Good to the Grain: Baking with Whole-Grain Flours by Kim Boyce and Amy Scattergood

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Notes about this book

  • Summerlandsky on April 19, 2014

    I really like this book. The flavors are unexpected, but easy to pull off. My biggest complaint is there aren't more 100% whole grain recipes, and she doesn't provide gram weights, only cup measurements which can really throw off accuracy when working with whole grain flours.

  • Lindsay on January 22, 2012

    The best thing about this book (and I love the recipes) is the whole grain flour mix she gives on page 109. I keep a large amount and substitute half of the white flour that my baking recipes call for. it's great and very healthy.

  • Breadcrumbs on January 30, 2011

    Boyce notes that all the muffin recipes in the book can double as coffee cakes. Pour into loaf pan and bake 45mins to 1 hour.

Notes about Recipes in this book

  • Crumble bars

    • louie734 on March 26, 2013

      Baked in a standard tart pan this came out very nicely, albeit a bit thinner - and prettier! - than intended with the 9" springform. I was careful to leave a border around the edge when spreading the jam onto the crust and didn't have trouble with burnt edges. The deep taste of rye really elevated a jar of plum jam that was boring on its own. After the initial bake of the crust I spread the jam, then left on the counter for a couple of hours until I was ready to top with the crumble and finish it.

    • TrishaCP on July 04, 2013

      These require the right, not too sweet, preserves. I used a locally made cherry jam that was way too sweet, which took away some of the enjoyment. So it is probably worth making one of Kim's preserve recipes. However, these are still a fine slice. The one thing I felt was a bit of a cheat though is that these are located in the rye chapter of the book. The dominant taste for me was really the rolled oats, not the rye flour.

    • spharo00 on December 02, 2012

      I used homemade cherry-rhubarb conserve as the filling in these bars. I did not have a springform pan so I baked these in an 8x8 baking dish. Possibly because of the change in the pan, the shortbread crust took a very long time to bake, much longer than the recommended time. Also, the parts of the jam that were touching the sides of the dish burned so I had to cut off bits around the edges. These were not too sweet, and the conserve added a nice tartness that I enjoyed. *Update - I made these again with a mix of sweet cherry jam and orange marmalade in a tart pan. The result was much better than my first attempt. The orange rinds gave the filling a nice, chewy texture that I really enjoyed and the tart pan kept the ends from burning. Delicious.

    • Zosia on May 02, 2020

      I made this recipe to use up some homemade blueberry jam not expecting very much from it. The bars were absolutely delicious! Though I can't say I tasted the rye flour, there was something distinctly different about the shortbread crust and crumble topping and they married well with the jam I used. My bars were a little rustic looking as I skipped the step of processing the crumble dry ingredients.

  • Buttermilk pancakes

    • gastronom on April 06, 2014

      These are excellent pancakes. Light and flavorful. Great tip about preparing the cooking surface with butter - it changed the texture and appearance of the pancakes in a most desirable way! Enjoyed the various flours, nutmeg, molasses, and orange zest flavors.

  • Figgy buckwheat scones

    • jzanger on September 16, 2020

      Made as written, these are incredible. My only adjustment was to use brandy instead of port wine. I would recommend refrigerating them for at least several hours if you’re able. The dough is wet and I think allowing it to rest in the fridge encourages the flour to absorb some of the moisture. I have a hunch this would also be great with an orange marmalade filling or a damson plum jam.

    • Barb_N on July 06, 2014

      These are not your mama's fig newtons. I have made these twice- once as written but with my own fig jam, and once with strawberry jam by accident (always label your jam jars even if you think you can tell what's inside). The technique is part jelly roll- jam spread on dough, then rolled and sliced before baking. I was not terribly successful at rolling the jam filled dough- the result was "rustic'' but the buckwheat is a toothsome addition.

  • Olive oil cake

    • jzanger on July 08, 2020

      this comes together very quickly and is very tasty. The texture is light and I made a few successful changes to the recipe without any problems. I used 1/2 cup einkorn, 1/2 cup spelt, and the rest AP flour. I also used part buttermilk (in place of half the whole milk) to add a nice tangy flavor. A few tablespoons of coarse sugar sprinkled on the top was also a nice textural addition.

    • ellabee on October 17, 2013

      Cake and img by caitmcg:

    • caitmcg on September 02, 2012

      I love this cake, and it's gotten raves from those I serve it to. The unlikely sounding combination of rosemary and bittersweet chocolate works marvelously, and the cake stays moist for several days. I've found that reversing the portions of milk and olive oil (to use 1 cup milk and 3/4 cup olive oil) works fine; the cake is still delicious, with a bit less fat. I also increase the fresh rosemary to a full 2 tablespoons.

    • Zosia on April 26, 2014

      Unusual combination of ingredients made for a fabulous-tasting cake with great texture. Though it wasn't oily, the recipe calls for quite a bit of oil for the size of the cake so I think I'll follow caitmcg's lead next time and replace some of it with milk.

  • Zucchini bread

    • ComeUndone on August 02, 2011

      Fantastic twist on the old standby. Love the unusual combination of rye, mint, and basil.

    • TrishaCP on May 08, 2012

      This is a great not-too-sweet zucchini bread recipe that I made a few times last summer. In my opinion, the mint and basil is what makes it special.

    • monica107 on January 25, 2014

      I love the complexity the rye flour and herbs bring to a simple zucchini bread. The baking time is long, but if you use your food processor to grate the zucchini and chop/measure the herbs ahead of time, you can throw the batter together in 15 minutes - I did it in the morning before work and got ready while it was in the oven.

    • NewYorkDely on March 19, 2012

      I love the flavor combination but my bread always comes out raw in the center.

    • Zosia on July 21, 2016

      Loved this! As others have noted, the loaf is lightly sweetened with a complex flavour from the rye flour and fresh herbs. Definitely a recipe I'll make again.

  • Chocolate chip cookies

    • ComeUndone on April 04, 2011

    • PatriciaScarpin on May 08, 2012

      These are addictive! They taste delicious, are easy to put together... I would never had imagined that cookies made entirely with whole wheat flour could be so wonderful. A hit with lots of people I know.

    • Melanie on January 26, 2014

      Fantastic - can't believe it has taken me do long to get around to making these! I loved how nutty these taste (and I too these out before they were a dark brown). I used nice chunks of chopped chocolate and shavings - mix of Lindt and Nestlé Club. I made the dough one afternoon and baked the following morning. Big hit at a BBQ.

    • michalow on June 05, 2019

      I'm generally uninterested in standard chocolate chip cookies. These, however, are delicious. They are too salty for my taste, however -- can cut salt by a third (with kosher salt). As per my usual, I use half the chocolate called for the recipe, coarsely chopped.

    • NewYorkDely on March 19, 2012

      I've made these a million times now - they're great!

    • niamhbcn on October 15, 2012

      Yet another great recipe from this book, absolutely delicious. The cookies disappeared in a disgracefully short space of time. Don't be afraid of the 100% wholewheat, it's just perfect. Cooking time has a big impact on texture, so watch it carefully.

    • Zosia on June 23, 2014

      Family had become quite bored with chocolate chip longer. Whole wheat flour and dark chocolate take this classic to a new level to make it a favourite once again. I used 120g per cup whole wheat flour. Baking time was 19 minutes; yield was 24 (made slightly smaller than recipe directs)

    • Summerlandsky on April 03, 2014

      These were excellent. Sixteen minutes was perfect. I used Turbinado sugar instead of white granulated because that's what I had. Next time I'll try either sucanat or palm sugar to replace the white granulated. For the dark brown sugar replacement, use 1 cup natural sugar with 2 tablespoons molasses. I froze half the batch as individual scoops, and they baked up perfectly only adding 1 minute onto the time, for 17 minutes total. I'm definitely going to keep these on hand in the freezer.

    • Lepa on November 18, 2017

      I have to admit that I was drawn to these cookies because it's one of the only chocolate chip cookie recipes I can find that don't require planning ahead and chilling the dough. It doesn't hurt that they are made with whole wheat flour! They were very good. I made a half recipe and it yielded 12 large cookies. It took exactly twenty minutes. My whole family is now grinning and content. Not bad for ten minutes of work!

  • Molasses bran muffins

    • caitmcg on September 02, 2012

      These muffins have great flavor and are very healthful, with all whole grains and but a small amount of butter. The orange juice-prune puree makes them super-moist, but the amounts the book specifies makes twice as much as needed for the recipe. With the strong flavors of the orange, prunes, and molasses, the 1/2 cup of amaranth flour isn't obvious, and could be replaced with more whole wheat flour. Definitely follow her instructions for filling alternating cups in the muffin tin.

    • TrishaCP on June 30, 2013

      These weren't terrible but I don't plan to make these again. I had a few subs based on available ingredients- oat bran for wheat bran and WW pastry flour for WW flour. They seemed to work ok, but as I have read elsewhere, the muffins came out flat. The prune jam did keep the muffins moist, but it irks me to have so much left over. I don't understand the purpose of making so much extra? The amaranth flour, which I had never used before, does get tamed by the strong flavor of the molasses, but the molasses itself was still too overpowering for my taste.

  • Ginger peach muffins

    • caitmcg on September 02, 2012

      Liked the flavor, but in future would add more ginger and also fold chopped peaches into the batter instead of placing slices on top - the peaches dried out a bit in baking.

    • mseers on August 14, 2011

      These muffins turned out very crumbly for me and fell apart when I tried to take them out of the pan. Any ideas what I did wrong?

    • PatriciaScarpin on June 03, 2011

      These are amazing! I omitted the crystallized ginger (did not have any at home), and yet the ginger flavor was there. Delicious and were a hit with the coworkers!

    • Lepa on August 20, 2017

      I was not happy with these muffins, especially considering how much work was involved. The flavor was okay (but not particularly exciting). They looked like a mess. The recipe instructed me to fill the muffin cups and, against my better judgment, I did. The resulting muffins were large and spread out over the pan and I had to cut them apart. They looked like they had been through the garbage disposal. We ate them happily but I doubt I'll bother with this recipe again.

  • Currant scones

    • Christine on January 30, 2017

      This recipe is fantastic as is (though I did use a dried fruit mix in place of the currants). The second time I made it, I tried substituting half and half and it DID NOT work. While the final result was certainly edible, the cream version was so, so much better, which honestly, shouldn't have been a big surprise! The thing is, I've made that substitution in other recipes before with better results. But I think the issue here was the amount of liquid. Since half and half is thinner, it made what was already a pretty wet dough, even more wet to the extent that I had to add an extra quarter cup of flour which threw off the balance of the spelt vs. all-purpose and the texture suffered, on top of the fact that the lesser fat content was already going to change the texture. So anyway, I will make this recipe again, but I'm not messing with it next time! These scones are tender and flaky and so very delicious when made as intended -- I have learned my lesson!

    • PirateJeni on November 19, 2020

      I agree with Christine 100%. I tried to make these with whole milk and ~ sad trombone ~ they were tasty but weird and puffy flat.. or something.. With the cream they were AMAZING. I added walnuts.

  • Carrot muffins

    • Christine on August 28, 2012

      Theses muffins are absolutely delicious -- and not delicious "for a whole grain muffin," just plain delicious. They are very rich and moist and they taste almost like carrot cake. They are not 100% whole grain, but I substituted white whole wheat flour for the small amount of all-purpose called for without any problems. In fact, I make this substitution in nearly even muffin recipe I make with good results.

    • Astrid5555 on November 19, 2012

      Really delicious - spicy, sweet, crunchy, and healthy - all at the same time! Lots more streusel topping than needed.

    • annapanna on May 22, 2013

      Really good. I skipped the streusel topping and instead sprinkled with flax seeds, millet (I got the idea from Joanne Chang's recipe in Flour) and brown sugar. I will make these again for sure. Batter was enough for 9 muffins.

    • Ashleighttaylor on January 07, 2013

      The first time I made this, I didn't have enough carrots so I added some grated apple. Now I almost always do half-carrot/half-apple. YUMMY!

  • Oatmeal pancakes

    • Emily Hope on February 14, 2018

      Between the oatmeal and the oat flour, these are pancakes that I don't feel bad about giving to my kids--and they are pretty tasty, too. A bit moister/denser that traditional pancakes, and the oat flavor shines through. I subbed in about 1/4 cup of whole wheat flour for some of the white, and reduced the sugar by a tablespoon to no ill effect. Served with a pear-maple syrup compote, which was a nice match.

    • TrishaCP on May 08, 2012

      I love these pancakes- the oatmeal makes an excellent addition. I don't use whole milk- I use 2% to no ill effect. Listen to the author's instructions on thinning the batter if it sits for any amount of time- it definitely thickens really quickly (mine in about 5 minutes of sitting).

    • NewYorkDely on March 19, 2012

      These are a total standby now. They're great!

    • Lepa on January 20, 2019

      Over many years, this pancake recipe remains our family's favorite. They have a wonderful, subtle flavor and great texture. Highly recommend!

    • aromo on January 18, 2019

      Delicious mild oat flavor. A little heartier than your usual pancake, which I like better.

  • Sweet potato muffins

    • TrishaCP on May 08, 2012

      The most moist whole wheat muffin I have made to date. I was a bit concerned that the chopped dates would take away too much from the sweet potato flavor, but instead I found that they helped to highlight the caramelization from the roasted sweet potato. I think I might add a bit less sugar next time, because the dates are quite sweet.

    • Zosia on May 01, 2014

      Moist, nicely spiced muffins with much of the sweetness coming from the roasted potato and dates. Do follow the author's recommendation to eat these warm as the texture was a little gummy at room temperature. I made 12 - slightly smaller than the recipe directs - that baked in 30 minutes.

  • Summer peach pie

    • TrishaCP on July 26, 2011

      Basic peach pie recipe, the cinnamon on top was a nice touch. In the rest of the recipes from this book, the whole grains add to the flavor, but in this case, I didn't find that the spelt added anything to the dish. (Though it didn't detract from it either.) Also, do not cut the pie until it cools completely- it is way too juicy otherwise.

  • Quinoa cookies

    • TrishaCP on July 08, 2014

      I love these cookies. They taste nutty and almost sesame-like without any nuts or seeds. (In spite of all of the nutmeg, they didn't have a strong nutmeg flavor at all.) I didn't use the full amount of salt called for (only half), and I was happy with that choice. I also made them much smaller than specified- I would say they were half the size- and I baked them for 12 minutes.

  • Pear and buckwheat pancakes

    • TrishaCP on December 02, 2018

      The online recipe from Cookstr has an error. It says to add 1/4 cups of milk but the recipe actually calls for 1 1/4 cups.

    • TrishaCP on December 02, 2018

      These were fluffy and moist pancakes. I used all AP instead of the pastry flour, so they weren't as light (as warned). I used buttermilk since I had it as a sub for 1 cup of the milk and also skipped the honey butter. I liked the flavor of the buckwheat with the pear.

    • spharo00 on June 26, 2012

      These were surprisingly good. I have never cooked with buckwheat flour before, but it gave the pancakes a sandy texture with a bit of a nutty flavor. I used a grated apple in place of the pears and it seemed to work nicely. The honey butter was perfect for these. I can't wait to try this recipe again with the pears.

    • Zosia on April 26, 2014

      Light, fluffy, moist and can't ask for anything more of a pancake. I skipped the honey butter since they were so good on their own.

  • Pumpkin pancakes

    • TrishaCP on November 28, 2015

      These are really good, and fairly easy to pull together. (Next time I would assemble the dry ingredients and the spiced sugar the night before.) The spiced sugar is a nice touch- we didn't need any syrup with them, but you probably would if serving to anyone that likes a really sweet pancake.

    • Summerlandsky on April 05, 2014

      These are excellent! Used whole wheat flour instead of Kamut and brown sugar instead of honey as I was out. The spiced sugar on top was a nice touch, and we served it with pure maple syrup. My kids munched on the extra pancakes throughout the day, which is a nice plus.

  • Rhubarb tarts

    • TrishaCP on May 08, 2012

      This was an amazing recipe. I made the Smitten Kitchen variation (you can find this through EYB) on the compote (it uses vanilla bean rather than hibiscus)- it doesn't give the bright red compote from the original version but was pretty great anyway, including with the frozen rhubarb that I used. The dough was easy to work with- I made 12 tarts rather than 10 so the cooking time was about 30 minutes- and the corn flour goes perfectly with the fruit. Will definitely be making these again.

    • PatriciaScarpin on March 11, 2011

      These are absolutely delicious! And look so pretty, too. The pastry is a breeze to work with and the filling is delicious.

    • jhallen on September 22, 2020

      Loved these - easy, tasty and unusual

  • Quinoa porridge

    • TrishaCP on July 04, 2013

      I absolutely love this dish, but should report it received mixed reviews in my house. Quinoa is cooked down with water, and then added to a barely sweetened chai spiced-like milk and cream base (I just used milk- no cream- and it was fine). Kim's recommendation is to serve it with the Squash and Apple compote from the book, and I don't think this porridge will work without it. My husband had it straight up, no compote, and he didn't care for the use of quinoa in a sweet, rather than savory dish- I think part of his problem was the omission of the compote.

  • Squash and apple compote

    • TrishaCP on July 04, 2013

      A basic squash and apple compote that is a wonderful (and necessary, in my opinon) addition to the Quinoa Porridge. The recipe makes more than is required for the porridge, but it would go well with any type of roasted meat or bitter leafy green.

  • Strawberry barley scones

    • TrishaCP on May 08, 2012

      These are delicious- strawberry and barley are made for each other- but be really careful about adding additional jam. I did a thick covering of jam over the dough layer, and I think I used too much (more than 1/2 cup for sure) because the top layer of each scone slid almost completely off the top during baking, and as a result, I had scones that ran into each other on the baking sheet and ended up looking a hot mess. Also, don't even think about trying to make this recipe without a dough/pastry scraper- I have one but two would have made this recipe much easier.

    • Zosia on June 26, 2014

      Loved these. Mine had a tender, cake-like crumb but still had that crisp outer crust that you expect with a scone. As warned by the author, the dough was very soft and sticky but it's nothing a generous dusting of flour couldn't help with. I used a good store-bought strawberry jam in the quantity recommended and had no problem with the tops sliding off. They were delicious filled with Nutella as well.

    • Summerlandsky on April 19, 2014

      These where a nice and flaky scone. I grind my own wheat and barley, so I didn't bother sifting dry ingredients. I didn't spread too much jam on the layer to prevent the top layers from slipping off, but most of them still did. I think next time I'll bake them with the scones almost touching so they don't have much room to roam. Finally, they seemed overly salty to me. Perhaps it's my type of Kosher salt, Morton's, but 1.25 teaspoons does seem like a lot for the amount of dough made. Next time I'll only put in .5 or .75.

  • Spelt pie dough

    • TrishaCP on July 04, 2013

      My husband will eat pie for breakfast if it is around the house, hence my desire to find a pie dough recipe that incorporates whole grains. I did deviate from the recipe (I used butter and not shortening), and I don't think my pie crust was as flaky as it could have been, perhaps because of this change. All in all- I didn't find the spelt flavor that pleasing in a pie crust either. I think a better whole grain option is probably rye.

  • Rustic rye dough

    • TrishaCP on July 04, 2013

      This is a bit of a project for a galette dough, in the sense that it is time consuming because the dough goes into the fridge twice to chill for at least an hour each time. (Three times if you use this dough to make the Apricot Boysenberry Tarts that go with it.) The folding technique develops a nice flaky crust and the rye flour did add a subtle mysterious flavor to the dough. I will likely make this again, but a full batch instead of a half batch so I can have an extra shell on hand.

  • Corn and Gruyère muffins

    • TrishaCP on May 08, 2012

      With all of that gruyere, there was no way these were going to be bad, but these are outstanding. Oddly enough, the gruyere and spring onions took a back seat to me-the real winning combination here to me was the cumin and corn flour.

  • Coconut cookies

    • TrishaCP on May 08, 2012

      These cookies are more about the barley flour flavor than the coconut. Based on reviews elsewhere, I chilled the dough before baking- which helped them firm up. I've also kept them stored in the fridge after baking and I think they are lasting better this way. Also, I only had finely shredded coconut so that's what I used, but I wouldn't use that again. For the portion that was mixed into the cookie itself it was ok, but the cookie really needs to be dipped in a medium shred coconut. The finely shredded coconut fell off too easily, and I didn't really get the toasty goldeness I was hoping for either with the fine shred.

    • monica107 on January 25, 2014

      They are best right out of the oven when the coconut on the outside is still a little crisp, but they are great for a few days and can even be frozen. They look right at home in a holiday cookie assortment. The ingredients are pretty expensive, especially the coconut flour, but I recommend splurging on all the proper ingredients for these cookies to end up with the best possible outcome.

  • Drop biscuits with strawberries and cream

    • TrishaCP on May 31, 2015

      An incredibly easy and delicious recipe- obviously the better the fruit the better the dessert. The biscuits were rich but still light, even though I am pretty sure that I overworked the dough. The whole wheat flour was pretty unobtrusive- I didn't think it added much in terms of flavor, but it didn't detract and is healthier so why not?

    • rosyannposy on May 21, 2016

      This was so easy and tasty. I easily halved the recipe. The biscuits were delicious with the whipped cream and strawberries. The whole wheat added a bit of substance and they were not too sweet.

  • Date nut bread

    • TrishaCP on May 08, 2012

      This bread turned out quite dry for me, even though I followed the recipe exactly. I didn't eat it until the day after baking it but I was still surprised about the dryness given all the yogurt and date puree in the mix.

  • Chocolate persimmon muffins

    • TrishaCP on April 18, 2020

      These are a rich, barely sweet muffin. The persimmon flavor isn’t noticeable, but maybe that was due to making them persimmon purée (cooked) rather than the persimmon pulp specified in the recipe.

    • Astrid5555 on September 06, 2012

      Event though I have had great success with other recipes from this book I truly disliked these muffins. They were incredibly dry and the persimmon pulp added to the strange taste. Will not make again!

    • anaelisagg on March 10, 2013

      Although they are on the heavy side, i actuallyliked the flavor of these muffins a lot. Huge success with my two year old son. Would make it again.

  • Brown butter scones

    • TrishaCP on May 08, 2012

      These are incredible- light while still incorporating oats and teff flour, and with a wonderful toffee type flavor to them. (May 2015): ETA re: salt- I don't recall salt being an issue, but because of family dietary restrictions, I usually reduce the salt I add to baking recipes to no more than 1/4 tsp.

    • purpleshiny on March 30, 2014

      Way too much salt, particularly if you blend in the food processor per the recipe (and I used Morton kosher). I'd cut back to 1/2 tsp which is closer to what I'd expect for a recipe with this yield.

  • Apple graham coffee cake

    • TrishaCP on May 08, 2012

      The perfect fall coffeecake- the graham flour in this is nutty and delicious. Also, the cake itself is not too sweet, so no concerns about having this for breakfast. One minor pet peeve- there are a lot of ingredients for such a simple cake. However, the cake is nice and moist (and lasted well on day 2 and beyond) and I will definitely make this again.

    • annapanna on April 06, 2014

      A very good recipe. I had never baked with Graham flour as it's really difficult to find here. I loved the flavor! I reduced the amount of cinnamon in the batter from 1tbsp to 1 tsp. I did not have the 9-inch pan with high sides so I used a wider pan and reduced the baking time (33 min for a 26 cm pan). I wonder if one could use the same recipe to make apple muffins? Looking forward to taking a slice to the office for breakfast!

  • Blue cheese and onion scones

    • TrishaCP on April 08, 2012

      These didn't come out dry for me, but you do need to watch the baking time. My scones browned but the cheese hadn't caramelized- if I had waited for that, they would have baked too long I think. The flavors work really well together (the graham flour, honey, blue cheese and caramelized onions).

    • NewYorkDely on March 19, 2012

      I found these really dry. I'd try them again though.

  • Cheddar biscuits

    • TrishaCP on April 16, 2017

      I liked these quite a bit. As indicated in the recipe notes, they are best straight out of the oven. I tried one just-baked one, and then served the others the following day after baking, and the flavor was still good but they were much drier. If I make these again I would definitely try to serve them just baked. I would say these are not like traditional biscuits with light and flaky layers- these are much more similar to the scone recipes in this book. I also had some issues pressing the dough to get an even layer to cut out, and then saw subsequently that contrary to the recipe, the book has a photo showing the dough being rolled out with a pin! Curious what the actual method is, but I would use a pin (and a light hand) next time.

  • Huckle buckle

    • TrishaCP on August 06, 2011

      A great not too sweet coffeecake- I used blueberries and they worked really well.

    • monica107 on January 25, 2014

      I made this once with blueberries, and another time with blueberries and raspberries. It is easily adaptable to any type of berry. This breakfast cake was delicious - I especially loved the hints of cinnamon and the deep pockets of berries. Everyone I made it for absolutely loved it, and I was able to freeze individual portions of the second one I made so I can have it anytime. (Definitely eat it warmed up!)

    • Zosia on May 03, 2014

      The cake was very good, moist and not too sweet, and the streusel topping was crunchy, but I did wish it had more fruit in it. Next time I'll double the amount.

  • Honey polenta cornbread

    • TrishaCP on May 08, 2012

      This was a moist and substantial corn bread. Those of you looking for a golden cornbread however should know that this comes out dark because of the inclusion of molasses.

  • Honey amaranth waffles

    • TrishaCP on July 05, 2014

      Overall, I liked these ok while eating them, but probably wouldn't rush to make them again. These had good flavor- I used linden honey which was a nice match with the amaranth flour and flaxseed- but I didn't find them as enjoyable as buckwheat or rye waffles (my favorite whole grain flour waffle choices). They had a tendency to stick to the waffle iron, but I subbed WW pastry flour instead of AP and WW flours, so maybe that had an impact. Also, the yield was way off from what the recipe indicated. (I made a half batch and got 8 waffles.)

  • Hazelnut muffins

    • TrishaCP on May 08, 2012

      These are really delicious. I didn't have whole hazelnuts, so used pieces in my batter and it was still great. Like all of the muffin recipes from this book, I had enough batter for 14, rather than 10 muffins, so didn't have extra hazelnut/sugar topping. The topping really needs to be pressed into the muffins as instructed-otherwise the muffins will be difficult to extract from the pans.

    • Astrid5555 on October 28, 2012

      These were delicious! The hazelnuts paired incredibly well with the teff flour and keeping the skins on saved a lot of time. Will definitely make again!

    • monica107 on January 25, 2014

      Big hazelnut halves in browned butter... teff flour... finely chopped hazelnuts and spices on top. It's a perfectly balanced muffin. The batter was light and airy - even spongy. Eating one of these muffins warm, fresh out of the oven, was like a spiritual experience - I was literally speechless!

    • Zosia on June 12, 2014

      Super tasty muffins with a moist, tender crumb, delicious, nutty flavour and subtle spicing. I reduced the salt by 1/2 tsp (this worked well) and made 14 muffins which baked in 22 minutes in my oven. And as with other recipes I've made from this book, I used 120g per volume cup measurement of flour regardless of type.

  • Graham nuts

    • TrishaCP on May 08, 2012

      Interesting cereal- the flavor of the graham flour works really well with milk - I'm not sure if it is similar to grape nuts cereal but it is tasty. (Like a less sweetened crushed graham cracker.) This needs to bake until it is very dry, and I needed the full amount of baking time required in the recipe, plus some (I needed about 20 minutes more). One quibble- I crushed my cereal in the food processor, and much of it turned to dust- still edible but not the intended texture. I have seen suggestions elsewhere to use a rolling pin instead and that is what I would do next time- it would make it much easier to control the final texture to where you like it.

  • Gingerbread cake

    • TrishaCP on February 08, 2017

      Mixed review overall- my husband liked this more than I did. But I have better gingerbread and better kamut flour recipes so I won't be repeating. The flavor was fine (the anise seed smelled overpowering in dough form, but mellowed considerably when baked), but the cake was dry (baked at the minimum time suggested). The spices also took away any uniqueness of the kamut flour-since this isn't a grassy flour like amaranth I'm not sure why it was so hidden.

  • Muscovado sugar cake

    • TrishaCP on November 16, 2014

      Can substitute your own apple butter for the book's apple butter recipe. The following ingredients listed here are for the apple butter: cinnamon sticks, whole cloves, allspice berries, apple juice, apples, and oranges.

    • TrishaCP on November 21, 2014

      A rather plain cake (afternoon tea and not dessert), but I quite liked it. It was moist and had a good crumb. The amaranth flour was masked by the whole wheat flour, and I think you could easily just lose it from the recipe altogether. I used a spicy store-bought apple butter rather than the book's recipe and it saved a lot of time. I needed 10 minutes less than the recipe's bake time, but my oven runs hot.

  • Onion jam

    • TrishaCP on April 08, 2012

      The recipe says onion jam, but really this is just a mess of caramelized onions. Of course, there is nothing wrong with that! I made these to use in the Blue Cheese and Onion Scones from the same book, and the leftover are great to have on hand for sandwiches, eggs, or alongside roasted meat.

  • Baguettes

    • Astrid5555 on October 28, 2012

      Foolproof recipe! Even though it takes some time - mostly letting the dough rest and rise- this is an easy one. Great for making crostini.

    • Zosia on July 05, 2014

      Fabulous bread with great flavour, thin, crisp crust and chewy crumb. However, as with the only other yeast-raised bread I've made from this book, I had an issue with the amount of flour needed. The poolish is described as having the consistency of yogurt after mixing the ingredients and you're instructed to add either extra water or flour to achieve that. I added water. In making the dough the next day, I found I needed to add quite a bit of extra flour to reach the correct dough consistency! Next time, I'll just leave the poolish as it is. Apart from that, the recipe and instructions worked as written.

  • Five-grain cream waffles

    • Astrid5555 on November 19, 2012

      Substituted buttermilk for heavy cream to cut down on calories, worked well.

  • Maple oat waffles

    • Astrid5555 on September 30, 2012

      My go-to waffle recipe, absolutely addicitve!

    • monica107 on April 06, 2013

      Loving that this recipe doesn't use buttermilk!!! I ground the oat flour from rolled oats and so used a bit more oat flour (1 1/4 cup) and a bit less AP flour (1 3/4 cup). I will try to up the ratio of oat flour next time for less refined flour. Some previous notes I had on this recipe: I loved the tiny chewy bits of oat bran throughout, softened in warm milk. I thought the level of sweetness was perfect. In the interest of not making a mess, I opted not to butter my belgian waffle iron and instead added 2 tbsp of melted unsalted butter to the waffle batter. I really appreciated the technique of adding a tablespoon of sugar to the egg whites - these ended up being the fluffiest waffles I've ever made.

    • Zosia on June 18, 2014

      Excellent flavour but texture was not as light as I expected with all of those whipped egg whites in the batter. I misted the waffle iron with oil instead of brushing with melted butter - not needed for release of the waffle but for a crisp texture - but I'll skip that step next time since the waffles didn't retain that crisp texture for very long. Frozen leftovers crisped up nicely in the toaster.

  • Granola bars

    • zebsprock on March 08, 2012

      Make sure you follow the recipe exactly and cut the baked mixture into bars before it cools down entirely. I left it to cool and now need a chisel to get the mixture out of the tin, it's so hard. Still very tasty though!

  • Iced oatmeal cookies

    • sam2118 on April 13, 2013

      These were really good, but the modifications from Smitten Kitchen were really helpful.

    • purpleshiny on March 30, 2014

      These spread a ton - a very thin cookie. Very buttery and very tasty.

  • Sand cookies

    • niamhbcn on September 26, 2012

      Nice, and really do taste like sand - but not in a bad way! Dough is very crumbly and barely stuck together, and I certainly couldn't knead it, but they came out fine regardless. Also gave the cookies a smush with the back of a spoon halfway through cooking - added a bit of visual interest to the final product.

  • Maple danish

    • Zosia on May 11, 2014

      Fantastic! Having made laminated danish pastry dough the traditional way not too long ago, I have a real appreciation for this quicker method that still produces a beautiful end product. I misread the ingredient amounts and used less yeast than I should have (2 tsp instant); it may have taken a little longer but the danishes did puff up nicely and had great oven spring. I baked at 400F (425F is too high in my oven for a sweet bread); 375F would have been even better.

  • Banana walnut cake

    • Zosia on May 08, 2014

      Ground, toasted walnuts replace some of the flour in this moist cake with great banana flavour. Since I prefer not to serve cakes directly from the pan in which they were baked, next time I'll use a tart or springform pan for easy removal. ( I did invert this one and lost some of the nut topping as a result). I replaced the sour cream with plain yogurt.

    • Lepa on September 05, 2017

      This has an intense banana flavor. I liked it but my kids did not. In fact, they completely refused to eat it, complaining about the texture. I guess I won't be making it again!

  • Soft rye pretzels

    • Zosia on May 22, 2014

      These pretzels baked up with a crisp crust and a soft chewy crumb and tasted just like those crunchy treats from the bag. But the recipe needed a little work. Made as per the instructions, the dough was almost pourable it was so wet; I lost track of just how much flour I added, in the vicinity of 1/2 cup I'd say, to make it workable. I also reduced the salt to 2 tsp; with the salt topping they were still salty, but in that good pretzel way. Baking time was only 10 minutes in my oven.

  • Banana cereal muffins

    • Jviney on February 05, 2019

      These were really good, just the right amount sweet and hearty. I was a little short on banana and next time will try to have the full amount. Excellent.

  • Chocolate chocolate cookies

    • Jviney on May 07, 2019

      This is a really interesting recipe. Rich but not as sweet as 2 1/4 cups sugar would suggest...the coffee flavour of the cacao nibs offsets the chocolate and it all works really well. Watch out, as these are spreaders. I went with the recommended parchment instead of Silpat and was glad I did.

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Reviews about this book

  • Everyday Dorie by Dorie Greenspan

    Now that there are so many interesting grains available in supermarkets, don’t you wonder what you can do with them?...Well, Kim Boyce will see that you do.

    Full review
  • Food52

    Q&A with author Kim Boyce.

    Full review
  • Food52 by Mario Batali

    The 2011 Piglet Tournament of Cookbooks winner of the final round vs. Yotam Ottolenghi's Plenty

    Full review
  • Food52 by Michael Ruhlman

    The 2011 Piglet Tournament of Cookbooks wildcard winner vs. Amy Pennington's Urban Pantry

    Full review
  • Food52 by Meg Hourihan

    The 2011 Piglet Tournament of Cookbooks winner vs. David Tanis' The Heart of the Artichoke

    Full review
  • Food52 by Deb Perelman

    The 2011 Piglet Tournament of Cookbooks winner vs. Bill Yosses & Melissa Clark's The Perfect Finish

    Full review
  • Food52 by Ree Drummond

    The 2011 Piglet Tournament of Cookbooks winner vs. Fany Gerson's My Sweet Mexico

    Full review
  • Fine Cooking

    The miracle of Kim Boyce’s book is that it lets you forget the good-for-you aspect of whole grains.’s about discovering the incredible flavors and textures that whole-grain flours have to offer.

    Full review
  • Wednesday Chef

    This post is about as biased as you're going to get. But trust me when I tell you this book is a marvel. I don't know how to pick which recipe is worth the price of the book, because each one is.

    Full review
  • Oregonian

    ...into new territory, combining a cornucopia of grains, nuts, seeds and flours to get the biggest flavors possible. Her delicious results are eye-pleasing rustic sweets, more homey than hippie.

    Full review
  • David's Table

    If you have an adventurous palate that longs to get past the bland taste of white flour, this book is meant for you. Come and explore the unique tastes and textures of these diverse flours...

    Full review

Reviews about Recipes in this Book

  • Olive oil cake

    • Wednesday Chef bewitchingly good, you will find yourself thinking about the cake the day after you make it, and the day after that as well, trying to find excuses to bake another round of it. Pretty wonderful.

      Full review
  • Rhubarb tarts

    • Lottie and Doof

      I made these rhubarb tarts a few weeks ago and they knocked my socks off. This is a special recipe and I encourage you to give it a try.

      Full review
  • Cornmeal blueberry cookies

    • Lottie and Doof

      Warm from the oven, they are little pieces of heaven. A hearty crumb and sweet little flecks of blueberry. These would be great served warm with some vanilla or buttermilk ice cream.

      Full review
  • Apricot boysenberry tarts

    • Lisa Is Cooking

      The dough is made like a rough puff pastry. ... The result was flaky crusts with the added flavor of whole grain rye flour...

      Full review
  • Ginger peach muffins

    • David's Table

      I recommend avoiding the temptation to devour all of these when they come out of the oven. Save some for the next day when the ginger flavor seems to come through even more.

      Full review
    • Lisa Is Cooking

      There was no doubting that these were going to be good. I just had no idea how good. I thought I knew all about peaches with ginger, but it's nice to be taken by surprise like this.

      Full review
  • Chocolate chip cookies

    • David's Table

      ...straight out of the oven, I couldn't tell that these were made with whole-wheat. The next day I could distinguish more of the nuttiness of the flour...These are my choc chip cookies going forward.

      Full review
    • Food in Jars

      These cookies come together quickly. I started them at 9 p.m. and we were munching within the hour. They are sweet (don’t think that the whole wheat flour makes these a health food)...

      Full review
  • Apple graham coffee cake

    • Lisa Is Cooking

      There were three important things going on ...the graham flour tasting deliciously of toasted wheat, the cinnamon spiced the cake nicely, and the fresh, tart, sweet flavors of the caramelized apples.

      Full review
  • Coconut cookies

    • Lisa Is Cooking

      ...if you like coconut, you’ll like these cookies. I liked these cookies for the true coconut flavor, for the just-right level of sweetness, and for the tender, cakey texture.

      Full review
  • ISBN 10 1584798300
  • ISBN 13 9781584798309
  • Linked ISBNs
  • Published Mar 02 2010
  • Format Hardcover
  • Page Count 208
  • Language English
  • Countries United States
  • Publisher Stewart, Tabori & Chang Inc
  • Imprint Stewart, Tabori & Chang Inc

Publishers Text

Baking with whole-grain flours used to be about making food that was good for you, not food that necessarily tasted good, too. But Kim Boyce truly has reinvented the wheel with this collection of 75 recipes that feature 12 different kinds of whole-grain flours, from amaranth to teff, proving that whole-grain baking is more about incredible flavors and textures than anything else.

When Boyce, a former pastry chef at Spago and Campanile, left the kitchen to raise a family, she was determined to create delicious cakes, muffins, breads, tarts, and cookies that her kids (and everybody else) would love. She began experimenting with whole-grain flours, and Good to the Grain is the happy result. The cookbook proves that whole-grain baking can be easily done with a pastry chef’s flair. Plus, there’s a chapter on making jams, compotes, and fruit butters with seasonal fruits that help bring out the wonderfully complex flavors of whole-grain flours.