I eliminated gluten from my diet about 3 years ago. I realized that wheat was aggravating some of my other health symptoms. I’ve tried to various ancient wheats over the years – spelt, khorasan, einkorn, etc. to see if I could tolerate any of those, but to no avail.
I’ve recently discovered that I seem to tolerate Emmer which is a lesser known ancient wheat. I’ve been trying it in small amounts to try to build up the tolerance in my system slowly. This recipe is a result of my experimentation.
It is mostly gluten-free, with a little bit of Emmer. Substitutions are noted. in the recipe in parentheses.
Hybrid Gluten-Free, Ancient Wheat Biscuit Recipe:
3/4 cup Arrowroot Powder (or Tapioca Starch)
1/2 cup Teff Flour (or Buckwheat, Millet, Sorghum, or Oat flours)
3 tbsp. Emmer (Spelt, Khorasan, or Einkorn)
1/2 tsp salt
2 tsp baking powder
Mix the above together and then add….
1 cup milk (or non-dairy milk, or water)
2 tbsp melted butter (or oil)
1 egg (or 3 egg yolks, or 2 tbsp psyllium husk dissolved in 1/2 cup water to make the recipe egg free)
Combine the wet and dry ingredients together. Let the mixture sit for 10 minutes to hydrate.
Preheat the oven to 375 degrees.
Pour into silicone liners and bake for 20-24 minutes. Cool on wire racks.
If you’ve followed my blog for any amount of time, you know that I love the classes at Homesteading Family. I’ve learned so much from them – bread making, sourdough, homemade cheese, canning. Their classes on herbal medicine, preserving, and permaculture are a great starting point if you are wanting to learn more about traditional homemade skills. The skills that our grandparents knew are becoming less commonly known, if not forgotten altogether, but they are so much more important to our daily lives as grocery prices soar and uncertainty looms around the corner. Consider these Homesteading Family Classes as a way to take back some of your independence and the skills we have lost.
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This course covers yeast and sourdough. It is broken down step-by-step so that anyone can do it. If you’ve tried to make bread before and failed, this course is for you. By the end you’ll know just what to do to achieve the perfect loaf every time. What’s the secret? Knowing how to read the dough. The course gives you benchmarks at each step to know when your dough is ready for the next step.
Think you can’t make use of this class because you don’t have a cow? Think again. You can make all the recipes in this course using store-bought milk. Every recipe I’ve made have been made with milk from the store. The course starts out simple and builds your skills so that you can make the simplest fresh cheese all the way up to mozzarella or hard cheeses like cheddar and parmesan. No special equipment needed. You can use the things you already have in your own kitchen.
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If you have your own animals, these two classes will help you know what to do with all those eggs from your chickens and milk from your cow rather than give them to the neighbors. Learn to preserve your eggs like they are fresh for over a year, and find out how to use the good bacteria naturally present in your raw milk to your advantage.
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This digital and print magazine is a beautiful addition to your coffee table and a valuable resource to your kitchen. The kitchen is truly the hub of the home. Whether your homestead is acres of land or a tiny balcony garden, you can make use of these tips and recipes in any kitchen. Take your cooking from scratch skills up a notch. This will soon become your favorite cookbook!
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Homesteading Family offers a monthly or annual membership to their Homestead Kitchen Community. Membership offers you all these classes plus access to members-only content and challenges.
Whether you’re seeking greater self-sufficiency, trying to balance the budget, or simply wanting to experience the joy of making things at home, these online courses offer guidance and experience that makes traditional skills accessible to anyone.
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