Making the Switch

For quite a long time I ate white bread. I baked with all-purpose flour. I ate processed pasta. Whole grains made their appearance through oatmeal, rice and popcorn, but otherwise we were a refined grain family. We made the switch to whole grain breads and pastas fairly smoothly but I still baked with all-purpose flour. Since I make most things from scratch, that meant there was still a lot of room for improvement in our diet.

Recently, I have made the executive decision to cut out all refined and processed grains in our house. If it is not 100% whole grain, it does not cross over our threshold.

This transition scared me at first because I had never baked with whole grain flour before. I feared I would have to drastically alter all of my recipes and buy a bunch of new cookbooks. This did not turn out to be the case at all. In fact, what I realized was shocking:

The switch to 100% whole grains was almost effortless.

Every recipe I had that called for all-purpose flour, I just substituted whole grain flour and the item still came out wonderfully. Muffins, breads, and even brownies all tasted sweeter and richer. The whole grain flour enhanced the flavor of all of our meals and snacks while leaving us feeling fuller and healthier and leaving me with a positive feeling of taking care of my family.

Have you been fearing the switch to 100% whole grains? Have you hesitated in cutting out processed grains because you worry about the flavor change? Have you been longing to make the switch but have not taken the initiative to finally say no to all-purpose flour?

Stop worrying. Stop hesitating. Stop procrastinating.

Just switch.

Refuse to buy anything but 100% whole grains. Get brave in the kitchen and you will realize the learning curve is almost non-existent.

There is never a better time to start eating healthier than right now.

For more homemaking tips, check out: A Bowl Full of Lemons

Follow me on Pinterest for some simple whole grain recipes!