The flour in our fall MARY’s secret ingredients box seemed to be a surprise for some. But then again, this isn’t just any flour. It is Ultragrain All Purpose flour from Ardent Mills that replaces white flour, cup for cup. In the past, I’ve baked with straight whole wheat flour and some other partial combinations. Sadly, all did not have a good success rate. Not so with this flour!! I put it to the test on biscuits and cake and this Ultragrain multigrain flour performed in a terrific way!!
It is unique in that it’s whole wheat flour that offers whole grain nutrition but with the taste, texture and appearance of white flour. It’s made with specially selected white wheat that’s grown on family farms in Colorado and surrounding states. Naturally milder, sweeter and lighter in color than red wheat, it’s milled using a unique method that retains all of the whole grain nutrition while achieving the consistency of white flour.
Ultragrain All Purpose Flour contains 9 grams of whole grain per serving and twice the fiber of other all-purpose flours.
But this is what most interests me, this flour is unenriched, unbleached, has no bromate, and the wheat is a non-GMO grain. This is a BIG thing! Who needs all that added crap or bleach!
I would even go so far as to say that I would bet that if you have a gluten sensitivity, (not intolerance or celiac) you may find this flour to be ok. Wouldn’t that be awesome?
Check out these biscuit and cake recipes. Notice the lovely texture of both in the photos. The taste and light texture are wonderful, yet this is so much better for you all around without the additives, bleach, or genetically modified base, plus you get the added fiber with 30% of the flour being whole grain. You can have your cake and eat it too!!
SKILLET BUTTERMILK BISCUITS – adapted from Food & Wine Magazine – contributed by Coleen Cruze Bhatti
1 stick cold unsalted butter, cubed, plus more for greasing
2 cups Ultragrain multigrain all-purpose flour, plus more for dusting
4 tsp. baking powder
1 tsp. kosher salt
1/4 tsp. baking soda
1 1/4 cups cold buttermilk (I used Kate’s Buttermilk – the real thing)
Preheat the oven to 450° and butter a 12-inch cast-iron skillet. In a large bowl, whisk the 2 cups of flour with the baking powder, salt and baking soda. Add the cubed butter and using a pastry cutter or your fingers, pinch the butter into the flour until the mixture resembles very coarse crumbs, with some of the butter the size of small peas. Gently stir in the buttermilk, just until a soft dough forms.
Scrape the dough out onto a lightly floured work surface and pat it into a 3/4-inch-thick round. Using a 2-inch round biscuit cutter, stamp out biscuits as close together as possible. Gently press the scraps together and stamp out more biscuits. Arrange the biscuits in the prepared skillet and bake for 12 to 14 minutes, until golden brown. Serve warm.
So good, you don’t even need butter!
This made in the pan chocolate cake is super easy and quick to make. The recipe is from Mollie Katzan. I add a little more cocoa for a super chocolaty taste. Just be sure you’ve thoroughly mixed your dry ingredients and then the wet as well, lifting up the pan periodically so you can check.
You can literally make this in 15 – 20 to mix and then 30+ minutes to bake. Now there’s no excuse not to make a dessert, and it’s even vegan!!
MADE-IN-THE-PAN CHOCOLATE CAKE – serves 9 – adapted from Mollie Katzan
1 1/4 cups Ultragrain multigrain all purpose flour
1/3 heaping cup unsweetened cocoa
1 cup sugar
1/2 tsp. salt
3/4 tsp. baking soda
1 cup water
1/3 cup canola or vegetable oil
1 tsp. vanilla extract
1 tsp. cider vinegar or white vinegar
Preheat oven to 325°F. Have ready an 8-inch-square glass baking pan. Put flour, cocoa, sugar, salt and baking soda into the pan. Mix it together thoroughly with a whisk and spatula making sure all is blended together and no white flour clumps are visible. Lift up the pan and check to make sure all is blended on the bottom and especially in the corners.
Add water, oil, vanilla extract and vinegar. Stir slowly with a whisk in small circles to blend. As it becomes a batter, mash, scrape, and stir with whisk and spatula until smooth, particularly scraping and blending from the corners of the pan.
Scrape the sides with a rubber spatula and spread it evenly. Clean the edges, then bake for 30 minutes until top bounces back on your finger impression and a toothpick come out clean.
Cool completely in the pan, on a rack. Dust with some powdered sugar (there is no need for frosting) and cut into squares.
I served it with LOVE, a dollop of ice cream and some strawberries for a really pretty and super easy dessert.
Ardent Mills Ultragrain All Purpose flour was one of the products in our MARY’s secret ingredients fall box. You can get your SURPRISE winter box here! Make a great gift and helps us in our support of Feed The Children.
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