Most people in North America have likely never had foods made with real flour, whole grain flour that contains all three parts of the grain: the bran, germ and endosperm, in their original proportions. Good Granary wants to help change that.
Good Granary began by inviting Mockmill, the noted stone mill company who has been manufacturing mills in Germany since 1972, to bring their wonderful line of home mills to Canada. And they did!
Then we looked high and low for beautiful, certified organic grains. And we found some right here in Canada grown by dedicated, forward-thinking farmers who care about their fields and their planet.
Then we reviewed a mountain of recipes dating back to canary yellow kitchen appliances and decided it was time for a major remodelling. We tossed out outdated ingredients and some cumbersome methods, restructuring recipes to make use of the one essential ingredient missing in every one of those classic recipes: real flour!
Our modern recipes offer the promise of nutrition in every bite on the theory that protecting health is pretty much the point of eating. We reduce undesirables like sugar and saturated fats whenever possible. At the same time, we strive for good flavour and texture as enjoying food is essential too.
We looked to research on whole grains, of which there is lots, making our best effort to accurately provide facts. But a quick search of “benefits of whole grains” will produce lots of good information from reliable sources. One of my favourite sources, especially for a solid introduction, is Harvard’s T. H. Chan School of Public Health “Nutrition Source”. If you want a deeper dive into the science, do a search on Google Scholar with search terms important to you to find exciting new research on Precision Nutrition.
Our innovative recipes are also influenced by a lifetime of baking and of living the Mediterranean diet, beginning with the bounty of my grandfather’s vast farm in Italy. Though left behind decades ago, the old world concepts that food can foster health and that every meal is a special occasion have survived time and distance and are now part of Good Granary.
Ancient Egyptian Tomb Model of Bakery
I am not a professional baker, just an obsessed home-baker whose first baking attempts were back in junior high. As an adult, I would spend entire weekends immersed in recipes, over-analyzing every detail. Baking became a way to unwind from practicing law but my over-analytical nature lead me to study each recipe like an exam was coming and to research the how and why. This eventually led me to question our use of commercial flour.
Every recipe we will offer will have be been tested and adjusted. The nature of whole grain flour, however, includes an uncertainty factor because real flour is a natural product with natural variability. It has not been stripped of all Individual character.
We hope the recipes we eventually compile will work for you each time, but you may find it necessary to make adjustments for a particular wheat variety or for the grind you select. You will see how true, whole grain flour can behave differently from typically starchy commercial flour. But once you get the hang of it (and you will) your baking results might just amaze you. You’ll also be amazed by the naturally long time that your baked goods stay fresh and the new depth of flavour.
I invite you to experience this modern style of baking founded on centuries of wisdom and healthful foods with the few simple recipes currently online. We hope our recipes will eventually cover every category from breakfast to midnight snacks.
Wishing you great food and great health,
Good Granary Founder
Science says more whole grains!
“Whole Grains could contribute to the prevention of obesity, CVD (cardiovascular disease), diabetes mellitus, cancer, poor gut health, nervous system disorders, poor skeletal health, and oxidative stress. The high fiber content may lower cholesterol…high magnesium content may improve insulin sensitivity, suppress glucose update, and lower blood pressure… minerals and constituents, including Fe, Zn, Cu, Se, polyphenols, carotenoids, and tocopherols…may suppress the oxidative stress that underlies…many chronic diseases…”
Circulation Magazine, American Heart Association
June 14, 2016
“…higher intakes of dietary fibre or whole grains are associated with a reduction in the risk of mortality and incidence of a wide range of non-communicable diseases and…provide[s] convincing evidence…to replace refined grains with whole grains and increase dietary fibre to at least 25–29 g per day, with additional benefits likely to accrue with greater intakes…”
February 2, 2019
“…our results provide further evidence for the beneficial effects of diets high in whole grains on the risk of coronary heart disease, cardiovascular disease, total cancer, and all cause mortality, as well as mortality from respiratory disease, infections, diabetes, and all non-cardiovascular, non-cancer causes combined. Reductions in risk are observed up to 210-225 g/day or seven to seven and a half servings a day, and the current findings support dietary recommendations to increase intake of whole grains and as much as possible to choose whole grains rather than refined grains…”
British Medical Journal
June 14, 2016