Whole Grain Baking Made Easy
Take control of the grains you eat. Written by Mother Earth Living food editor Tabitha Alterman, 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. Alterman includes recipes for a wide array of flours and flour blends - from amaranth to millet to teff - as well as guidance on all aspects of home milling, such as choosing a mill and properly storing your grain and flour. With straightforward instructions and full-color photography, Alterman teaches home bakers age-old methods for making deliciously tender breads and cakes out of whole-grain flours. So whether you want to bake low-gluten goodies, maximize the nutrition in your baked goods, become more self-reliant, or experiment with heirloom or heritage grains, Whole Grain Baking Made Easy puts you in charge of the grains in your diet from start to finish.
About the Author
Food writer Tabitha Alterman is a contributing editor at Mother Earth News, the food and garden editor at Mother Earth Living, and author of Voyageur Press' Whole Grain Baking Made Easy (2014).
I understand the health benefits to baking with whole grains but never knew HOW to do it. I didn't even know WHAT to buy at the store to make the change. I was curious if baking with whole grains would be difficult, expensive and would it taste good? This lovely book answered my questions. It is beautifully written with personal observations and tips from the author accompanied by captivating photos to illustrate just what the recipe should look like (even some step-by-step). I have tried about six recipes so far and plan to experiment this summer using fresh fruits and vegetables that the season offers in the muffins, breads, etc. This is a book I have already given to friends for their birthdays. I recommend this for anyone who seeks to bake with whole grains. -Jane Redding
It is incredible, it takes you back to ancient grains in which I am very interested. The diversity of receipes and the information are so to my liking. Because I live in Alaska I would like to see recipes for barley bread. There is a family in Delta Junction that grows, mills, and markets barley flour, they tell me it is GMO free. Again, the book definitely meets my expectations -Sammy
Excellent book. Full of information for the developing baker. Includes many delicious recipes, and fantastic techniques for baking not only whole wheat breads, but decadent cakes, muffins etc. Highly recomended! -Zac F