I FOOD & GATHERINGS I
WE ARE SO privileged to walk
into a grocery store, hunting for our regular grocery list items. Consumers wanting to tread off the beaten path often have at their fingertips such items as rye flour, wheat berries, pearl barley, quinoa, oat flour and many more ingredients becoming more common in our grocery store aisles.
The variety of flours and grains has increased far past the all-purpose flour and long grain rice found on shelves years ago. With the following recipes let’s focus on rye flour, rye berries, buckwheat flour and buckwheat groats. This provides a few applications for that new bag of specialty flour and grains.
In pastries and other delights, set your sights beyond flour BY SHIMA ZONNEVELD
grains
The goods from 14
T8Nmagazine.com
