RE: Flour.... yep, I'm confused.

September 14, 2007

I buy whole grain, organic, spelt flour in 25# bags. I store them in a deep

freezer and only keep about 4 lbs out at a time. I have never had it go rancid

but I use it for everything for a family of 5. The brand I buy is Vita Spelt

and theirs come in whole grain or white. The Vita Spelt's web site has the same

info listed for white and whole grain, " 100% pure spelt " . I order from a buying

club the websites prices are about double what I usually pay. I have used the

spelt and it has worked fine in a roux and thickener. The white spelt is a

lighter flour if I need a lighter flour I will use it. But my family is used to

the whole grain so that is mostly what I use.

charlie plante <theraw01@...> wrote: Thank you to all who

responded to my posting about the flour. I was

wondering though, If I was to order from Creating Heaven, how should I

store the flour if I am not going to use it all right away? And taking

rancidity of the oils into account, how long does the flour

(Especially the Spelt, whichI very much want to buy!!!) last for?

As far as white four goes, I was just wondering something. Does it

go rancid? I know this is a stupid question for some, but I would just

like some clarification. I know white flour is very un-WAPF but for

the sake of making a roux or thickening some soups when flour is more

desirable than arrowroot, it would be nice to have.

Also does white flour have to be soaked or fermented, ect... since

everything else has been removed? Because I noticed that Sally

recomended in some of her recipies to use it for breading liver and I

think for one of her soups and nothing was mentioned about soaking

ect... Am I missing something? Could someone explane this to me?

Also, depending on the answers given, what is your opinion of this

organic, white, unbleached, unenriched, unbromated Spelt flour? Also

even though the ingredients state this, for some reason even though it

is sold as white flour the ingredients list it as " White (Whole)

Spelt " How can it be white and whole at the same time?

Thank you to all who attempt to tackle these question,

Charlie.

p.s. I found a way better sight then Frontier Herbs. Check this out:

www.mountainroseherbs.com

Is this flour OK?

https://www.purityfoods.com/VitaSpeltProducts/tabid/55/CatalogItemID/17/CatalogI\

\

D/1/psnavcmd/CatalogItemDetails/Default.aspx

---------------------------------

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September 14, 2007

Charlie,

My understanding is the germ, which is eliminated when it is " white "

flour, is what goes rancid and what contains the phytates. So no

need to soak it or otherwise treat it to make it digestible.

Why do you want the spelt flour so much? There's a local guy here

who grew it and has a mill and is selling it (organic) but I picked

up some spelt and found it really sticky to work with - I mainly use

flour for bread and occasional scones. It made the bread really

tough to knead, and the scones so sticky I couldn't roll them out.

If you know what to do with spelt and where I can find some recipes,

I'd love to hear it! I'd really like to support this neat farmer.

>

> Thank you to all who responded to my posting about the flour. I was

> wondering though, If I was to order from Creating Heaven, how

should I

> store the flour if I am not going to use it all right away? And

taking

> rancidity of the oils into account, how long does the flour

> (Especially the Spelt, whichI very much want to buy!!!) last for?

> As far as white four goes, I was just wondering something. Does it

> go rancid? I know this is a stupid question for some, but I would

just

> like some clarification. I know white flour is very un-WAPF but for

> the sake of making a roux or thickening some soups when flour is

more

> desirable than arrowroot, it would be nice to have.

> Also does white flour have to be soaked or fermented, ect... since

> everything else has been removed? Because I noticed that Sally

> recomended in some of her recipies to use it for breading liver and

I

> think for one of her soups and nothing was mentioned about soaking

> ect... Am I missing something? Could someone explane this to me?

>

> Also, depending on the answers given, what is your opinion of this

> organic, white, unbleached, unenriched, unbromated Spelt flour? Also

> even though the ingredients state this, for some reason even though

it

> is sold as white flour the ingredients list it as " White (Whole)

> Spelt " How can it be white and whole at the same time?

> Thank you to all who attempt to tackle these question,

> Charlie.

>

> p.s. I found a way better sight then Frontier Herbs. Check this out:

> www.mountainroseherbs.com

>

> Is this flour OK?

>

https://www.purityfoods.com/VitaSpeltProducts/tabid/55/CatalogItemID/1

7/CatalogI\

> D/1/psnavcmd/CatalogItemDetails/Default.aspx

>

September 14, 2007

I'm intrigued by the concept of a buying club. Is there anyone out

there in the Bay Area California who would be interested in starting

one or is there already one that I could join? I'm in Los Gatos.

On Sep 14, 2007, at 3:42 AM, Rebekah Hankins wrote:

> I buy whole grain, organic, spelt flour in 25# bags. I store them in

> a deep freezer and only keep about 4 lbs out at a time. I have never

> had it go rancid but I use it for everything for a family of 5. The

> brand I buy is Vita Spelt and theirs come in whole grain or white. The

> Vita Spelt's web site has the same info listed for white and whole

> grain, " 100% pure spelt " . I order from a buying club the websites

> prices are about double what I usually pay. I have used the spelt and

> it has worked fine in a roux and thickener. The white spelt is a

> lighter flour if I need a lighter flour I will use it. But my family

> is used to the whole grain so that is mostly what I use.

Parashis

artpages@...

zine:

artpagesonline.com

portfolio:

http://www.artpagesonline.com/EPportfolio/000portfolio.html

September 14, 2007

Creating Heaven says to freeze their flour for up to 6 months which is what

I do. I have actually used it past 6 months and have not noticed it being

rancid. Being sprouted it does start to lose some of its nutrients. I

really like sprouted spelt. It is much lighter in backed goods than the

whole wheat.

Allyn

_____

From:

[mailto: ] On Behalf Of charlie plante

Sent: Thursday, September 13, 2007 8:49 PM

Subject: Flour.... yep, I'm confused.

Thank you to all who responded to my posting about the flour. I was