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FOOD TIPS

Try whole-grain flours

Whole-grain flours have a more complex taste and create a heartier texture than refined white flours because they include the bran and germ.

* Buy whole-grain flours from a store that has a high turnover rate. Be sure to check the expiration date and buy the freshest available. Opt for stone-ground flours, when available, as they have the highest nutritional value.

* Because they contain the oil-rich germ, to prevent rancidity, whole-grain flours must be stored in the refrigerator or freezer in a tightly sealed container. Use them within three months.

* Try grinding your own fresh flour from flakes. For example, purchase spelt flakes or oatmeal and use a coffee grinder to process small batches into flour as needed. Small grains without tough bran coatings, like quinoa and buckwheat, may also be ground this way.

* Start off by substituting half of the all-purpose flour in your favorite recipe with spelt or white whole-wheat flour. Occasionally you will need to add slightly more liquid.

* When using all whole-grain flour in quick breads, select whole-wheat pastry, whole white wheat, spelt or kamut flours. Use 1 teaspoon baking soda for each cup of flour. To improve texture and crumb, add 1âÑ4 to 1âÑ2 teaspoon of baking soda to the dry ingredients and use buttermilk for the liquid.

To ensure even cooking, bake quick breads in small containers like muffin cups or mini-loaf pans. Rotate the pans halfway through.

* When baking breads, substitute up to 30 percent whole-wheat or other whole-grain flour in your favorite recipes.

-- Scripps Howard News Service

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