Community Recipes

My sourdough bread file includes a recipe for cranberry-orange bread. This is the blueberry-lemon variation of that recipe, substituting Kernza for a portion of the whole grain flour.

This recipe is an adaptation of the “Honey Whole Wheat” recipe that is found on the packaging for Bob’s Red Mill Stoneground Whole Wheat. The recipe was first converted to...

Savory dish adapted from a Mexican rice (Arroz a la mexicana) recipe.

I have been baking sourdough bread for several years. Most of the bread that I bake use a blend of flours with a preponderance of whole grain flours, including the...

Instructions In a medium bowl, whisk together flour, cinnamon, Kernza Flour, baking soda and salt. Set aside. In another large bowl, cream butter and sugar. Beat until light and fluffy. Reduce speed to...

Instructions Mixed together both flours in a large bowl. Make a well in the middle of the bowl. Add more water in Yeast to bowl. Mix well and form into a ball....

I had an unexpected afternoon off and my fresh bags of Perennial Pantry Kernza flour, so I decided to try to make chocolate chip cookies. I applied a little research...

I have been baking sourdough bread for several years. Most of the bread that I bake use a blend of flours with a preponderance of whole grain flours. I use...

Delicious Kernza Drop Biscuits. Baking biscuits always makes your house smell wonderful and the Kernza flour takes that to another level.

Adapted from The Six Seasons cookbook. This grain salad is a scrumptious way to highlight and deepen the Kernza's nutty flavor. As far as I'm concerned, anytime I'm eating Kernza whole grain...

Adapted from Dorie Greenspan's "Baking." This is a delicious, pro-chunk carrot cake. Cinnamon and ginger really make the Kernza shine.

This recipe is inspired by The Perfect Loaf - a blog focused on sourdough baking but 100% Kernza Flour is used. Like many folks during the pandemic I decided to explore the world...