Top Food Storage Tips: Move Beyond Wheat

If you missed the other posts in this series, you can find them here:

Food Storage Tip #1: Food Storage isn't just for natural disasters.

Food Storage Tip #2: Food Storage will allow you to give

Food Storage Tip #3: Try White Wheat

Today's food storage tip is: 

Newbie Food Storage Tip #3:  Move Beyond Wheat

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THRIVE 6 Grain Pancake Mix Tips

I tried the THRIVE 6-Grain pancake mix for weeks and weeks before finally getting it right.  Basically, no matter what I did, it turned out kinda raw / wet and gooey in the middle.  Not how I like my pancakes!

Fortunately, I loved the flavor.  That was my motivation: I really wanted the pancakes to work b/c they had such great flavor.  So, I posted my problem on the Shelf Reliance consultant forum. Twice actually.  About a month apart.  I got lots and lots of tips:

• Cook them at a higher temperature
• Cook at a lower temperature
• Don't over mix them
• Mix them in a blender
• Cook immediately after mixing
• Let them sit for 10-15 minutes after mixing before you cook them
• Add warm water
• Add cold water
• Add less water
• Add more water

I was so appreciative of all the help, support and suggestions, but nothing worked.  I'm not sure what was wrong with me or my kitchen or my grill, but nothing worked.

So, I decided to research what exactly makes pancakes rise.  I found there are two things (duh): baking powder and baking soda.  I found that baking soda is activated immediately when you add water and something acidic to it (buttermilk, honey).  The food must be baked / cooked immediately after mixing or the baking soda won't work properly.

Baking powder on the other hand, is available in both double acting or single acting forms.  The single acting is similar to baking soda except it only needs water to activate it.  However, the double acting baking powder is different.  It reacts twice: once when the water is added and a 2nd time when the heat is added.  So, nothing has to be cooked or baked immediately for it to work properly.

The 6 Grain pancake mix has both baking powder and baking soda in it, but not much.  In fact, they are the very last two ingredients.

So, here is what I did:

• I added 3 tsp double acting baking powder to 3 cups 6 Grain Pancake mix and 2 1/2 cups cold water.
• I mixed it very well with a fork
• Let it sit for 10 minutes
• Did not mix it again
• Cooked on a greased grill at 350 degrees (medium high) for about 2 min
• Flipped and cooked for about 30 seconds on the other side

They turned out perfect! Light and fluffy on the inside and just slightly crispy on the outside.  YAY!

You can purchase THRIVE 6-Grain pancake mix on my website at a discount.   

NO COUPON CODE NEEDED!  

As an independent consultant, Shelf Reliance has authorized me to sell their products at the lowest available price: lower than through Shelf Reliance directly or any other retailer!

Sources:
What is the difference between baking soda and baking powder?

Red Wheat vs White Wheat

In a lot of my recipes, I mention using Whole White Wheat flour.  I get many questions about it.   So, I thought I would clarify here.

First, I grind my own wheat flour from the whole white wheat using my Grain Mill.  You can get a Kitchen Mill Grain Mill for under $300 through Shelf Reliance.

I actually get my wheat (red and white) through the LDS cannery.  If you have a cannery near you, it costs less through them b/c they are non-profit.  You can read a bit more about the LDS canneries here.  You can also find a cannery near you.

Hard White Winter Wheat  was only introduced to the US Agricultural system in 1990.  So, there are many people who are unfamiliar with it. If you have only made homemade breads with hard red wheat, I highly  recommend you try the white version.  I absolutely love it.  Hard white wheat and hard red wheat are equal nutritionally.  But they do have some key differences.

Hard Red Wheat

Image from Uncle Dutch Farms

This is what most people think of when they think of wheat.  It is dark brown in color, and very high in protein.  It has a rather bitter taste and works best in rustic, artisian or other hard breads.  Recipes that call for hard red wheat flour typically call for more sugar to help mask the bitter taste.  Finished breads look like what most people think of when they think "wheat bread."

Hard White Wheat
It is golden in color b/c it has had the genes for bran color removed.  It is also very high in protein, though slightly less than the red variety.  Because it is missing the bran color that is found in red wheat it is sweeter and less bitter.  It works best in pan loaves, rolls and other soft breads.  Recipes that call for hard white wheat flour typically call for less sugar.   Finished breads look similar to 100% white bread but still have all the nutritional content of red wheat breads.

I've found it to be easier to use the hard white wheat when baking for my family as the breads made from it turn out more like those made from all-purpose white flour: both in color and in taste.

I am an independent consultant for Shelf Reliance; a company with a mission to empower others to become self reliant, prosperous and charitable.  You can learn more about Shelf Reliance, buying their products, earning free products, or selling their products on my Shelf Reliance website. 

References:

Wheat: Red vs White, Spring vs Winter

White Wheat