Pleasant Hill Grain

HELPING YOU ACHIEVE YOUR CULINARY DREAMS

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Today we're shipping orders for in-stock items placed August 31. Despite higher order volume, our amazing shipping team continues to ship orders quickly. Recently we opened an additional shipping line that’s reducing processing time, and we've hired 15 new team members in the past 90 days! If you need to contact us, EMAIL is better than phone and if you have questions about your order please check our FAQ page before contacting us. Our phone volume is so high that it’s literally impossible for us to answer calls live now, or return calls quickly. The Hampton showroom is temporarily closed. We greatly appreciate your business as we do our very best to serve you!

Pleasant Hill Grain Baking Glossary

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Kamut® – A variety of wheat. Kamut® is at least twice as large as the grain from the common wheat variety; it has a sweet, buttery flavor and contains about 30% more protein than common wheat, but less fiber. Compared to common wheat, Kamut® is also higher in its vitamin E, thiamin, riboflavin, phosphorus, magnesium, zinc, pantothenic acid, copper and its complex carbohydrate content. Originally grown in Egypt, Kamut is relatively new to North American cultivation. Some people who are sensitive to the gluten in common wheat are able to enjoy Kamut®. The versatility of Kamut® makes substituting it in place of hard wheat, soft wheat and durum wheat very simple. (See our non-GMO organic Kamut®.)

Kidney Beans – A bean shaped like a kidney. Kidney beans, like most other beans, are high in fiber content which prevents blood sugar levels from spiking just after consuming. Kidney beans are an excellent source of insoluble fiber as well as insoluble fiber, magnesium and the trace mineral molybdenum. For speed in preparing, as well as better digestibility it is best to soak beans before cooking. Throwing out the soaking water will mean throwing out some good nutrients, but it may be worth it when weighed against the unwanted substances in the soaker water. Up to 33% of the raffinose and up to 20% of the stachyose are removed by throwing out the soaking water—both of which cause flatulence. (See our non-GMO kidney beans.)

Knead – The process of developing gluten in bread dough and bringing the dough altogether into a cohesive mass. Kneading may be done in a stand mixer with paddles or dough hook, working by hand on a countertop by folding, pressing and stretching, with an automatic bread maker machine, or with a food processor. Kneading is sufficiently accomplished when the windowpane test is passed. (See our artisan bread baking category.)

Kneading Mixer – (See Stand Mixer.)

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  13. M
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  17. Q
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