Publix GreenWise Market Magazine - Fall 2011
|Punch up the texture, flavor and nutrition of your baked treats with whole grains. Get started with these brunch staples, and marvel at how they go from bland to grand thanks to four specialty flours from Publix. |
Note: This article contains a recipe for Orange-Honey Sweet Rolls that includes gluten-free flour. Though not entirely gluten-free, this recipe provides an easy introduction into baking with gluten-free baking mixes and flours. These flours and baking mixes often impart subtle taste and texture differences to baked goods. In its current form, this recipe is not suitable for those with Celiac disease or gluten intolerance.
According to one survey, 95 percent of Americans don’t get the recommended daily servings of whole grains. Are you ready to join the elite 5 percent who do? In the case of packaged breads and cereals, jumping on board is easy. But to really appreciate the goodness of whole grains, add them to your home-baking repertoire too. Swapping whole grain flour for a portion of the refined flour in a recipe brings a delicious new dimension to everything from Blueberry-Oat Pancakes to Orange-Honey Sweet Rolls. Next time you’re looking for a tasty way to boost the good-for-you quotient in your baking, go for the grain -- all of it!
Made from ground oats, this whole grain flour imparts a creamy texture and gives you all the nutritional benefits of oats. Although oats are naturally gluten-free, commercial oat flours may contain traces of wheat and gluten, so check the label.
Tip: Because oat flour by itself usually gives baked goods a crumbly texture, be sure to combine it with all-purpose or whole wheat flour when adapting a conventional recipe.
Start to finish: 30 minutes
1/2 cup oat flour
1/2 cup whole wheat flour*
2 tablespoons granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1-1/4 cups buttermilk
1 egg, lightly beaten
1 tablespoon canola oil
1 teaspoon vanilla
3/4 cup fresh or frozen (thawed) blueberries
Light pancake syrup or agave syrup (optional)
Additional blueberries (optional)
ONE In a large bowl stir together oat flour, whole wheat flour, sugar, baking powder, baking soda and salt. Make a well in center of flour mixture; set aside. In a small bowl combine buttermilk, egg, oil and vanilla. Add buttermilk mixture all at once to flour mixture. Stir just until combined but still slightly lumpy. Stir in blueberries.
TWO Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water sprinkled on griddle dance across the surface. For each pancake, pour about 1/4 cup of the batter onto hot griddle. Spread batter into a circle about 4 inches in diameter.
THREE Cook over medium heat, turning to cook second sides when pancake surfaces are bubbly and edges are slightly dry (1 to 2 minutes per side). Serve immediately or keep warm in a loosely covered ovenproof dish in a 300 degrees F oven.
FOUR Serve with light pancake syrup and additional blueberries, if desired. Makes 12 pancakes (2 pancakes per serving)
Nutrition Facts per serving: 144 cal., 4 g total fat (0 g sat. fat), 37 mg chol., 234 mg sodium, 22 g carb., 2 g dietary fiber, 5 g protein. Exchanges: 1 starch.
Whole Wheat Flour
Whole wheat flour lends hearty texture and toasty flavor to baked goods. That’s because the wheat’s whole grain is ground into the mix, unlike refined white flour, which uses only a part of the grain.
Tip: In most recipes that call for all-purpose flour, you can swap out half for whole wheat flour without making any other major alterations to the recipe. Whole wheat pastry flour is also available in some stores and is ideal for more delicate baked goods and pastries.
Prep: 20 minutes Bake: 10 to 12 minutes Cool: 5 minutes Oven: 375 degrees F
1 cup all-purpose flour*
3/4 cup whole wheat flour*
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cardamom, nutmeg or allspice
1/3 cup butter*
2 Publix GreenWise Market Organic Eggs*
1/4 cup whole milk*
1/2 cup chopped, peeled fresh pear,* (1/2 a medium pear) patted dry
Whipped cream (optional)
Chopped pears (optional)
ONE Preheat oven to 375 degrees F. In a large mixing bowl stir together flours, granulated sugar, baking powder, baking soda, salt, and cardamom, nutmeg or allspice. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the dry mixture.
TWO In a small mixing bowl beat eggs lightly; stir in milk. Add the milk mixture all at once to the dry mixture. Using a fork, stir just until moistened. Fold in pear.
THREE Turn dough out onto a floured surface. Quickly knead dough by gently folding and pressing for 10 to 12 strokes or until nearly smooth. Pat or lightly roll the dough to 1/2 inch thickness. Cut with a 2-1/2-inch round biscuit cutter, dipping cutter in flour between cuts. Reroll scraps as necessary.
FOUR Place dough rounds 2 inches apart on an ungreased baking sheet. Bake for 10 to 12 minutes or until lightly browned. Cool on the baking sheet for 5 minutes, then transfer scones to a wire rack. Sift powdered sugar over tops. Serve warm with whipped cream and chopped pears, if desired. Makes about 12 scones
Nutrition Facts per scone: 154 cal., 6 g total fat (4 g sat. fat), 49 mg chol., 212 mg sodium, 22 g carb., 1 g dietary fiber, 3 g protein. Exchanges: 1-1/2 starch, 1 fat.
Gluten-free all-purpose baking flour is made from a combination of gluten-free flours and can be used in place of all-purpose flour for those who are gluten-intolerant. The ingredients vary by brand but may include garbanzo flour, potato starch, tapioca flour, sorghum flour and fava flour.Tip:
For more information on substituting gluten-free flours for all-purpose flour, visit glutenfreegirl.com
where author and gluten-free advocate Shauna James Ahern shares recipes and cooking tips.
|Though not entirely gluten-free, this recipe provides an easy introduction into baking with gluten-free baking mixes and flours. These flours and baking mixes often impart subtle taste and texture differences to baked goods. In its current form, this recipe is not suitable for those with Celiac disease or gluten intolerance. |
|Orange-Honey Sweet Rolls|
Prep: 45 minutes Rise: 1 hour 30 minutes Bake: 25 minutes Oven: 350 degrees F
2 packages active dry yeast (about 4-1/2 teaspoons)
1-1/4 cups warm water (110 degrees F to 115 degrees F)
1/2 cup nonfat dry milk powder
1/3 cup butter,* softened
1/3 cup Publix GreenWise Market 100 Percent Pure Organic Honey*
2 Publix GreenWise Market Organic Eggs,* lightly beaten
2 tablespoons toasted wheat germ
1 teaspoon salt
3 cups gluten-free all-purpose baking flour
2-1/4 to 2-1/2 cups bread flour
1 cup golden raisins
1/4 cup butter,* softened
1/4 cup Publix GreenWise Market 100 Percent Pure Organic Honey*
2 teaspoons finely shredded orange peel
ONE In a bowl dissolve yeast in the warm water; let stand 5 minutes. Add dry milk, the 1/3 cup butter, 1/3 cup honey, eggs, wheat germ and salt. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Add 2 cups of the baking flour. Beat on low speed for 30 seconds. Beat on high speed for 3 minutes. Using a wooden spoon, stir in remaining baking flour and as much of the bread flour as you can.
TWO Turn dough out onto a lightly floured surface. Knead in enough of the remaining bread flour to make a moderately soft dough that is smooth and elastic. Shape dough into a ball. Place dough in a lightly greased bowl, turning once to grease surface. Cover with a towel; let rise in a warm place until double in size (about 1 hour).
THREE Punch dough down. Turn out onto a lightly floured surface. Cover; let rest 10 minutes. Meanwhile, lightly grease a 13×9×2-inch baking pan.
FOUR For filling: In a small bowl cover raisins with cold water; let stand for 5 minutes. Drain well. In a medium bowl whisk together the 1/4 cup butter, 1/4 cup honey and orange peel until creamy and well combined.
FIVE Roll dough into an 18×15-inch rectangle. Spread the butter-honey mixture to within 1/2 inch of the edges. Sprinkle with raisins. Roll up rectangle, starting from a long side. Seal seams. Slice roll into 15 pieces. Arrange, cut sides down, in prepared pan. Cover and let rise in a warm place until nearly double in size (about 30 minutes).
SIX Preheat oven to 350 degrees F. Bake about 25 minutes or until lightly browned. Remove from oven. Cool for 1 minute. Carefully invert rolls onto a wire rack. Cool slightly. Invert again onto a serving platter. Drizzle with Orange Icing (recipe below). Makes 15 rolls
Nutrition Facts per roll: 385 cal., 9 g total fat (5 g sat. fat), 48 mg chol., 242 mg sodium, 71 g carb., 4 g dietary fiber, 8 g protein. Exchanges: 3 starch, 2 other carbohydrate, 1 fat.
Orange Icing: In a bowl combine 2 cups powdered sugar and 1 teaspoon finely shredded orange peel. Stir in enough orange juice (1 to 2 tablespoons) to reach drizzling consistency.
Available in white and yellow varieties, depending on the color of the corn kernels used to make it, cornmeal adds sweet flavor and a light pleasant crunch to baked goods. Cornmeal itself is gluten-free, but if you’re gluten-intolerant, check the label to ensure it was processed in a gluten-free facility.
Tip: When substituting cornmeal for all-purpose flour in a recipe, stick with a 50/50 mix of cornmeal to flour.
|Buttermilk Waffles with Goat Cheese and Honey|
Prep: 20 minutes Chill: 8 to 24 hours Bake: per waffle baker instructions
1 cup yellow cornmeal
3/4 cup whole wheat flour*
1/2 cup all-purpose flour*
1/2 cup oat bran
3 tablespoons sugar
1 package active dry yeast (about 2-1/4 teaspoons)
1/2 teaspoon salt
2 cups buttermilk
2 Publix GreenWise Market Organic Eggs*
1/3 cup vegetable oil
4 ounces goat cheese
Publix Greenwise Market 100 Percent Pure Organic Honey*
Toasted chopped pecans (optional)
ONE In a large mixing bowl combine cornmeal, flours, oat bran, sugar, yeast and salt; add buttermilk, eggs and oil. Beat with an electric mixer on medium speed about 1 minute or until thoroughly combined. Cover batter loosely with plastic wrap; refrigerate for 8 to 24 hours.
TWO To bake waffles, stir batter. Add batter to a preheated lightly greased waffle baker according to manufacturer’s directions. Close lid quickly; do not open until done. Bake according to manufacturer’s directions. When waffle is done, use a fork to lift it off grid. Repeat with remaining batter. Serve with goat cheese and drizzle with honey. Top with toasted chopped pecans, if desired. Makes about 16 waffles (8 servings)
Nutrition Facts per serving: 467 cal., 16 g total fat (4 g sat. fat), 67 mg chol., 304 mg sodium, 75 g carb., 3 g dietary fiber, 12 g protein. Exchanges: 3 starch, 2 other carbohydrate, 1/2 high fat meat, 1-1/2 fat.