3/1/2024 0 Comments Acorn flour cakeMostly thought of as a staple grain in the developing world, millet isn’t a substantial part of the American diet. The small size and coarse texture can make it hard to process wild seed flours, at least in comparison to modern cultivated grains. Wild Grain & Seed FloursĪs a general rule, wild grains are much smaller than cultivated grains, and they contain significantly more fiber (meaning fewer calories per pound). Wild grains aren’t even the most efficient (or tasty) way to make it happen, but for simplicity, I’ll start there before proceeding on to more creative solutions. While you may imagine that wild flour must come from wild grain, there are quite a few ways to make flour from wild ingredients. Mixing wild flours into your existing stores helped bulk out poor harvests, added nutrition, and in some cases, actually helped prevent spoilage. Long after the widespread cultivation of wheat for flour, industrious peasants still processed wild plants into flour extenders. Lacking gluten, those wild flours didn’t knead up into a fluffy white bread loaf, but they were used to make all manner of flatbreads, biscuits, and porridge. Look back a few thousand years, and you’ll find evidence of our ancestors foraging wild plants to process and grind into wild flour. While leavened bread is a product of modern agriculture and civilization, flour predates agriculture and sedentary cultures. Flour made from wild plants existed long before agriculture, and many of them have a lot more flavor and nutrition than storebought flour.
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