Archive for the ‘Flours’ Category
DIY Oat Flour… yes, really you can make your own oat flour for real!
Okay so what I’m sharing with you today is so ridiculously simple that I’m almost embarrassed to share it. But I feel it’s my duty to share these super simple tricks that I’ve been using for years that not only saves you money but also, well… let’s face it, it saves you money. For me that’s a huge bonus in my book! I often use oat flour when I want to mix things up whether it’s in breads, pizza dough, cookies or even breading things. It just a different taste and flavor profile to an element. Now ground oat flour can’t be a straight 1-for-1 swap say with all purpose or bread flour as it is a different protein strength BUT you can use it and replace up to 25% of the flour in your recipe. It adds a great whole grain flavor plus the additional nutrients oats provide. So today I’m sharing with you how to make your own oat flour. Yeah I’m doing a DIY on you but trust me all you need are 2 things – old fashioned rolled oats and a way to grind them.
Your muffins, cookies and cakes will LOVE you for this swap out!
Happy Tuesday TKW Family! With the new year just kicking off it’s time to clean out those cupboards and start with fresh stuff. Today it’s all about out with the old and in with the new.. the new spices and boxed items.
So fess up, when’s the last time you bought new dried spices? What about that baking soda? Hmmm… Better yet, how many of you got one of those pre-filled spice cabinets and are STILL using the same spices it came with 6 months later? Yeah, I thought so. Let’s talk – those old dried spices.. pitch ’em. They are useless. They’ve gone to spice heaven and died. They no longer serve their purpose and really need to be put down. Down the garbage can that is. So get your garbage can and let’s start tossing. Remember, keep a tablet and paper nearby so you’ll know what you have to replace with fresh.
If the vibrant color has faded, then usually so has the flavor. Next you can perform a sniff test. If a spice is no longer fragrant, it’s probably best to replace it. Lastly, if a spice has some fragrance left but is far less potent than it used to be, just double the amount called for in a recipe. For me I mark my spices with the date I bought or filled the container.
Make sure you are storing your spices in a cool, dry, dark place. That means away from sunlight, heat from your oven or cook-top, and moisture from your dishwasher. Stashing your spices correctly will help them last as long as possible.
A quick rule of thumb: Whole spices can keep for 1 to 2 years, but pre-ground spices start to lose their flavor after about 6 months.
Does your pantry make the cut?
I live and die by Bread Flour. I easily have 100lbs of it on hand at any given moment. I know it sounds like a lot but I do a TON of baking for home and commercial use so it makes sense.
I love bread. No, really. I LOVE bread. I swear there is nothing better than a warm slice of freshly baked bread with butter and homemade preserves on it. This, many a nights, has been dinner for me.
Now I know carbs are bad. So… Seriously, so what! I live a very healthy lifestyle, work out like it’s Read the rest of this entry »
So I’ve had a bunch of requests lately for gluten free recipes, especially those for breads. I’ve been fortunate enough to become really good friends with tried and true Gluten Free bakers (one including my best friend) who have really helped to educate me on the various flours and ways to make foods amazing (including bread) AND gluten free. However just like everything in life, there’s so much to Read the rest of this entry »
It’s funny but Self-Rising flour is something I almost never use. For me using it, it’s like I give up control when I bake. See Self-Rising flour already contains leavening and salt and has 8-9% protein. If you notice if you have a recipe that calls for it you most likely won’t have the recipe call for salt or baking powder. It all gets mixed together when it’s processed and packaged Read the rest of this entry »