Baking on FMD

If you're like me, and love to bake, you may be looking at Haylie's master food list and be overwhelmed by the allowed flours. I was too. I spent a lot of money, time, wasted ingredients to find my idea of perfect to use in my family's favorite baked goods. 

I started baking when I was 8. I used to make pies from scratch, and my dad would take them to work to sell for me. My mom used to make homemade bread for the holidays and taught me how to do it. I then became the family baker. 
When I got older, I started making cakes from scratch for birthdays and now, I get requests for baked goods all the time. I've even make layer cakes and frosting to ship to special people in my life. That is definitely a challenge!!

In my kitchen, I do not use mixes for anything. While I don't bake many cakes for my household these days, I do bake a loaf of bread every week for me and my husband. It's usually sprouted wheat or sourdough. (I'm saving the heels for my Thanksgiving stuffing!!) I also make quick breads in many varieties, depending on what my husband requests. My son loves to bake blueberry muffins with me on occasion, and every weekend, we have pancakes or waffles. I also make delicious homemade dinner rolls and cinnamon rolls for Thanksgiving and Christmas. 

Here are my tips worth the flours I have used, and what I find to work well for my taste buds. 

I've researched and experimented all the FMD flours, and their properties, how much to use of each one, what works with different baked goods. 

Spelt is my favorite all purpose for just about everything. Pancakes, hamburger buns, sourdough, bread, muffins, cinnamon rolls, quick breads... but it's only p1. In maintenance, this will be my sole flour.
This can be swapped for AP flour,  1:1.

Sprouted wheat works fairly well in the above baked goods, but is a bit heavier. I generally add a splash of vinegar to soften the wheat, and xanthan gum to make the product less dry and crumbly. Sometimes, a bit more moisture. This can be swapped for AP flour almost 1:1... I generally use a tad bit less SW.

Oat flour is very heavy alone but works good mixed with spelt or SW, in small amounts, in everything except yeast breads. 

Sweet sorghum is nice mixed with SW at a 4:1 ratio. I also use it in my baking blends 

Brown rice is heavy alone but mixed with other flours is ok in p1.

I'm not a fan of garbanzo flour... it tastes very beany to me. 
I'm also not a fan of quinoa flour or buckwheat, because of the flavor. 

I make my own almond flour and I like to add it to pancakes, quick breads, because it's a healthy fat, and ups the serving size in p3. I do maybe a third of the flour total as almond flour. It doesn't work in my recipes at 100%. 

Also, coconut flour is extremely picky and requires lots of moisture. I only use it in recipes written specifically for coconut flour. You cannot swap this for other flours. When you use it, be prepared to use lots of eggs, or fats. 

Here are my flour mixes,  including a gluten free mix. These can be used 1:1 for SW in my recipes or in place of AP flour in your recipes. 


Happy FMD baking!!

10 comments:

  1. How much xantham gun could I had to your blueberry bread to make it less crumbly and dry? I made it multiple times and still have the same problem. I don't use it in my spouted wheat pumpkin bread and that comes out nice and moist.

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  2. It only takes about 1/4tsp. The vinegar should help soften the wheat. In the pumpkin bread, the pumpkin adds extra moisture

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  3. Do you think the Phase I or Maintenace flour blend you use might help. I am thinking about buying the flours to try this for the blueberry bread as the texture is too grainy. Would you also recommend this for your breads and buns?

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    1. You can use my mixes for any of my recipes

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    2. I just used the PhaseI/maintenance flour mix (used spelt) and tried it for your hamburger buns this morning. When washing the bowl, I noticed a gritty (salt like) texture that I never noticed before. The dough also seemed stickier. I haven't baked them yet but they don't seem to be rising the same as when I used totally sprouted wheat. Any thoughts?

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    3. As with any flour, rise time can vary... I would just let them rise a little longer. The grittiness could be from a flour. Its hard to say

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  4. Thanks Carolyn....I'll go ahead and try it

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  6. Where can I find your cinnamon roll recipe?

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