Cake-and-pastry flour, which is lower in gluten than all-purpose flour, gives these golden cupcakes a fine and tender texture. Sift the flour before measuring.
A combo of whole wheat and white bread flours gives these loaves an airier texture than straight-up whole wheat flour would. When you're dusting the work surface with flour, use white bread flour, not whole wheat, to ensure the perfect balance.
Multigrain flour, rolled oats and wheat germ give these quite chewy pancakes a wholesome flavour. Multigrain flour is a combination of all-purpose and whole wheat flours, cracked wheat and rye and whole flaxseeds. For a less chewy version, substitute whole wheat flour for the multigrain.
Organic red fife flour is available at most bulk food stores. If you can't find it, use graham flour.
Buttermilk powder and buckwheat flour are available at bulk-food stores. To vary the flavours, you can replace the buckwheat flour with whole grain or all-purpose flour and use dried blueberries or cherries instead of the cranberries.
Oat flour has a mild, slightly sweet and nutty flavour that makes these pancakes satisfying brunch fare. Find oat flour in health food stores or make your own (see tip, below).
Graham flour was introduced to Canadians in the mid-19th century by an American health-food promoter, Dr. Sylvester Graham. His flour was touted to be especially healthful because of the addition of bran. Today you find graham flour in many supermarkets, but the best variety (stone-ground) is available at health-food stores.
Slightly coarse cornmeal adds a pleasing crunchy texture to cornbread. No multigrain flour? Use 1/3 cup (75 mL) each all-purpose flour and whole wheat flour. Be sure to measure out the ingredients before you put the skillet in the hot oven. There's just enough time to mix them while the butter melts and the skillet heats.
With double the fibre of white flour, multigrain flour offers more nutritional value and a nutty flavour. A small cutter makes for a dainty base that's perfect for a dollop of summer-fresh jam.
