Can anyone speak to the benefits of one over the other - either this or the 7 grain flour? Also considering Spelt but at 25lbs want to start with one
511402
It depends what you are using it for. I make amazing pizza dough and any baked goods( pastry) with this and it always turns out excellent.
511403
You can use this in place of white flour in almost anything. It's very fine. I love it!
1194869
Sindu-what mill did you finally buy? Are you satisfied with it? I am looking at a mill to grind millets in- we use it more than flour& I would rather make small fresh batches.
915084
It depends on flour you use as well as the personal preference. With regular unbleached unbromated good quality flour ¼ cup for 2 lbs is more then enough. Things change when you start mixing with combination of regular and Graham flour, then use a bit more. General idea is simple - gluten gives bread stickiness and elasticity, so if there is not enough your slices will be falling apart like pound cake, and if it is too much then bread will be too rubbery in consistency kind of like bagels. Basically gluten does not give bread much difference in taste but does make whole new experience in consistency and of course in nutritional value. It depends on flour you use as well as the personal preference. With regular unbleached unbromated good quality flour ¼ cup for 2 lbs is more then enough. Things change when you start mixing with combination of regular and Graham flour, then use a bit more. General idea is simple - gluten gives bread stickiness and elasticity, so if there is not enough your slices will be falling apart like pound cake, and if it is too much then bread will be too rubbery in consistency kind of like bagels. Basically gluten does not give bread much difference in taste but does make whole new experience in... » Read More It depends on flour you use as well as the personal preference. With regular unbleached unbromated good quality flour ¼ cup for 2 lbs is more then enough. Things change when you start mixing with combination of regular and Graham flour, then use a bit more. General idea is simple - gluten gives bread stickiness and elasticity, so if there is not enough your slices will be falling apart like pound cake, and if it is too much then bread will be too rubbery in consistency kind of like bagels. Basically gluten does not give bread much difference in taste but does make whole new experience in consistency and of course in nutritional value. « Show Less
44971
It depends on the recipe and your family's preference. I have used it many recipes,including bread, pancakes, pie crust, and cookies and had great results. We like the difference! It is different though, and some recipes don't take well to it. Play around and figure out your preference. If you use a lot of whole wheat flour already, you'll like this. Good luck!
213809
The trick to using spelt is not to knead it much at all. The grain is not as heavy or dark as whole wheat, and the flavor is much more of a sweet nutty taste. As far as the texture, no, I didn't think the bread I've made using spelt was heavy or dark like whole wheat. But the gluten is far weaker than wheat gluten. So, research on line for articles on cooking with this flour, and how to adapt to using it. and I think you'll enjoy!
711211
I have both sizes. I find that I use the 7 qt. far more than the 5 qt. Make that far, far more. In fact, the only thing I really use the 5 qt for is making No-Knead Bread. For stew, chili, soups and such I find that the "floor space" of the larger oven is much more useful for browning the meats and veggies. It is heavy, but really not too hard to maneuver, and I'm a scrawny 61- year old male. The oven itself lives in the oven of my range, oiled and ready to go. In answer to T R D's question, you could use the spiral handle ears for handles if you wished. I do that with my 5 qt oven. If I could have only one, I'd go with the larger Dutch Oven.
2203757
Bread bakes differently due to so many factors, like humidity, elevation, starter or commercial yeast, I hesitate to recommend a recipe. You could check the Great River website, and do a small loaf by reducing the recipe, see how you like it. For where I live, I need to add at least 2 tablespoons of water to the recipe I frequently use, which is from the Tasajara Bread book, the basic recipe. Since the 7 Grain absorbs more water, you need to add some, whereas with standard bread flour, probably not. I have made many delicious loaves baked in an ordinary loaf pan with the 7 Grain blend, I think the flavor is very good, and I always toast my slice. Always. Also, the bread is better 24 hours after baking, the moisture averages out thru the loaf, I just wrap it in a kitchen towel for a day, and after that it's kept in a plastic bag. I only bake one loaf at a time, but I change seeds, dates, chunky ground nuts, or even herbs, depending on what sounds good. I plan to start using my own wild yeast starter, so that will take me out of the loaf pan and onto a baking stone or a baguette baker. I have all the flours made by Great River, they do rise differently, the 7 Grain is a little more dense of a loaf, but it's great to have access to organic flours, and home made bread is worth the time. Good luck, and don't worry if you have a few loaves in the beginning that aren't terrific, that happens, it's an art, takes a little practice.
181087
I'm not sure. The first time I bought this, it was 3 3 lb bags for around $18. I thought that was a good deal, that was about 6 months ago. When I tried to re-order I couldn't find that same quantity so I ordered just 1 bag. A few weeks ago I looked again for the 3 3 lb bags and couldn't find it. I too was confused by the "6 count" but they only showed 1 3 lb bag. I bought another flour, haven't tried it yet though. I would suggest you ask Amazon or the manufacturer which is what I probably should have done because I really really do like this flour. Let me know what you find out if you wouldn't mind...thanks, Diana
826535
Meal is more coarse. I think the skins are ground with it. Flour is finer. I use the meal for bread making. Flour's too fine for my needs.
1388512
It is not as heavy as regular whole wheat flour so it rises better. You can read the details of how they make it so on the Great River Organic Milling website. The flour has wonderful flavor and makes great bread. I usually substitute a couple tablespoons of gluten for an equal amount of the flour when I use it in 100% whole wheat bread to insure a good rise.
472616
I believe they're in the same family, but cooking wise are not interchangeable. Sorghum flour is more of an additive, instead of a direct replacement for wheat flour in baking (in my experience).
543849
I've made bread and pancakes and the pancakes are terrific but I need more Vital Wheat Gluten in my bread recipe.This flour should last me a long time but I'll reorder more when I'm out. It's a great flour to keep in your pantry for those recipes you want to kick start.
2079924
Personally, I prefer white flour in Challah. BUT if I were going to use "whole wheat," I'd use this. (The quotes are because this flour is almost whole wheat--it's very slightly refined. The perfect amount, I think. No grit. That's what makes it so flexible in so many recipes).
19489
I like the taste and texture better than red whole wheat flour. It will make a good bread alone, but I prefer to mix it about half and half with a white bread or all purpose flour to get a lighter texture. I use a honey-wheat recipe and substitute the seven grain for whole wheat.
1966400
Hi, have been out of pocket for a few weeks, so just now getting to your question. The flour has a great taste and is great for baking. Not sure 'how large a grain parts' you're asking about? It is not a 'rough or coarse' grind with tons of hulls or unground seed-parts in it, but is obviously not as fine as the sterile white bleached stuff you get in stores. We buy it because it IS whole grain, which means you get the nutrition stored in the seed coat. Hope this is helpful. (p.s. we would purchase from them again)
98714
Panko crumbs will work much better than flour. Just the tiniest sprinkle of oil will help, also, especially with really lean fish.
486297
I have both the ricer and a food mill as well. The ricer is easier to use and much quicker to clean up. I also find that the potatoes always come out perfect with not too much effort. Would a good food mill work? absolutely.. but this is much quicker for me and the results are always consistant. Hope this helps.