Baking with Whole Grains Curriculum     HOME

  Master basic whole grain recipes for waffles & pancakes, coffee cakes, crepes, cornbread, BWG WORKBOOK COVER WEB.jpg (195306 bytes) muffins, scones, biscuits, tortillas, quick loaf breads, cinnamon rolls & sour dough. Introduces blender batter baking, fresh flour quick breads, and whole grain yeast breads. Balances academic research and practical applications.

Emphasizes a Biblical Creator/creation perspective, nutritional value, convenience, taste appeal, cost control, and research. Lessons are structured and sequential, but there are also opportunities for creative activities, bonus projects, and serving others.

The Text: An Introduction to Whole Grain Baking w/PowerPoint CD  $2
 The Student Notebook: Baking with Whole Grains w/Answer keys to worksheets and tests included on CD. (8 1/2 x 11 inch page size) $40.  Text + Student Notebook w/Test CD  $60

 View inside Work book 

If you reached this page from the IBLP website Telos Institute page link, you should visit our homepage
to get a bigger picture on what we offer. Call 951.687.5491 and we will be happy to answer your
questions and explain how the course was originally developed in cooperation with IBLP but has now gone far 
beyond the original course designed for IBLP. (e.g. from 40 recipes to over 800)   

Photos illustrate recipe demonstrations from An Introduction to Whole Grain Baking, the text for the course.
Click Photos of Blender Cornbread, Almond Coffee Cake, Blender Waffles/Pancakes 
(in white titles) for sample recipe demonstrations.


Kitchen Equipment

Grain & Seed ID

Allergy Alternatives

Almond Milk

Coconut Milk

Almond Coffee Cake

Blender Cornbread


Blender Waffles/Pancakes

Blender Crepes 

Crepe Fillings & Toppings

Apple Toppings

Banana Muffins

Cinnamon Scones

Hearty Biscuits

Tortillas or Chapatis

Pumpkin Bread
& Zucchini Bread

Delicious Whole
Grain Dough

Delicious Whole
Grain Bread

Whole Grain 
Dinner Rolls

Cinnamon Rolls

Parmesan Herb

Pizza Crust
& Party Pizza

Sprouted Grain

Sprouted Grain Dough

Sourdough Starter

Sourdough Bread

English Muffins

Egg Alternative

Baking with Whole Grains
A 18 Week One Semester Course
Requires about 1 hour per day 5 days a week. 
Course can be taken at a less intense pace for a year.

Baking with Whole Grains Workbook
        My daughter Amber has loved working with this program and has learned a lot about the whys and hows of  baking and cooking.  She has learned many things that I could not have taught her because I didnít know. She now knows how she can alter recipes to achieve different results, something that Iíve always wished I was capable of doing. She has also learned a lot about many of the nutritional reasons for choosing one ingredient over another.
      Amber has been able to work her way through the curriculum on her own with little help from me which is wonderful for a high school level course and necessary for our schedule. Our whole family has enjoyed the delicious biscuits, muffins, tortillas and other breads that have been part of Amberís school assignments.
     This is a high school level course and takes a good amount of time each day. Because of this and the other responsibilities that Amber has, weíve chosen to have Amber work through the program more slowly than scheduled. She does Sue Gregg cooking 2-3 days each week and this has been a good pace for our family.
      I highly recommend considering this for a high school home economics credit. Normally I would not have considered purchasing a cooking curriculum because our family cooks every day. However, taking the time out to study this more in depth has added skill and knowledge that probably wouldnít have been gained otherwise.
                                                                                       Raising Olives  Link to complete review . . .


A Comprehensive Whole Foods Cooking System 
Balancing Nutritional Quality & Taste, Convenience & Cost
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