Whole-Grain Flours and the Importance of Protein
Having these whole grain flours in your pantry is important for flavor and density in breads.
Brown Rice Flour
Look for brown rice flour that is as finely ground as possible, preferably superfine brown rice flour. This flour has a mild, slightly sweet flavor that works very well in bread recipes. It is also the base of the Whole Grain Brown-Rice Teff Sourdough starter. It works very well in combination with more elastic flours, such as buckwheat and oat.
Protein Content: Medium
Hydration Capacity: Medium-high
Flavor Profile: Mildly sweet
Buckwheat Flour
Despite its name, buckwheat is not a grain, but rather a fruit seed with an earthy flavor. Some of the most widely available buckwheat flours have extra hull in them, making them darker in color, denser, and with an overpowering earthiness. Lighter buckwheat flour is a light beige color (with a tinge of green) and has a slightly less pronounced earthy flavor.
Protein Content: Medium-high
Hydration Capacity: Medium-high
Flavor Profile: Earthy, nutty, butter
Millet Flour
Millet flour is a mildly sweet flour with a creamy yellow color. It pairs well with flours that have an earthier flavor like buckwheat or teff.
Protein Content: Medium-high
Hydration Capacity: Medium
Flavor Profile: Mildly sweet
Oat Flour
Oat flour is a sweet, high-protein, high-elasticity whole-grain flour that makes excellent bread. It is possible to be allergic to avenin (the protein in oats) even in certified gluten-free oats. If you cannot have oats, substitute with light buckwheat flour. The flavor profile is different, but buckwheat provides similar elasticity.
Protein Content: High
Hydration Capacity: High
Flavor Profile: Mildly sweet, nutty, milky
Sorghum Flour
This slightly sweet, wheat-y tasting, and light yellow flour is high in protein and works well with other whole-grain flours. It is original to Africa. You can use millet in its place, although millet absorbs less water.
Protein Content: Medium-high
Hydration Capacity: Medium-high
Flavor Profile: Mildly sweet, slightly earthy
Teff Flour
Teff is a nutrient-dense flour that originates in Ethiopia. It is the flour used in traditional Ethiopian injera. Its flavor is earthy and sour, making it a great addition to your sourdough starter and sourdough breads. Teff flour is high in protein and fairly elastic. You can find ivory or brown teff flours in the market; Aran tends to use the ivory variety.
Protein Content: High
Hydration Capacity: High
Flavor Profile: Earthy, molasses-like
