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Does anybody besides me remember Molino Mills? Back in the day they were a go-to source for 'health food' (whole grains, sprouting seeds, soy beans, other vegetarian specialities) and were famous for their wonderful recipes. Where else could you find directions for making a chiffon cake with whole wheat flour? They are long gone, BUT I ran across one of their recipe books while digging around in out of print books & magazines. Some of the ones I found most unusual/interesting one are below. As I copied them to save to my archives I thought maybe sharing was in order... CANNING WHEAT (I had this in my archives but for the life of me could not find out where it came from....Lo and Behold! Here 'tis!) Place 3/4 cup Red Cereal Wheat (listed in their ingredients section as hard Montana & North Dakota spring wheat) in a pint jar. Add 1/3 tsp salt and fill the jar with boiling water to within 1 inch of the top. Adjust the lid, place in pressure cooker and process 1 hour at 10 pounds pressure. = = = = If you want a QUICK, NOURISHING BREAKFAST this is it. Once a week while preparing dinner, put on the steamer and cook enough grain for the week. Store unused portion in jars in refrigerator. Re-heat a little as needed for cereal or add to other dishes. for variations at breakfast, keep jars of several different steamed grains ready to reheat. = = = = MILLET CASSEROLE Saute 1 onion and 3 stalks celery. Brown 1 pound ground beef and add dash of garlic salt. Add 1 cup of Hulled Millet (may be browned first). Place in baking casserole dish and mix in the following: 1 can mushroom soup, 2 cans water, 1 can mushrooms, 1/2 tsp poultry seasoning, 1 tsp salt, 1/4 tsp pepper, 1 tsp MSG (OPTIONAL), 1/2 cup hulled sunflower seed. Bake 1 hour at 300 degrees F. Alkaline forming & easily digestible. = = = = POTATO FLOUR GRAVIES Stir potato flour into the hot fat before adding water or milk. It browns quickly and imparts a fine flavor to the gravy. Brown rice flour, gluten flour, rice polish or whole wheat flour also make excellent gravies. Generally use 4 TB flour to each int of liquid. They also had a section of wheat free recipes....for example: BANANA SPICE CAKE 2 1/2 c brown rice flour, sifted 1 tsp vanilla 2 1/2 tsp baking powder 1/2 tsp soda 3/4 tsp salt 1/8 tsp cloves 2 eggs 1 1/4 tsp cinnamon 1/2 tsp nutmeg 1 1/2 c (around 4) ripe bananas 1/2 c oil 1 1/4 c brown sugar 3 TB sour cream Sift together: flour, baking powder, soda, salt and spices. Add oil to sugar gradually; stir in eggs one at a time. Next add sour cream and vanilla. Add mashed bananas alternately with flour. Pour into 2 well greased 8 inch layer cake pans Bake at 375 F for 25 min or until done. And last but not least, it had info on making your own mock meats from gluten as cutlets, steaks, roasts, patties, mock meatloaf and the like. If anyone is interested I can type them up - there are a lot of them! I don't know if those who must avoid wheat would have an interest in rice flour pie crusts, waffles & such or if they already have recipes.... For right now though, I'm going to sleep its 3 am.....