Wheat Trials @ WSU Bread Lab

Getting to Know Grains

Grown and eaten throughout the world, grains provide a traditional cornerstone of food cultures and cuisines in nearly every country. Packed with nutrients, whole grains are one of three foods world-wide that according to current research delivers the greatest positive impact on human health[1]. And yet, they are under served at every meal, every day, in every home and restaurant, in every state. Though government dietary guidelines have resulted in increases in America’s intake of grains, consumption still falls significantly short of the goal.

The purpose of the Grain Guide is to gather grain knowledge, techniques, and resources to help you and the people you serve to fully experience the deliciousness, variety, nutrition, and complexity of whole grains. One of the missions underlying the Guide is to advocate for freshly milled wholegrain flours, the easiest method by which people can benefit from whole grain nourishment. Most people already include wheat in their daily menu, but it is primarily in the form of white flour which lacks essential minerals and fiber. By replacing a handful (or more) of white flour with an equal amount of fresh wholegrain flour in cookies, pizza crusts, sandwich breads, and muffins we are improving people’s health.

In addition to practical advice and guidelines, the Guide contains stories from bakers, chefs, writers, and institutional food service directors. As food can do, these stories have deepened our connections to our communities, nature, and our own traditions as well as those that take us beyond our usual fare. We hope that the Grain Guide will encourage you to work with farmers and millers in your region and to fold the benefits that are packed into a tiny seed of grain into your daily baking and cooking.

[1] Collaborators’ listed at the end of the paper, ‘Health Effects of Dietary Risks in 195 Countries, 1990-2017, The Lancet, April 3, 2019, https://www.thelancet.com/article/S0140-6736(19)30041-8/fulltext#%20.