Whole Grain Baking - Sue Gregg Cookbooks

Recommendations

Info

All <strong>Grain</strong>s are Low Cost! Why spend money on what is not bread, and your labor on what does not satisfy? Listen, Listen to me, and eat what is good. Isaiah 55:2 Some grains do cost more than others, yet as a food group, grains are a low budget food item. The higher the proportion of grains to dairy and meats in the diet, the less costly meals will be, even when more expensive grains are included. Comparative prices of certified organic grains, recorded below from SunOrganic Farm, 2006 prices (www.sunorganic.com), will give you some idea of grain costs. Note that bulk prices are lower cost per lb. than smaller packages. GRAIN 1 lb. 3 lb. 25 lbs. Rye Berries 1.95 2.95 15.00 Wheat, Pastry 1.95 2.95 16.00 Wheat, Hard Red Winter 1.95 2.95 16.50 Wheat, Hard Red Spring 1.95 2.95 17.50 Cornmeal, stoneground 1.95 3.25 17.50 Corn, whole kernel 1.95 3.25 18.50 Millet, hulled 1.95 3.35 24.50 Wheat, Hard White Spring 1.95 3.45 18.50 Barley, hulled 1.95 3.50 18.50 Buckwheat, sprouting 1.95 3.50 19.95 Oats, Rolled 1.95 3.50 21.00 Oat Groats 2.25 3.95 23.85 Kamut ® grain 1.95 4.25 22.25 Brown Rice, Long/Short <strong>Grain</strong> 1.95 4.65 26.75 Triticale 2.25 4.85 29.50 Buckwheat, hulless 2.25 5.85 35.50 Spelt 2.25 5.65 32.50 Quinoa 2.75 7.35 43.50 Amaranth 3.50 9.35 49.50 Wild Rice 7.65 22.50 147.00 Translating cost into a recipe, e.g. Blender Banana Muffins, p. 108: 3 lbs. pastry wheat @ $2.95 = about 8 cups grain. Divide 8 cups grain by 1¹⁄₃ cups per recipe = 6 recipes. Each recipe makes 14 muffins or 84 muffins for 6 recipes; $2.95 divided by 84 muffins = $.035 per muffin. The average cost of most whole grain muffin recipes is about $.20 per muffin. The flour is less than 1/5 the total cost. Be aware, however that when mail ordering, the cost of shipping and handling must be added. 71
Quick Breads ...establish the work of our hands for us-yes, establish the work of our hands. Psalm 90:17
Page 1 and 2: From Quick Breads to Yeast Breads W
Page 3 and 4: Contents Introduction 2 Getting Sta
Page 5 and 6: Getting Started She is like the mer
Page 7 and 8: Should We Eat Grains? Several leadi
Page 9 and 10: ight before cooking and baking when
Page 11 and 12: Grain Wonders ...the valleys are ma
Page 13 and 14: Whatever Happened to Whole Grain? W
Page 15 and 16: Grains have Protein! Dairy products
Page 17: A Summary of Baking Characteristics
Page 21 and 22: Whole Grain Blender Magic! With my
Page 23 and 24: If the blender does not immediately
Page 25 and 26: Blender Cornbread A popular quick b
Page 27 and 28: · Oil Fat is for crispy waffle lov
Page 29 and 30: Grain Variety for Blender Waffles/P
Page 31 and 32: Fresh Apple Topping A favorite waff
Page 33 and 34: Yeast Breads Again he asked, "What
Page 35 and 36: Introducing Yeast Breads The wonder
Page 37 and 38: The instructions and techniques exp
Page 39 and 40: Tastes flat? · Salt left out · No
Page 41 and 42: Living Bread I love working with fo
Page 43 and 44: Data based on first ingredients lis
Page 45 and 46: F Flaxseed Egg Alternative, 31 Flou

Whole Grain Baking - Sue Gregg Cookbooks

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?