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The Essential Home-Ground Flour Book by Sue Becker
WE ARE CLOSED MAY 25 THRU MAY 27 FOR MEMORIAL DAY
Testimonial
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"I've sent a couple emails over the last couple weeks asking questions and you all have been so wonderful in answering them for me. I am on a journey to understand what good nutrition is and your online classes have helped me. I am also about to finish What the Bible Says About Healthy Living. I just read Sue's article The Facts About Fats. It was very good, also very technical, I had my husband read it with me to help me understand it better. It really does help confirm that God has a design and plan for everything."
J.S., GA
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Wheat
Wheat is the worlds most important grain
crop. Wheat is important not only for its nutritional value, but also
for its gluten content. Gluten is the protein of the wheat which, when
properly developed by kneading, will trap and hold the yeast gas in the
bread dough causing the bread to rise. Wheat is the only grain with the
proper amount of gluten to facilitate the rising of bread dough to make
light, soft loaves.
Click here to read Sue's article "A Few Words About Wheat"
Click here to read Sue's article "A Few Words About Wheat"
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