14 Comments
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Leon S's avatar

Wow, this is awesome resource, thank you for this Alison and Kirsten! Will be bookmarking this for future use. I'm GF and I did try making beer from malted grains like amaranth, sourgum and millet many years ago but the taste certainly didn't warrant the effort I had put into it. So this Boza sounds like I need to try it.

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Leon S's avatar

oh holy heck, I just searched sorghum on your blog (I'm about to plant some and it grows crazy well here) and I see you have a bread recipe. Ok ok, breathe deeply Leon. Calm down....

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Kirsten K. Shockey's avatar

😅 Have so much fun Leon!

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Alison's avatar

The millet and sorghum bread recipe on my site is super-simple. It's not an instagrammable loaf but it works and is great when just-cooked. I don't like all the added startches and binders, so like to make bread this way.

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Leon S's avatar

Thanks for replying Alison. Yeah I used to make “instagrammable” loaves years ago but I got to admit that I get tired of the dozen or so ingredients. I ended up stopping and concentrating on sourdough (normal gluten) for my girls, so easy haha.

But yeah was mostly impressed because I can grow all of it’s ingredients here! Though not sure about the flax, I’ve got some growing for the first time and will have to see if it produces seed. Of course it’s a completely different ball game to grow enough of these things for a load, but something to dream about haha.

Will definitely have a gander through more of your blog when I can make more time, am sure I’ll find lots of good stuff!

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Alison's avatar

Hi Leon. Boza is such great resource for those who are gluten-free. Some of my students make it with millet first, then go on to experiment with sorghum, amaranth and teff.

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Yvonne deBoer's avatar

What a great read! What about Red Fife wheat? Not sure that was modified for monoculture ??

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Alison's avatar

I'm glad you liked the post Yvonne! You're right; Red Fife is a heritage grain. It's an old wheat, seeds saved by individuals.

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Kirsten K. Shockey's avatar

Thanks for answering @Yvonne deBoer’s question. I wouldn’t have known this off hand. So interesting.

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Kathy Stanford's avatar

I regularly throw some Spelt or Kamut or Oats in my sourdoughs, also rye. I recently got some whole Spelt grains that I haven't used yet, but will soon.

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Kirsten K. Shockey's avatar

My husband Christopher also loves spelt and emmer and had a starter of each.

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Alison's avatar

Hi Kathy! You won't be disappointed. Spelt has such a lovely flavour. There's a recipe on my blog for my favourite spelt sourdough. It's the top printable on this page if you'd like to give it a go: https://ancestralkitchen.com/free-printables/

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Gardening & Foraging for Life's avatar

I ferment whole grain organic corn. I have been looking at my jar of corn and thinking I ought to get going. This is just the push I need. :) Thanks!

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Kirsten K. Shockey's avatar

You’re welcome for that little push. I so need little reminders sometimes when I keep thinking I’m gonna…..but don’t.

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