Gluten free is huge in our culture now, and for me, I cannot understand how everyone thinks its a better option. Most of the gluten free out there is difficult, and far from being a health food. Most of the mixes are filled with garbage …
The first whole grain all purpose flour that actually works.
I have been working on WonderFlour for years now, perfecting the process.
What is WonderFlour? It is a whole grain, wheat free blend of three grains, spelt, barley, and brown rice; that takes the place of white flour in almost all of your baking and cooking. When I say almost all, the only thing I do not use it in is yeasted breads. WonderFlour does not have sufficient gluten to make yeasted breads, but in everything else, from cookies to gravies, I use WonderFlour. It really is my all purpose flour that I use for everything and it really does work.
- 3 cups Pearled Barley
- 3 cups Brown Rice
- 3 cups Spelt Grain
- Stir the three grains together in a bowl.
- Grind on the pastry setting of your WonderMill Grain Mill.
Just a few helpful hints about WonderFlour
How long does it store? If you are worried about that, just keep it in the refrigerator or freezer. But I would not be too concerned, even if it takes you some time to use it, it is still far better than white flour.
Are there recipes for WonderFlour? Yes there are many recipes on my web site for WonderFlour and a new Comfort Foods Cookbook. But really any recipes you have just substitute out the white flour for WonderFlour and enjoy the results.
It is gluten Free? No it is not gluten free, only wheat free. Most gluten free people can use it. Celiac persons should not use it, but I have found over the past three years that most gluten free people can handle the gluten in WonderFlour. But don’t despair; Gluten Free WonderFlour is right around the corner.
I hope you love WonderFlour as much as I do. Greatest Success to you in your culinary adventures.
I love quinoa in cornbread, it gives it a moistness that is so charming and the crumb is so tender. Print Old Fashion Cornbread with Quinoa Author: Chef Brad Ingredients 2 cups freshly ground popcorn 2 cups WonderFlour™ or spelt flour ½ cup white sugar …
Sunday Pot Roast has never been better or faster than in a pressure cooker. You will never use the crock pot again.
- 2-4 pounds of roast beef your choice (I prefer flat, cheaper cuts.)
- 2-3 tablespoons balsamic vinegar
- 1 onion quartered 1/2 cup water fresh herbs
- 2 cups carrots sliced
- 6 to 9 large red potatoes cut in quarters.
- Wonder Flour Gravy:
- 4 cups beef stock base
- 1/3 cup wonder flour
- ⅓ cup butter
- Heat up pressure cooker to high. Roll roast in Wonder Four and then sear both sides. Lift up roast and place herbs on bottom, replace roast on top of herbs and add onion, splash with vinegar and add water. Place lid on pressure cooker and bring to high pressure for 45 minutes. After 45 minutes release pressure and remove lid. Add the carrots, and potatoes on top of roast close lid and turn on to high pressure for 7 minutes. Release pressure and remove did. Drain juice and make Wonder Flour gravy. Place meat on serving dish and cover with potatoes and carrots. Serve gravy on the side.
- Wonder Flour Gravy:
- In sauce pan melt butter and add flour. Stir until flour is lightly toasted and smells great. Add stock and whisk until gravy is thickened. Serve with roast.
The zucchini makes them moist and chewy. Print Multigrain Zucchini Brownies Author: Chef Brad Ingredients 2 cups shredded zucchini 1¼ cups sugar (or 1 cup Xagave) 2 cups multi grain flour, Kamut/brown rice or 2.5 cups WonderFlour™ 1 teaspoon salt 2 tablespoons cocoa or carob …
- 1 lb. butter
- 2 cups sugar
- 2 cups brown sugar
- 4 eggs
- 2 teaspoons salt
- 2 teaspoons baking powder
- 1 tablespoon vanilla
- 7 cups WonderFlour™
- 1 package mini chocolate chips
- 1 cup cooked black quinoa
- 1 cup coco nibs
- 1 cup coco nut
- 2 cups walnuts
- 6 cups nuts, optional
- Place soft butter and sugars in WonderMix mixer bowl with cookie paddles.
- Whip until creamy, add eggs and whip until well blended.
- Add salt and soda with flour.
- Mix well and add remaining ingredients, mixing well again.
- Scoop into a parchment lined cookies sheet.
- Bake in a 350 degree oven for 10 to 13 minutes or until light brown.
- Do not over bake, cookies are better slightly under-cooked and cooled to remain soft.
This recipe is so fallish. I love the butternut squash, it adds so much texture and flavor. Print Cranberry Butternut Squash Apple Crisp Author: Chef Brad Ingredients For the filling: 3 cups cubed butternut squash, (you can find it already cubed this time of the …
This recipe is divine! Top with your favorite frosting or homemade vanilla ice cream. They are great with the frosting, but I love them without. Print Brownies Formula Author: Chef Brad Ingredients 8 oz unsweetened chocolate 2½ sticks unsalted butter 6 large eggs 4 teaspoons …