Thanks for your observation. This article was not intended to specifically address baking options for individuals who are allergic or intolerant, but to cast light on lesser known whole grains that can be using to boost flavor and nutrition in baked goods. There are loads of good books out there on gluten free baking and resources far more informed than myself when it comes to achieving the nuances of texture and mouthfeel most of us look for in baked goods without using traditional wheat flours. I’d recommend Karen Morgan’s Blackbird Bakery Gluten Free Baking Book. Perhaps others will chime in with their favorites.

Anthony,

We were discussing this bill last night at a Portland Farmers Market board meeting and came up with a scenario and question:

Farmer A. asks his neighbor, Farmer B., to take his crops to market. Farmer A. considers himself a direct marketer since his product is being sold at a farmers market. But is he following his crop “from seed to sale” if his neighbor, Farmer B., is selling it, instead of him?

It’s a small point but one that may be relevant to our vendors and PFM policies around second farms. Can you clarify, please?

Thanks and congratulations on your progress thus far!

Ellen Jackson

Thank YOU! I’m glad you’re enjoying the recipe; it’s a good one for adapting. Recently I’ve begun to introduce small amounts of other whole grains into the recipe (spelt, kamut and teff, for example) with great success. Kim Boyce’s Good to the Grain has been my inspiration for experimentation.

Hi Rebecca,
The specifics you’re looking for are in the article that features this recipe, The Universal Grill .

If I’m understanding correctly, by substituting the cereal that has been soaked in a 2:1 ratio of water to cereal, you’ve got far too much liquid in your final product. You want a 1:2 liquid to dry ratio and yours is approaching 1:1. Try soaking the cereal in the milk and using water when you’re making the dough. You’ll have to experiment adding 1/4 cup at a time.

You’ll have difficulty dodging the hockey puck bullet with so much whole grain. Check out my comment above (8.) for tips on using 100% whole grain for your dry ingredients.

Good luck. Let me know how you fare.