We wanted a whole-grain flour blend that loosely mimicked the flavor, color, and texture of whole-wheat flour. We started by testing a variety of store-bought blends and published blend recipes to get the lay of the land. Surprisingly, most whole-grain blends we tested produced decent baked goods, but none of them had a deep, hearty, “wheaty” flavor. We knew we could do better.
We wanted the whole-grain blend to use five ingredients or less, and we didn’t want to include any binders such as xanthan or guar gum. Also, we wanted to keep this blend as allergen-friendly as possible and avoid milk powder, oat flour, and potato starch. Finally, we wanted whole-grain flours to make up more than 50 percent of our blend.
After 126 tests and more cookies and muffins than any one person could consume in a year, we nailed down the ingredients in our whole-grain blend, and learned quite a bit along the way.