Hi! I'm Felicia, and I help you unlock the health and simplicity of biblical whole grains.
I've been milling my own grains, baking my own breads from scratch, and homesteading for well over a decade. Follow me for delicious recipes, product reviews, grain insights, and more!
I saw an ad for these on Facebook and they have a pint and a half which Ball stopped selling. Does anyone know of any other companies that sell the pint and a half jars?
save the time and eat a balanced diet 🙂 i grow and eat oats. i eat them when still green right off the grass! i do same with barley and khorasan. been doing it for over 20yrs. if there is a healthier old man around i would like to meet them. i stopped telling people my real age because people keep thinking i am in my 50's! don't i wish! there is nothing wrong with phytic acid in natural levels. in fact, in our toxic world, we should be maximizing its intake.
lol, leave it to us americans to put an egyptian name to a grain who's real name tells us exactly were it is from! if you are at all familiar with mediterranean and near-eastern breads, you know they are mostly flat breads. khorasan is the traditional grain that has been used for them. this explains why these flat breads are very poorly made in the west with standard wheat. khorasan is still very much grown and used today in its native land. as you say in the vid, it does not work well with the western style breads by itself, however, i have seen it successfully used in ratio of 3:7 with hard wheat enhancing qualities of both grains. that, however, is for advanced bread makers. for flat breads, it is actually easier and if you have had real native flat breads and you do not seem to get the flavor and feel of it here in the west, it is because you have been using the wrong flower! khorasan is actually easier for flat-breads. and yes, you can make them in a frying pan. i make one every morning as i adore fresh bread🙂 you can also make a clay oven, as you call it, tandoor, which should be tanoor which means oven in persian. my dad used to work for the gov and when i was young, we used to live all over the world! one of those places was persia which is when i fell in love with the food, culture, and language. my morning bread still takes me back to the neighborhood bakeries with the tanoor right there where you could see your bread being baked right in front of you. i used to always get two because one would be gone by the time i got home 🙂
I made this bread and your chocolate chip cookies. My family loved the bread and cookies! Quick question: I was about to buy wheat berries from Azure Standard, but it said to make sure to sort and "rinse" the wheat berries. Do you rinse your wheat berries before grinding them?
Newbie to milling here….. I bought a nutramill harvest & some soft white wheat berries. I just made morning glory muffins. Pretty tasty. Can I use extra soft white wheat to feed my sourdough starter? Can I use soft white wheat to make a sourdough loaf?
First time on your channel, and I just want to say that THIS is just what I needed to hear today!! Thank you for being the one to give me clearer direction on this topic! Personally, I think an added issue is the 'division' that is caused by both sides of which I believe is intentially created by the world at large. They, the world, want us arguing and divided as it furthers the intended agenda of a one world order. And it's ALL done via media manipulation and deception! Think about all we have just come through, mask vs no mask, jab vs no jab, plant based vs carnivore......the list can go on and on of friends, family members, Churches all pitted against one another! Something to think about....it's, unfortunately SO evident in the comments on this video.
Amen, so true. Food should bring us together, not divide us. Instead, we have all these cliques and "in" diets that people want to shove down your throat and beat you over the head with. Just eat real food as close to the way God made it as possible.
i just grow my own khorasan wheat which is an ancient version of wheat particularly great for flat bread which is what i bake. it does not take that much space. most of you could grow it if you got rid of the damned grass in your yard! of course my little food forest is more than organic. i grow over 90% of my food in less than an acre allowing me to have lived on less than $10k/yr for the past 20yrs.
WOW. Ok, you win. That is the coolest thing ever. Can you email me some pictures of your place? admin@grainsandgrit.com That is so impressive. Thanks for sharing!
@@GrainsandGrit ill have to find someone with a camera! i do not have much room for wasteful spending. my computers are from when i used to build them 20yrs ago! i live like a monk. i just added a new section to my food forest and next year it should be a good time to ask someone to come take some pics of the new beds and fruit trees and bushes. i am moving the khorasan growing to that section. i did not grow it this year as i knew i was going to be busy with making the new terraced section and have several years worth of grain in my basement to prepare. took a lot of work. great exercise 🙂 i love your channel. you have the right way of analyzing information. too many people think they have to choose between faith and science. it is one of the many false dichotomies people fall into that drives me insane 🙂
i grow my own wheat (khorasan) and have to agree with you about cutting and bundling the stems. if you get it wet at that stage, you will have mold which is a major problem. God created humans to consume fruits, grains, and nuts. nothing in them is detrimental to a balanced healthy body including phytic acid. the science, as you mention, actually supports this. all we have to do is to make sure the fruits, grains, and nuts are properly grown, handled, stored, and processed. also, most of the gluten intolerance is not that at all. it is sensitivity to the toxic roundup that is sprayed all over in industrial farms. this is why i grow my own 🙂
I have made kamut loaves as well, and they're amazing. I actually teach you to make loaves and many other things with Kamut in my course linked in the description.
HI !! I tried setting the Zojirushi to the lower times you suggested ( I live in N Florida) and too quick. On Quick Wheat it's a little better but still collapses in the middle. I take this to mean it is raising too much. Please advise if possible!
Sorry you're having difficulty. I wish I could answer every question on here!! Are you in our exclusive membership group, The Grainie Bunch? It's an incredibly supportive community, and I do troubleshoot one-on-one in there. Check it out: www.grainsandgrit.com/thegrainiebunch
I’m sorry, I’m not trying to be rude, but I’m getting frustrated just listening to how uneducated you are. You’re spewing out misinformation just to get people to continue to view your channel. I had joint pain in my knees for over a year and couldn’t figure out what it was. I did my research and finally cut out gluten; the joint pain went away right away. So instead of ranting about a book that is going make you lose followers, maybe research the information or look at the sources the book provides instead of saying “there’s no evidence”. And wheat is not GMO?! Do you even know what GMO is?
Love your videos since I just got a mill and whole wheat berries and a Bosch mixer. Funny thing though watching your video and following your recipe using 2 pans the loaves did seem big. Then so big that I went back to the recipe and saw it was for 3 loaves, not 2. Too late now. Giant loave😂s. Then rewatched the video and you did only show 2 pans (maybe one was for pizza later?)😊
Hey Felicia, hope y'all did ok with the storm. Unfortunately, Sarasota was hit very hard down here and trying to help others where we can! I have a bag of Kamut berries in the freezer that were given to me so I'm anxious to sign up for this one and learn about it before opening the bag ~ ❤️
hmm, sounds like i need to try a new grain. sounds really good. i make flat breads and this should work. should order a bag from azure and play around 🙂
@@GrainsandGrit oh, khorasan! i did not recognize it pronounced in english!! both a's sound the same and the kh is the guttural sound in german word, achtung. my dad worked for the government and we lived all over the world when i was young. one of of those places was iran. khorasan is a state in iran. this is actually the grain used for the traditional taftoon flat bread that i make 🙂
Hi Felicia! I love your videos and I would like to see you doing homemade cereal flakes my son is dying for I try one recipe but it didn't work can you please help me!!😊
I have an easier and quicker recipe (no yeast). I use the viral cottage cheese bagel, using einkorn instead of almond flour, and just plop them (without the hole), bake as per direction, and boy it sure makes a sturdy, healthy, and fast bun. It’s the most delicious and quick bun recipe I know of, and highly recommend if you’re in a pinch. Ps it stands up to fillings quite well. Thanks for letting me add my 2 cents.
So the microbes that produce the bulk of the insulin available today was one the first gmo product I am aware of. There was controversy when it came out in the 1980's. I believe it's extremely difficult to get natural insulin now.
I want to get some kamut or khorasan but I feel like it's too expensive for me to bake with at this time. I think it's super popular and in high demand, so once the novelty has worn off it'll get cheaper. However, I enjoy using farro, which is similar and available locally, and I cook that up and use it to replace rice because it's wonderfully delicious and chewy and nutritious. Also, Felicia you look wonderful!
I don’t know if it’ll ever get cheaper mainly because it’s a grain that isn’t grown in large quantities like other wheat. But hopefully it will come down at some point! And thanks for the compliment! 😀
