Wheat

It is believed that wheat was first domesticated from wild grasses as long ago as 9,000 B.C. It has been found in the pyramids of Egypt. Wheat is mentioned throughout the Bible and has been a food of man throughout recorded history. It is considered the most important grain crop in the world, providing 40% - 60% of the available energy and protein in developing countries.

Whole wheat flour is the foundation of good bread-making. It is an excellent source of Vitamin E, the B Vitamins, as well as other nutrients. It contains the highest amount of gluten of any grain. This becomes the elastic part of the dough and holds the yeast bubbles within the bread causing the bread to rise. Wheat can be stored for up to 30 years. It can be ground, cracked, toasted, fried, and sprouted.

Sudden additions of high-fiber whole grains to your diet can cause temporary gastrointestinal distress (bloating, diarrhea, etc). To lessen any problems, begin by rotating wheat with rice, oats, beans, and macaroni in meals or by adding a little at a time to each food or meal cooked.

When starting to use whole wheat flour in place of white in your baking, make the transition gradually by first replacing just half the white flour with the same amount of whole wheat flour. Over time increase the proportion of whole wheat flour. In baking, replace 1 cup white four with 1 cup whole wheat flour minus 1 tablespoon. Use a small amount of additional liquid when using whole wheat four.