Pantries in the United States are blessed. We have so many types of whole grains and seeds to cook and bake. An excellent new resource includes the ingredient pages with images and descriptions of ancient and specialty wheats, corn, grains and seeds found at PanhandleMilling.com. Baking formulations are also being added by Chef Stephanie Petersen for a plethora of savory and sweet biscuits, tortillas and breads.
The health benefits of making at least half of the grain foods eaten every day “whole grain” are many. The WholeGrainsCouncil.org offers teaching resources and infographics to illustrate what “whole grain” is and how to recognize whole grain foods using the foods label and with their Whole Grain Stamp. The many benefits of eating cooked whole grains and baking with whole grain flours, rolled grains or meal are illustrated using their infographic.
Another helpful guide to define what grains are “ancient,” and what are “pseudo” is Ancient Wheat and Pseudo Grain prepared by the Wheat Foods Council.
Cooking and baking with whole grains, the flour and meal produced from them can be fun as well as challenging. In baking, if too much non-wheat grain is substituted, results may be disappointing. Access Baking with Whole Wheat Flour 101, and make a note: Almost any recipe that is already great could be baked with a mixture of non-wheat whole grain flours or meal if it is no more the ¼ or 25% of the flour in the recipe.
- Example: A pancake recipe calls for 2 cups all-purpose or whole wheat flour—you can use 1 ½ cups all-purpose or whole wheat flour plus ½ cup of a multi-grain mixture like cornmeal, flax meal, oatmeal, sorghum, spelt or other flours
The Home Baking Association members include many historic, regional mills. Stone-Buhr Flour buys regionally and mills soft Pacific Northwest Wheat, ideal for flat breads, crackers, Asian noodles and pastries. Bake your own whole grain cracker to celebrate whole grain month.
Bake your grand finale to September by choosing another historic flour to bake whole wheat biscuit whole grain, biscuit and breakfast celebrations.
“Biscuit Month” has come again and brings to mind a life-long challenge for me—to bake a really great biscuit. Is it because I was born in northern Iowa that I am biscuit-challenged? Lack of success is not for lack of trying. For anyone else who’d love to improve their biscuit baking skills, I’m trying these remedial steps for improvements:
- Start with the right wheat flour from the six classes of Wheat and Flour 101 Flour used in biscuit baking should be “softer,” (lower in the flour proteins called gluten). Famously good biscuit bakers also bake with self-rising, all-purpose, and for whole grain biscuits, whole white wheat.
- Learn the difference in leavening commonly used in biscuit baking, baking powder and baking soda, and use the correct one. What’s the difference between Baking Soda and Baking Powder?
- Entrust your efforts to test kitchens that know biscuits, Crisco Baking Powder Biscuit.
Include one of the longest sources of soft wheat flour milling for biscuits, Southern Biscuit flour. If these brands are not available near you, find a self-rising flour for starters.
- Watch a pro–fifth generation milling CEO and biscuit baker–Robert Harper. Robert will share his best family biscuit favorites from Hopkinsville, Kentucky as he prepares Cinnamon Biscuits at www.sunflourflour.com
- Finally, the best way to groove what you know is to share it—teach it. A ready-to-go lesson, Explore Biscuit History and Traditions, available from those who’ve produced the baking powder to leaven biscuits for over 150 years. Buttery Breakfast Biscuit lesson.
Keep in mind, the biscuit should be served with butter! Explore a whole flight of deliciousness, sweet or savory here!
Have you discovered, only much too late, interesting national observances that might be beneficial to your classroom lesson plans and community programs? For example, did you know September 17th is Apple Dumpling Day? You don’t have to be in the dark any longer. The Home Baking Association regularly compiles these interesting events and celebrations for your convenience. Download our Quarter 3 PDF here!
1: Lazy Mom’s Day
2: Macadamia Nut Day
4: Labor Day
5: Cheese Pizza Day
6: Coffee Ice Cream Day
7: Beer (Bread) Lover’s Day
9: Teddy Bear Day
10: Grandparent’s Day
11: Hot Cross Bun Day
13: Kids Take Over the Kitchen Day
14: Cream-filled Donut Day
16: Cinnamon Raisin Bread Day
Boys & Girls Club Day for Kids
17: Apple Dumpling Day
19: Butterscotch Pudding Day
20-22: Rosh Hashanah
21: World Gratitude Day
Pecan Cookie Day
22: Ice Cream Cone Day
23: Great American Pot Pie Day
26: Pancake Day
Johnny Appleseed Day
29: Coffee Day