, cover ad let rise until doubled (about 30 minutes).

Punch down and turn into a lightly greased 9×5 inch loaf pan. Let rise until it tops the pan by about 1 inch (1 – 2 hours).

Bake in a pre-heated, 350°F oven for 25 – 30 minutes.

Cool completely before slicing.

 

 

Grains

Gluten Free Flour Blend

If your body has no intolerance to gluten (count your blessings), you may be wondering what this big “gluten free” trend is all about. You may have even questioned why anybody who can tolerate gluten would bother with gluten free baking. So let me ask you this…Why wouldn’t you want to try gluten free baking? Does a painter paint with just one color? Does a musician play only one melody? Variety is the spice of life!

Sure, white wheat flour has it’s purpose, but with so many tastes and textures out there, why would you want to limit yourself? Experiment. If you’ve only ever baked with white flour, start small, mix in some whole wheat or spelt. Look at recipes that use some more exotic grains, like quinoa or teff. There’s a nutritious and tasty world out there, yours for the baking!

When using gluten free flours, it’s best to mix grains. Here’s a blend I’ve been playing with.

All-Purpose Gluten Free Flour Blend

1 cup Brown Rice Flour

1 cup Corn Starch

2/3 cup Soy Flour

1/3 cup Coconut Flour

Combine all flours in a bowl and, using a whisk, mix thoroughly, until there are no signs of the individual flours.

Makes 3 cups.