Fresh flour…

I recently had a friend introduce me to the idea of using freshly ground flour for my baking. She told me to watch a lecture by a food scientist named Susan Becker.

After watching the presentation, I felt compelled to try for a while. I had been dealing with gluten and dairy intolerance for quite some time, sleep disturbances, and more. What could it hurt?

I decided to order the lower gluten ancient wheats named Einkorn and Sonora from a local farm. These are both unhybridized grains. The einkorn is a smaller, flat, brown kernel, and bakes up with a sweet flavor. However, it requires some recipe tweaking to get a decent rise of any sort. I would use this for sweets. The Sonora is a short, round kernel, which has a more buttery flavor. That would make great savory quick breads and pancakes.

I won’t try to recap all the health benefits, and the science behind the switch for you. That’s why I included a link to their website. I will say that after using fresh ground flour for a few months, I am seeing some health improvements. On the off chance that I eat something with standard glutenous flour, I don’t bloat up nearly as bad as I used to. My sleep disturbances have also started falling away, and I have more nights than not that I sleep for a full seven hours uninterrupted. That’s amazing in and of itself, seeing as I have met slept that well in the past 15 years.

We don’t eat tons of the stuff, but I have switched my breakfast from a bowl of oatmeal to a plate sized blueberry buttermilk pancake with butter and a teaspoon of brown sugar, and 8oz of raw, organic, vegan protein shake made with equal parts water and almond milk.

One note to anyone thinking about doing this: invest in a high quality electric grain mill. After taking a half hour to grind 2 cups of flour in my vitamix, my honey treated me to a grain mill. I can grind 2 cups in about 30 seconds now.

I hope you enjoy trying this little experiment.


Amazing deliciousness!!!

I am mostly sugar free for hormonal reasons. No, I don’t fly off the handle in rantings or anger, I just turn into a walking space heater if I have sugar. As any doctor would diagnose, “you’re just not a spring chicken any more.” Thanks for stating the obvious. I could have had my adult kids diagnose that one for free.

Anyway, I had the delightful pleasure of having two of our grands overnight last night. As is our tradition, I usually fix a special breakfast for them, usually food I would never eat due to sugar content. Yesterday they decided banana chocolate chip pancakes were to be on the menu. We picked up the ingredients last night between torrential downpours, and went to bed after some Grandpa time playing corn hole and competing by answering the questions while watching Who Wants to Be A Millionaire.

Morning dawned with more clouds and dampness, so hot pancakes would be perfect for breakfast. I had looked up a recipe online and printed it out. I decided to double the recipe. Past experience dictated that. It is better to have extra pancakes than to not have enough. The recipe was easy to follow, and the skillets were heated. The first batch always tends to brown a bit too much, and those are usually the ones I will nibble on while cooking the rest. I took a bite…

OH MY GOODNESS!!! Those were amazingly delicious!! I don’t know if it was because I haven’t had any sugar or chocolate for quite sometime, or if it was because they were moist, cakey and fantastically delicious, but I knew at that moment that I would have to share the recipe I found with the world!!!!

Thank you JustSoTasty for this little taste of heaven on earth!! These were well worth the hot flashes!

Enjoy blogging buddies!

P.S. I made this with gluten free flour! And I know it may seem silly, but I consider these curtains utterly delicious too!