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Grain use chart
Topic Started: May 8 2011, 08:28 AM (182 Views)
Raven
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If you aren't sure how to use all of the grains that you hear about, I found a great website that seems to answer alot of questions. It might even decide which grains you want to either grow or store.



http://www.chefbrad.com/grain/grain-usage-chart.php

The truth is not for all men, but only for those that seek it. Ayn Rand
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Mommacat
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Great info, Raven - thanks! I didn't realize there were that many grains that people commonly use. I guess that's my white bread, midwest, American mindset! I so want to try some of the more exotic grains. Have you tried them and are they worth the extra effort?
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Raven
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I ordered Amaranth from Albert Lea Seed house and haven't tried any others but my friend has...she highly recommends them.
The truth is not for all men, but only for those that seek it. Ayn Rand
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Mommacat
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I normally keep wild rice flour on hand for muffins and pancakes. It has a lot of nutitional benefits to it. However, the processing is a bit daunting - the rice first has to be harvested, parched and then seperated from the chaff. Then it has to be ground and since its a very hard grain I think they use special rollers for it. It has a super-fine texture - even finer than white wheat flour. Its like powder and, has a very strong flavor so works best if mixed in with either regular flour or cornmeal. I am anxious to hear how your amaranth works out for you. Did you order it for seed for growing or the grain for eating?
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Raven
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It is an organic seed but the guy said that alot of Amish use it for flour and cooking whole grain...I wonder if that is like cooking whole oat groats?
The truth is not for all men, but only for those that seek it. Ayn Rand
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Mommacat
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That website that you posted has instructions and recipes for using the different grains. Some of the recipes were free and other you had to buy a subscription to the site. But, if memory serves, there was a chart that showed different cooking methods that was set up much like the grain use/nutrition chart. It really is a great site for people like me that aren't real familiar with different grains. However, the guy is a Brit and so he calls it a "cube" of butter rather than a stick, and etc. and his measurments sometimes didn't seem very exact. But, I'd think with a bit of common sense, a person could make use of most of the information. I did see that amaranth can be popped, for example - just like you do with popcorn, but he recommended adding it to other heavier grains to lighten baked goods.
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Raven
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I thought that it was good for the basics. I never pay for recipes because there is always someplace that will post them for free. There are a bunch of good books out there (check out the library or SELCO on the internet) that have great instructions on using whole grains.
The truth is not for all men, but only for those that seek it. Ayn Rand
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Mommacat
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I feel the same about paid subscriptions on the web - if its out there you can usually find it free and if not, in my opinion, I probably don't really need to know! :)
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