Golden Harvest

[Ed Hurst]

I am aware that modern wheat is problematic for digestion. I read all the stuff about it, how wheat was the first GMO, in that gluten has radically changed composition and prevalence, and all about gliadin is the real danger as part of the complex of elements under the general term "gluten." You can study that for yourself, but the reason it comes back to the fore these days is the global wheat shortage heading our way. I'm not sure how bad it will be, but I've decided to reacquaint myself how to cook with other grains. I used to make pancakes from whole rye flour; I need to dig up that recipe again. There was a period of time when a low-gluten diet was unsustainable for me; I'm still struggling to find the old German style rye bread, thin-sliced in a dark brown brick. Still, I think it's time to switch back to that diet.

Side note: If you like rice as much as I do, consider sticking with Basmati rice. The other varieties tend to pull more arsenic from the soil, brown rice being the worst offender.

Also, I still love grits. Sometimes I make breakfast in a bowl with everything chopped up and mixed into some kind of hot cereal. For me, it tends to digest more easily than baked bread of any kind.

[forrealone]

I pretty much am gluten-free myself only because I eat so little bread and your boxed cereals.  I really like buckwheat, which happens to be gluten-free which I learned not that long ago.  It isn't even a grain.  And I sure do like buckwheat pancakes.  Another favorite of mine to which I add raw nuts, seeds and dried fruit is meusli.  It originated in Switzerland many years ago.  I like Bob's Red Mill brand which has a lot of different gluten-free varieties.  And I too love my grits!    (:^)

[jaybreak]

Same with the gluten and grains here, but once a week or so I'll have something. Today I had some couscous.

Anyone else here have cream of wheat? I grew up on that. Similar to grits, but a slightly nutty/bready flavor and texture. No one else I've talked to ever had it.

We'll probably have to make some adjustments to our diet, no matter what we're in the habit of eating, pretty soon.

[forrealone]

Same with the gluten and grains here, but once a week or so I'll have something. Today I had some couscous.

Anyone else here have cream of wheat? I grew up on that. Similar to grits, but a slightly nutty/bready flavor and texture. No one else I've talked to ever had it.

We'll probably have to make some adjustments to our diet, no matter what we're in the habit of eating, pretty soon.

I love cream of wheat but now am preferential to cream of buckwheat.  

[Ed Hurst]

Yep, I've had Cream of Wheat, and the competing product Malto-meal I ate not so long ago.