|
Home Ground Flour Blend
Stir together equal parts home ground oat or barley, potato, brown or wild rice, soybean and sunflower seed flours.
Add 1tbsp malt flour (dried, powdered barley sprouts) and 1tsp rosehip powder per gallon of flour, mix well and store
in sealed glass or ceramic containers.
* Due to the bran, germ and other nutritional components of home ground flours, rancidity and infestation by pests
is more likely and will happen sooner than with refined flours (which contain dyes, chemicals, preservatives, very little
nutritional value and hence, may keep at almost any temperature for years). Therefore home ground flours should be kept
in a freezer, refrigerator, cellar or other such dark cool place and are best used within two weeks.
** Nearly any plant may be dried and ground into flour. Any flour combinations are fine, but generally a good rule
of thumb is to limit wheat, rice or barley flours to no more than 50% and most other flours to about 20-25% of total
combined flours. To increase fat and protein content include nut, seed or sprout flour, and if potato flour is not
included add 1tsp starch per gallon of flour.
For Gluten-Free Flour: sprout oat or barley before drying and grinding into flour, replace flours containing
gluten with gluten-free flours (such as buckwheat, corn, millet, quinoa, rice or sorghum) or use nut, seed, bean,
legume or veggie flours instead.
|