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How to Preserve Flour for Up to Five Years (Instructions and Video)

Did you know there’s such a thing as canning flour? Neither did I, but I recently came across a video with instructions on how to do it. I’ve dealt with both weevils and pantry moths in the past, so I was pretty intrigued by this method, and it definitely seems like a surefire way to store flour for a long time. It’s not really as complicated as canning other types of food, but it follows the same principles. Here is what you need: Supplies: Flour that you want to preserve Half-gallon canning jars and lids Canning funnel (very useful, but optional) Paper […]

Making Your Own Sprouted Flour

You may have heard that sprouted flour is healthier than regular flour, and this is definitely true. When wheat is allowed to sprout before it is ground into flour, it breaks down the antinutrients that are the plant’s natural defense system, which can be difficult for us to digest. This is one possible reason for so many people having gluten and wheat allergies in recent years. Before modern industrial harvesters and mills, wheat used to be cut and lay to dry in the field, allowing the wheat berries as they’re called to naturally sprout before grinding. Sprouted wheat flour can be quite pricey-but, with […]

A Simple Guide to Alternative Flours

There are many reasons people are flocking to alternative flours today. Gluten intolerance is becoming very common, but there are also many diets that eliminate wheat or grains, such as the whole 30, primal or paleo diets. There are a few reasons gluten-free and grain-free diets can be beneficial for your health, but that’s another post for another today. Today we’d just like to discuss a few of the basic non-wheat flours. This is useful to know for homesteaders, in case you’re interested in growing and milling some of your own flours. A note: all grain-free flours are also gluten-free, […]