Thirty years ago, when I worked in a small health food store in Portland, Oregon, I was the go-to-guy for[…]Read more
Wheat has changed dramatically from the time when it was a wild grain to today. We know this because we have found grains with ancient human civilizations and they look nothing like modern wheat. The most dramatic evidence came from the so-called Iceman who not only was carrying an ancient grain calledRead more
If you have been told that you have to give up gluten grains, you may be feeling a bit lost. This guide to cooking with non-gluten grains can get you started.Read more
Gluten is one of the major proteins found in wheat. Gluten is also found in other grains such as: spelt, kamut, triticale, barley, rye, and malts. But if you really want to avoid gluten you also have to look out for food additives as stabilizers, flavorings, or even thickening agents that contain gluten.Read more
Losing weight is not as difficult as it is keeping the weight off (you probably know that). But keeping the weight off is not as big of a mystery as you might think. You really don’t have to resort to some crazy diet plan like eating only rice or grapefruit, you do (however) have to change what you are doing. Remember the definition of crazy is trying the same thing over and over but expecting new results. In order to lose weight you have to change what you are doing.Read more
The term “gluten” comes from the Latin for “glue” and gluten is protein that makes wheat and other grains so great for cooking. You cannot have great bread that will rise without gluten or this glue that holds the grains together. Other grains such as rice can be made into breads, but they don’t have the consistency and light airy quality that bread that contain gluten have.
While gluten has its bad side (for people who are sensitive to it), it also has a good side. Farmers and food scientists actually engineered wheat to have more gluten because they thought that having a grain with high protein was better for our health and could possibly help with nutritional problems in lesser developed countries. Chefs also applauded the move to a higher gluten flour because that makes foods such as bread rise better.Read more