White all purpose flour has NO LIFE in it, meaning, it does "nothing" for us; it can't sustain us AT ALL!
It offers NO NUTRITION to our bodies; although we love the products it can make!
But now, we won't have to feel "guilty" eating WHITE FLOUR products because by using this "WONDER" FLOUR, we can have the "whiteness and lightness" we love, but in a much more healthier version!!
A flour that "will" sustain life and feed us nutritionally!
Chef Brad came up with this "replacement" for white flour,and what a find IT IS!!
Here is the way tomake Wonder Flourto replace using White Flour:
(see "GLUTEN FREE" Wonder Flour below!)
1 part spelt grain
1 part brown rice
1 part barley
(Chef Brad uses “pearl” barley, which is easily available, but I’d suggest buying hull-less or hull barley, which is “whole” and not refined. See subtopic "Barley".) But if using pearl, the other 2 ingredients here are whole and it’s better than using white flour, I guess you could argue.
Spelt & Brown Rice - Purchasing/Storage:Your best bet may be to order Barley through your local health food store, discussed above. Honeyville has the Brown Rice (not spelt) and a good shipping rate. Rainydayfoods has the spelt and brown rice. Another option is to keep your empty #10 cans from rotating your food storage, then you can store these grains in them with DE (diatomaceous earth, see subtopic on this, under topic of "Sprouting"). Put plastic lid back on. This works well if having to buy the Barley in bulk from your local health food store.
Or if wanting to store a larger amount, you can purchase different sized gallon containers from EE; pour grain into mylar bags (for more protection from moisture, etc., especially long term) and place into the container.(SEE "EE" - beprepared.com. Go to Food Storage Containers and see video on how to properly seal mylar bags in the containers! Easy!)
2 things you can do here - use the mylar metalized bags with DE and not seal up within the bigger containers (because it preserves them on its own); OR don't use the DE and use oxygen absorbers instead (see EE for more info under "oxygen absorbers", or see subtopic "From Proper Storage..." under topic "Storage Needs" for same specific instructions). You would have to "seal" the liners with heat when using oxygen absorbers. See video on doing this, mentioned above.
I like a gamma lid on top to get in and out of more easily, when DE is being used in a larger container. If storing for long term use (using oxygen absorbers) then purchase the container that comes with the lid and you would use a mallet to secure this on so no oxygen escapes. Once opened though, you have exposed the food product to oxygen and if wanting to re-seal, then a fresh oxygen absorber would be needed, or use the DE.
Use brown rice within 2 years because of the natural "healthy oils" in them, causing them not to be able to be stored long term.
You can store these grains individually if wanting to use for other purposes, or you can mix these 3 grains together in equal amounts with intent for making this "Wonder Flour".
Once grains are ground up, DON’T KEEP in the freezer; it’ll kill the natural wheat germ oil in the brown rice. Store in the refrigerator.
If grinding 2 cups each of the 3 grains, that'll total = about 11 cups ground flour.
*BROWN RICE SHELF LIFE: This has a less than 2 year shelf life because of the natural occurring wheat germ oil in the rice, which is SO healthy; just be aware to use and rotate this item!
Chef Brad says that
forevery 3 cups of white or wheat flour "called for" in a recipe,
use the equivalent of Wonder flour,
but also add 1/2 cup "more"of Wonder Flour.
Here's the reason why:
Spelt flour is "so" light; if a recipe calls for 1 cup of WW flour; you can't use exactly 1 cup of spelt flour, you'll need more - it's like adding "air" to the flour! It makes a wonderful light loaf, but it takes more of it to equal 1 cup of a "denser" flour, like wheat.
To make self-rising flour (discussed in “SUBBING” class information):
For each 1 cup of flour called for in a recipe, add:
1 ½ tsp baking powder
½ tsp salt
Chef Brad'sGLUTEN FREEWonder Flour~
1 part sorghum grain
1 part brown rice
1 part amaranth grain
You don't need to add the extra portion of flour (discussed above) because spelt is not in this mixture.
All these grains can be found at pleasanthillgrain.com. All but sorghum can be found at rainydayfoods.com. Grind them in your Home Grain Mill (purchased also from pleasanthillgrain; as well as at beprepared.com)
(I will be adding a "GLUTEN-FREE" topicin the future to help everyone know where to find the products to use in making gluten-free foods, recipes, guidance, etc. in helping to abide by a gluten-free diet.)
Wonder Flour and Gluten Free Wonder Flour arenot recommended for yeasted breads.They work great for any other recipe where yeast is not required such as cakes, cookies, and pastries. There may be a slight adjustment to recipes depending on moisture, altitude, and other environmental factors.
Here's a few favorite recipes to get you going:
2 cups Wonder Flour or GF Wonder Flour
2 eggs (use ¼ cup dry egg powder + ½ cup water)
2 T Oil
2 ½ cups buttermilk (use buttermilk powder/water equivalent and reconstitute)
1 tsp salt
2 tsp vanilla
3 tsp baking powder
Mix dry ingredients together (except baking powder). Mix wet ingredients together separately.
Combine together and whisk well. Add baking powder and quickly whisk again. Do not mix again. Cook on hot griddle.
*The Best Peanut Butter Cookie in the Universe ~
This isour family's favorite recipe for peanut butter cookies; I used Wonder Flour instead of the all purpose white flour and it was the BEST PEANUT COOKIE EVER, a very "light" cookie!!
½ cup each of these 4 items: butter, peanut butter (use "organic" peanut butter; peanuts are easily susceptible to fungus), sugar and brown sugar
(I do cut back on the sugars; and use more like a heaping ¼ cup of each). For food storage, you can use the equivalent of butter powder reconstituted because it will be cooked (not a food safety issue, but butter powder is not meant to be used as a condiment, but for putting in soups, baked goods, etc.)
1 egg (2 T egg powder + ¼ cup water)
½ tsp vanilla
1 ¼ cups Wonder flour or GF Wonder Flour
¾ tsp baking soda
¼ tsp salt
Cream together all wet ingredients; add in the dry ingredients and blend well. Shape into balls and crisscross with fork. Sprinkle extra sugar on top if desired.
Bake 375 for about 13 minutes. I usually double this recipe or else you'll run out quickly!
These freeze excellent – SO CHEWY..... AND AMAZING TEXTURE!
*"Breakfast Cookies"(or call them what you like) - my goodness - look at the ingredients, including the flour!!! What a healthy start!!! These are my favorite cookies that I make regularly.
This recipe only makes about 14-16 cookies, so double if needing more.
1 cup of Chef Brad's Wonder or GF Wonder Flour (I love the GF Flour)
1/2 tsp each of salt and baking soda
1/2 cup packed brown sugar
1/3 cup oil
1 tsp vanilla extract
3/4 cups oats (OK for Gluten Intolerant people, but not for celiacs, unless it is GF Oats. Oats don't have gluten in them, but are manufactured, packaged, etc. in warehouses where other gluten products are packaged as well, so those that are really sensitive to gluten, need the GF Oats.)
1 cup of your favorite combo: shredded coconut, walnuts, pecans, raisins, chopped dates, chocolate chips, diced up apricots, etc. I use coconut, raisins and chopped dates
Stir dry ingredients together. Add the oil, egg and vanilla. Blend. Stir in oats and your favorite combo with a wooden spoon. Form into little balls and place on greased pan (not necessary when using stone pans).
Bake 350 degrees for 11-12 minutes. They are light, airy and ever SO DELICIOUS!
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