Breaking out the baking bowls? See what the main difference between whole-wheat and white whole-wheat flour is, and what ...

Alternative flours, like almond or other nut flours, also benefit from the smell test. If they smell rancid or sour, it's ...

ONEONTA, NY. — Hartwick College held a grand opening Oct. 22 for its baking innovation lab in Oneonta designed to assist ...

In general, grains are considered a nutrient-dense food source that is affordable, Colon said. Many alternative grains are ...

Want to try fibermaxxing? Here are some simple ways to include this important nutrient in more of your meals: Add beans and legumes: Toss beans, lentils and chickpeas into soups, stews or salads for a ...

Hartwick College recently unveiled its new Baking Innovation Lab (BIL), part of the Hartwick Center for Craft Food and ...

Experiment with whole grain flours: Use whole grain flours such as whole wheat, oat or almond flour in baking recipes to increase the fiber content of homemade bread, muffins and cookies.

Exploring nutrient-dense, lesser-known whole grains like buckwheat, amaranth, teff, sorghum, and millet can significantly ...

Even the blend she developed, although it has more whole grains than commercial cup ... who specialize in gluten-free baking and tailor their flour blends for the task at hand.

a pilot mill for production of 100% whole grain flour from a wide variety of grains, and student classroom space. The baking lab compliments the on-campus Beverage Innovation Lab, which opened in 2016 ...