Kids love pancakes, and multigrain flour and apple add a healthy twist.
Inspired by the famous cinnamon buns of Winnipeg's Tall Grass Prairie Bread Company, which celebrates Manitoba's agricultural wealth by using local grains and ingredients in its many offerings, these cinnamon buns are made “virtuous” by the addition of whole wheat flour. If you prefer your buns glazed, mix 1-1/4 cups icing sugar with 2 tbsp milk and drizzle over buns while still hot.
Whole rye flour can be purchased in bulk or in the organics section of the supermarket.
Inspired by traditional Persian rice flour shortbreads, these pretty white delights just melt in your mouth.
Caroline Gray of Pointe-Claire, Que., won accolades and first place with her Mexican-inspired recipe. Corn flour, which is finer than the usual cornmeal and closer to the texture of all-purpose flour, gives the bread its soft, appealing texture. It's available in grocery stores.
For extra crispy battered onion rings, dredge the onion rings in flour before dipping them into batter.
The large percentage of gluten in bread flour gives this dough strength and structure for a good rise.
Rice bran can be replaced by equal amount of rice flour. For milder flavour, substitute brown sugar for molasses.
