Comments on: Alternatives to Wheat for Food Storage

By: Cherlynn

Cherlynn — Wed, 18 Apr 2012 14:40:00 +0000

some can get away with sprouting the grain then making bread out of it but many can not. I’m still so shocked at how fast I went from using everything to totally can’t handle it at all.

By: Cherlynn

Cherlynn — Wed, 18 Apr 2012 14:38:00 +0000

I’m not just gluten free, I’m also allergic to all dairy and eggs. My doctor has to spend a lot of time doing research before she can even prescribe medications because even those have stuff I can’t have. I daily feel like I’m playing Russian Roulette, will I survive another day or screw up and eat or take the wrong thing. My throat swells shut so very fast, I really do wonder daily if I’ll make it or not.

By: Cherlynn

Cherlynn — Wed, 18 Apr 2012 14:28:00 +0000

Be careful buying anything canned in the store! I found stuff added to tuna that I can’t have and several canned items are starting to use modified food starch that has Gluten.

By: Cherlynn

Cherlynn — Wed, 18 Apr 2012 14:26:00 +0000

My friend Vickilynn told me to run almonds through the blender with a little water and then put on parchment paper and dehydrate and use that to make flour with. You can grind it by hand or break it up and run it though the grain mill.

By: Cherlynn

Cherlynn — Wed, 18 Apr 2012 14:20:00 +0000

I am having to switch our food storage over to include grains that are GF and I am getting whole grains that I can grind fresh as I need them or the flour for the stuff I can’t grind fresh. I’m vacuum sealing them all into quart jars and storing in my deep freeze. I started canning all our meat 2 years ago so I have a freezer mostly full of water bottles so I can store in there. If the electric ever goes out long term then these should last 2 years on the shelf as long as they are vacuum sealed.

By: Cherlynn

Cherlynn — Wed, 18 Apr 2012 14:15:00 +0000

I’m new to this area just found out I’m allergic to all gluten, all dairy and eggs–I thought my asthma was out of control but I was so allergic my throat was closing down. Anyway I had trouble with the Xanthum gum too and switched to Guar Gum and it seems to work better for me.

By: Cherlynn

Cherlynn — Wed, 18 Apr 2012 14:11:00 +0000

If you don’t like the taste of bean flour you are probably using to much. I use bean flour and bean paste in all of my recipes but you have to learn how much is just right. Blending it with other things will hide the taste of the bean flour or paste.

By: Jodi and Julie

Jodi and Julie — Mon, 16 Apr 2012 14:25:00 +0000

Great tips, thanks!

By: Regina

Regina — Sat, 14 Apr 2012 16:41:00 +0000

In long term food storage, wheat accounts for most of the protein. I would encourage people not eating wheat to store a lot more legumes than normally suggested because of their higher protein content (and fiber). I store mostly pintos since they are the most digestible and have the most uses in my normal diet. Quinoa is a famous high protein grain, so I store some in my freezer, but for long term–its pinto beans, black beans, garbanzos, and lentils at my house. I’ve tried and tried bean flour, but it tastes odd, so I just eat beans as beans and use rice & millet for my breads. Make sure the beans are very fresh before putting them in cans (if they’ve been sitting in a cannery for a month or so before going in cans, they aren’t your bests bet, buy them and can them right away or else go through a reputable food storage company) if I have super fresh beans I don’t get gas from eating them, if they are a little old, they start causing problems.

By: Jolene

Jolene — Thu, 06 Oct 2011 00:32:00 +0000

I am gluten intolerant and sensitive to oats and corn. The Xanthum gum in most all purpose gf flour mixes irritates my gut also. I lean towards, rices, millet, amaranth, buckwheat etc. Spending the extra money on smaller containers with a good shelf life makes sense as these grains go rancid quickly. I have an old extra fridge to preserve all of my special ingredients. It is costly to store the types of food I eat for the whole family. They don’t consider hardly any of it comfort food. I eat it because my body won’t allow any me to break the gf rules. I cook two separate meals most of the time. I have gotten them use to alternative grain soaked pancakes, gf quick breads even 5 min artesian gf bread . From now on I will just make theirs with regular wheat flour as I can’t do yeast any more either. Over the years I have fed them more and more rice. I soak all of our grains and legumes before processing. Sprouted grains flours are available but expensive. I need to store some sealed then open at a later date to see if it will keep. Does any one know if sprouts and garden seeds will germinate properly if sealed? When putting together your survival kit, spend the extra effort including food that will be nutritious that is on your safe menu, as the majority of survival food that loved ones or friends might share is almost always off limits for those of us with restricted diets.