Search Results for: Leguminous other than peas or beans uncooked
communities to reclaim the flavor of wheat. once upon a time, flour used to be milled fresh to order, and there was a multitude of tastes and textures to choose from. today, the flour we find in the grocery stores can be stale and lacking in taste and sustenance. lucky for us, we didn't have to look further than
red/brown grain, high in fiber and minerals, which adds to its rich earthy flavor, texture and deep color. it is also used for rustic pastas, that may be better tolerated by those sensitive to modern wheat flours. emmer's relatively low gluten make it a great choice for pie crusts, gallettes, scones or...
http://blog.farmfreshtoyou.com/2016/07/