Category Archives: Traditional Preparation of Grains

No Knead Einkorn Sourdough Bread

by Sarah TheHealthyHomeEconomist

no knead einkorn sourdough bread

I am so excited to add this amazing recipe for no knead einkorn sourdough bread to the catalog of Real Food creations on this blog! This particular recipe comes from Carla Bartolucci, one of the world’s foremost experts in the cultivation and traditional preparation of einkorn, the only nonhybridized form of wheat left on Planet Earth, and for many (non-genetically) gluten intolerant people, the only wheat they can eat and enjoy without symptoms.

Carla’s new book Einkorn: Recipes for Nature’s Original Wheat is a treasure trove for anyone who values ancient culinary traditions using ingredients such as einkorn that have safely nourished and delighted humanity for millenia. I am thrilled to be traveling to Italy very soon to meet Carla in person to learn from her during a week long culinary getaway which focuses exclusively on the wonders of einkorn.

For those of you who are new to bread baking and sourdough in particular, this is a recipe you should try first because it requires no kneading or shaping of the dough. Despite the little effort required, the resulting loaf looks like an artisan produced it!

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Farro: Ancient Grain But Should You Eat It?

by Sarah TheHealthyHomeEconomist

finding the best farro to buy_mini

Farro is an ancient grain that is rapidly growing in popularity as more people discover that modern wheat varieties extremely high in gluten are difficult to digest. This is especially true if the wheat is not traditionally prepared via sprouting, soaking, or sour leavening.

Unfortunately, there is some confusion about whether farro is truly an unhybridized, low gluten form of wheat that those who are gluten intolerant can potentially eat without symptoms.

The problem occurs because the exact definition of farro continues to be debated. Here’s the lowdown about this ancient grain so you know how to source the best kind and understand exactly what you are getting if you choose to buy it.

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Einkorn Sourdough Crackers with Nut Butter

by Sarah TheHealthyHomeEconomist

sourdough crackers with peanut butter

Nut butter crackers are a favorite snack food for many children. For my family, peanut butter crackers are the fave with sunbutter crackers the distant second place winner.

Unfortunately, the commercial options for nut butter crackers even from organic brands leave much to be desired in the ingredients department. Check out the ingredients list for one highly popular brand of certified USDA Organic peanut butter crackers:

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Tiny Teff Grains Deliver Big on Nutrition

by Sarah TheHealthyHomeEconomist

gluten free teff

I first tasted the delicious, gluten free grain known as teff shortly after my husband and I were married. We met after work at an Ethiopian restaurant that we’d been wanting to try for quite some time. My husband was born and lived his early years in Uganda, and he was eager to introduce me to some of the flavors of his home continent.

I was immediately enthralled and delighted by the basket of soft, spongy flatbread that was brought to our table to use as an edible utensil for our meat stew.

Never having experienced the light, slightly nutty flavor of teff before, I asked the waitress about the bread’s origins. She proudly explained that injera is a traditional fermented bread made from teff flour that is a staple in Ethiopia.

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Soaked Oatmeal Benefits Without the Soaking?

by Sarah TheHealthyHomeEconomist

soaked oatmeal with no soaking_mini

Those of us with grandparents born prior to World War II may well remember that they made a practice of soaking rolled oats in a pot of warm water overnight before cooking it up the next morning.

In fact, prior to the 1950’s, Quaker Oats used to include an overnight soak in the instructions printed on the box!

Somehow, this healthy, traditional practice was gradually abandoned as the popularity of convenience foods such as quick oats and microwave oatmeal packets gradually took hold with Baby Boomers and later generations.

The truth is that soaking oatmeal overnight before cooking it up in the morning makes it infinitely more digestible and nutritious as the practice helps to break down toxins and anti-nutrients like phytic acid. These anti-nutrients are present in all grains and very effectively block mineral absorption in the gut and can cause gastric distress or bloating in sensitive individuals. Oats contain the highest amount of phytic acid of any grain, so proper preparation is very important.

The thing I most enjoy about a bowl of soaked oatmeal in the morning is that it fills you up all the way until lunchtime, unlike those enticing and so incredibly convenient microwave oatmeal packets or a bowl of quick oats which (have you noticed?) leave you hungry and looking for a doughnut fix by about 10 am.

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