Tips for Baking with Sprouted Flour – Peter Reinhart
Published on Dec 5, 2014
Peter Reinhart, America's master baker, believes that sprouted grain flour is the next frontier in making delicious, healthy breads. Learn his tips and tricks for cooking with sprouted flour. Peter is author of ten books and is Chef on Assignment at Johnson and Wales University.
Peter Reinhart, CCP, speaks on the topic "Sprouted Grain Flour: The Next Frontier" at the Whole Grains Breaking Barriers conference, organized in November 2014 by Oldways and the Whole Grains Council. Peter is author of ten books and is Chef on Assignment at Johnson and Wales University.
Recorded at the Whole Grains Breaking Barriers conference, organized in November 2014 by Oldways and the Whole Grains Council.
Gluten Free Baking
From FINE COOKING GLUTEN-FREE 2014
The biggest challenge in gluten-free baking is to replicate the structure and texture that gluten gives to baked goods, such as yeast breads, quick breads, muffins, biscuits, scones and even pancakes and waffles. This can be achieved by using a combination of starches, increasing the amount of leaveners, adding extra eggs, and including a few special ingredients to help replace the structural benefits of gluten. Successful gluten-free baking and cooking requires making some changes in the way you prepare foods, such as using smaller or narrower pans, and using some special techniques to get desired results...Read More
Basic Gluten-Free IngredientsRead More
Mixing TechniquesRead More
Baking TechniquesRead More
Which Sprouted Flour to UseRead More
Cooking with Sprouted Kamut Flour and Whole Sprouted Grains
Use sprouted Kamut flour for a sweet, nutty, buttery flavor. The texture is coarser than regular flour and is similar to a fine corn meal....Read More
Baking with Spelt & Sprouted Einkorn GrainRead More
Quick Tips for Yeast Breads, Sweet Rolls, Quick Breads and Muffins
A big challenge in gluten-free baking is making yeast breads. Without gluten to support the structure, they can end up very dense...Read More
Ingredients That Make a Difference
Dry milk powder is a nice addition to gluten-free breads. The milk powder increases the protein content of the dough, helping to improve the structure of the bread...Read More
Working with Yeast DoughsRead More
Gluten-Free FloursRead More
How to Sprout at HomeRead More