Wonder Flour

www. Chef Brad.com  is a great website! Here is an article on my favorite flour. I just love everything about Chef Brad.  I went and saw him at BYU education week and fell in love with cooking with grains!


Chef Brad's Wonder Flour™

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By: Chef Brad

I have worked for ages trying to be healthy and eat better. My family does not like wheat flour much. I can get away with it in bread, but that is about it. We love cookies, cakes, and other comfort foods. But when I tried to make them with whole wheat flour, I was disappointed with the results. So for awhile I gave up on healthy foods, but I did keep playing with different flours. I had a really wonderful time trying different combinations of grain flour and eventually created what I call Wonder Flour™. It is amazing. I love it in everything I cook. In fact, I never use white or wheat flour in my cooking except in yeasted breads. Everything else uses Wonder Flour. I adore the stuff. I love the flavor, the texture, and that fact that I am adding fiber and nutrition to the foods I cook.

Here is the way to make Wonder Flour:

1 part spelt grain
1 part brown rice
1 part barley, pearled

Mix the grains in a bowl and grind on the lowest setting in your grinder.

To use I have found that for every 3 cups of white or wheat flour I need 1/2 cup more of Wonder Flour.

Here is exactly how I do it:
I take 2 cups of spelt, 2 cups of brown rice, and 2 cups of pearled barley. I mix them up in a bowl and than I grind them in my grinder on the lowest setting. When I bake I substitute the flour in the recipe with my Wonder Flour, using about 1/2 cup more for every 3 cups of flour the recipe calls for.

Here's how to make gluten free Wonder Flour:

1 part sorghum grain
1 part brown rice
1 part amaranth grain

Mix the grains in a bowl and grind on the lowest setting in your grinder.

To use I have found that for every 3 cups of white or wheat flour I need 1/2 cup more of Wonder Flour.

Here is exactly how I do it:
I take 2 cups of sorghum, 2 cups of brown rice, and 2 cups of amaranth. I mix them up in a bowl and than I grind them in my grinder on the lowest setting. When I bake I substitute the flour in the recipe with my gluten free Wonder Flour, using about 1/2 cup more for every 3 cups of flour the recipe calls for.

Wonder Flour™ and Gluten Free Wonder Flour™ are not recommended for yeasted breads. They work great for any other recipe where yeast is not required such as cakes, cookies, and pastries. There may be a slight adjustment to recipes depending on moisture, altitude, and other environmental factors.

To much work? you can order it from me. It is listed on my web site. Also a great help is my Comfort Foods Cookbook. You can order it from the web site also.

Great success to you in your journey for better, healthier foods.

Chef Brad