Baking with our Flours

Q:  Is Emmer Flour appropriate for baking?

A:  Yes! Emmer Flour reveals a sweet nutty flavor- especially when it is freshly milled.  Because Bluebird Emmer flour is a “whole grain flour” it is similar to baking with a whole wheat flour but better!  Its flavor and texture enhances baked goods and is commonly used for denser baked goods like brownies, quick breads, coffee cake, and short bread crusts. 

Q: How does your hard bread flour and soft cake flour compare to standard all-purpose flour?

A:   All Purpose Flour is refined flour, meaning the germ and bran are removed and niacin and other vitamins and minerals that are taken out are added back into the processed flour- often in synthetic forms.  Usually All Purpose Flour is a blend of processed soft wheat and hard red wheat. Although lately I have seen barley added to all purpose blends (probably to cut the cost).

 Bluebird Grain Farm flours are Whole Grain Flours, meaning the germ and bran are not removed (we believe in maintaining the nutrition of our grains).  Bluebird Soft white cake flour is milled fine and compares all purpose flour.   I generally do not have any issue in baking with our soft white with recipes that call for all purpose flour.  The germ and bran can make baked goods a tad denser and you may find that you need to add a little bit more moisture (butter, milk, or water).   You can also sift Bluebird flour to remove the germ and bran.