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The Secret to Foolproof Whole Grain Baking

Add more flavor to your baked goods this holiday season by swapping in different whole grain flours. Teff flour adds hints of cocoa, while oat flour adds hints of butterscotch and sorghum flour offers a subtle sweetness. As Chef Alice Waters wrote in My Pantry, "When I switched to whole grains, the greatest revelation was a world of flavor I had been stubbornly resisting for years." 


We crowdsourced the best tips from baking experts and are sharing our foolproof tips to build more flavor (and more nutrition) into baked goods using whole grain flours.

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Breaking Down the Whole Grain Headlines

What New Research About Whole Grain Intake Really Means for Public Health

In a new study, researchers classified foods as either “whole grain” or “not whole grain” based on different criteria. However, what the study failed to account for is that many foods today exist in a grey area, containing a mixture of whole and refined or enriched grains. In our blog post, we break down the research and let you know what it really tells us about whole grain consumption.

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See Why The New York Times Recommends the Whole Grain Stamp 

The way best to quantify whole grain intake is to look for the Whole Grain Stamp, which displays the gram amount of whole grain in one serving of a food. Learn more about the Stamp in a recent New York Times article or in our TikTok video.

READ THE NYT ARTICLE

Take the 'Whole Grains Around the World' Challenge this January

#ChooseYourChallenge with one of our 4-Week Meal Plans (such as Whole Grains Around the World) and you'll have a month-long guide on eating well, complete with daily recipes for breakfast, lunch, and dinner. Post about how your Oldways meal plan is going, and you'll be eligible to win a $50 Visa gift card! Simply post an update on Instagram and tag @oldways_pt to enter. The Challenge begins January 9th!

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Whole Grain Holiday Baking

Black Olive Cake


An Oldways recipe and photo

Molasses Sorghum Cookies


An Oldways recipe and photo

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