Gluten-free is not healthier. 99% of people can eat gluten, and have for 10,000 years.

Posted on March 4, 2012 by

99% of people do NOT have celiac disease. “Just because a product says it’s gluten-free doesn’t mean it’s healthy. Gluten-free products have as many calories as those with gluten, because a gram of sorghum, corn or rice flour is metabolically … Continue reading →

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Eye Candy Crackers

Posted on February 25, 2012 by

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4 layer Reverse Cracker Crumb Pie Crust

Posted on February 25, 2012 by

This is an old idea – put the crust on top.  Just about any kind of Alice cracker can be used.  You can fill a pie plate with 2 to 3 cups of filling (deep dish), but I prefer to … Continue reading →

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Fruity Crackers

Posted on February 25, 2012 by

Photo: non-fat cream cheese, banana, persimmon, pomegranate seeds, blueberries Cream cheese or a dot of honey or maple syrup are a way of getting fruit to “stick” to stick and make them sweet with minimal sugar.  Serve them on a … Continue reading →

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Cracker Fruit Crisps

Posted on February 25, 2012 by

The crisp cracker mix topping doesn’t go on until after the fruit is baked. This is a good way to use up crackers and cracker crumbs.   You can use just about any kind of fresh or frozen fruit, my favorites … Continue reading →

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Corn Flour

Posted on February 16, 2012 by

I grind dent / field corn in the Nutrimill — it’s why I bought the mill, but it’s a pain in the butt because you have to stand there and push the corn into the holes above the grinder to … Continue reading →

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Bean Flour

Posted on February 16, 2012 by

Add fiber and protein to whatever you’re cooking. Bean flour added to soups and stews cooks in 3 minutes, and thickens sauces quickly.  Bean flour is great for backpacking and camping trips. Make sure your grain mill allows you to … Continue reading →

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Artichoke Dip, universal, main ingredients from many recipes

Posted on February 13, 2012 by

This is a Universal Artichoke Dip recipe where I’ve culled ingredients used from dozens of recipes so you can make up your own recipe with what you’ve got in your pantry and refrigerator. I’ve listed ingredients by how frequently you … Continue reading →

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Whole Grain Mix for everything: crackers, baked goods, soups, stews, side & main dishes

Posted on February 11, 2012 by

Sample Whole Grain Mix Recipe: 2 cups millet 2 cups buckwheat 2 cups Israeli or whole wheat couscous 1 cup amaranth 1 cup red quinoa 1 cup black quinoa 1 cup regular quinoa (tan color, or 3 cups if you … Continue reading →

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Where to Buy Whole Grains, Beans, Legumes, Nuts, Seeds, and Flour

Posted on February 11, 2012 by

I’m mainly listing stores in the San Francisco Bay Area – if you want me to list stores in your town, comment here and if I get a lot of feedback I’ll create a section by state of towns, stores, … Continue reading →

Posted in Grains/Legumes/Seeds, Milling Flour, Storage, Where to Buy, Whole grains, legumes, etc, | Leave a comment