Nutritious recipe for making your own ancient grain baking mix at home that is maximally digestible and free of synthetic fortification or binding gums common in commercial flour versions.
When it comes to baking, I use a wide variety of freshly ground grains.
For example, this gluten-free baking mix is my favorite blend of wheat-free flours.
Below is my favorite mix of ancient grains freshly ground into a versatile baking blend.
I use it to make waffles, pancakes, cookies, cakes, bread, and more!
While this baking mix contains gluten, it is far less and in more digestible form than radiation-hybridized modern wheat. This is the type of flour manufacturers most commonly use in processed foods.
Using as many grains as possible in my menu planning enhances nutritional value as well as lessening the chance for food sensitivities to develop.
Note that the kamut in the recipe below is optional. The reason is that it is difficult to find sprouted organic kamut berries. By comparison, it is easy to find the other ancient grains (emmer, einkorn, and spelt) in whole grain, sprouted form.
One way to solve this problem is to grind unsprouted kamut into flour and include it in the ancient grain mix.
However, it is much healthier to sprout the kamut berries first before grinding. This tutorial on how to sprout grains at home shows you how.
Due to the extra time consideration for kamut, I typically include it in this ancient grain flour blend only as time permits!
If you’d like to learn more about ancient grains and the hybridization that has occurred over the centuries, these articles provide more insight.
- 3 Types of Ancient Grains
- Heirloom Wheat. Hybridized or Not?
- Hybrid vs GMO Wheat
- Why Einkorn is the Only Non-Hybrid Wheat
Ancient Grain Baking Mix
Easy recipe for making your own ancient grain flour blend that is maximally digestible and free of synthetic fortification or binding gums.
Ingredients
- 1 pound sprouted emmer berries
- 1 pound sprouted einkorn grain
- 1 pound sprouted spelt berries
- 1 pound organic kamut berries optional
Instructions
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Grind the sprouted ancient grain berries in a grain grinder.
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Blend the freshly ground flours together in a large mixing bowl.
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Double bag the mixed flour blend in gallon-sized freezer ziplock bags.
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Store the ancient grain baking mix in the freezer to preserve freshness and nutrients.
**You can use flour straight out of the freezer in your favorite recipes with no thawing necessary!
I became gluten sensitive about 12 years ago. I never had stomachaches from it but broke out in rashes. A few years ago, I found out I have Hashimoto’s and gluten would harm my thyroid. Now and then, I would accidentally eat gluten or I just was feeling rebellious and couldn’t resist a treat. It had zero acute effect on me. I would be interested in trying these grains but I’m wondering if it’s worth it not knowing if it would still destroy my thyroid.
There is nothing wrong with gluten in ancient grains for those who have healthy digestion. It has been consumed for millennia by healthy traditional cultures without any issues. If you have leaky gut or any type of digestive problems, the partially digested gluten can trigger autoimmune issues of various kinds. Healing your gut by sealing the intestinal lining so there isn’t any permeability can eliminate these problems.