Food Storage Made Easy - Latest Comments in All About Wheat!

Re: All About Wheat!

Jodi and Julie — Sat, 10 Oct 2015 02:13:41 -0000

Once it is ground it is the same as whole wheat flour. It will be a little denser and more "wheat-flavored" than the traditional all-purpose white flour you buy at the store. You can substitute it for regular flour in your baking but things will turn out a little differently. It's a great idea to find recipes that call for whole wheat flour specifically. We have lots of recipes for using wheat and other grains/legumes you grind at this link http://foodstoragemadeeasy.... Hope that helps!

Re: All About Wheat!

Dan — Fri, 09 Oct 2015 21:32:38 -0000

ok, so how do you use it? I'm new at cooking, and I know that there are different kinds of flour when you buy flour, so shouldn't this be mixed with something after you grind it?

Re: All About Wheat!

Jodi and Julie — Wed, 21 Mar 2012 02:11:27 -0000

Nope, they both do the same thing!

Re: All About Wheat!

Jean — Sun, 18 Mar 2012 16:00:09 -0000

I have an apartment - so no cool place to store the wheat. I was planning to store it in Foodsaver bags. Do I need to use oxygen absorbers, too?

Re: All About Wheat!

Belinda — Wed, 15 Sep 2010 10:41:22 -0000

should i wash my wheat before I use it? I suppose I would need to let dry before I grind it.

Re: All About Wheat!

debmalone — Mon, 19 Apr 2010 02:08:48 -0000

I received some hard red wheat grain that has been frozen for 18 years in storage. Is it still nutritionally sound for fresh grinding for bread?

Re: All About Wheat!

willbfit — Sat, 16 Jan 2010 09:58:22 -0000

I like your site, lots of great info.

Re: All About Wheat!

Jamie A. — Sat, 25 Apr 2009 22:54:59 -0000

Heather, I apologize for my delay in responding to your excellent question...
You can store flour rather than whole wheat, but you will lose nutrient value and if your flour is whole wheat, it has the possibility of going rancid. That is why all the nutrition is usually stripped out of store flours - so they will last longer on the shelf.
The whole wheat berries will last nearly forever as long as they are stored right. And there are so many options I have been learning about for whole wheat berries - more than just for flour.
Hopefully, I will get those ideas published on my blog in the near future.
Note - I do store some store bought flour in my food storage - for those days when I need to be a little bit lazy... so it isn't bad, I just don't store a whole lot for very long.
Good luck!
Jamie

http://histakes-food-storag...

Re: All About Wheat!

Heather — Sat, 18 Apr 2009 22:44:28 -0000

Can I store flour instead of whole wheat that needs to be ground?

Re: All About Wheat!

Jamie A. — Mon, 16 Mar 2009 17:28:41 -0000

Hi Karen,
You need to throw the oxygen absorber away after you open your sealed can of wheat. It is done absorbing oxygen, so it isn't doing you any good to put it back in with your flour.

The key to slowing down oxidation is cold. Airtight is good, but it isn't the only factor. You want to keep your flour cold.
Do you have a cool basement, crawl space or somewhere in your house that is colder than just room temperature?

Hope that answers your question sufficiently. Please let me know if you would like to start more of a discussion about it. I love talking to people and getting to know you and your unique situations.

-Jamie

Re: All About Wheat!

Karen Young — Sat, 14 Mar 2009 15:57:34 -0000

Hi Jamie,

I've heard about storing wheat flour in your fridge or freezer but I just leave the oxygen absorber IN with the flour after it is ground. I either put it back in a #10 aluminum can with a plastic lid or in another airight container. Wouldn't that reduce oxidation, and the lowering of nutritional value that you mention, and make the flour nutirtionally equivalent to storing it in the fridge? I just don't have a lot of extra room in my freezer/fridge.

Thanks in advance for your knowledgable help! I'm looking forward to your future post on spelt since I've never used it before.