Ball Mill
Ball Mill”
A growing number of people find that they must abandon the products of wheat flour in order to maintain good health. Often, the wheat gluten guilty, but it is not always the case. It could also be the body's intolerance to modern forms in which products are prepared and refined wheat.
If you suspect a problem in wheat, before giving up entirely, you can see if you or a family member affected can tolerate sprouted or fermented wheat flour. Does not require specialized equipment to the flour to ferment, although it helps if the meal was freshly ground. Outbreak of wheat grain has an initial investment of some bags of germination, dryer, and a mill to grind grain. If you are able to germinate and ferment of flour, you are assured of their baked goods is digestible.
If you find that the problem is ill-treated wheat, but not the corn itself, you need to do anything for wheat from scratch. My experience was that the bread made with sprouted flour tends to be cumbersome and not always predictable increases. sprouted sourdough bread works well but is a bread much heavier than it could be used. I prefer to avoid especially the bread and go with alternatives that are easier to prepare.
An impressive and versatile Alternatively, yogurt bread butter cookies, based on a recipe book Nourishing Traditions Sally Fallon. Mix a cup of the plain yogurt, a cup of softened butter first, two teaspoons of sea salt and three and a half cups of sprouts, wheat flour freshly ground. Want to finish with a soft but not sticky dough. Leave the ball the batter rest at room temperature for 12 to 24 hours. The next day, roll the dough in a large pan with butter. Cut into bite-size cookie and bake for twenty minutes at 350 degrees or until lightly golden. Cookies will be soft when they leave, or you can bake for a while to be sharper. Just look closely because it can burn quickly.
Depending on the size and length of cooking time, these cookies can be used for sandwiches, snacks of grilled cheese, with the full range of differences (One of my favorites is the cream cheese and smoked salmon) or even dip into the yolk of a fried egg. Basically, you can use cookies but as the bread with some limitations. They have a slightly bitter taste, but the emergence of soft wheat, it adds just enough so that children really like. The cookie dough itself can be used as a base for pies, and maybe even pie dough. The possibilities are awaiting your discovery.
The recipe says this dough can be made with flour and Spelt. I suspect that other cereals can also work. If the wheat itself be the problem, you can experiment with using different types of gluten-free flours, and each Whenever possible, freshly ground in spring, any ingredient that is based on a grain.
For more healthy, whole foods recipes including snacks – visit http://www.NaturalMomsRecipes.com Be sure to pick up your free meal planning guide while you’re there!
