List of Articles on Grains, Flours & Starches

NOTE: I am moving recipes from my old Cat’s Kitchen site to this site, so be patient – I have many, many to move. Meanwhile, you can go to the related link (provided below, if available) on my old site.

See Also (This Site)

• How to Soak, Sprout and Ferment Seeds (Menu)

Overview

• Uses of Cereal Grains, an Overview

Grains, Nuts and Seeds

• ‘About’ articles
  • Purchasing & Storage of Grains/Flours
  • Gluten Avoidance: Myth or Reality
  • Spelt vs Wheat in Baked Goods & Pasta
  • Sprouted Grain & Sprouted Grain Flour (About) (replaces Flours & Starches: Sprouted Grain Flours (About)
  • Uses of Cereal Grains, an Overview
  • Other Sites:
  • Why I Quit Telling People to Go Gluten Free (Dr. Alan Christianson)
• Working with Grains, Legumes, Nuts & Seeds (these were all part of was “Working with Grains, Legumes, Nuts, Seeds” on my old site)
  • Beans and other Legumes: Soaking for Cooking;
  • Grains: Grinding (for flour) & Flaking/Rolling (for porridge);
  • Grains: Soaking & Sprouting Before/After Grinding or Rolling;
  • Nuts & Seeds: Soaking/Sprouting;
  • Soaking Beans and other Legumes for Cooking;
  • Sprouting Grains,Legumes, Nuts & Seeds. for Eating
  • Toxic Phytates & Lectins in Grains, Legumes, Nuts & Seeds, and How to Avoid Them
• Sourdough: 
  • Sourdough Introduction
  • Making a Sourdough Starter
  • Maintaining & Feeding a Starter
  • Natural Leavens

True Grain Berries, Kernals and Flours

• Wheat and other True Grains
  • Wheat (about), discusses: White, Whole Wheat, Bread, Pastry and Cake Flours; Semolina & Cream-of-Wheat;
  • Bulgur and Bulgur Flour (About)
  • Other True Grains (about), includes: Spelt, Kamut, Barley, Oat, and  Rye
    • See also: Spelt vs Wheat in Baked Goods & Pasta
    • See also: Barley: A Low-Gluten & Nourishing but Forgotten Grain
    • Other Sites: Farro, an Ancient Grain (Wheat Family) (Mercola) [Cat’s note: the term ‘Farro’ is used for the three ancient grains in the wheat family: Einkorn, Emmer, and Spelt; but also specifically for Emmer, which is popular in Tuscany and in ancient Rome]
  • Cornstarch, Cornmeal, and Masa Harina
    • See also: Lime water (for soaking cornmeal to make masa)
  • Rice: White, Brown and Wild (About)
  • Barley: A Low-Gluten & Nourishing but Forgotten Grain in the American Diet
  • See also: Gluten Avoidance: Myth or Reality

Starches & Thickeners

• Conversions between Starches & Other Thickeners
• Non-Flour Starches & Other Thickeners
• Gluten-Free (about)
• Gluten Avoidance: Myth or Reality
• Purchasing & Storage
• Resistant Starch
• Thickening sauces using flour or starch
• Other Sites:
• Resistant Starch in Foods (Table)

Pseudo grains and Gluten-Free

• Avoiding Wheat
• Almond, Coconut and other Gluten-Free Flours
• Buckwheat & Kasha (About)
• Buckwheat or kasha: basic cooking method
• Coconut, Almond, and other Gluten-Free Flours
• Gluten Avoidance: Myth or Reality
• Gluten-Free (about)
• Purchasing & Storage
• Quinoa (About)

Grain Berries, Kernals, Seeds, Flours

• Grains: Grinding (for flour) and Flaking/Rolling (for porridge)
• Purchasing & Storage
• Uses of Cereal Grains, an Overview

Grain Products

• Pasta (About), includes info on pasta shapes