queen
Junior Member
no more hunger-no more fear
Posts: 199
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Post by queen on Dec 10, 2016 13:08:19 GMT -5
I've been making the purist soured grains for a while to make the Creamy Grains breakfast (E) recipe, and I really like the chewy nuttiness the grains take on when souring. (I use my sourdough starter to culture them for the 2 days.) I usually use a blend of brown rice and hulled barley, and sometimes a small amount of buckwheat or dried beans as part of the starting amount. They've always been yummy, but my creamy grains would come out rather thin and watery, so I would usually add some gluccomanan to give a little more body. This batch I made was half brown basmati and half buckwheat. And it was markedly different, very thick and creamy even while cooking. The rice was still distinguishable, but the buckwheat seemed to have broken down completely. I had to add a lot more water while it was cooking as well. (Which means I get to eat a bigger serving!) I'm not sure what the difference was. I'm suspecting it was using 50% buckwheat. Or could it have to do with it sitting on the warmer radiator instead of just in the oven with the oven light on for 2 days? Whatever the reason, it is so much more like a lovely smooth breakfast porridge than I had had previously. I'm definitely going to try to repeat this one. It was amazing with a chopped apple, nutmeg and cinnamon. Bonus: this combo is gluten free.
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Post by susieq on Dec 11, 2016 15:33:00 GMT -5
Thank you for sharing this!
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Post by stacylynn on Dec 13, 2016 9:17:30 GMT -5
That sounds yummy! I would assume the buckwheat is the culprit for the creaminess, and now I want to try it. Thank you for sharing.
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