Defeat Economic Woes with Whole Grains

There's no denying food prices are rising and supply declining. Yet prices of whole grain berries and flours meet the challenges.

In a price check on Amazon yesterday of 19 whole grains, the average price per serving (1 ounce) was $.32. Brown Rice and Bulgur Wheat were $.15, Quinoa, Millet and Farro $.28 and Teff $.47. The outlier Kernza Wheat-grass, a perennial grain, was $.71.

Amaranth, cornmeal, buckwheat and sorghum all approximated $.31.

Just yesterday the television news reports the prices of wheat and corn will rise as world conflicts persist. The availability of whole grains where you shop will vary. Now may be a good time to diversify grains in the diets to stay atop the market fluctuations.

Here's a quick view of whole grain usage: Whole grains serve as the starting point for grain bowls and stir fries .Cooked whole grains offer unique tastes and textures in both hot and cold foods. They serve as the chewy component in soups. Whole grains can be substituted one for one in these grainy dishes.

Ground into flour, whole grains elevate the nutrient content of a dish. Gluten containing flours form the shape in yeast breads. Non-gluten flours work best in quick breads, muffins, cookies and pancakes. If you're new to gluten free baking it is best to try a tested recipe. Grain packages often have recipes. An internet search of the desired recipe bring links to tested recipes, many with customer ratings. 

• Some whole grains (Amaranth, Buckwheat and Quinoa) afford complete proteins.
• Whole grains better for the environment include Amaranth, Corn, Millet, Sorghum and Teff.
• All but a few whole grains can grow in the United States.
• Corn Grits, Whole Wheat and Buckwheat are grown locally and available at our Morgantown, West Virginia Farmers Market.

Diversifying grains is good for the gut microbiome and the environment. There are so many reasons to try new varieties and choose according to price and market conditions. 

Corn Tortillas

(6 Servings)

 Mix flour and salt. Stir in water to form a dough ball. Cover and let rest 1 hour.

1 cup Masa Harina Corn Flour

1/8 teaspoon salt

3/4 cup hot water

 

Heat 2 individual individual round skillets over medium high heat. 

 

Roll a 2 tablespoon ball of dough into a 1/8th inch thick round. Heat tortilla for 2 minutes in 1 skillet. Flip into the second skillet to heat on the other side for 1 minute.

Repeat with each tortilla.

Masa harina is corn flour made from corn soaked in a lime solution. This process releases the niacin so that it can be absorbed to prevent the disease pellegra. I love the taste and smell of fresh baked tortillas made from the Masa Harina!