This could be either a really long post or a short and simple one. I’m not sure how it will turn out. What I mean is I could make it long, but the outcome is quite simple so it could be brief. Anyway, here goes nothing…. ?????? ????? ????

Several years ago I was diagnosed with gluten sensitivities and told to omit all gluten and wheat from my diet. Anyone who has had this diagnosis knows a couple of things: 1) the symptoms that brought the diagnosis and 2) the difficulty in giving up foods that contain gluten.

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The symptoms range from bloating, intestinal issues, and shortness of breath after eating, headaches, dizziness and foggy thought process. Sometimes the symptoms included are other bowel movement problems (ranging from both extremes) and skin rashes.

The choices? Well…there aren’t many…and what there are cost a bundle.

For 3 months, I purchased odd replacements for breads and went without gluten while absolutely killing our grocery budget. The truth is, the foods didn’t taste of feel (texture) good and they cost a LOT more than traditional foods that contained gluten. I was growing discouraged…and felt doomed to a life of restriction. ?????? ????? ????

Then I decided that to broaden my choices, I’d make things at home. After finding that most of the ‘fours’ I needed were either not available or were also too high in price, I decided to try milling at home to have access to the rice and bean flours needed. Some recipes were….okay….others….downright gross……but…..I gained one really amazing bit of relief!

I decided to mill my own wheat flour. I figured after several months of doing without, it was worth a try again. Much to my surprise, with my home milled, organic flour and only 4 more simple organic ingredients, I could eat bread with NO symptoms. NONE.

This leads me to my belief that it is not the gluten that is my problem. The problem is the PROCESSING of the wheat. The stripping of the flour or adding of synthesized ‘enrichments’ or the additives to the pre-baked bread or all three were what aggravate my insides.

To this day, years later, I can eat my OWN minimal ingredient home-milled bread with no problems, but have instant issues if I eat bread bought at the store or from a restaurant. This is just one of the reasons I keep home-milling.

My diagnosis of gluten sensitivity was key in leading me to eat healthier wheat!

Best Blessings!
Donna Miller

Donna Miller is an author, teacher and entrepreneur. Her favorite roles are that of wife and mother to three home-school graduates. The Millers own and operate Millers Grain House which offers Organic and Chemical-free Whole Grains, Bosch Mixers, the NutriMill, instructional tutorials, recipes and more.

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Question: ” hi could you tell me how to make your bread in to a sub bread – I mean how do you make the long subway bread?”

Answer: A regular loaf recipe will make 4-6 sub rolls. You can decide what size you want – 4 rolls would make bigger rolls each than 6.

Divide the loaf after the first rise into 4 or 6 equal portions (weighing helps that) then roll each out on a greased surface like you would make a short snake with playdoh or a cigar shape.

Then set all 4 or 6 into a glass pyrex baking dish (like a casserole size, not a 9 x9 – but bigger rectangular one) with a little room to rise.

Before they rise, right after shaping, you can brush with olive oil and garnish with a bit of sesame seeds and Parmesan and Italian herbs for that ‘subway’ type taste. (o:

Let them rise at least 30 minutes just like the bread, or until doubled (sometimes it is a little longer for subs because you broke up the yeast).

When risen, bake as you would the bread – center rack, 350, for about 17-18 minutes.

Have fun!!

Hot dog buns are done the exact same way, just 8 of them (smaller) same recipe. Hamburger buns the same just shape like 8 hockey pucks (o:

Blessings dear Sister!!!
Donna ]]> http://www.eatgrains.com/wheat-information/question-and-answer-sub-bread-hot-dog-burger-buns-too/feed/ 0 http://www.eatgrains.com/wheat-information/make-ahead-whole-grain-muffins/ http://www.eatgrains.com/wheat-information/make-ahead-whole-grain-muffins/#comments Mon, 26 Jan 2009 18:17:16 +0000 dnurkle http://www.eatgrains.com/?p=173 If your mornings are as rushed as ours are, there is a way to make a great warm, wholesome, whole grain breakfast without the long prep time. You can even use your own recipe!

First simply substitute the flour in your recipe for 100% freshly milled flour. It’s whole grain and provides all the nutrients intended in the grain.

Now, get your recipe, a zip lock bag, a measuring cup or bowl with a lid.

In the zip lock bag, put all your dry ingredients and shake.

In the bowl/covered measuring cup, put all your wet/moist ingredients and mix.

Pop both into the refrigerator and in the morning, combine just until moist.

Place in greased muffin tins in a 400 degree oven for 20 minutes!

Tah-Dah! Fast food that’s good for you!

You can mill pastry flour from soft wheat (vs. the hard wheat that make good loaf bread) but it will not be silky smooth like bagged flour because the hulls (aka: bran., fiber) are not separated. You could sift it to get some of them out, but then again that is tedious and may not be necessary. For a texture of a pastry good that we are ‘used to’ it may be that you would have to use 1/4-1/2 of the flour as bagged organic pastry flour (still missing vital oils and oxidized but does lack chemicals and bleach) and the remaining part as freshly milled (to at least add more nutrients and fiber). Otherwise, the pastry flour straight from the soft wheat as milled is a whole wheat and will be a bit more dense than say a croissant type texture.

The way I look at it, even if 1/2 the recipe is freshly milled soft wheat, then you are getting more nutrients and bran than the usual pastry flour with it’s bleach and oxidized nutrients. Also if you go organic vs. regular bagged pastry flour, you are avoiding the chemicals and added synthasized viatmins that your body doesn’t recognize anyway.

Happy Milling!
Donna Miller

http://www.millersgrainhouse.com/store

The FDA has said to make at least half of your grain choices ‘whole grains’. This is certainly good advice to follow, but why stop there? Why not make MOST of your grain choices whole grains? Many people don’t know where to start. Let me give you some ideas:

1. Eat brown rice (not par boiled) instead of white rice
2. Eat only whole wheat bread (or at best home mill your flour from the whole fresh grain!!)
3. Whole rolled oats (also known as ‘old fashioned’) are a whole grain. Choose them over instant.
4. Ditch the pancake and muffin mixes and use at LEAST half whole wheat for the flour
(again home milling means you can use ALL whole grain flour) – see a video I did on ‘Make a-head Muffins” here.

These are just a few suggestions to get started. Once your diet starts to include more whole grains, you will find more ways everywhere to add them to your menu! Don’t forget the POPCORN!

Best Blessings!
Donna Miller

http://www.millersgrainhouse.com/store

Be sure to visit our store site at: http://www.millersgrainhouse.com/store.
Also, if you sign up for the newsletter on this page, you will get updates on sales and inventory along with the complimentary monthly recipe and occasional video tutorial!

Best Blessings!
Donna Miller
http://www.youtube.com/user/thewheatguy

Much to my surprise, it was ‘found’ and the word spread fast!

This dessert or even breakfast was made with whole wheat, organic oats, organic (home grown) blueberries and very little sugar (what sugar was used was organic and sucanant). But it was a sweet tooth hit!

Usually I don’t like to serve my ‘first attempt out of the gate’ recipes that I make up, I’m more of a ‘tried and true’ kind of host…but this one was a winner!

For that reason – it is going to be my NEXT one as the FREE recipe of the month! I will make it again and take some pictures so you can SEE the instructions!

So if you haven’t signed up for our newsletter – please go do that now and you won’t miss Augusts’ ‘Blueberry Tea Ring’!

Best Blessings!
Donna

The blest FLAVOR and complete nutrients come from milling grains at home and using them immediately. It takes NO EXTRA TIME to mill while gathering all other ingredients and the pay off is WELL worth the one tiny step to mill the grain because of the taste and health benefits.

ALL recipes below can be made with Freshly Milled Flours – simply mill the grain suggested. We offer milling ***suggestions*** within the asterisks at the beginning of each recipe. They are just suggestions – you can and should use the grain you prefer to mill for most traditional breads.

When milling grains for your flour – you will want to measure knowing you will get approximately half again as much flour for the grain. For example: 1 Cup of grain = approximately 1.5 Cups of fresh flour OR 1.5 Cups of grain = approximately 2.25 Cups of flour. This amount is approximate and relies on the texture you are milling (fine or course).

When it is moist or rainy outside – your freshly milled grain will be more absorbent and may not rise as well – or may fall easier if left too long.

Also when using home milled flour – no need to add any Wheat Bran or Germ when called for – simply measure that amount of your additional freshly milled flour.

If you are not currently milling at home – try your hand at using a combination of white bread flour and store bought whole wheat, about 50/50 until you get the hang of baking. If you ARE currently milling at home – you know that you have the most nutritious flour for your family, but if you are
intimidated with a potential ‘heavy’ loaf – you can replace about 1/4 cup of the flour with a bread or artisan flour to lighten the whole grain effect.

Spelt, Rye, Rice, Oat, Millet are some of the flours that are very low in gluten and will not rise like Hard Wheat flours. Most Bread machine recipes should be used with Hard flours.

Soft Wheat flours are best used for pastries and biscuits because they also lack the gluten to raise a good loaf of bread to crown.

Make sure your flour is as fresh as possible. Check dates and keep in a cool dry place.

Aside from the lamb, the one food that Passover offers is the chance to get creative with Matzo (mahtzah). Matzo is a flat bread that is made with out leavening or any leaven within the dough. While some beliefs are that all flour is not to be used during the Feast of Unleaven Bread, others believe that flour is fine as long as no leavening is in it (baking soda/powder or yeast). To someone who bakes whole grain breads and muffins all the time – matzo may seem to be a challenge, or even limiting, but it is a wonderful treat that is only focused on during the Passover time of year.

This is my favorite recipe for Whole Grain Matzo:
~ 4 Cups of freshly milled flour (Hard Red or Hard White Wheat work well as does Spelt)
~ 2 tsp salt
~ 4 large eggs
~ 6 Tbl spoons Honey
~ 4 tsp Olive Oil
~ 8 Tbl spoons water

Before Mixing – preheat oven to 400 degrees farienghit and grease cookie sheet(s).

If doing two cooking sheets rotate top to bottom half way during cooking for even baking.

Mix the two dry ingredients together with a fork or whisk.

Mix all wet ingredients together untill well blended.

Combine wet mixture into dry mixture – mixing until able to ‘knead’ by hand.

Form into 12-14 eaqual size dough balls.

Roll out, place on cookie sheet(s), then prick with fork.

Bake approximately 10 minutes.
If using two cookie sheets bake 5 minutes, switch top and bottom sheets and bake 4 more minutes.