Thanks for your observation. This article was not intended to specifically address baking options for individuals who are allergic or intolerant, but to cast light on lesser known whole grains that can be using to boost flavor and nutrition in baked goods. There are loads of good books out there on gluten free baking and resources far more informed than myself when it comes to achieving the nuances of texture and mouthfeel most of us look for in baked goods without using traditional wheat flours. I’d recommend Karen Morgan’s Blackbird Bakery Gluten Free Baking Book. Perhaps others will chime in with their favorites.

Anthony,

We were discussing this bill last night at a Portland Farmers Market board meeting and came up with a scenario and question:

Farmer A. asks his neighbor, Farmer B., to take his crops to market. Farmer A. considers himself a direct marketer since his product is being sold at a farmers market. But is he following his crop “from seed to sale” if his neighbor, Farmer B., is selling it, instead of him?

It’s a small point but one that may be relevant to our vendors and PFM policies around second farms. Can you clarify, please?

Thanks and congratulations on your progress thus far!

Ellen Jackson

Thank YOU! I’m glad you’re enjoying the recipe; it’s a good one for adapting. Recently I’ve begun to introduce small amounts of other whole grains into the recipe (spelt, kamut and teff, for example) with great success. Kim Boyce’s Good to the Grain has been my inspiration for experimentation.

Hi Rebecca,
The specifics you’re looking for are in the article that features this recipe, The Universal Grill .

If I’m understanding correctly, by substituting the cereal that has been soaked in a 2:1 ratio of water to cereal, you’ve got far too much liquid in your final product. You want a 1:2 liquid to dry ratio and yours is approaching 1:1. Try soaking the cereal in the milk and using water when you’re making the dough. You’ll have to experiment adding 1/4 cup at a time.

You’ll have difficulty dodging the hockey puck bullet with so much whole grain. Check out my comment above (8.) for tips on using 100% whole grain for your dry ingredients.

Good luck. Let me know how you fare.

What a great idea! That’s how I get my pizza dough from counter to baking stone (I shape and top it on the parchment), but it hadn’t occurred to me to use the trick for no-knead. Thanks!

Agave would be fine, though the idea isn’t necessarily to sweeten the loaf; the barley malt adds to the nutty flavor of the grains and seeds. If you’re game, I’d recommend trying 1 tablespoon of agave and 1 tablespoon of molasses. Or try all agave, to see if you like the overall flavor. If it’s too sweet, or difficult to detect, the recipe won’t be affected by leaving the ingredient out.

It isn’t necessary to grease the pan since it is incredibly hot; the crust begins to form almost immediately on hitting the pan.

If you want to replace white wheat flour with whole wheat, the single most important thing to remember is that the flour must be as fresh as possible to give it a sweet nutty flavor. If you can mill it and use it the same day, you’re set!

Replace white wheat for whole wheat flour cup for cup. Whole wheat is slightly lighter, so add 1 cup + 1 tablespoon for every cup of white wheat flour you are replacing. And for every cup of whole wheat flour used, add 1 tablespoon + 2 teaspoons water.

These guidelines come from Rose Levy Berenbaum, whom I trust implicitly. Good luck!

Anonymous,

In answer to your questions:
1) Actually, the ratio of wet to dry is the same in both recipes. My version calls for 2 cups of water and 4 cups of flour, while Lahey’s contains 1 1/2 cups water and 3 cups flour--both represent a 1:2 ratio. In fact, it’s interesting that they work similarly since the flours I’ve substituted tend to absorb more liquid.

2) As far as using millet, I’d begin with millet flour. Rather than adding it to the existing recipe, swap equal amounts with either the whole wheat or rye. For instance, take out 1/2 cup rye flour and substitute 1/2 cup millet flour. Try a greater proportion if the flavor isn’t pronounced enough.

If you want to add whole millet, experiment with cooked, well-drained millet treating it as an addition (like the seed mixture) rather than a substitution. And do keep in mind that it contains additional moisture in its cooked state. Add in small increments (up to 1/4 cup to start) and increase slowly until you’re pleased with the flavor and texture.

Good luck.

Ellen Jackson

Yes, one and the same. I was using Castilian here to identify the item’s place of origin as one where Spanish (Castilian) is spoken. (Though you’re right, of course, about it being enjoyed by speakers of all languages around the world.)

Both Castilian and Catalan are the official languages of Catalonia and the Balearic Islands. Catalan is spoken by around 6 million people, including those in some areas of Aragon and Murcia, and outside Spain. Most Castilian/Spanish speaking people who live in these areas speak and understand it.

Thanks for clarifying.