She lovingly bakes bread using
heirloom wheats like spelt and einkorn because they haven't been hybridized to be so hard to digest.
Not exact matches
Think about the good food movement — or more specifically the modern bread movement, which has revitalized consumers» appetites for good artisan bread that's made from wholesome, traceable ingredients
like single - origin
heirloom wheat.
It's a lovely, nutty grain (
heirloom / ancient) as described and I'd
like it in texture to
wheat berries.
Between
heirloom and ancient grains,
like farro, and your daily staples,
like brown rice and
wheat berries, shopping for and cooking them can be overwhelming.
Most gluten comes from Frankenwheat, so look for
heirloom varieties of
wheat like einkorn.
Spelt is an ancient or
heirloom grain that has not been hybridized
like modern
wheat.