Most Americans believe they eat enough whole grains, but according to a survey conducted by General Mills, only 5 percent get the recommended three servings per day. Eating whole grains is important because it lowers the risk of many chronic diseases, including heart disease and diabetes. An easy way to add whole grains to your diet is to bake. Baked goods made with whole grain flour are more nutritious that those made with white flour. Even just substituting half the white flour with whole grain flour in a recipe will increase the fiber, vitamins B and E, magnesium, and iron in your baked good.
Step 1
Choose a recipe you might normally make with all-purpose white flour. Muffins and quick breads are good options for beginners.
Step 2
Select a whole grain flour. Start with white whole wheat flour or whole wheat pastry flour, which are lighter in texture and available in most grocery stores.
Step 3
Follow your recipe's instructions, but substitute half of the flour with your whole grain flour.
Step 4
Experiment with substituting more than half of the whole grain flour as you continue baking with whole grains. Also, try other whole grain flours, such as oat flour, spelt flour or rye flour.
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