Organic Breads

Mar 30

5 Reasons To Switch To Sprouted Grain Bread

posted by: admin in Organic Breads on 03 30th, 2010 | | 4 Comments »

Sprouted and flourless breads are made from sprouted grains and legumes, then ground into flour. These sprouts provide amino acids which are the building blocks of proteins, making them ideal for anyone trying to cut back on animal proteins and fats.
When whole wheat berries or other grains are soaked in water and sprouted, [...]

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1) For those who saute' with butter, make sure you use unsalted butter because as salted butter melts, the salt can separate from the butter, leaving the food tasting bitter.

2) When making soups or stews, always add the herbs the last ten minutes because cooking longer will cause them to lose their flavor.

3) The tannic acid in black tea can tenderize meat so add about one half cup along with other liquids to shorten cooking time.

4) If you're using a canned condensed soup, shake it first, then open from the bottom and the soup will slide right out.

5) When making fresh tomato soup, put the milk in first and warm, then add the tomatoes; if you do it the other way it'll curdle.

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