Tag Archives | Wheat

In Season Potatoes

In Season Potatoes

I don’t know what’s more comforting than potatoes. A staple food in many parts of the world, potatoes are an integral part of much of the world’s food supply. Potatoes are the world’s fourth-largest food crop after maize, wheat, and rice. There are currently over 1,000 different types of potatoes. White Potatoes: These all-purpose potatoes […]

How To Spot A Whole Grain

How To Spot A Whole Grain

To help you when shopping for whole grains, here are the words you should look for in the ingredients list: It’s A Whole Grain If It’s Called: Brown (Also Black, Red, Purple) Rice Buckwheat Bulgur (Cracked Wheat) Millet Quinoa Sorghum Triticale Whole-Grain Corn Whole Oats And Oatmeal Whole Rye Whole Spelt Whole Wheat Wild Rice […]

Rye Breads

Rye Breads

Along with wheat, rye is the other cereal that is widely used to make bread. It is extremely hardy and does well in climates that are too inhospitable to grow wheat. Because of this, rye is a very popular grain for bread making in eastern and northern Europe. There are a countless number of different […]

Paleo Diet

Paleo Diet

Paleo Diet The Paleo Diet (short for Paleolithic) is fashioned around the eating habits and available foods of our hunter-gatherer ancestors. These ancestors had to nourish themselves with the meat, fish, fruits, vegetables, nuts, and fats available to them in nature. With the benefit of large supermarkets, it’s easy today to mimic these foods in […]

Gluten-Free Baking

Gluten-Free Baking

Gluten-Free Baking Baking can be tricky when you throw gluten-free into the mix, even the most skilled cooks can be challenged. Here are some tips that can make Gluten-Free Baking less challenging. Gluten-Free flour mixes can generally replace wheat flour cup for cup. Nut and bean flours may need extra experimentation to find the exact […]

Constitution Week - Foods of Our Forefathers Part II

Constitution Week – Foods of Our Forefathers Part II

Constitution Week – Foods of Our Forefathers Part II The standard grains included wheat, barley, oats and rye.  Finely ground wheat flour, “boulted” or sieved through a fine cloth, was used to make white bread for the rich early in the fifteenth century.  Most of the gentry ate what we would call cracked or whole […]