Specialty Flour: Prairie Gold
On a whim, I bought a specialty flour. It’s called Prairie Gold, it’s a white, whole wheat flour – the wheat itself if golden, not the darker brown of traditional wheat, so it’s buttery colored instead of the deeper brown.
It’s organic, grown in high altitude and has a high protein content. I was not expecting it to make any noticeable difference, but it did offer a way to make fluffier whole wheat baked goods, so I was on board. It didn’t hurt that is wasn’t that much more expensive than my plain old unbleached flour.
Was I in for a surprise. The biscuits I made were practically creamy. It’s hard to explain the texture, but it was light for whole wheat, creamy and still fluffy – not like white Pillsbury biscuit fluffy, but darn good. The flavor is slightly nutty and it gave the biscuits a richer flavor.
I’ll be using this a lot more.
Posted on February 21, 2013, in Back to Basics Cooking, Fun with Food, Recipes, TaMara and tagged prairie gold flour, wheat montana, white whole wheat. Bookmark the permalink. Comments Off on Specialty Flour: Prairie Gold.