Search Results for: label/wheat/page/2/2010/06/the-urban-homestead

566 results

Nopales Season

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Food, Foraging, Gardening, Vegetable Gardening
6 Comments
...p a pad (one pad per person). Boil for 10 minutes. Next, put 1/3 cup whole wheat flour, 2/3 cup cornmeal, 1 teaspoon chili powder, salt and pepper in a bag and shake with the boiled chopped nopales. Fry up in a pan and you’ve got a delicious side dish. One of the charms of the prickly pear cactus, in addition to the food it provides, is its ability to survive drought and fend off pests. Sadly, it’s not as indestructible as it seems. The cactus mot...

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Home Baked Bread in Five Minutes

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Bread, Food
10 Comments
...white bread recipe in the Mother Earth article and can report that it works quite well. Hertzberg and François have penned a bread cookbook, Artisan Bread in Five Minutes a Day, that takes this basic recipe and uses it as the base for variations such as pizza dough, sticky rolls, and whole-wheat bread. While not having as rich a flavor as our wild yeast recipe, Hertzberg and François’ method is an excellent solution for busy households. We look fo...

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Josey Baker’s Awesome Adventure Bread (gluten free!)

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Bread, Food
13 Comments
...calories. As a comparison, a plain loaf of bread made with 500 g. of whole wheat flour has about 1667 calories. Figuring out the number of calories per gram for the Adventure Loaf, and then weighing a 1/3″ slice of the bread, I arrived at a calculation of roughly 300 calories per slice. So yeah, lembas. But this is good! This is healthy, efficient eating. Thing is, if you eat a slice of this stuff, and you seriously are done with food for a while....

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Gluten Intolerance . . . Is It All In Your Head?

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Bread, Food, Thoughtstylings
26 Comments
...crazy. Back to gluten, there may still be a gastrointestinal problem with wheat, Gibson is careful to note. But he doesn’t think it’s gluten. Ever in defensive mode as a bread enthusiast, I have an unproven theory that the way we make bread may be contributing to the problem. Perhaps the pre-digestive power of sourdough cultures, ancient wheats and baking bread longer may have an effect on how our bodies process bread. But there’s no research yet...

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