Does baking with whole grain flours change your recipe results? To find out, Oldways Whole Grain Stamp manager Abby tested one cookie recipe with five different types of flour—all-purpose, whole wheat, rye, oat, and spelt.
For a ubiquitous staple crop that provides nearly 20% of the world’s available calories, wheat is surrounded by a surprising number of misconceptions. Here are 5 surprising facts about modern wheat that we highlighted at a recent dietitian conference.
