What is Spelt and how it’s making a come-back!

There’s not much more ’getting back to basics’ than reaching way back in history to find a grain that is making a come-back Tasty and nutritious spelt, is one of the first grains to be grown by early farmers far back in history as 5,000 BC. For a variety of reasons, this Ancient Grain is growing in popularity with American consumers.

Spelt is one of the oldest of cultivated grains, preceded only by Emmer and Elkorn. Spelt has an almost "nutty" flavor which has long been popular in Europe, where it is also known as "Farro" (Italy) and "Dinkle" (Germany). When Rome ruled it was called "Farrum", and it’s origins are easily traced back early Mesopotamia. Spelt (Triticum spelta) is a ancient and distant relative of our modern day wheat (Triticum aestivum).

What once had brought the decline in spelt production in North America is now believed to be it’s greatest benefit. Spelt has a tougher hull, or husk, that makes it a bit more difficult to process it’s modern wheat cousins. The tougher husk, separated just before milling, not only protects the kernel, but helps retain nutrients and maintain freshness as do all wheat husks, but the tougher the husk, the more protection. Also, unlike other grains, spelt's husk protects it from pollutants and pests and usually allows growers to avoid using pesticides.

Technorati Tags: spelt, whole grains, gluren free

Corn. The versatile Grain.

Ninety percent of the corn grown in the US today is fed to livestock. Although mostly used as feed, corn is still one of the most popular grains for cooking and eating, predominantly in both North and South America.

There are different types of corn cultivated for different purposes:
Sweet corn you eat on the cob is actually an immature cereal grain.
Hominy is treated with lime to do away with the hull
Flour corn is used to make cornmeal or polenta.

Just as there are different types of corn, there are different means of processing:
Steel-, stone-, and water-ground corn have had the hull and germ removed.
Stone-ground corn and polenta both have the germ intact - the closest you'll get to the whole grain in any ground cornmeal.


As is usually the case, the least-refined grains need the most care in storage. Stone-ground corn meal will last only about four months when stored in an airtight container in a cool, dry place.

There are different uses for different types of corn meal:
Polenta, one of the most popular grains in Italy, is literally just coarsely ground cornmeal and you can use the two interchangeably. It can be served creamy or cooked until quite dry, formed into cakes and grilled.
Grits are the coarsest ground of hominy corn.
Masa harina is hominy (sometimes also called "posole") that has been ground to fine flour for use in tortillas or tamales

Corn is not doomed to stay stuck on the cob or boiled. Those kernels have a range of possibilities. Not the least which is POPPED corn!

Fore some GREAT cornbread recipes and tips on milling popping corn go to: http://www.eatgrains.com

Technorati Tags: corn, corn meal, grits, hominy, flour

Rice - the unsung hero whole grains

Much more than a side dish, this typical grain is one of the more consistant staples for most of the world. In some Asian languages, “to eat” literally translates as "to eat rice". Unlike in the Western culture, in much of the world, rice actually forms the basis of most meals.

Unlike the typical processed white rice, brown rice is much more nutritious. It's hardier texture and nutty flavor is something many people come to prefer once the nutrition realization out weighs the convenience. Learning your rice types can help you make the switch from white processed to brown more nutrient dense rice.

Long-grain brown rice will be the closest in texture to long-grain white rice, as short rice tends to get stickier-great for sushi or risotto! Quick-cooking brown rice has been precooked, so it can be a good choice if you're in a hurry. You can also find whole grain rice in other forms such as Black Japonica or Himalayan Red and it's becoming easier to find brown rice versions of favorites such as basmati and jasmine.

Brown rice will stay fresh for about five to six months when stored in a cool, dry place in an airtight container. You can also store it in the refrigerator to avoid any chance that may will turn rancid.

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Whole grains - stock your pantry.

Stock your pantry with plenty of whole grains. When they are completely whole they last for a good long time, so there's not that worry about spoiling. Of course some grains may spoil faster than others, but some don't. Whole grains with the hard outer layer still on them last longer because it is like it's protective sheild. Once ground however, they begin to spoil since all three parts are mixed and the protective sheild is gone. So if you have leftovers, you know what to do. Put them in the freezer. Of course whole grains when ground are always better fresh, but I've been known to mill too many whole grains and come out with more flour than I need. So the freezer works good. ;)

Technorati Tags: whole grains, spoiling, freezer, storage

The wheat pancake recipe

Sorry I didn't blog these past few days. I've been busy with other things, but hopefully it won't happen again.

Here's that pancake recipe though that I promised I'd give you. Oh, and something I found out this morning was that the pancake batter does not freeze well at all. But freezing the actual pancakes works great! Just thought I'd let you know. ;)

2 tablespoons sugar
4 cups freshly milled "soft white wheat"
1 teaspoon salt
1 teaspoon backing soda*
2 1/2 teaspoons baking powder


3 1/2 cups buttermilk
1/4 cup oil
2 eggs


Mix together all the dry ingredients first and then add the liquids. Stir just until mixed, then you have the batter finished. After that, fry on hot oiled griddle. To make a lighter pancake separate the eggs and whip the egg whites then fold gently into the batter. Serve however you like it and enjoy.
*To use sweet milk instead of buttermilk omit soda and increase baking powder to 4 teaspoons.

And that's it! I hope you enjoy them. Happy eating! :)

Technorati Tags: recipe, pancakes, whole wheat

Another tip for why you should mill whole grains

Here's another tip on why you should bother milling your own grain.

It takes no more time than grabbing a bag of dead flour. Throw the grains in the Nutrimill, turn it on and by the time I've gathered the other ingredients for the recipe, the mill is done.

Even the Nutrimill has saved us money! We eat pizza every Friday night. We used to order 3 Large pizzas from Papa Johns, Dominos or Little Caesars. At the tune of between $30-$40 any given Friday. Now I make pizza crusts ahead of time and use fresh ingredients (and I might add less fats/grease) and make 3 16 inch pizzas for $10.00 total! In less than three months, we had paid for the mill on pizza nights alone!

That's only a portion of why. Keep checking back here for more grain tips and helpful info. :)

Technorati Tags: tip, whole grain, milling

Wheat Pancakes

Who doesn't love pancakes? Hot off the griddle, butter melting, and the maple syrup (or whatever you prefer) being poured on top. Cutting into those light and fluffy pieces of heaven with your fork. Mmm, my mouth is actually starting to water as I type this.

I've got a great recipe that I've perfected over the years with my freshly milled whole wheat flour. I've now got it to where they taste just as good as buying any pancake mix from the store. Only my recipe is much much healthier for you since it's whole wheat, and not to mention there's no lard either! My kids love them!

An array of flours and flour combinations can be used for this recipe, but what I almost always use in my recipe is soft white wheat. They are excellent!

I'm not going to post it just yet though. Just wanted to whet your appetite. ;)

Don't worry though, it'll be up within the next few days. Possibly tomorrow. Check back, so you don't miss it!

Technorati Tags: recipe, pancakes, pancake recipe, whole wheat