A while back I blogged about why some of us should be gluten free. For some it is for a lifetime, since they are allergic to gluten products, such as those with Celiac Disease, and for some it is temporary–to cleanse their bodies and restart them the right way.
Modern agriculture is making it harder and harder to obtain pure wheat, the way God created it to be. Unless you are buying organic, you will most likely end up with genetically modified/engineered grain, laden with chemicals, pesticides, herbicides, and even hormones [yes, really, that’s why you should read Going Gluten Free and the Reason Why]; not to mention chemicals used to store the grain, and then stabilizers put into milled flour to give it shelf life, even the organic flour [sigh]. So, by the time wheat [or other] flours hit your table, you are eating chemicals, and that cannot be good for anyone.
“Without refrigeration or chemical preservatives, fresh stone-ground flour spoils quickly. After wheat has been ground, natural wheat-germ oil becomes rancid at about the same rate that milk becomes sour, so refrigeration of whole grain breads and flours is necessary.” [Source]
The best way to avoid eating chemically laden rancid flour, is to make it at home, if at all possible. With the advent of modern technology doing just that became easy, although many still don’t realize just how easy it is.
Over the weekend I ground up some AWESOME whole wheat flour, from white wheat berries, and made a few treats with it: homemade bread–the color of which had an amazing yellowish glow, which you won’t find with store-sold flours:
then I whipped up my delicious apple pie:
I also made vareniki [aka ravioli] with cabbage…
… and with the dough leftovers from ravioli, I made baked pirogi with cabbage [recipe below]…
all for cents on a dollar, by milling my own flour with my Vitamix 5200.
I ground enough flour to make these dishes, and the little that I had leftover, went into the freezer to preserve its freshness and keep it from going rancid.
How I Mill Grain At Home
I have to tell you that I am a PROUD Vitamix owner. To date it has been one of the best health investments. It was worth every penny we spent on it.
To make my own flour, I place 1-2 cups of fresh grains into the blender, then slowly start it up, increasing speed to 10 and then HIGH. In less than a minute I have fresh flour–that is how simple it is! [2 cups of grains produce nearly 3 cups of flour]
The taste of freshly ground flour supersedes what you found on a shelf in your stores by leaps and bounds. You have to experience it to believe it. I hope that one day you will.
So, be it an amazing Vitamix 5200, or another high speed blender, you can try making your own flour… AT HOME! If you do not own a good high speed blender yet, it is time to either save for it, or, if you already have the moola, buy it! You can buy Vitamix 5200 NOW, just click on the link, and you will even save on S&H charges.
Baked Vegan Pirogi
- Visit Ravioli post for dough ingredients and preparation.
- Adding cilantro, or other herbs, into the dough is optional.
- I used freshly ground home milled flour for this recipe.
- 1/2 head of white cabbage, cored, and finely shredded, smaller pieces
- 2 medium size carrots, shredded/grated
- 1 white onion, thinly sliced
- favorite seasoning or herbs
- Sea or Himalayan salt to taste
- 2 tbsp olive oil
- Prepare dough according to instructions in the Ravioli post
- Filling: preheat skillet on high, add veggies and oil, stir for 2-3 minutes
- Reduce heat to medium, and saute for additional 2-3 minutes
- Do not add any additional oil/water–you need the mix on a dryer side
- Do not overcook!
- Once the filling has been made, lay it out on a platter and cool to room temperature.
- Use instructions from the Ravioli post to create dough circles; add filling to the half of the circle facing you, flip dough over to cover it; apply gentle pressure with your fingers to seal the dough around the edge, then use a forks to give it beautiful indentations
- Preheat oven to 375 F
- Oil a baking sheet, laying pirogi on it
- Bake 10 mins, or until golden brown, then oil the top of pirogis, flip them over, and bake for additional 10-12 minutes, or until golden brown and done
- Serve with vegan sour cream and tomato dipping sauce [recipe below]. I also served it with a freshly made tomato salad.
Tomato Dipping Sauce
- 3 medium size Roma tomatoes
- 1 small garlic clove
- salt to taste
Blend in a blender until tomatoes are chopped up and serve.