by Chef Brad | Dec 29, 2015 | Grain Details
The first human-engineered grain in history, triticale is a high-protein rye-wheat hybrid. It is low in gluten and high in lysine, protein, and some B vitamins. This grain can be used much the same way as soft wheat. Products made with triticale flour are very tender,...
by Chef Brad | Dec 29, 2015 | Grain Details
Yet another of the super grains, gluten-free teff is one of the nutritious giants. It is much higher in iron and calcium than wheat, rice, millet, or oats. It is also a rich souce of other minerals including magnesium, boron, copper, phosphorus, and zinc. Teff is the...
by Chef Brad | Dec 29, 2015 | Grain Details
Yet another of the super grains, gluten-free teff is one of the nutritious giants. It is much higher in iron and calcium than wheat, rice, millet, or oats. It is also a rich souce of other minerals including magnesium, boron, copper, phosphorus, and zinc. Teff is the...
by Chef Brad | Dec 29, 2015 | Grain Details
A super grain in its own right, nothing bad can be said about spelt except its cost. Because it has to be harvested differently than wheat and the yield is so much smaller, the price is high. For wheat-intolerant people, however, it is well worth the cost. Spelt is a...
by Chef Brad | Dec 29, 2015 | Grain Details
This grain gets a bad rap because of the flavor of the caraway seed used in rye breads. Rye alone is not very flavorful, hence, the need to add caraway seeds and molasses to the recipes. The other misconception is that rye bread is made with all-rye flour. Actually,...
by Chef Brad | Dec 29, 2015 | Grain Details
This grain gets a bad rap because of the flavor of the caraway seed used in rye breads. Rye alone is not very flavorful, hence, the need to add caraway seeds and molasses to the recipes. The other misconception is that rye bread is made with all-rye flour. Actually,...
