We're big fans of carbs over here! We love white flour, breads, cakes, pasta, you name it. But I am aware that less is better and that whole grains are the way to go, of course. So, here I am, trying new grains on all of us, seeing what we like, what our sometimes picky taste buds tolerate!
Here is what I have tried during the past few months:
We (as in Ari and I) have been eating whole wheat pasta for a long time now.
Ari and Daddy don't care for brown rice, so I don't make it often.
whole wheat and coconut flour buttermilk pancakes
oatmeal chocolate chip muffins (oats and whole wheat flour)
waffles (half of the flour whole wheat and half white flour)
zucchini bread (2/3 whole wheat flour, 1/3 white flour)
carrot cake (half whole wheat flour, half white flour)
chocolate cake (quinoa, no flour whatsoever)
What I've learned thus far:
We don't care for the taste of whole wheat flour. So I add extra vanilla/sugar to make it tolerable.
I am experimenting with coconut flour, but that is a whole other learning process. You can't use too much of it in a recipe. It absorbs a lot of fluid. You must add additional fluids. Let's just say that you can ruin a recipe very easily!
This has and continues to be quite the learning process. But I keep on trying because it is totally worth it. Next? Will probably try almond flour. Will continue to research/try different whole grain flours in the hopes that we can stay away from the yucky whole wheat flour taste! If you have any tips, please feel free to share!