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.
What if there were one day when, everywhere you went, there were opportunities to try delicious whole grain foods?
You’d stop into the cafeteria at your workplace, and you’d be offered a taste of quinoa salad. Your teenager would duck into a quick-serve restaurant, and they’d ask, “Would you like that on a whole grain wrap, instead of the usual bun?” In the park downtown, a food company would be passing out granola bars to joggers. At dinner, as you serve whole grain pasta to your family, your fourth-grader would report about the whole grain pizza in her school lunch.
That’s what happens every year on the last Wednesday in March, when the Whole Grains Council holds its annual Whole Grain Sampling Day. Our goal is to have people everywhere saying, “That was great! Where have you been all my life?”
According to a 2014 survey by the International Food Information Council, 72% of consumers are seeking more whole grains. Whole Grains also feature strongly in the National Restaurant Association’s 2016 Culinary Forecast. This year, give customers what they’re looking for by celebrating Whole Grain Sampling Day!
More information here
More than 2/3 of the educators we survey tell us they want to bake more whole grain recipes. Both achieving and enjoying the goal to eat “3 or more servings or 48 grams of whole grains daily” becomes easy with so many wonderful whole grain resources found among HBA’s member test kitchens.
Kelly Toup, MS RD from HBA’s newest partner, The Whole Grains Council highlighted these resources from www.wholegrainscouncil.org.
Plan to teach others by celebrating “Whole Grain Sampling Day April 1, 2015.
Whole Grain Sampling Day (WGSD) is an opportunity to have people everywhere saying, “That was great! Where have whole grains been all my life?”
Any activity, no matter how big or how small, can be a part of Whole Grain Sampling Day, so long as it encourages whole grains. The Whole Grains Council offers tons of resources for WGSD, from downloadable brochures and handouts about whole grains, to a Whole Grain Grocery Store Tour Kit, to Whole Grain Trivia Contest Kit, to a database of sample Tweets for WGSD. Looking for ideas?
If you’re interested in joining the movement to promote whole grains this April, get in touch with Kelly Toups, RD (Kelly@oldwayspt.org, or 617-896-4884). Kelly will help you brainstorm ideas, and let you know how the Whole Grains Council can support your nutrition education efforts. We love to hear about fun, new ways to encourage whole grains, so reach out to Kelly to share your whole grain event, whether you’re a teacher, a dietitian, a manufacturer, a chef — or simply an individual planning to do something special!