Monday, March 25, 2013

13 Grain Flour

Making my own flour blends was one of those things that I never really thought about doing before getting into the whole special needs nutrition thing. I mean, you can buy whole wheat, multi-grain and regular flour at the store, so why bother? But then I started doing gluten free baking and seeing how much better homemade mixes "behaved" than store bought "all purpose" mixes, and that sparked an idea - why not make my own "glutened" multi-grain flour? I had all the different individual flours and grains at home anyway! I've got to say this is my new favourite blend for things like pancakes and banana bread, and it would probably be fantastic as a partial flour ingredient in rustic breads too.

Being able to make this in bulk really saves me a bundle while cooking healthier! The recipe as written makes 20 cups but if you don't bake much, you can easily turn it into it's more practical "parts".

You'll note that there are actually 15 ingredients, not the "13" that the title alludes to... but I used both the whole and ground forms of two items. Granted, a lot of the ingredients aren't even grains technically, but it's far too complicated and wordy to say "6 grain 7 seed flour" - so 13 Grain Flour it is!

13 Grain Flour
Makes 20 cups
6 cups whole wheat flour
3 1/2 cups spelt flour
3 cups Kamut flour
1 cup large-flake oats
1/4 cup ground flaxseed
1/3 cup whole flaxseed
1/4 cup whole quinoa
1/3 cup whole amaranth
2 1/2 cups barley flour
1 cup dark rye flour
1 cup dark buckwheat flour
1/4 cup sunflower seeds
1/4 cup whole millet
5 tsp whole chia or Salba seed
1/3 cup toasted buckwheat kasha
  1. Mix together and store in an airtight container.
Amount Per Serving
Calories: 467.9
Total Fat: 4.8 g
Cholesterol: 0.0 mg
Sodium: 6.5 mg
Total Carbs: 94.9 g
Dietary Fiber: 15.2 g
Protein: 18.0 g

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