Rustic to Refined: Harnessing Whole Grains in Plated Desserts

By Jaime Schick

Whole grains have been showing up on menus consistently and for good reason: they are more flavorful, sustainable and nutrient dense compared to the traditional refined white flour. Whole grains are largely used in the bread baking world with einkorn sourdoughs, sesame spelt loaves and quinoa millet sandwich bread gaining popularity in recent years. 

The term whole grain refers to grains that retain both the germ and bran layer, in addition to the endosperm, resulting in less processing, a richer flavor and a high nutritional value. The U.S. Dietary Guidelines for Americans recognizes whole grains as “one of the three food groups that are fundamental constituents of a healthy dietary pattern.” This is due in part to whole grains being higher in fiber and lower on the glycemic index. They contain naturally occurring vitamins and minerals, such as folate and iron, which are added back in to refined white flour. With more education available for consumers, many are looking for alternatives to refined flour, because of dietary restrictions, personal choice or the rising gluten-free market. Whole grains provide an opportunity to create healthier and better tasting desserts that appeal to all diners. There are many whole grains that are naturally gluten-free, including corn, amaranth, buckwheat, millet and teff. Whole grains in baking seems to be an obvious choice, but how does this translate to a plated dessert?

Whole grains can range from the common: oatmeal, corn, barley and sorghum to the creative: teff, einkorn and spelt. Each grain provides a distinct flavor that needs to be taken into consideration when creating a dessert. Buckwheat and quinoa have nutty and bold flavor profiles; amaranth is peppery; teff is toasted; spelt and millet are both mild and lighter. Grains with a nutty or toasted flavor profile work well infused into creams and custards to add a rich depth of flavor, such as a roasted Kamut ice cream paired with figs and honey, or barley creme brûlée balanced with orange, dates and malted caramel. Grains such as amaranth, quinoa and sorghum can be puffed or popped like popcorn to add texture and whimsy to a plate. 

Elements such as cakes, doughs and crumbles work well with whole-grain flours to add depth of flavor. Whole grain will visually produce a product with a deeper color or speckled appearance. To prevent items from becoming dense, crumbly or gummy, consider substituting anywhere from 25-50% of the refined white flour in the recipe with a whole grain flour. Spelt and einkorn flours work well with little modifications needed. Other grains could have higher hydration needs and may require a 2% increase in the recipe’s liquid as well as a 12 to 24-hour rest to allow the bran to hydrate and soften. Some experimentation may be needed to find the best ratio of whole grain flour and liquid in a recipe. Examples of cakes, dough and crumbles that work with whole grains include an einkorn carrot cake, buckwheat chocolate crumble or cookie, quinoa tuile or spelt donuts. 

Whole grains are often thought of as rustic, but they can be elevated by intentionally incorporating them into components of a plated dessert. Utilizing whole grains creates deeper flavors, different textures and can inspire creative flavor pairings. At a time when sustainability, wellness and flavor all matter, whole grains offer a way to make desserts both thoughtful and delicious.

Photos by Jaime Schick

Jaime Schick is an Associate Professor and Department Chair at Johnson & Wales University. She teaches courses ranging from Baking and Pastry Foundations to Contemporary Plated Desserts. She holds a Bachelor of Science in Baking and Pastry Arts and a Master’s of Education in Teaching and Learning. She co-hosts the Culinary Now Podcast with her colleague Matthew Britt. Find Jaime on Instagram at Vanillabeanchef.

(This article appeared in the Fall 2025 issue of Pastry Arts Magazine)