Kim uses this recipe: Whole Wheat Bread1. PREPARING THE SPONGE Grind nine cups of whole wheat kernels into flour. Mix 6 cups of fresh whole wheat flour with 5 cups of warm water. Stir until completely blended, like thick oatmeal. Cover and allow to sit for 3 to 6 hours. (I let it set overnight.)
When you come back to the sponge, after a few hours, the gooey oatmeal mess will have magically turned into something that looks like…Flubber.
2. ADD INGREDIENTS AND MIX
First, add the sponge to your mixer
1 tablespoon of salt
1/3 cup of oil
2/3 cup of honey
Mix for 2 minutes
Add 6 cups, more or less by 1/2 cup, whole wheat flour to your mixer.
2 tablespoons of Saf-Instant yeast
2 rounded tablespoons of Vital Wheat Gluten
2 rounded tablespoons of potato flour (I use potato flakes)
3. COVER WITH LID AND KNEAD ON MEDIUM SPEED FOR 15 MINUTES. See how the dough now looks smooth and mostly pulls away from the sides of the bowl? That’s a good thing.
4. FORM INTO FIVE LOAVES AND TOSS INTO BAKING PANS. (Not even 7 minutes.)
5. COVER PANS WITH PLASTIC OR WAXED PAPER AND ALLOW DOUGH TO RISE FOR 45 MINUTES.
6. BAKE AT 350 DEGREES FOR 30 MINUTES. COOL 5 MINUTES, REMOVE FROM PANS, AND BRUSH TOPS LIGHTLY WITH BUTTER.
I got this from the website: www.idareyoutoeatit.com
EZ Wheat Bread recipe
1 1/4 cup warm water
1 Tblsp active dry yeast
1/4 cup honey or 1/3 cup sugar
2 3/4 cups whole wheat flour (or whatever combination white/wheat you like..I use 100% hard white wheat. 1/4 cup wheat gluten
1 tsp salt
2 Tblsp nonfat non instant dry milk
1 Tblsp butter/margarine/oil
1 Tblsp vinegar
1/4 cup potato flakes (NOT potato pearls)
Mix ingredients in order listed in mixing bowl of mixer with dough hook attachment (like kitchen-aid) for 12-15 minutes. Let rise until double, 1- 1 1/2 hours. Punch down, and shape into loaf or rolls. Let rise again until double and bake 375 degrees for 20-30 minutes until golden brown and sounds hollow when lightly tapped.
If you are making this recipe in a bread machine, follow your bread machine’s directions for wheat or whole grain selection and add the ingredients in the order listed for their recommendations. (only one loaf will fit in a bread maker)
Low-Fat Whole Wheat Blueberry Muffins
2 cups whole wheat flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
4 eggs (1/4 c. dry egg powder + 1/2 c. water)
2 cups sour cream
1/2 c. + 2 T. bean puree
2 cups light brown sugar
2 cups rolled oats
2 cups blueberries (1-1/2 c. freeze dried blueberries, hydrated and drained)
2 tbsp. sugar
Preheat the oven to 375 degrees. Line two 12 cup muffin tins with paper liners. (This recipe won’t work without them.) In a small bowl, combine the flour, baking powder, baking soda and salt; set aside.
In a large bowl, beat the eggs with the sour cream until thoroughly combined. Add bean puree and brown sugar. Stir in the oats. Fold in the flour mixture and then, very gently, fold in the berries. Fill the muffin cups 2/3 full. Drop a generous pinch of sugar onto the top of each muffin.
Bake the muffins for 25 to 28 minutes, or until the edges are medium brown and the tops are firm. Cool for 5 minutes; then remove muffins (in their papers) and finish cooling them on a rack. Makes 2 dozen muffins.© 2010, Everyday Food Storage Recipes-Food Storage & Recipe Blog.
Moist Whole Wheat Banana Bread Recipe
Be sure to use ultra ripe bananas for this. Their skins should be mottled black and they should feel soft to the touch. Using what you would normally consider to be ripe bananas will diminish the bread’s rich flavor.
½ cup (1 stick or 4 ounces) unsalted butter
½ cup (3 ¾ ounces) packed light or dark brown sugar
¾ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon vanilla extract
1 ½ cups (~ 12 ounces) mashed ripe banana (3-4 medium to large bananas)
¼ cup (3 ounces) honey (I used sugar – works fine)
2 large eggs
2 cups (8 ounces) whole wheat flour, traditional or white whole wheat (I found that 2 cups was closer to 10 ounces – guess my whole wheat is heavy)
½ cups (2 ounces) chopped walnuts
Preheat oven to 350 F degrees. Lightly grease a 9 x 5 inch loaf pan.
Beat together the butter, sugar, baking soda, salt, cinnamon, nutmeg and vanilla in a medium bowl until smooth. Add the banana, honey and eggs, beating until smooth. Add the flour and nuts, stirring until smooth. Spoon the batter into the prepared pan and let it rest at room temperature, uncovered for 10 minutes.
Bake the bread for 50 minutes. Lay a piece of foil gently across the top and bake until a cake tester (like a toothpick) inserted into the center comes out clean, 10 to 15 minutes more. Remove the bread from the oven and allow it to cool for 10 minutes before turning it out of the pan onto a rack to cool completely.
Wheat Berry Pilaf
• 2 c. wheat berries
• 5 c. water or chicken broth
• 3 tbsp. extra virgin olive oil
• Salt and pepper to taste
• 1 bay leaf
• ½ tsp. thyme
• 2 tbsp. chopped parsley
• ½ c. chopped onion
• ¼ c. chopped mushrooms
• ¼ c. chopped red pepper
• ¼ c. chopped celery
• ¼ c. diced carrots
Bring water or broth to a boil. Add wheat berries and cook for 1 hour to 1 hour 15 minutes. Sauté onion, celery, mushrooms, pepper and carrots in olive oil. Mix vegetables and wheat berries. Add bay leaf, thyme and parsley. Salt and pepper to taste. Simmer for 30 minutes or until berries are tender.
Whole Wheat Buttermilk Pancakes
1 1/2 cups whole wheat flour
1 Tablespoon baking powder
3/4 tsp. salt
3 Tablespoon brown sugar
2 egg yolks
1 1/2 cups buttermilk
3 Tablespoon oil
2 egg whites, beaten
Combine in order given, folding in beaten egg whites last. Bake on lightly greased hot griddle. Sugar can be omitted.
Notes: I forgot to put the oil in and didn't notice a difference. I also used buttermilk powder and water in place of the milk. Make sure you fold in the egg whites, don't just stir them in. They add a lot of volume and air to the recipe. I got the recipe from Wheat Cookin' Made Easy by Pam Crockett
1 cup dry wheat = about 2 cups cooked
1 cup whole wheat = about 1 ¾ cup flour
1 cup cooked wheat = 2 2/3 cups cooked
METHODS FOR COOKING WHEAT
Rinse and cook whole wheat using one of the methods below. Soaking wheat cuts cooking time in half but isn’t necessary. Cooked wheat can be eaten as a breakfast cereal, as a snack, sprinkled on a salad, added to soups, casseroles, sandwiches, etc. Cook extra to have on hand as “add-ins”. Add a little in all your foods. This ready-to-use wheat may be safely stored in the refrigerator up to 2 weeks.
Stove Top: Place 3 cups water, 1 cup whole wheat and 1/2-3/4 teaspoon salt in a saucepan. Cover and soak overnight. Do not drain. In the morning stir wheat, heat to boiling in the same water. Simmer 30 minutes, depending on the age of the wheat. Stir occasionally. Remove from heat, leave covered, steam 5 minutes.
Crock Pot: Mix together in pot, 1 cup wheat, 4 cups water, 1/2-3/4 teaspoon salt. Cook overnight or 8-10 hours on low setting. All water should be absorbed.
Oven: Combine 1 cup wheat, 3 cups water, 1/2-3/4 teaspoon salt in a saucepan, bring to a boil. Simmer, covered, 5 minutes. Place pan in 300°F pre-heated oven, shut door, turn heat off. Let sit undisturbed overnight, about 8-10 hours.
Pressure Cooker: Put 1 cup wheat, 2 cups water and 1/2 teaspoon salt in a pressure cooker. Add 1 tablespoon oil. Pressure cook 15 minutes at 15 lbs. pressure. Do not “quick release” lid. Turn off heat, let pressure go down naturally. Do not pressure-cook cracked wheat.
Thermos Wheat: Many cookbooks describe this method as: “place 1 cup wheat in a thermos, add 1/2 salt and 2 cups boiling water, let stand overnight.” To be safe, pre-heat thermos with hot water and do not soak more than 3-4 hours. Bacterial growth can occur when the temperature of the wheat gets below 140°F. This makes a chewy product.
Cooked Whole Wheat Kernels
1 cup whole wheat 3 cups water
1/2 teaspoon salt
Rinse wheat and add to boiling salted water. Reduce heat and simmer 50-60 minutes. Makes about 2 cups.
Serve with sugar and milk as cereal, added to other cooked grains, salads, soups, casseroles, chowder or bread doughs.
Soaked Wheat: Soak wheat overnight in water with salt added. Do not drain. Bring to a boil and simmer 30 minutes.
Note: Cracked wheat cooks faster than whole wheat. White wheat tastes slightly different than red wheat, cooks faster and is also chewier. Soaking wheat several hours cuts down on cooking time.
Hot Chicken & Wheat Casserole
1/2 c butter
1 c. celery, diced
1 c. onion, diced
1 c. green pepper, diced
2 Tbl. butter
6 c. cooked wheat berries
2 cans (12.5 oz.) chicken chunks
1 can cream of chicken soup
3/4 c. mayonnaise
1 can sliced water chestnuts (6 oz)
1 c. bread crumbs
Saute the diced veggies in 1/2 cup butter until partially cooked and bright. Add wheat berries, chicken chunks, soup, mayo and drained H20 chestnuts. Stir to combine. Pour mixture into an oiled 9 x 13 pan and sprinkle the top with browned bread crumbs.
Bake uncovered at 350 for 45 minutes.
She says it is better prepared a day ahead of time. I skipped the water chestnuts. I browned the bread crumbs in a pan with butter after I did the veggies.
The following recipes and information are
supplied from Whitney
Sprouted Whole Wheat Blender Bread
This blender bread is a great alternative to using a wheat grinder. A little more labor-intensive, but tastes great. A loaf of sprouted whole wheat bread would run $4-5 dollars at the store. Sprouted grains are higher in nutritional value because water activates the nutrients within the wheat kernel and the dormant kernel starts to awaken.
Yield: 4 Loaves (or can be shaped into rolls, pizza crust, breadsticks, etc.)
6 c. wheat berries—either red or white, or a mixture of both (and soaking water)
2 T. yeast
½ c. warm water
1 T. sugar
5 c. hot tap water
½ c. + 1 T. powdered milk (NOT instant) OR 1-12 oz. can evaporated milk.
2 T. salt
2/3 c. oil
2/3 c. honey
6 c. flour (white or wheat)
1 c. potato flakes (NOT potato pearls)
½ c. vital wheat gluten (optional…makes for a fluffier bread)
1. Soak 4 ½ c. wheat berries (either red or white wheat kernels) in water overnight. The wheat expands in size (should expand to at least 6 ½ c.). Drain in the morning.
2. Sprinkle 2 T. yeast in ½ c. warm water + 1 T. sugar—set aside.
3. Add 1 ½ c. hot water to blender. Turn blender on and add ½ c. + 1 T. powdered milk powder. Blend until incorporated—set aside (this equals 1-12 oz. can of evaporated milk).
4. Blend wheat berries in blender (2 c. berries w/ 1 c. hot water at a time) on high for 1-2 minutes, or until the wheat has been broken up and looks like waffle batter. Pour into a large mixing bowl after each blend (or electric mixing bowl fitted with dough hook—for Bosch and Kitchen Aid dough mixers). Blend until you have blended 6 ½ c. soaked wheat berries with 3 ½ c. hot water.
5. Evaporated milk mixture to the wheat batter, and mix.
6. Add salt, oil, and honey and continue to mix until blended.
7. Add 1 c. flour. Mix.
8. Add yeast mixture and mix.
9. Add gluten (optional) and potato flakes and mix.
10. Add 4-5 more cups of flour.
11. Let knead for 10 minutes on low. (If kneading by hand, knead until the dough feels very elastic. You may need a little more flour as you knead.)
12. Turn out onto a lightly greased surface and divide into 4 equal pieces. Place dough in greased bread pans, or shape into rolls, pizza crust, breadsticks, etc.
13. Let rise 60 minutes with a clean towel over. Bake at 350 for 35 minutes. Turn onto cooling racks immediately. To keep softness, wrap loaves in a clean, dry cloth and let cool.
Whole Wheat Bread
Yield: 4 Loaves
1. Grind 7-8 c. wheat (makes about 13 cups of flour). I use a mixture of hard white and hard red wheat.
2. Sprinkle 2 T. yeast in ½ c. water with 1 T. sugar—set aside.
3. Blend 1 ½ c. hot water with ½ c. + 1 T. powdered milk until incorporated. *
4. Add another 3 ½ c. hot water to the milk mixture.
5. Add 7 c. whole wheat flour and water/milk combo to mixing bowl and mix on low speed (or by hand).
6. Add 2 T. salt, 2/3 c. oil, and 2/3 c. honey and continue to mix until well blended.
7. Add 1 c. flour. Mix.
8. Add yeast mixture and mix.
9. Add 1 c. potato flakes and ½ c. vital wheat gluten
10. Add 4-5 more cups of flour (some can be white flour)
11. Let knead for 10 minutes on low.
12. Turn out onto floured surface and divide into 4 equal pieces. Place dough in greased pans. Let rise 60 minutes with a clean towel over. Bake at 350 for 35 minutes. Turn onto cooling racks immediately. Wrap in a clean dry towel and cool on racks for softer textured bread.
*You can use a 12 oz. can of evaporated milk in place of the 1 ½ c. hot water and powdered milk.
Cinnamon Raisin Bread
Add 4 t. cinnamon to bread dough (along with potato flakes & gluten) in step 9
Plump the raisins by placing them in a bowl with a few tablespoons of water and microwaving for 1 minute. Drain.
Add raisins during the last two minutes of kneading in step 11. Mix until incorporated. If the dough is a little sticky, add a few tablespoons of flour.
Cranberry Orange Bread
Zest and juice one orange. Keep the zest and juice separate.
Plump cranberries (same process used for raisins in cinnamon raisin bread).
Add orange juice after adding vital wheat gluten in step 9.
Add zest and cranberries in the last two minutes of kneading in step 11. Mix until incorporated. If the dough is a little sticky, add a few tablespoons of flour.
(Can also add 1 c. coarsely chopped walnuts along with cranberries in step 11).
Shape into bread loaves or into rolls. Hot rolls are great drizzled with warm cream cheese frosting.
Add 1 T. dried basil, 1 T. dried oregano, 1 t. garlic powder, and 1 t. onion powder to the olive oil in step 6. (Can also add ½ c. grated Romano cheese as well during step 6). This recipe makes great pizza crust (however, pre-cook pizza crust OR use a pizza stone when cooking.)
Delicious Gluten-Free Bread Recipe
This gluten-free bread is tender, fragrant, dairy-free and rice-free, and easily egg-free with proper leavening. Though most gluten-free bread recipes rely on eggs for texture and rise, this recipe is also delicious baked vegan, without eggs (though in all honesty, two whipped egg whites will make it rise higher). I use Ener-G Egg Replacer to make it egg-free.
First- whisk together your dry ingredients and set aside:
1 cup sorghum flour
1 cup potato starch (not potato flour!)
1/2 cup millet flour
2 teaspoons xanthan gum
1/ 1/4 teaspoons fine sea salt
1 packet rapid dry yeast or 2 1/4 teaspoons
You'll need sesame seeds for the top; set aside for later. Or omit.
For the Breadman bread machine :
Pour the liquid ingredients into the bread machine pan first:
1 1/4 cup warm water (at 110 to 115 degrees F)
3 tablespoons extra virgin olive oil
1 tablespoon honey- or raw agave nectar to keep it vegan
1/2 teaspoon mild rice or white wine cider vinegar (or lemon juice)
1 tablespoon Ener-G Egg Replacer whisked with 4 tablespoons warm water till frothy
Gently pour the mixed dry ingredients on top of the liquid.
Set your bread machine program for 1.5 loaf medium crust. I used the gluten-free cycle on the Breadman; if you don't have a gluten-free cycle, I believe a rapid rise cycle will also work.
Check the dough after a few minutes of kneading- it should be closer to a muffin batter than bread dough, soft but not cake batter wet. Adjust dry to wet ratio with a tablespoon of flour or warm liquid, as needed. Humidity influences the dough. As does temperature (your bread will rise higher on a hot day).
If you like a crusty loaf (or your past experience results in a gummy center/fallen top) remove the bread from the pan and place it in the oven at 350 degrees F for an additional 10 minutes- keep an eye on it and don't let it get too brown. It should be a light golden color.
Cool the loaf before slicing for best results.
Enjoy fresh from the oven- the first day (as with most gluten-free baked goods) has the best texture and taste.
Freeze leftover bread as slices, wrapped in a paper towel and bagged in freezer bags. Thaw to room temperature.
Baking time:1 hour
Yield: 1 loaf
This yummy bread was not only the most successful egg-free yeasted bread to date- the taste, texture and tenderness make it one of my all-time top faves in gluten-free bread land. It didn't crumble. And it didn't taste ricey (well, duh...there's no rice!). The combination of sorghum and millet with potato starch imparts a springy bread texture that reminded us both of our favorite ciabatta bread recipe from our pre-gluten-free days.
Karina's Baking Tips for
Fabulous Gluten-Free Bread in a Bread Machine
Have all the dry ingredients at room temperature.
Water should be 110 to 115 degrees F (too cool and the yeast won't rise; too hot and the yeast will die).
Yeast should be fresh- check the expiration date.
After a minute or two of mixing, open the machine and scrape down the sides of the pan with a soft spatula to help incorporate the bits of flour on the edges; I had to do this twice.
Immediately after the mixing/kneading cycle was finished I reached in and removed the paddle; then smoothed and pressed the dough and with wet fingers to even out the shape. It's not necessary to do this; I just prefer removing the paddle from the loaf ahead of time.
When the dough was resting I sprinkled a generous tablespoon of sesame seeds all over the top.
When the machine beeped "done". I immediately removed the pan from the hot machine, and within a minute released the bread from the pan (if you don't do this, it steams and gets a bit soggy) and placed it on a wire rack to do the thump test. It should sound hollow when tapped. And the loaf should feel firm (not squishy).
I thought the sides were a tad soft so I placed the naked loaf directly into the oven- on the center rack- and turned on the temp to 350 degrees. I baked it for another 12 to 15 minutes, keeping an eye on it. When I tapped the bread it sounded hollow. The crust was crusty. Done.
Cool the loaf on a wire rack -- not in the pan. Slice when cooled with a sharp serrated knife. (If you don't wait for the loaf to cool the bread will not slice evenly.)
I am thinking this bread would make fabulous burger buns and pizza crust.
A note regarding altitude. At high altitude- you may only need one egg's worth of egg replacer. Experiment.
Readers sometimes ask if they can lessen either the oil or the sweetener in a recipe- in this case, I'd suggest, no. What really makes this bread tender and not crumbly is the give it gets from the honey and oil. When you don't use eggs or butter, you need to boost the stickiness factor- and flavor. That's why I use good tasting olive oil and honey (agave would work).
You can also use real eggs in this recipe. If I add eggs to bread recipes, I use one whole free-range organic egg plus two organic free-range egg whites, beaten till frothy. If the dough seems too wet then, I add a tablespoon of tapioca starch or sorghum flour.
If you find the center sinking, the dough may be too wet. Your flours might be damp due to humidity. Use less liquid- start with a tablespoon or two less liquid. If you use milk or non-dairy milk instead of water this could also produce a denser loaf as well.
If the bread is gummy in the center, it may need a longer baking time. Also try using less honey or agave; both are humectant. If you use flax seed gel as an egg replacer, this can also create a gummy dough.
Try my new gluten-free Ryeless Rye Bread Recipe or my super yum gluten-free Multi-Grain Sandwich Bread Recipe; both are also casein-free.
If you don't have a bread machine:
Follow the instructions for whisking together the dry ingredients.
Proof the yeast in the warm water (110 to 115 degrees F) and a teaspoon of the honey/agave (add the yeast to the water and honey stir; allow it to get poofy).
Add the proofed yeast to the dry ingredients; add the olive oil, remaining honey/agave, cider vinegar and mixed egg replacer (or egg); beat until a smooth batter forms. I use the word batter because gluten-free bread dough is more like muffin batter than wheat based bread dough -- it is not as thin as cake batter, though.
Scrape the dough into a ceramic loaf pan (or use a 7 to 8-inch round cake pan for rustic ciabatta style bread) and smooth evenly (I use wet fingers). Top with sesame seeds. Place the pan in a warmed oven or draft free spot. Allow the dough to rise until it domes nicely -- from 45 to 50 minutes.
Preheat your oven to 350 degrees F.
When the oven comes to temperature bake the risen bread until it sounds hollow when thumped -- about 45 minutes to 55 minutes, and even up to 65 minutes if you're at higher altitude. Lower style round pan loaves will bake quicker -- at 30 to 40 minutes, usually.
If you like a crusty loaf, remove the bread from the pan and return it naked to the oven at 350 degrees F for an additional 10 minutes- keep an eye on it and don't let it get too brown. It should be a light golden color.
Cool on a wire rack.
It doesn't sound very likely does it? Gluten free, yeast free, egg free bread? Bread that actually rises and ends up, well, bread-like?
And not only that, but gluten free, yeast free bread that actually tastes like bread - like yeasty bread in fact. How do they do it? I really don't know actually, it's some kind of magic.
I'm not sure how this recipe would work as a loaf, but I'm going to give it a try very soon. In the meantime, here are those astonishingly tasty little bread rolls...
1/3 cup potato starch
2/3 cup tapioca starch
1/2 gram flour (chickpea)
2 tsp xanthan gum
1 tsp gluten free baking powder
1/2 tsp salt
1 tbsp ground flax (linseed)
1/3 cup oil (I use half olive and half rapeseed oil)
7 fl oz sparkling water
2 tsp ground flaxseed soaked for 5 mins in 3 tbsp boiling water
Get your oven on at 210C (400F, Gas 6). Sift the gluten free flours together with the xanthan gum, baking powder, salt and dry ground flax. Then add the oil and wet flax and mix thoroughly - it will reach a crumblike texture. Then pour in the sparkling water slowly while mixing - you want to do this stage as quickly as possible without swamping the mixture. Keep adding the water until you have a thick but wet dough.
Spoon the mix onto a parchment-covered baking tray (you should get between 6 and 10 bread rolls, depending on how big you make em!) Bake for about 25 minutes, remove and let cool. If you're going to freeze some, the sooner the better.
Oh, and one last thing. If the tastiness and everything-freeness of these little bread rolls wasn't enough, they also freeze well. Defrost and they are perfectly palatable without toasting, microwaving or any other form of heating.
Not only gluten free, yeast free and egg free bread, but bread that's ready to go when you are!:
Update: Makes fantastic gluten free yeast free bread too!
Our youngest is currently having eczema reactions to all sorts of stuff, so I wanted to
make her a proper allergy-free bread. The gluten free roll recipe came to mind, so I thought we could give the recipe a try as a loaf. And as you can see, it turned out pretty well.
To make the loaf, I doubled the recipe above and put it in a 9" by 5" loaf tin then baked it at 200C for 45 mins. It rose really well, doubling in volume, but was still slightly doughy in the middle, so I reckon an hour at 190C should do it next time. Let me know how yours turns out if you give it a try.
Second time out on the gluten free yeast free loaf, I lowered the temperature to 180C and baked for 55 mins with a more even result. Also chucked in more potato flour and less gram, although I didn't record the amounts. (will do next time, promise ;)
OK, with the doubling of the quantities for the loaf, I used 1 cup tapioca starch and 1 cup potato flour to make it a bit lighter. Think it made it a bit crumblier too though. Hmmm...
Right, finally, after more tweaking, I reckon I've finally got it. I now make 2 loaves at a time by tripling the original gluten free yeast free roll recipe. But to adjust for the loaf shape, simply use the same amount of each flour. In other words, for a tripled recipe, use 1 1/2 cups of each type of flour, and triple all the other ingredients. Makes a robust, properly risen, tasty nutritious loaf. Phew.
Oops! Yes, quite right, it should read 1/2 cup gram flour. Otherwise it would be like homeopathic levels of gram flour :-)
Grains with Gluten
Wheat, including varieties like spelt, kamut, faro and durum; and products like bulgur, semolina
Oats** see below
Gluten FREE Grains
Montina (Indian rice grass)
**Oats are inherently gluten-free, but are frequently contaminated with wheat during growing or processing. Five companies (Bob's Red Mill, Cream Hill Estates, Gluten Free Oats, Only Oats from FarmPure Foods, and Gifts of Nature) currently offer pure, uncontaminated oats. Ask your physician if these oats are acceptable for you. Visit Gluten.net for a discussion on oats in the gluten-free diet.
Other Healthy Substitutes for Gluten Grains
Many creative recipes have been developed for gluten-intolerant people, using the gluten-free grains above along with foods like nuts, arrowroot, beans, chestnuts, mesquite, potato, soy, and tapioca, all of which are gluten-free. Some of these ingredients make deliciously healthy breakfast cereals and side dishes, while others are ground into flours for flavorful baked goods such as pizza, desserts, and breads.
The WonderMill will provide your family with fresh flour from most dry grains, and from most dry, non-oily legumes and lentils.
These CAN be milled in the WonderMill:
Wheat (hard and soft)
Dried Pinto Beans
Dried Green Beans
Dried Mung Beans
Dried Field Corn
NEVER MILL THE FOLLOWING:
Nuts (all types)
Dried Fruits (including dates and raisins)
• A few people asked if I knew of any gluten-free bread recipes that tasted fluffy and delicious like regular bread. Here are a few of my favorite websites that have some recipes and products for gluten-free people: http://glutenfreegoddess.blogspot.com/2009/02/delicious-gluten-free-bread.html and http://www.pamelasproducts.com/ and http://www.elanaspantry.com/category/breads/ I have attached a few recipes from these websites along with a list of gluten free grains that are excellent for grinding in a wheat grinder.