
Besides soaking grains, I am also trying another method to make gluten grains more tolerable to my gluten-sensitive family. My inspiration from this came from Sue Gregg’s Introduction to Whole Grain Baking (2007). I soaked kamut berries overnight, then sprouted them for one day, until the sprouts were just barely visible. Then I dehydrated them [...]










ABCs of Grain Mills. Free PDF tip booklet. 








Take the guesswork out of what to fix, what to buy and what to prepare. This week:
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