Protein—some proteins are difficult for humans to digest such as the gliadin proteins that make up the gluten molecules in wheat products. These are also the proteins that cause an immune response in people with Celiac Disease. Research is showing that the fungal and bacterial microbes in sourdough degrade gluten into smaller peptides, including these…

Grain Mill Peanut Butter+Plus Accessory Peanut Butter+Plus Accessory What can I grind with the Peanut Butter+ Accessory? We’ve had the opportunity to test a few different nuts and beans and here are our findings thus far: Cashews – Because of their size, cashews need to be broken up so that they will feed into the…

Bread in America seems to be following in the footsteps of the bright orange, floppy slab of “food” that we call American cheese.  This “cheese” looks and feels to be made more from plastic than actual cheese.  And so it is with our pre-packaged bread – it contains many unnecessary ingredients and fillers. Here’s an excerpt…

Anatomy of a Grain To begin, here’s a quick lesson on what’s inside a wheat berry: Inside a Wheat Berry White bread products contain refined flour, which means the bran and germ are stripped away, and just the endosperm is used for the flour.  Let’s take a look at what you are missing when you…