Wonder Flour - Use in place of White Flour

By BlueSchmoo

www.chefbrad.com

Chef Brad Writes:
" 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."

Ingredients

• Here is the way to make Wonder Flour:
• 1 part spelt grain
• 1 part brown rice
• 1 part barley, pearled
• Here's how to make gluten free Wonder Flour:
• 1 part sorghum grain
• 1 part brown rice
• 1 part amaranth grain

Details

Preparation time 10mins
Cooking time 10mins

Preparation

Step 1

STANDARD MIX:
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.

For Vita-Mix use:
2/3 of a cup Per grain,
Add grains to the canister, grind on setting High for 3-4 minutes for coarse flour, and 5-6 minutes for bread flour

Here is exactly how Chef Brad does it:
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.

GLUTEN FREE VERSION:
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:
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.