04/09/2012

hank264 from KAF Community

I purchased the KA Whole Grains cook book and used this flour to make the crust for a sensational pear tart. I love barley and oats in pie crust.

11/26/2010

Nanciew from KAF Community

I've used this flour for the "Lemon Barley Scones" recipe in the KAF book "Whole Grain Baking". The scores are light, tasty and wonderful! I'm looking forward to trying other things with this flour.

10/22/2010

catieartist from KAF Community

I have recently begun experimenting with non-wheat flours, that contain gluten. I bought the Sustagrain flour, and first tried the Barley Flour Pancakes recipe on the bag. I did not have orange juice, so I used additional milk, except to replace two tablespoons with rum for flavor. I couldn't find the honey, so used agave nectar, and one jumbo egg of the three (for additional body and liquid) as I replaced two tablespoons of barley flour with flax seed meal just to see how it worked. I followed the directions with those alterations. Letting the batter sit for 15 minutes worked well, allowing the liquid ingredients to smoothly integrate with the high fiber flour. After adding the baking powder, I "cooked the cakes" as the recipe said. I topped them with KAF maple syrup, warmed in the micro. They were fabulous! I liked the rum flavor as a compliment to the barley. I find the flour to have a nice balance of flavor, earthy, slightly nutty flavor, not too strong, and not bland. I froze the rest in two pancake serving packets. When I warmed them, I used my Dualit toaster baskets, after thawing, and topped with a slightly rummed maple syrup, warmed. They were just as good..again. This is a versatile flour to mix with other flours. Since I am wheat allergic/intolerant, I am using the Ancient Grains Flour, amaranth, white rye, and rice flour to make baked goods. So far so good. I am about to make cookies, some muffins, and a nut bread. I may need to buy a new bread machine to get started making my own bread again. I have used the excellent gluten free mixes by KAF, but have found gluten was not the problem for me, but too much starch (a variety of starches are required in GF baking) is hard on my digestive system. I am glad KAF has a variety of flours I can mix and use to make delicious goods, creating a variety of tastes and textures. I will report on my continuing success creating some new recipes. Thanks KAF! p.s. I am not a drinker, but am low on extracts. As the rum flavor is a nice balance to barley flour, I may create a rum vanilla..This new baking process has my mind flying with all kinds of possibilities!

01/06/2009

Carolyn Mills from Big Spring, Tx

I recieved a sample of this flour from the food service where I work. My grandaughter and I are looking for ways to increase nourishment and fiber in our baked goods. This was an easy substitute for part of the flour in our cookies we have perfected using splenda. The texture and consistency is more like that of regular homemade cookies. If you are familiar with the splenda used in baking the texture is usually more cake like. Thes are very crisp on the outside and soft on the inside like regular cookies. We have shared our cookies with several people in recent weeks and all have raved on them. This flour added more flavor and the texture was slightly more crisp. Awsome stuff.