Whole Grain Baking Made Easy

Whole Grain Baking Made Easy Author Tabitha Alterman
ISBN-10 9780760345986
Release 2015-01-15
Pages 160
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Take control of the grains you eat. Whole Grain Baking Made Easy is a guide for bakers who want to maximize the nutritional value of their breads and desserts while experimenting with delicious new flavors of many different whole grains. Including a Comprehensive Guide to Grinding Grains.



The Family Table Cookbook Whole Grain Pancake Baking Mix

The Family Table Cookbook   Whole Grain Pancake   Baking Mix Author Leah Borski
ISBN-10 9780988458000
Release 2013-03-15
Pages 76
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If the phrase ‘whole grain baking’ translates for you as ‘dense, dull, and time-consuming,’ it’s time to try this fresh approach with one versatile mix that’s used to make all of the fluffy pancakes, moist and flavorful muffins, aromatic quick breads, and delectable sweet treats in this book. This convenient mix is made with easy-to-find ingredients and provides a simple solution for time-crunched families who need an inexpensive alternative to packaged whole grain mixes and a smart method for providing homemade. Loaded with the powerful benefits of hearty whole grains, every recipe reduces harmful fats and eliminates processed sugar by incorporating smaller amounts of natural sweeteners which are lower on the glycemic index. Weary parents longing for a fuss-free way to get their families to eat healthier, especially those with babies new to solid foods or children who are at varied developmental stages, will find relief with the section of multipurpose Power Purees. Providing natural sweetness and a nutritional boost for many of the recipes in this book, these purees can also be served as individual or combo baby foods and as healthy additions to snacks for kids and adults of all ages. Simple, concise instructions take the guesswork out of providing healthy family meals and snacks. Countless hours were spent testing the recipes in this book. They have been repeatedly taste-tested and approved by some of the most discerning diners around – toddlers, preschoolers, school-aged kids, teenagers, and even some die-hard junk-food-junkies! Here’s what a few of the testers and tasters had to say: Mango-Raspberry Muffins - “These will be a staple. The kids love making them and eating them. Five stars for sure. You are the Muffin Queen.” – Zaida W. Pumpkin Oatmeal Cookies – “Loved them! My kids love any “sweet” and I loved them because they are much more healthy than ordinary cookies.” – Rebecca S. Golden Sunrise Muffins – “I like your whole grain baking mix. I made your Apricot Sunshine muffins for coffee hour after church today and everyone raved about them – something that is so loaded with nutrition and light on calories is hard to believe that it can taste so good too.” – Martha S.



Hodgson Mill Whole Grain Baking

Hodgson Mill Whole Grain Baking Author the bakers of Hodgson Mill
ISBN-10 9781616734268
Release 2007-06-15
Pages 480
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A comprehensive guide to baking with whole grains from one of America's leading flour mills.Features 100 gluten-free recipes and 50 bread machine recipes! If your experience of whole grains translates into heavy, bitter, stale, or (in the case of pasta) mushy, take heart. A revolution in whole-grain flours and a better understanding of the techniques needed to create delicious whole-grain baked goods that are as good to eat as they are good for you has taken place in the last few years. With new flours like white whole wheat, white wheat bran, and white spelt, whole-grain baking has finally come into its own. And here to help health-conscious cooks take advantage of the new developments is The Official Hodgson Mill Whole-Grain Baking Companion. From scrumptious breads like Multigrain Currant Loaf, Sourdough Rye, and California Soy Crunch to White Whole Wheat Blueberry Muffins and Perfect Buckwheat Pancakes, from Cranberry-Marmalade Scones to Cardamom Coffee Braid, 400 recipes present the best of whole-grain baking in easy-to-follow step by-step format. Readers will be introduced to whole-grain flours (including the many kinds of whole wheat, rye, corn, spelt, oat, soy, rice, bean, buckwheat, flax, barley, quinoa, millet and more) and learn special tips for using each kind of flour, what its nutrient value is, how to store it to preserve freshness, and how to combine different flours for maximum flavor and nutrition. A chapter on baking basics takes readers with illustrated step-by-step directions through the bread making process, whether they-re creating whole-grain baked goods by hand, in a bread machine, or with a food processor, and illustrates techniques like braiding. All of this comes from the authority of Hodgson Mill, a flour company that has been grinding whole grains for 120 years.



Wheat Cookin Made Easy

Wheat Cookin  Made Easy Author Pam Crockett
ISBN-10 9781938301490
Release 2012-10-01
Pages 258
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Finding 10,000 pounds of wheat delivered to her doorstep, cooking expert Pam Crockett knew she had to learn how to use it. After cooking literally thousands of dishes over many years, Pam become not only an expert on the whole wheat kernel, its history and its nutritional benefit, but she had become a grain gourmet. Now, with more than 250 recipes, Pam shares in Wheat Cookin’ Made Easy how to create the best, the most nutritious, the most delicious and, of course, the easiest and quickest recipes available for those interested in cooking with whole grain wheat. Wheat Cookin’ Made Easy includes the history of what has become the bread of life as well recipes for breads and biscuits, recipes best suited for bread machines, breakfasts, crackers and pastas, desserts, sourdough options, main dishes, muffins and sweet breads, soups and salads, and recipes for the kids. Wheat Cookin’ Made Easy is the most comprehensive cookbook written for the wheat connoisseur!



Good to the Grain

Good to the Grain Author Kimberly Boyce
ISBN-10 9781613121290
Release 2011-11-23
Pages 208
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Baking with whole-grain flours used to be about making food that was good for you, not food that necessarily tasted good, too. But Kim Boyce truly has reinvented the wheel with this collection of 75 recipes that feature 12 different kinds of whole-grain flours, from amaranth to teff, proving that whole-grain baking is more about incredible flavors and textures than anything else. When Boyce, a former pastry chef at Spago and Campanile, left the kitchen to raise a family, she was determined to create delicious cakes, muffins, breads, tarts, and cookies that her kids (and everybody else) would love. She began experimenting with whole-grain flours, and Good to the Grain is the happy result. The cookbook proves that whole-grain baking can be easily done with a pastry chef’s flair. Plus, there’s a chapter on making jams, compotes, and fruit butters with seasonal fruits that help bring out the wonderfully complex flavors of whole-grain flours. Praise for Good to the Grain: “Boyce started playing with a variety of flours when she took a break from restaurant kitchens and wrote her first cookbook, Good to the Grain, a whole grains baking bible that won a coveted James Beard Foundation Award this year.” —O Magazine



King Arthur Flour Whole Grain Baking

King Arthur Flour Whole Grain Baking Author
ISBN-10 0881507199
Release 2006
Pages 612
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A guide to whole grain baking explains how to use a variety of whole grains to create flavorful, sweet, and savory breads, cakes, cookies, pastries, and other baked goods, and features more than four hundred foolproof recipes.



Supergrains

Supergrains Author Chrissy Freer
ISBN-10 3517093645
Release 2015-09-21
Pages 224
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Supergrains has been writing in one form or another for most of life. You can find so many inspiration from Supergrains also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Supergrains book for free.



Peter Reinhart s Whole Grain Breads

Peter Reinhart s Whole Grain Breads Author Peter Reinhart
ISBN-10 160774130X
Release 2011-05-18
Pages 320
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In this follow-up to his award-winning book The Bread Baker’s Apprentice, Peter Reinhart offers groundbreaking methods for baking whole grain breads that taste better than any you’ve ever had. We know whole grain breads are better for us, but will we actually eat them, much less take time to bake them? Yes, says beloved baking instructor Peter Reinhart, but only if they are very, very good. So Reinhart, with his decades of experience crafting amazing artisanal breads, has made it his mission to create whole grain breads that are nothing short of incredible. And because his approach is also simpler and less labor intensive than conventional techniques, you’ll choose to make and eat these breads. His fifty-five recipes for whole grain sandwich, hearth, and specialty breads, plus bagels, crackers, and more, incorporate widely available whole wheat flour as well as other flours and grains such as rye, barley, steel-cut oats, cornmeal, and quinoa. Each is so rich with flavor and satisfying texture that white-flour counterparts pale in comparison. Written in Reinhart’s famously clear style and accompanied by inspiring photographs, these recipes were perfected with the help of nearly 350 testers. Introductory chapters provide a tutorial, with step-by-step photographs, of the delayed fermentation method that is at the heart of these recipes, as well as a crash course in baking science, discussions of grains other than wheat, and more. Advanced bakers will relish Reinhart’s innovative techniques and exacting scientific explanations, and beginning bakers will rejoice in the ease of baking wholesome breads with such extraordinary flavor.



The Laurel s Kitchen Bread Book

The Laurel s Kitchen Bread Book Author Laurel Robertson
ISBN-10 9780307761163
Release 2011-03-02
Pages 464
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The original, classic cookbook devoted to baking honest, delectable and nutritious whole grain breads. In a special section, the author has compiled a comprehensive and meticulous breadmaking "handbook". From the Trade Paperback edition.



Bob s Red Mill Baking Book

Bob s Red Mill Baking Book Author John Ettinger
ISBN-10 9780786752317
Release 2006-11-07
Pages 240
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This invaluable baker's resource provides home bakers with delicious ways to use whole and other healthful grains and flours to suit their dietary, allergic, and basic baking needs. Including new and traditional recipes, and featuring a collection of recipes from prominent bakers and chefs, Bob's Red Mill Baking Book allows bakers to take full advantage of the healthful benefits of whole grains. Bob's Red Mill Natural Foods was founded in 1978 and has become a multimillion-dollar business with international distribution. Inspired by a commitment to whole grain nutrition, Bob and Charlee Moore started their business with a mission to support the health and well-being of people in their community. But the demand for healthy whole grains made their small northwest business grow nationwide. Bob's Red Mill Natural Foods offers a diverse line of all natural and organic flours, cereals, meal and mixes for pancakes, bread, and soups. The company's more than 300 products are available throughout the U.S. and Canada at all natural food and major grocery stores. Bob's Red Mill brand products may also be purchased by phone, mail order, or on the company's website.



Whole Grain Baking

Whole Grain Baking Author Dr. Johann Georg Schnitzer
ISBN-10 3938556137
Release 2004
Pages 96
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Whole Grain Baking has been writing in one form or another for most of life. You can find so many inspiration from Whole Grain Baking also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Whole Grain Baking book for free.



Whole Grain Baking

Whole Grain Baking Author Diana Scesny Greene
ISBN-10 UOM:49015000665738
Release 1984
Pages 183
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Contains light breads, tender pie crusts, fritters cupcakes, buns, biscuits & griddle cakes, all baked with whole grains & with special tips to make the results light & satisfying.



Weizenwampe

Weizenwampe Author Dr. med. William Davis
ISBN-10 9783641088446
Release 2013-01-21
Pages 400
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Weizen gefährdet Ihre Gesundheit Brot, Gebäck, Pizza, Pasta – Weizen ist in unserer Nahrung allgegenwärtig. Doch kaum jemand weiß, was für ein gesundheitsschädigender Dickmacher das goldgelbe Korn ist. Denn in der zweiten Hälfte des 20. Jahrhunderts wurde das Getreide genetisch so verändert, dass es mit dem »Urweizen« nicht mehr viel gemein hat. Der »neue Weizen« macht dick, fördert Diabetes sowie den Alterungsprozess, schädigt Herz und Hirn und ist schlecht für die Haut. Dr. med. William Davis zeigt glutenfreie Ernährungsalternativen auf, und wie man gesund und schlank ohne Weizen leben kann.



Whole Grain Vegan Baking

Whole Grain Vegan Baking Author Celine Steen
ISBN-10 9781592335459
Release 2013-04-01
Pages 176
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Presents one hundred recipes for baked vegan items, including such options as breads, muffins, pies, cookies, and pancakes, with a discussion on ingrdients and baking techniques.



Paleo K che f r Genie er

Paleo K  che f  r Genie  er Author Danielle Walker
ISBN-10 9783864701931
Release 2014-12-10
Pages 368
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Danielle Walker war schwer krank. Schließlich stieß sie auf das Thema Ernährung. Vier Jahre und viele Experimente am Herd später dachte und kochte sie vollkommen anders als zuvor. Parallel hatte sich ihr Zustand deutlich gebessert und alle Beschwerden waren verschwunden. Heute steht sie für innovative, leckere und gesunde Küche. Ihre Rezepte sind kreativ und leicht nachzukochen - zahlreiche Fans schwören darauf. Dabei hat sie ihre Lieblingsgerichte aus der "Vor-Paleo-Zeit" nicht vergessen, sondern neu interpretiert - und dabei Getreide, Gluten, Milch und Ei weggelassen. Dieses Buch mit leckeren Rezepten und eleganten Fotos ist eine vielfältige Paleo-Reise - von der Vorspeise bis zum Nachtisch.



Beth Hensperger s Bread Made Easy

Beth Hensperger s Bread Made Easy Author Beth Hensperger
ISBN-10 1580081126
Release 2000
Pages 126
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Covers the fundamentals on baking bread with recipes for eight basic breads, including batter bread, egg bread, white bread, and whole wheat bread, and four to six recipe variations for each one.



Whole Grain Breads by Machine or Hand

Whole Grain Breads by Machine or Hand Author Beatrice Ojakangas
ISBN-10 076453825X
Release 2004-01-02
Pages 416
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"Possibly the best such bread book on the market . . . every recipe a winner."-New York Times This accessible book gives new and experienced bakers the freedom and flexibility they need to make excellent homemade loaves, with more than 190 recipes that range from a simple Sourdough Bread to a fancy Finnish Cardamom Coffee Braid. Celebrated as a "reliable and inventive recipe writer" by Publishers Weekly, Beatrice Ojakangas shares four ways to make each delicious whole-grain recipe step by step: by hand, mixer, food processor, and bread machine. Beatrice Ojakangas (Duluth, MN) is a well-known food writer, author, and consultant whose articles have appeared in Gourmet, Bon Appetit, Redbook, and other magazines. Her many books include the James Beard Award--winning Light and Easy Baking. She has been a guest on radio and television, including CNN, Martha Stewart Living, and Baking with Julia.