Category: Traditional Preparation of Grains
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, …
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 …
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 …
Those of us with grandparents born prior to World War II may well remember that they made a practice of soaking 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 …
When I first got into Traditional Food nearly 14 years ago, I pretty much had to make anything and everything myself because there were few companies (and none in my local area) that made the type of food I was seeking – let alone understood what I was even talking about! Nowhere was this paradigm …
For many people, choosing the perfect stuffing recipe is critical to the success and full enjoyment of a holiday meal. The challenge is making this very important side dish in a manner that is easily digestible for all. This includes a gluten free option for guests that might have an intolerance to this hard to …
A few weeks ago, I posted on social media that I was trying a new soaked bread recipe. Quite a few of you commented or emailed asking for the recipe, but I wanted to get it just right first before sharing. Making traditionally prepared bread (as opposed to modern, difficult to digest yeasted breads) can be …