America's Grain Guy
[restrict userlevel=”subscriber”] Wonderful Fudge (Pantry Members) Author: Chef Brad Ingredients 18 oz. Chocolate chips (milk or semi-sweet) 1 pint (16 oz.) marshmallow cream 2 cups nuts 1 cup shredded sweetened coconut (optional) 2 teaspoons vanilla 1/2 pound butter (2 cubes) 4 1/2 cups sugar 1 …
[restrict userlevel=”subscriber”] Yeasted Buttermilk Waffles (Pantry Members) Author: Chef Brad Ingredients 5 cups flour 1 T. Saf instant yeast 2 T. sugar 4 cups buttermilk 3/4 cups unsalted melted butter 2 t. salt 4 eggs, beaten 1 1/2 t. baking soda Instructions The night before …
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[restrict userlevel=”subscriber”] Spicy Cottage Cheese Sourdough Bread (Pantry Members) Author: Chef Brad Ingredients 1 cup sour dough starter 1 cup cottage cheese 1 cup cooked sweet brown rice 3 T. Chef Brad’s pizza seasoning 3 T. olive oil 3 T. sugar 3 cups hot water …
[restrict userlevel=”subscriber”] Good Ol White Bread (Pantry Members) Author: Chef Brad Serves: 5 loaves Ingredients 6 cups hot water (110 degrees) 3/4 cup melted Crisco 3/4 cup sugar 2 T. salt 6-12 cups high gluten white flour 3 T. Saf instant yeast Instructions Add hot …
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[restrict userlevel=”subscriber”] Red Quinoa Corn Side Dish Author: Chef Brad Ingredients 2 cups cooked Red Quinoa 6 cups cooked penne pasta 2 cups corn 2 cloves garlic 1/2 chopped onion 1/4 cup olive oil 2 tablespoons butter 1/3 to 1/2 cup Haco veal stock 4 …
It is not known when this grain originated, but it is thought to have been ten to fifteen thousand B.C. Considered by most Americans as “the staff of life,” wheat is grown in every country in the world and all over the United States. Wheat …
![grain-wheat[1]](http://chefbrad.com/wp-content/uploads/2015/12/grain-wheat1.png)
It is not known when this grain originated, but it is thought to have been ten to fifteen thousand B.C. Considered by most Americans as “the staff of life,” wheat is grown in every country in the world and all over the United States.
Wheat contains 13 B vitamins, vitamin E, protein, essential fatty acids, and important trace minerals. It also contains high amounts of gluten, the protein that provides the elasticity necessary for excellent bread making.
There are four major types of wheat available today: hard red, hard white, soft, and durum.
Hard red wheat is high in protein (10 to 14 percent) and can be sprouted. Although it is great for bread making, it is heavy and, as an acid-based grain, causes digestion problems in many people.
Hard white wheat is also high in protein. A cross between hard red wheat and soft white wheat, it retains the good qualities of both. Since it is an alkaline based grain, hard white wheat is easier for most people to digest. It makes a very light loaf of bread.
Soft wheat is low in protein and low in gluten (6 to 10 percent). Soft wheat is used in making biscuits, cakes, pastries, cookies, and pancakes.
Durum wheat, the hardest wheat, is high in gluten and protein. Its hard starch granules hold pasta together in boiling water. Durum wheat is used for pastas and noodles.
Cracked wheat is whole wheat berries that have been cracked into small pieces between steel rollers, which reduces cooking time. Cracked wheat contains all the nutrients of the whole grain.
*For nutritional content and recipes see the book “Those Wonderful Grains-2nd Edition,” by Chef Brad
Fiber Content: grams per cup
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Salad
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Soup
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Yeasted Breads
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Pancakes & Pastries
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Cookies & Treats
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Meat Substitutes
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Non-Yeasted
Breads & Cakes |
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Yes
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Yes
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Yes
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Yes
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Yes
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Yes
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Yes
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It is not known when this grain originated, but it is thought to have been ten to fifteen thousand B.C. Considered by most Americans as “the staff of life,” wheat is grown in every country in the world and all over the United States. Wheat …
It is not known when this grain originated, but it is thought to have been ten to fifteen thousand B.C. Considered by most Americans as “the staff of life,” wheat is grown in every country in the world and all over the United States. Wheat …
It is not known when this grain originated, but it is thought to have been ten to fifteen thousand B.C. Considered by most Americans as the staff of life, wheat is grown in every country in the world and all over the United States.
Wheat contains 13 B vitamins, vitamin E, protein, essential fatty acids, and important trace minerals. It also contains high amounts of gluten, the protein that provides the elasticity necessary for excellent breadmaking.
There are four major types of wheat available today: hard red, hard white, soft, and durum.
Hard red wheat is high in protein (10 to 14 percent) and can be sprouted. Although it is great for breadmaking, it is heavy and, as an acid-based grain, causes digestion problems in many people.
Hard white wheat is also high in protein. A cross between hard red wheat and soft white wheat, it retains the good qualities of both. Since it is an alkaline based grain, hard white wheat is easier for most people to digest. It makes a very light loaf of bread.
Soft wheat is low in protein and low in gluten (6 to 10 percent). Soft wheat is used in making biscuits, cakes, pastries, cookies, and pancakes.
Durum wheat, the hardest wheat, is high in gluten and protein. Its hard starch granules hold pasta together in boiling water. Durum wheat is used for pastas and noodles.
Cracked wheat is whole wheat berries that have been cracked into small pieces between steel rollers, which reduces cooking time. Cracked wheat contains all the nutrients of the whole grain.
*For nutritional content and recipes see the book “Those Wonderful Grains-2nd Edition,” by Chef Brad
Fiber Content: 3.0 grams per 0.5 cup
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Cooking Ratio
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Stove Top
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Electric Pressure Cooker
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Stove Top Pressure Cooker
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1:2.5
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25 Minutes
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6 Minutes
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7 Minutes
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The Electric Pressure Cooker is Chef Brad’s favorite pan for cooking breakfast cereals. It cooks fast and turns to a keep warm mode. Grains stay hot and in perfect condition for hours when cooked using the electric pressure cooker.
Most grains do well in the pressure cooker. Natural release method is recommended. Meaning after suggested cooking time turn off heat and let the pressure come down naturally.
It is not known when this grain originated, but it is thought to have been ten to fifteen thousand B.C. Considered by most Americans as the staff of life, wheat is grown in every country in the world and all over the United States. Wheat …
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 smallest grain in the world, so tiny it takes 150 teff seeds to equal the weight of a single wheat kernel. Because it is so tiny, the entire grain must be milled for there’s no way to remove the germ or the husk.
Teff has been the “rice and wheat” of Ethiopia for centuries.
Teff now comes in three colors: red, brown, and white. White is the most delicate and the mildest of the three. Even though it is white, it is not processed. The red and brown teff have a richer, nuttier flavor. Teff is used to boost nutritional value in such foods as meat loaves and muffins.
Use teff in salads, side dishes, cookies, cakes, muffins, pancakes, waffles, and breads.
*For nutritional content and recipes see the book “Those Wonderful Grains-2nd Edition,” by Chef Brad
Teff Berries is a Super Grain so it contains complete proteins
Teff Berries is Gluten Free
Fiber Content: 4.0 grams per 0.5 cup
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Cooking Ratio
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Stove Top
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Electric Pressure Cooker
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Stove Top Pressure Cooker
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1:4.0
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15 Minutes
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2 Minutes
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3 Minutes
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The Electric Pressure Cooker is Chef Brad’s favorite pan for cooking breakfast cereals. It cooks fast and turns to a keep warm mode. Grains stay hot and in perfect condition for hours when cooked using the electric pressure cooker.
Most grains do well in the pressure cooker. Natural release method is recommended. Meaning after suggested cooking time turn off heat and let the pressure come down naturally.
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, only about one-third of the total flour in most rye bread is rye flour.
Low gluten, rye is high in lysine, fiber, protein, phosphorus, iron, and potassium. It has a special long chain of five-carbon sugars, which digest slowly, imparting a sense of fullness.
Rye has the ability to grow in poor soil, in harsh climates, and at high altitudes. It is called “the rain of poverty,” as it sustained the poor of Bermany, Poland, Russia, and Scandinavia.
Use rye in breads, pastries, cookies, pancakes, and waffles.
*For nutritional content and recipes see the book “Those Wonderful Grains-2nd Edition,” by Chef Brad
Fiber Content: 1.5 grams per 0.5 cup
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Cooking Ratio
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Stove Top
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Electric Pressure Cooker
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Stove Top Pressure Cooker
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1:3.0
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30 Minutes
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6 Minutes
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7 Minutes
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The Electric Pressure Cooker is Chef Brad’s favorite pan for cooking breakfast cereals. It cooks fast and turns to a keep warm mode. Grains stay hot and in perfect condition for hours when cooked using the electric pressure cooker.
Most grains do well in the pressure cooker. Natural release method is recommended. Meaning after suggested cooking time turn off heat and let the pressure come down naturally.
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 …
