Going With the Grains – Wheat and Corn
Grains are on the hot seat right now – the negative hot seat that is. Obesity as well as many other health issues facing many Americans today are being blamed on our over consumption of grains, particularly those “containing” gluten. The fact remains, however, that while America has been labeled one of the most chronically sick and obese nations in the world, only about ½ of our calories come from carbohydrates.
Week 1 – Wheat and Corn
As a woman who has been born and raised in the southeastern United States, wheat and corn will always be at the top of my list of favorite grains. Growing up our meals were most often accompanied by either hot from the oven biscuits or cornbread. Since soft wheat, good for biscuits, cakes and cookies, and corn are more suited to thrive in the hot, wet growing seasons of the south, southerners adapted their breads to the type of grain available.
Wheat Wheat, along with corn and rice, are the top 3 most consumed and produced grains in the world. But of the three, wheat is perhaps the most versatile for baking. Since the beginning of time, wheat has remained the grain of choice for bread baking. Hard wheat varieties, grown in cold, dry climates, will have a higher protein content than soft wheat grown in warmer, wetter climates. Hard wheat therefore will produce better results when baking yeast breads while soft wheat, or pastry wheat is more suitable for cakes, biscuits, cookies and quick breads.
The Truth About Wheat
With all the negative publicity that wheat, gluten and other whole grains are receiving, it is important to learn the truth. After more than a year of researching the claims and digging below the surface of the internet, here are the truths that I discovered.
https://www.breadbeckers.com/blog/going-with-the-grains-wheat-and-corn