The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Substituting for KAF Ancient Grains

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Sliss4's picture
Sliss4

Substituting for KAF Ancient Grains

I found a recipe on the King Arthur site that I'd like to try but it calls for KAF Ancient Grains flour blend.  I'm new at this and wonder what I can substitute in place of that.


Thanks, Sliss4

MichaelH's picture
MichaelH

Ancient Grains Flour Blend


 


INGREDIENTS: AMARANTH,
MILLET, SORGHUM, QUINOA.


Michael

Sliss4's picture
Sliss4

Thank you.


Do you think that I could add any combination of flours to substitute for the specified amount of Ancient Grains flour blend?


I'm new enough to bread baking that I get butterflies when I think of deviating from a recipe.


 


 

mrfrost's picture
mrfrost

What is the recipe? I would guess that without the "AG" flour, the recipe would probably become more similar to one of their other, many and varied recipes. Actually, a search there for recipes using their AG flour seems to yield only one yeast bread recipe. Not saying that's the only one there though. Certainly there may be others.


If it is the Ancient Grains Bread recipe, some of the ingredients seem to be specifically included and needed because of the AG flour; that being the KAF Bread flour and the vital wheat gluten. If you don't use the AG flour or other non gluten contributing flours, the VWG and the KAF Bread flour(a rather strong bread flour) may not be needed, unless you like your breads(possibly being) on the chewy side. If you will be substituting non gluten flours(in other words, non wheat flours, essentially), then the recipe will most likely perform(and look) as written.


That said, I think KAF is a great resource for learning breadbaking. As long as you stick to the directions, use their ingredients(or similar), their recipes have been almost foolproof, for me. Frequently, with all of the commentary in the recipe reviews and the blogs there(Baker's Banter), you may find that any questions you have about a recipe may have already been addressed.


Just my take. Good luck.

MichaelH's picture
MichaelH

Its only a loaf of bread! Play with it a little if you need to....I promise the world will not stop spinning on its axis. The worst thing that can happen is it will be a total flop and you might have to give it to the birds.


Having said that, King Arthur sells as good or better flour and many other ingerdients as anyone. They have excellent recipes and a helpful staff. However, a very large percentage of their recipes list their own proprietary products in the ingredients. These mixes are not cheap, especially with shipping added. It was not like this 25 years ago, they sold flour and a few ingredients, no mixes.


 

jcking's picture
jcking

Sub other grains you can find at your local mega-mart. From the recp the grains are there to create a flavor profile and some health benefits. If you purchase the different grain combos KA sells they say to add 1/4 to 1/2 cup to your dough. As with most grains, soaking overnight will help to soften them and aid in digestion. I would measure out the water (used in the recp) soak your grains in that water, and add that to the rest of the recp.


Jim

Sliss4's picture
Sliss4

Thank you all.  I think I will just go for it.  I appreciate all your input.


Sondra