Daily Preparedness

As I wrote previously, we have recently learned first hand the importance of storing and learning to use a variety of food in our storage plan. A loyal reader, Linda, has a wealth of experience on this topic as she has had to live wheat free for the past 25 years. In addition to her own wheat-related issues, her family members share a veritable smorgasbord of allergies and dietary needs! Linda generous knowledge-share opens the door to a variety of grains with differing properties and nutritional value. All of the grains listed can be ground in a wheat grinder (check with your manufacturer to be certain).

• Millet. Millet is usually a great grain for allergies and sick people because it is the only alkaline grain. Millet can be ground into flour or prepared as one would rice. It is also good in pilafs or for breakfast.
  
• Sorghum Flour. Linda orders her online, but you might want to try a grocery store that specializes in Indian foods, where it may be called Jowar or Juwar. Sorghum is bland in taste which can make it easier to use than other alternative flours. It is gluten free!
• Montina flour (Indian Rice Grass). Indian Rice Grass is a grass long used by Native Americans, especially when the corn crops failed. It is the ’state grass’ of Nevada & Utah. Ground into flour, it is reported to resemble wheat flour. Linda gets her’s from Amazing Grains in Montana.
• Teff. Teff is a staple grain for Ethiopia and is a source of dietary fiber, iron, protein, minerals, nutrients and calcium. The iron in Teff is easily absorbed by the body. It is small, similar to millet, but slightly sour tasting. Teff can be found in some health food stores or ordered online.
• Quinoa. Originally grown in South America Quinoa (pronounced Keen-wah) is unique in the grain world as it is a nearly complete protein. You can find Quinoa that is white or red. It can be boiled like rice or ground into flour as a substitute for wheat flour in baking. Linda uses it in salads and says it is delicious. Quinoa can also be sprouted quickly. 2 to 4 hours in a shallow dish will sprout Quinoa as opposed to at least 12 hours for wheat.
• Rice. Brown, white or wild, rices can all be cooked as one would expect or ground into flour! Rice flour is a very fine flour that can work in conjunction with others for baked goods or used as a coating for meat or vegetables.
• Corn. Cornmeal is simply dry kernel corn (referred to as field corn) that has been ground. You can also grind popcorn if necessary to produce corn. Corn is naturally high in sugar and is coarse when ground. There are multitudes of corn varieties, which together are referred to as maize. Corn contains a lipid transfer protein that cannot be digested by humans and has been found to cause severe allergies in some individuals. The allergy may manifest itself as a skin rash, asthma, neurological impairment (sometimes mimicing autism), arthritis, mucous membrane irritation, diarrhea, vomiting and a host of other health issues. Corn today is processed into a wide variety of products include corn syrup, high fructose corn syrup, paper products, cleaning supplies–nearly everything we use in our daily lives.
• Oats. Oats when carefully stored have an extended shelf life. We commonly see oats as either rolled, steal cut or ‘quick’ oats. Oats can be cooked as a cereal or ground into a flour. Most household blenders will grind oats into a fine flour.
• Rye. Rye is a ‘cousin’ to wheat and usually ground into a flour. The wholegrain can also be rolled and prepared as you would oats. Rye does contain gluten, though less than wheat. Rye is also susceptible to a fungal infection (ergot) that causes ergotism in humans. Ergotism causes, among other things, hallucinations and is believed to have played a role in the Salem Witch Trials.
  
• Triticale. Triticale is a hybrid of rye and wheat. It utilizes the best of the two grains, but should not be eaten by anyone who cannot eat wheat or rye.
• Barley. Barley is grown primarily as an animal crop, but is used for humans as a health food, to create barley malt flavoring and in the making of alcoholic drinks. Boiled, it is added to soups and stews, especially in Eastern Europe. Barley is considered a frequent cousin to wheat-intolerances. Barley can be used as flour, as grits, processed for use in stews & soups, or rolled as a cereal.
• Amaranth. Amarinth is another grain that has nearly a complete protein, usable to humans. It is high in dietary fiber, provides a variety of healthful minerals, including iron and magnesium. Amaranth can also be popped, similar to popped corn. It can also be made into a confection.
  
• Spelt. Spelt is another variety or subspecies of wheat. Some people with wheat allergies can tolerate spelt, but it is NOT suitable for those with celiac disease. Like wheat, spelt is relatively high in protein and rich in dietary fiber.
  
• Buckwheat. Though it sounds like it should be, buckwheat is NOT a variety of wheat. Buckwheat can be rolled into groats and cooked like porridge, ground into flour or boiled like rice. Buckwheat pancakes are a hearty dish that utilizes yeast. Nutritionally, buckwheat is high in fiber and a good source of protein. Buckwheat noodles are common in Japan, Korea and northern Italy. Buckwheat does not contain gluten. It does contain rutin, a medicinal chemical that has been found to help those with high blood pressure and venous insufficiency.
  
• Kamut. Kamut is a variety of wheat! Recent food recalls included products containing kamut that were not labeled as containing wheat.

Tapioca, corn starch, dry beans and potato starch are also used as alternatives to wheat flour. For families with allergies, it might be wise to add at least a small amount to your food storage plan. The greatest baking success usually comes from mixing a variety of the ‘alternative flours’, adding xanthum gum to help them form a cohesive dough.

Linda suggests mixing all of the grains you have on hand to produce a delicious, slow cooked cereal. She prepares her’s overnight in the oven. She also utilizes the grains in a vegetable soup, with or without beef. Additionally, she cooks a single or mixed grains in her rice cooker.

Explore the great wide world of grains available us today as you enrich your family’s diet, broaden your culinary horizons and provide great variety to your food storage!

Many thanks, Linda!