Enjoying "God's Natural, Organic, Whole Foods, Grown Locally, In Season"
I’m still experimenting with Sue Gregg’s Blender Baking Method (click to see the previous post where I discussed my first attempts). I have narrowed down the source of the bitter taste I got when using the Blender Baking Method. Vinegar (souring the almond milk) reacts with the baking soda to create a soapy-bitter taste. However, [...]
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 [...]
On the advice of a friend, I recently purchased Sue Gregg’s 2007 cookbook, Introduction to Whole Grain Baking. I’m intrigued by the idea of using sprouting and/or soaking gluten-containing grains in baking, even for the gluten-intolerant people in my family. Some people suggest that the soaking and/or sprouting can aid in the digestion of those [...]
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