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Saving Grains is an upcycling micro kitchen in Bangalore, India. Currently we're working with selected craft breweries to make some spent grain flour.
We're calling this flour a "Good Flour". Here's why: Saving Grains, Good Flour, is low in gluten, keto friendly, high in fibre and protein and great to cook with. It has a malty flavour and bakes with a delicious tender crumb. It works as a wonderful combination and part replacement flour for a chapati, cake, cookie or bread recipe!
You can usually replace up to 30% of whole wheat or maida with this Good Flour in most recipes.
Here are a few things you should know about our "Good Flour":
1. High fibre means more hydration
Because this flour has around 46% fibre it requires more hydration. For Ex. If you are making bread, we recommend blending around 30% of this flour with a regular whole wheat flour / all purpose flour and increasing the water or liquid in the dough by at least 50%.
2. <0.1% Gluten:
Because of low gluten content, this flour will not have the stretch or rise that regular flour has. Expect a denser crumb, and enjoy the flavour!
3. Give me a recipe!
At Saving Grains, we are still building our recipe collection but here are some great spaces to look for inspiration:
If you have any questions, comments, feedback or simply are confused about how to use the flour and need a recipe, don't hesitate to reach out! (savinggrains@gmail.com) I love working with our spent grain "Good Flour" and hope you do too.
Thank you for Saving Grains with us!
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