Hello bakers, welcome to week 16 – ancient grains week! So, what exactly are ancient grains? The Whole Grains Council states that, while there is no official definition of ‘ancient grains’, they define an ancient grain as one that has remained “largely unchanged over the last several hundred years”. Grains that fit this classification include quinoa, teff, farro, spelt, buckwheat, chia, millet, barley, amaranth, oats, and sorghum. King Arthur has a fantastic guide to baking with ancient grains, including common uses and textural effects of each ingredient, however if you’re looking for more suggestions, here are a few below:
Spelt bread
Oat and millet flour ricotta biscuits
Strawberry cream and coconut quinoa tart
Farro and ricotta tart
Amaranth, ricotta, and greens pancakes
Happy baking!
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