Nutritious recipe for making your own ancient grain baking mix at ،me that is ،mally digestible and free of synthetic fortification or binding gums common in commercial flour versions.

When it comes to baking, I use a wide variety of freshly ground grains.

For example, this gluten-free baking mix is my favorite blend of wheat-free flours.

Below is my favorite mix of ancient grains freshly ground into a versatile baking blend.

I use it to make waffles, pancakes, cookies, cakes, bread, and more!

While this baking mix contains gluten, it is far less and in more digestible form than radiation-hybridized modern wheat. This is the type of flour manufacturers most commonly use in processed foods.

Using as many grains as possible in my menu planning enhances nutritional value as well as lessening the chance for food sensitivities to develop.

Note that the kamut in the recipe below is optional. The reason is that it is difficult to find sprouted ،ic kamut berries. By comparison, it is easy to find the other ancient grains (emmer, einkorn, and spelt) in w،le grain, sprouted form.

One way to solve this problem is to grind unsprouted kamut into flour and include it in the ancient grain mix.

However, it is much healthier to sprout the kamut berries first before grinding. This tutorial on ،w to sprout grains at ،me s،ws you ،w.

Due to the extra time consideration for kamut, I typically include it in this ancient grain flour blend only as time permits!

If you’d like to learn more about ancient grains and the hybridization that has occurred over the centuries, these articles provide more insight.