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Wheat and rye contain the proteins glutenin and gliadin that form gluten when combined with water, so we do not recommend any of our wheat or rye products to people with celiac disease or those who are highly gluten-intolerant.
Even our corn and buckwheat products, made from whole grains that do not contain gluten, should not be eaten by people with celiac disease because they are processed in a facility that processes wheat and rye.
That said, we have heard from many people with non-celiac gluten sensitivities that they have no problem with flour from Janie&#;s Mill. This may be due to several factors including:
1. Our grains are all certified organic, which means there is no glyphosate or other synthetic chemical residues on them, which cause gut issues in some people.
2. Our flours are stone milled, which means you are eating all parts of the grain, including the bran and germ, not just the starchy endosperm.
3. Our flours have no additives. Some industrially produced bread flours add &#;vital wheat gluten,&#; an isolated form of gluten, but we add nothing at all.
4. When you make sourdough breads, the fermentation process helps &#;pre-digest&#; the gluten strands in the dough, making it easier for many people to digest.
There are no hard and fast definitions of these terms, but here's a primer and a good way to think about them.
"Ancient grains" were domesticated at the dawn of agriculture and have remained largely unchanged since then. Einkorn, emmer, durum and spelt are considered ancient grains in the wheat family. Ancient grains tend to have more fiber, protein, vitamins and minerals than modern grains.
"Heirloom (heritage) wheat&#; refers to any variety that existed before the introduction of high-yielding hybrids during the mid-20th century. Some experts, however, prefer to apply the term only to those varieties that existed before the s, such as Red Fife, Marquis, Rouge de Bordeaux, and Turkey Red.
Like ancient grains, heirloom wheats are open-pollinated, which means the seed can be saved and re-planted, and there may be some natural variation from generation to generation which enhances biodiversity. Open pollination also produces seeds that are better able to adapt to local conditions &#; critical for plant resiliency in the face of increasing weather fluctuations.
Farmers and bakers long ago identified heirloom and ancient varieties as superior, and farmers have grown, harvested, and saved seed to plant the following season for many years -- with heirloom varieties having been preserved for hundreds of years, and the ancient grains for thousands!
&#;Modern wheats&#; are generally defined as those created in the &#;s through classical cross-breeding. Although cross-breeding has been done by humans and nature for thousands of years, the goal for the modern wheats created in the s was to produce a higher-yielding and lower-cost crop. This was often done at the expense of taste and nutrition.
There has been somewhat of a backlash against the s varieties and more recent varieties such as Warthog and Glenn have great taste and nutrition, as well as disease resistance and high yields. These are the types of &#;modern&#; wheat grown on Janie&#;s Farm and milled at Janie&#;s Mill.
Many people do find older varieties of wheat easier on their digestive systems. The reason most likely lies in the fact that the older varieties have different proportions of the two gluten-forming proteins glutenin and gliadin, and so they form different amounts and kinds of gluten when their flours are mixed with water. For example, the ratio of those two proteins in Einkorn flour creates short, fragile strands of gluten that many people find easy to digest.
In general, ancient grains like Einkorn, Emmer, and Durum have high protein levels, but low gluten potential, meaning that the gluten strands that form when the flour is mixed with water tend to be short and fragile, and therefore easier to digest.
Heirloom varieties of wheat have a higher gluten potential than Einkorn and other ancient grains, but lower than modern hybrid wheats, making them another good choice for people with gluten sensitivities. The gluten formed by Red Fife and Turkey Red wheats is somewhere in between the short strands in Einkorn and the very long, strong strands formed by modern wheats.
Use a 4:1 ratio, for example 4 cups liquid to 1 cup of stone-ground grits. For the liquid, you can use all water, or a combination of milk, or broth (vegetable or chicken), and water. If you want the flavor of the corn to dominate, then just use water. If you do not add broth, add at least a teaspoon of salt. You can also add cheese at the end of the cooking time if you like.
Bring milk, water, and salt to a simmer over medium heat. Slowly add grits while whisking to avoid lumps. Cook grits covered over medium-low heat, stirring frequently. This basic recipe makes approximately 8 servings.
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We make four different kinds of organic grain flakes: oat, wheat, barley and rye. We use the same process to make all four, and they may be used interchangeably in most recipes.
Here is our favorite recipe for stove-top oatmeal, as well as a great recipe for quick and easy overnight oats. Feel free to substitute other flaked grains for the oats!
In general, grain flakes are cooked on the stove-top using somewhere between a 2-to-1 and a 3-to-1 ratio of liquid (milk and/or water) to flakes, depending on how creamy or chewy you like your cereal. You can either bring the liquid to a boil first and then add the flakes, or put everything in the pan at the same time. Either way, stir it occasionally over medium heat for approximately 20 minutes. Then turn off the heat, put a lid on, and let it steam for another 10-15 minutes. You can use as is, or stir in fruit, nuts, honey, or flax, hemp, or chia seed.
Savory Ideas for Oatmeal
Most of us think of oatmeal as a sweetened breakfast cereal, but it can also be a savory, polenta-like dish, topped with cheese, bacon, or sausage bits. Or try it with flavorful vegetables such as sauteed greens, garlic, and fresh herbs. One taster called savory oats, &#;The best breakfast I&#;ve eaten in a long time.&#;
Much like grits, rice congee, and soft polenta, the creamy mild tasting flaked grains can be a vehicle for any flavor combo you like: sauteed corn with onion, cilantro, and feta cheese or leftover vegetables from dinner with some butter, grated cheddar, and soy sauce. (I just tried leftover veggies and rye flakes. It was very good and made an excellent lunch!) And you can always put a fried egg on top. Any way you try it, savory oatmeal tastes fantastic and is a hearty, filling breakfast to keep you going strong all day long!
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Holiday hours may be a bit different. Check our website or call (815) 644- to check for certain.
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