Whole Grain Baking - Sue Gregg Cookbooks

A Summary of Baking Characteristics
How whole grain flours act in baking depends mostly on the gluten
content. High gluten grains, for example, are best for yeast bread
recipes. The gluten, a protein part of the grain, develops elasticity as it
is kneaded. This in turn traps the gas formed by the yeast as it grows
and gives the bread its rise and lightness of texture. Gluten-free and lowgluten
grains, therefore, do not produce light textured yeast breads,
although a portion of the flour may consist of another grain or
combination of grains (see Yeast Breads section).
Grains may be classified as having no gluten, low gluten or high
gluten content:
Gluten-free grains
brown rice
corn
millet
amaranth
quinoa
sorghum
Gluten flour, a commercial product made from white flour, is often
added to make whole grain yeast breads lighter. I have never found this
a necessity and discourage its use. Gluten flour is an unnecessary
expense, costing ten times that of the whole wheat, even if only a small
portion is needed. I don't even use it when combining wheat with other
grains. Pleasing yeast breads can be made that are light enough without
this addition. There also are enough people who have a problem with
gluten without adding more of it to recipes. Rather, I believe it is best
to develop a taste for denser breads. The measure of taste and texture
quality is not in making whole grain breads match refined breads.
Quick breads are more easily adaptable to the use of grains with
varying degrees of gluten content, although different results in texture
will be achieved. Gluten development is not desirable in quick bread
baking for lightness as it is in yeast bread baking. A wider range of grain
options in quick breads is a boon for persons with grain allergies or
gluten intolerance.
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Low-gluten grains
barley
oats
rye
buckwheat
triticale
teff
soft wheat (pastry)
High-gluten grains
hard red winter wheat
hard spring wheat
hard white wheat
Kamut ® grain
spelt