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GLUTEN-FREE WHOLE GRAINS
                                                          IS GLUTEN UNHEALTHY?

Gluten is not a bad thing of itself, but it can cause health issues for people sensitive to it. Gluten is found in grains, and is a primary ingredient of bread, giving it elasticity and chewiness. Grains with gluten include RYE, WHEAT, BARLEY, KAMUT, SPELT and TRITICALE. If you are gluten-sensitive, it can seem a bit overwhelming at first. But take heart. You will learn to read labels and you'll discover it’s easy to cook your own gluten-free breads, pastries and legumes. You will also save money!

We want to help you get started on your quest for good health. You don’t have to avoid all grains. You can grind your own gluten-free grains such as CORN, BROWN RICE, WILD RICE, AMARANTH, BUCKWHEAT, QUINOA, MILLET, SORGHUM, TEFF AND OATS. (Note, however, that oats can be contaminated with wheat during growth or processing. You can find uncontaminated oats at health food stores.) 


                                                              GLUTEN-FREE FLOUR BLEND

Combine 1 cup each of brown rice flour, sorghum flour and tapioca starch. (About 2/3 cup of rice or sorghum yields 1 cup of freshly ground flour.) In addition, to add a higher protein content to your blended flour, add 1 cup of ONE of the following: garbanzo bean flour (also known as chickpeas), quinoa flour or amaranth flour. Whisk together well. Use this blended flour in your bread or pastry recipes. You will need to add xanthan gum or guar gum and baking powder as well, according to your recipe.
                             SUBSTITUTING WHOLE GRAIN FLOUR FOR REFINED WHITE FLOUR

Worried that your recipes won't turn out right when you use whole grain flour? Or think it will be a hassle to substitute healthy whole grain flour for white flour? Don't worry. It's a cinch. Just use the same amount of flour your recipe calls for. On rare occasions I have used a bit less flour or slightly increased the liquid in the recipe. In our kitchen, nourishing whole grains like wheat, spelt, barley, millet and bean flours transform into delicious, nutrient-dense foods. Once you've tasted the hearty flavor of whole grain foods, you will wonder how you ever ate tasteless, artificial white flour that's laden with chemicals.,
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                                                                 INSTANT SPLIT PEA SOUP

4 cups Water                                                                          1/2 cup Minced Onion
2/3 cup Pea Flour (Grind split peas in WonderMill                 1/2 stalk Minced Celery
    on "Coarse" setting)                                                            Salt and Pepper, to taste
1 heaping Tbls. Chicken Boullion Powder                              1/2 tsp. Granulated Garlic or 1 Minced Garlic Clove
1 Grated Carrot                                                                       

Boil water in pot. To prevent lumps, mix pea flour into a small amount of tap water. Whisk quickly into boiling water. Add vegetables, salt, pepper & garlic, and bring to a slow simmer.  Cover pot and cook 4 or 5 minutes or until vegetables are almost tender. Stir occasionally.