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Whole Grain VEGAN BAKING | More Than 100 Tasty Recipes | Plant-Based Treats Made Even Healthier

First Steps into Whole Grain Bakingdom

Get up close and personal with whole grains and better-for-you ingredients.

If you like to indulge in homemade goodness on a daily basis but fear that refined flours won't fit the healthier lifestyle you're aiming for, this book is for you! We've created wholesome, delectable baked treats that you can bite into with a clearer conscience. Read on before getting your bake on.

It's no secret that whole grains contain more fiber, which makes for longer-lasting safety and better digestion, and that once milled into flours, they retain their bran and germ, which are their most nutrient-rich parts.

Some of the flours used in this book and listed aren't the kind you can pick up at the local convenience store, but they are easy to find in well-stocked natural food stores, specialty shops, or online. We suggest buying in bulk when possible, and storing the flour in airtight containers in the refrigerator, or ideally, in the freezer. When ready to bake, let the flour come to room temperature for about 15 minutes before getting started, returning the container to the freezer as soon as possible. As always, we favor organic flours (and ingredients at large) whenever they are available and affordable.

All flours have different properties and bring their own characteristics to baked goods. Because of that, we cannot recommend using alternatives to the flours listed in our recipes. If you do, the results could be quite different and not as pleasing as they were meant to be. For a closer look, keep reading.