by Chef Brad | Dec 14, 2015 | Grain Details
Nutritional Information Fiber Content: 8.0 grams per 0.5 cup Farro Usage Salad Soup Yeasted Breads Pancakes & Pastries Cookies & Treats Meat Substitutes Non-Yeasted Breads & Cakes Yes Yes Yes Yes Yes Yes Yes Farro Cooking Times Cooking Ratio Stove...
by Chef Brad | Dec 10, 2015 | Grain Details
Although couscous is not a grain, it can be used like one. Very flexible, couscous-the Arabic word for “semolina”-stores well, cooks quickly, and can be seasoned in many ways. Couscous is refined durum wheat flour that has been rolled into thin strands,...
by Chef Brad | Dec 10, 2015 | Grain Details
Here are ten benefits to using chia seeds in your life. Chia seeds are: Nutritious. Chia seeds provide ample calcium and protein to your tissues. The seeds are also rich in boron, which helps the body assimilate and use calcium. The nutrients also support proper brain...
by Chef Brad | Dec 10, 2015 | Grain Details
With a long history in Asia, bulgar wheat is steamed wheat kernels that have been dried and crushed. Because of the limited fuel in some parts of the world, bulgar wheat is used often because it cooks up very quickly having already been steamed. It is rich in bran and...
by Chef Brad | Dec 8, 2015 | Grain Details
A native of Russia, buckwheat is another of the super grains. It is not an acutal grain, however, but an herb-and a very flexible one. Flour made from buckwheat seed is used to make pancakes in the United States, pasta in Italy, soba (pasta) in Japan and ankasha in...
by Chef Brad | Dec 8, 2015 | Grain Details
Used long before wheat ever was, barley is believed to be the world’s oldest cultivated grain. The bread made from barley was probably heavy since barley contains only small amounts of gluten. Perhaps the most common use of barley is for making such alcoholic...
