Whole 8 grain flour

Update:  July 2010
I have been asked if I use this mix of grains to bake a loaf of bread. 
The answer is 'no' and 'I wish'.  
However!!....  hubby and I have been working on a mix of grains and legumes to make bread. It's oh so good!!  It's almost to where we want it. Will share for sure!
But we keep using and loving!! this mix of grains for muffins, pancakes (oh the pancakes!), rolls, cobbler and anything baking you can think of, except a loaf of bread. 


Whole grain flour... delicious.  I've found that the secret to baking with whole grains is to get the right mix of grains--then my baked goods come out light and fluffy instead of heavy and hard, with no white flour needed.  I've received questions about the mix of grains I use and so I want to share with you my method of doing things.
It is a great feeling to whip up a batch of pancakes,  rolls for dinner, or muffins for breakfast, etc. and know that you've done it for at least 1/10th of the cost than at the store--and that you've done it with fantastically nutritious and delicious results!
So... here we go.

8 grains: Wheat, Spelt, Triticale, Barley, Millet, Brown Rice, Quinoa, Oat Groats.

The approximate amounts I use are listed below with the pictures. 

1 cup Wheat

3/4 cup Spelt

3/4 cup Triticale

2/3 cup Barley

1/2 cup Millet

1/3 cup Brown Rice

1/2 cup Quinoa

1/3 cup Oat Groats

I mix them well and place them in my wheat grinder (aka grain mill) and voila! Out comes the best flour I have had the pleasure to bake with. I only grind what I need at any given time preserve the grains' nutrition.

Grain mix in my Wolfgang Wheat Grinder

(available at www.bestwheatgrinder.com)

Note:  When I am making pancakes,  muffins (which usually carry some kind of fruit) or dinner rolls, I add 1/4 teaspoon of Xanthan Gum to the batter/dough to help it bind together. Those items still turn out great without the Xanthan Gum, but might be a little crumbly. 

Best of luck in all your whole grain baking adventures!  

And once you've given it a try, please come back and leave a comment to let me know how it went (or to share some baking secrets of your own)!