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We love whole grains! We have found that we prefer their flavor. They are also far healthier than the refined foods which characterize the typical modern diet.

Switching to whole grains helps maintain a low glycemic diet. That means you will have more sustainable energy levels throughout the day, and probably fewer problems with weight control.

We created this website with one goal: to build an online community of like-minded people who either share our enthusiasm about whole grains or just want to learn more about them.

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Yummy! Thank you for sharing. I made it with regular whole wheat flour (KA – organic) because I don’t keep white wheat on hand. It was still wonderful. Thank you! …
Do you think this recipe would still work by substituting canned pumpkin instead of bananas? I would love to try a whole wheat pumpkin bread recipe as good as this one. …
Nice recipe! I don’t normally like banana breads but I am coming around. It’s cool that you use 100% whole wheat flour in it too. The picture made me think that you added strawberries in the bread, but …
This sounds wonderful. I have really been needing to incorporate more whole wheat into my diet, so I’m glad I’ve found your website! …
Hi Elle! I’m glad the white whole wheat flour is working for you. I know you will enjoy this bread. Be prepared to make a second loaf as the first will vanish before you know it. …
I bought white whole wheat flour on your recommendation and have so far used it for cookies with great results. I think this’ll be next. …
Indeed, wheat berries are unbelievably delicious and so healthy! I added a quarter of a cucumber for freshness. Thanks for the recipe. Ps. I also posted it on my blog (www.vanillipipar.blogspot.com) where …
This recipe sounds delish, but have one question. After the wheatberries and wild rice are cooked, are they refrigerated before adding the rest of the ingredients and serving? Sounds like this recipe should …
For the very first time I tried a wheatberry today it was to die for. It was sooooooooooooo good, I have to go out and get myself some wheatberry. …
A question from a novice: I bought hard red wheat. This is just a grain. What is the difference between this and wheat berries? Any recipes for this? Thanks. …
Hi Leona and Whole Grain Gourmet. Thank you for your recipe and comments. I plan on making this tonight! I have found that about a 3 to 1 ratio of water (or stock) to wheat berries is about right for cooking …
One of the best recipes for wheatberries I’ve tried!! …
Hi Leona. While I agree in principal with your point, in practice cooking wheat berries has much more in common with cooking pasta than with cooking a grain like rice. That’s our experience anyway. If …
… think of a gluten-free grain that has the structure and texture of the wheat berry. …
This looks great. I’m wondering how it would taste if I subbed the wheat berries for quinoa (I need to eat gluten-free)…what do you think? By the way, I found you on Tastespotting.com …
this is official on the menu for sometime this week. i love wheat berries, but i almost always eat them cold as a summary salad with mandarin oranges, pecans and scallions. …
Terrific photo and the recipe ingredients are surely something new to try with a whole wheat pasta! …
These are great! I used white whole wheat flour. I do often use whole wheat pastry flour in my baking, but these were just fine with the white whole wheat. Thanks for the recipe! …
Wow, these were so great! I haven’t made snickerdoodles in years — ever since I quit using white flour. I’m so glad to have found such a tasty wheat recipe. I actually only used 1 cup of sugar and then …
Those look delicious! I have a question…I’ve been seeing whole wheat pastry flour mentioned a lot lately. Is it worth finding, or is regular whole wheat flour good in most cases? …
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