Holiday Baking with Whole Wheat Flour
By Estelle Hayes
I’ve been hearing the praises of Kim Boyce’s Good to the Grain for ages and I finally ordered my copy. It does not disappoint. I’m taking baby steps with alternative flours as I’ve been burned with some dreadful whole wheat pie crusts in the past.
The chocolate chip and the gingersnap recipes will be a staple in our house. I’m already planning some holiday gift boxes full of these for special friends and family. Honestly, the gingersnap is near perfection. I’ll probably make them a bit smaller next time just to increase the volume. I’ll add toasted almonds and dried cherries to the chocolate chip just to mix things up. I love a complex cookie flavor.
Overall, I’m really encouraged by the transition to alternative flours. Do you have any experience in this area? Success stories? Epic failures? Baking with anything other than white flour can be a little intimidating. I’d love to hear about what works in your kitchen. Buckwheat may be my next experiment. Wish me luck.
Photo credit: Estelle Hayes