Whole Grains Council Tips

The Whole Grains Council is a nonprofit consumer advocacy group working to increase consumption of whole grains for better health. The following are some of their ideas for increasing the whole grain content in school food programs.  Ultragrain® and Sustagrain® can be substituted in many of the tips offered below. In fact, Sustagrain works particularly well in any recipe that calls for oats and the Healthy Choice varieties of Ultragrain flour are already blended with traditional flour to make the transition to whole grain even easier.

Ultragrain and Sustagrain make easy substitutions

  • Substitute half the white flour with whole wheat flour in your regular recipes for cookies, muffins, quick breads and pancakes.
  • Add up to 20% of another whole grain flour such as sorghum.
  • Replace one third of the flour in a recipe with quick oats or old-fashioned oats.
  • Add half a cup of cooked bulgur, wild rice, or barley to bread stuffing.
  • Add half a cup of cooked wheat or rye berries, wild rice, brown rice, sorghum or barley to your favorite canned or homemade soup.
  • Use whole corn meal for corn cakes, corn breads and corn muffins.
  • Add three-quarters of a cup of uncooked oats for each pound of ground beef or turkey when you make meatballs, burgers or meatloaf.
  • Stir a handful of oats in your yogurt, for quick crunch with no cooking necessary.

Try new foods

  • Make risottos, pilafs and other rice-like dishes with whole grains such as barley, brown rice, bulgur, millet, quinoa or sorghum.
  • Enjoy whole grain salads like tabbouleh.
  • Buy whole grain pasta, or one of the blends that's part whole grain, part white.
  • Try whole grain breads. Kids especially like whole grain pita bread.
  • Look for cereals made with grains like kamut, kasha (buckwheat) or spelt.
  • Experiment with New Recipes.

Explore whole grain recipes

Click here for excellent recipes dedicated to whole grain cooking.
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