Comments on: A Whole Grain Primer http://gnowfglins.com/2008/04/01/a-grain-primer/ God's Natural, Organic, Whole Foods, Grown Locally, In Season Thu, 16 Oct 2008 07:19:06 +0000 http://wordpress.org/ By: Michelle http://gnowfglins.com/2008/04/01/a-grain-primer/#comment-3350 Michelle Mon, 28 Apr 2008 16:58:38 +0000 http://suchtreasures.com/?p=1673#comment-3350 Hi Wardeh I just read a magazine article about a NW family farm that produces emmer, an ancient, primitive variety of wheat. It made me think of you and the wheat/gluten intolerances in your family, interesting reading about the grain as it relates to people's intolerances to modern wheat strains. I like the idea of using older, historical strains of food plants, I am concerned about our overly hybridized modern plants and what their future holds. Plus, it's farmed locally and organic! :-) I am excited to try some and thought I'd share their website with you too, in case you hadn't run across them: http://www.bluebirdgrainfarms.com/index.html Enjoy! Michelle <em>Michelle, that is so interesting! I love the idea of using non-hybridized, historical strains, too. I'll check out that farm! Thanks so much! Love, Wardeh</em> Hi Wardeh
I just read a magazine article about a NW family farm that produces emmer, an ancient, primitive variety of wheat. It made me think of you and the wheat/gluten intolerances in your family, interesting reading about the grain as it relates to people’s intolerances to modern wheat strains. I like the idea of using older, historical strains of food plants, I am concerned about our overly hybridized modern plants and what their future holds.

Plus, it’s farmed locally and organic! :-) I am excited to try some and thought I’d share their website with you too, in case you hadn’t run across them:
http://www.bluebirdgrainfarms.com/index.html
Enjoy!
Michelle

Michelle, that is so interesting! I love the idea of using non-hybridized, historical strains, too. I’ll check out that farm! Thanks so much! Love, Wardeh

]]> By: grains glorious grains « have pinny, will cook http://gnowfglins.com/2008/04/01/a-grain-primer/#comment-3318 grains glorious grains « have pinny, will cook Wed, 16 Apr 2008 23:50:11 +0000 http://suchtreasures.com/?p=1673#comment-3318 [...] grains glorious grains all you ever wanted to know about grains [...] [...] grains glorious grains all you ever wanted to know about grains [...]

]]> By: Tidbits from the Worlds of Food & Health http://gnowfglins.com/2008/04/01/a-grain-primer/#comment-3312 Tidbits from the Worlds of Food & Health Thu, 03 Apr 2008 20:32:58 +0000 http://suchtreasures.com/?p=1673#comment-3312 [...] has an awesome primer on grains, both glutenous and [...] [...] has an awesome primer on grains, both glutenous and [...]

]]> By: Sally Parrott Ashbrook http://gnowfglins.com/2008/04/01/a-grain-primer/#comment-3311 Sally Parrott Ashbrook Thu, 03 Apr 2008 19:28:33 +0000 http://suchtreasures.com/?p=1673#comment-3311 Wow, this is great. Thanks, Wardeh! Wow, this is great. Thanks, Wardeh!

]]> By: Erin http://gnowfglins.com/2008/04/01/a-grain-primer/#comment-3313 Erin Thu, 03 Apr 2008 18:14:02 +0000 http://suchtreasures.com/?p=1673#comment-3313 Oh, right. We do all whole wheat, and I buy the kernels and grind them. I was just wondering if you can somehow grind your own vital wheat gluten...but it sounds like not. Love, Erin <em>Oh, I am sorry I totally misunderstood your question. :D There's some kind of extraction process to get the gluten, and I'm just not sure if it can be duplicated at home or not! I would say no, but I'm not sure. ~Love, Wardeh</em> Oh, right. We do all whole wheat, and I buy the kernels and grind them. I was just wondering if you can somehow grind your own vital wheat gluten…but it sounds like not.

Love,
Erin

Oh, I am sorry I totally misunderstood your question. :D There’s some kind of extraction process to get the gluten, and I’m just not sure if it can be duplicated at home or not! I would say no, but I’m not sure. ~Love, Wardeh

]]> By: Erin http://gnowfglins.com/2008/04/01/a-grain-primer/#comment-3314 Erin Wed, 02 Apr 2008 17:54:14 +0000 http://suchtreasures.com/?p=1673#comment-3314 I have 2 questions. Can you also do this for sweeteners? If it takes too long, that's okay. It's just really useful! Also, I have only bought vital wheat gluten at the store already milled into flour. Is there a certain grain of wheat, or a certain way I can make it, or do I have to buy the flour? Thanks! -Erin <em>Erin, I am working on sweetener information also. :D Bread bakers normally add vital wheat gluten to their bread dough to increase the gluten content and therefore make lighter, fluffier bread. The whole wheat flour is heavier than white flour and by increasing the gluten, you increase the protein structure to keep the bread light and fluffy, rather than heavy and dense. It isn't necessary, though. Quality whole wheat flour with a naturally high protein (gluten) content makes nice bread without the additional gluten. And for that matter, other gluten-containing flours work well, too, without gluten being added. I am thinking of spelt and others. Spelt flour from Vitaspelt is an exceptional bread flour and needs no additional gluten to create light and fluffy loaves. So, I am sorry to say that you still need to buy whole wheat flour for the bulk of the bread dough. Add 2 to 4 tablespoons of vital wheat gluten for every cup of whole wheat flour in the recipe. If you're using part whole wheat and part unbleached white flour, you shouldn't need to add gluten at all. Look at my <a href="http://gnowfglins.com/recipes/#breads" rel="nofollow"><strong>Bread Recipes</strong></a> for some really good recipes, some calling for gluten to be added and some not. I hope this helps! Love, Wardeh</em> I have 2 questions. Can you also do this for sweeteners? If it takes too long, that’s okay. It’s just really useful! Also, I have only bought vital wheat gluten at the store already milled into flour. Is there a certain grain of wheat, or a certain way I can make it, or do I have to buy the flour?

Thanks!
-Erin

Erin, I am working on sweetener information also. :D
Bread bakers normally add vital wheat gluten to their bread dough to increase the gluten content and therefore make lighter, fluffier bread. The whole wheat flour is heavier than white flour and by increasing the gluten, you increase the protein structure to keep the bread light and fluffy, rather than heavy and dense. It isn’t necessary, though. Quality whole wheat flour with a naturally high protein (gluten) content makes nice bread without the additional gluten. And for that matter, other gluten-containing flours work well, too, without gluten being added. I am thinking of spelt and others. Spelt flour from Vitaspelt is an exceptional bread flour and needs no additional gluten to create light and fluffy loaves.

So, I am sorry to say that you still need to buy whole wheat flour for the bulk of the bread dough. Add 2 to 4 tablespoons of vital wheat gluten for every cup of whole wheat flour in the recipe. If you’re using part whole wheat and part unbleached white flour, you shouldn’t need to add gluten at all.

Look at my Bread Recipes for some really good recipes, some calling for gluten to be added and some not.

I hope this helps!

Love, Wardeh

]]> By: The Christian Homekeeper™ » Blog Archive » A Whole Grain Primer http://gnowfglins.com/2008/04/01/a-grain-primer/#comment-3317 The Christian Homekeeper™ » Blog Archive » A Whole Grain Primer Wed, 02 Apr 2008 13:05:53 +0000 http://suchtreasures.com/?p=1673#comment-3317 [...] undertaking. If you’ve ever wondered about whole grains and how to use them, you should go to Wardeh’s site and read her Whole Grain [...] [...] undertaking. If you’ve ever wondered about whole grains and how to use them, you should go to Wardeh’s site and read her Whole Grain [...]

]]> By: Erin http://gnowfglins.com/2008/04/01/a-grain-primer/#comment-3316 Erin Wed, 02 Apr 2008 03:50:36 +0000 http://suchtreasures.com/?p=1673#comment-3316 This is very helpful! This must have taken so long to put together. I have been trying to change over from standard American diet to a whole foods diet for years now, but I don't diversify my grains very well, though I know I probably should. I think there is so much to learn! I read on another post that you changed to a vegan diet cold turkey! Wow, I have no idea how you did that, because I spend a lot of time and thought trying to change over to whole foods, but I'm very much still in the process! Thanks Wardeh! Love, Erin This is very helpful! This must have taken so long to put together. I have been trying to change over from standard American diet to a whole foods diet for years now, but I don’t diversify my grains very well, though I know I probably should. I think there is so much to learn! I read on another post that you changed to a vegan diet cold turkey! Wow, I have no idea how you did that, because I spend a lot of time and thought trying to change over to whole foods, but I’m very much still in the process! Thanks Wardeh!
Love,
Erin

]]> By: Alex http://gnowfglins.com/2008/04/01/a-grain-primer/#comment-3315 Alex Wed, 02 Apr 2008 02:06:52 +0000 http://suchtreasures.com/?p=1673#comment-3315 While most people can eat gluten all their lives, some people develop an allergy or sensitivity to the gluten. Surprisingly, a lot of the foods that we eat contain wheat and also gluten. Gluten can also be transferred to foods that are processed or fermented using gluten-based products such as wheat flour. The best way to know if a food is gluten free is to know which ingredients contain gluten. Anynway nice post about :D "We've got a blog about nutrition, healthy eating, and health food too. It includes summaries of articles in the news, lists healthy recipes, offers tips and personal feedback on healthy eating, and reports on nutritional research." check this out: http://www.laurelonhealthfood.com While most people can eat gluten all their lives, some people develop an allergy or sensitivity to the gluten. Surprisingly, a lot of the foods that we eat contain wheat and also gluten. Gluten can also be transferred to foods that are processed or fermented using gluten-based products such as wheat flour. The best way to know if a food is gluten free is to know which ingredients contain gluten.

Anynway nice post about :D
“We’ve got a blog about nutrition, healthy eating, and health food
too. It includes summaries of articles in the news, lists healthy
recipes, offers tips and personal feedback on healthy eating, and
reports on nutritional research.”

check this out:
http://www.laurelonhealthfood.com

]]> By: Michelle a.k.a Applie http://gnowfglins.com/2008/04/01/a-grain-primer/#comment-3306 Michelle a.k.a Applie Wed, 02 Apr 2008 01:14:05 +0000 http://suchtreasures.com/?p=1673#comment-3306 Very well done. :) Very well done. :)

]]>