Whole Grain Recipe Source

[lesliemadden]

Hey guys,

I've been trying to make the switch to whole grain recipes. Whole Wheat bothers my stomach but spelt has been fine. I've had a hard time finding good recipes (other than bread recipes) using all spelt flour. I want to try something new because I miss my old favourites. Any suggestions on a whole grain recipe resource would be great but in particular maybe one that has spelt cookies or something sweet?

Thanks for your help,

Leslie Madden

[Suzanne]

Hi, Leslie! Welcome to ChefTalk!

Sounds like you might be interested in some of the discussions here on celiac disease (including links to other sites with recipes). Just do a search here or on Google.

If you're in Canada, amazon.ca has Lorna Sass's book Whole Grains Every Day Every Way. So does Amazon.co.uk, if that's where you are. (Full disclosure: I worked on this book, but in any case I think it's a great source.)

[stir it up]

I've not checked out the book, but King Arthur Flour has a book called Whole Grain Baking (cookies, cakes, muffins, pizza, fancy pastry, and yeast breads). It sounds like what you're after.

King Arthur Flour :: Home Page

You said you were interested in other things not bread, but in case you want a good whole grain bread book or two, Peter Reinhart has a fairly new book called Whole Grain Breads, and Daniel Leader's book Local Breads is a great one too (though Leader's is a little less 100% whole grain than Reinharts, but Leader's has much better recipes and instruction). (yeah, you heard that right Reinhart fans )

[Alexis]

Hi Leslie,

This site has many healthy spelt, whole wheat, and kamut recipes that I regularly use. I strongly suggest that you look around the site as they have a lot of healthy and delicious recipes for free!

healthychoicerecipes.com

Alexis

[stephchows]

I haven't had a chance to try them yet but I heard good things about the spelt oatmeal banana cookies

healthychoicerecipes.com/healthycookierecipes.html

good luck!

[MikeLM]

A couple of good books are

Raymond Sokolove, With The Grain (Knopf, 1995) has recipes for barley, oats, corn, rice, wheat, as well as amaranth, buckwheat, millet, quinoa, rye, tef, and wild rice. Sokolove is a Harvard graduate, Fulbright Scholar and, after a distinguished journalism career, has been the Leisure and Arts Editor for the Wall Street Journal for twenty-odd years. He is also funny as he!l.

The other is The Spendid Grain by Rebecca Wood (Morrow, 1997) with recipes from all over the world featuring every kind of grain.

Mike