Donut Muffins

1 3/4 cup flour (or you could use 1/2 cup whole flour and 1 1/4 cup all purpose flour)

1 1/2 tsp baking powder

1/2 tsp salt

1/4 tsp cinnamon

3/4 cup sugar

1/3 cup vegetable oil

1 egg

3/4 cups milk

1 tsp vanilla extract

• Mix the flour, sugar, baking powder, salt, connamon and nutmeg until combined.
• Make a well in flour mixture
• In the well add oil, egg, milk and vamilla
• Stir wet ingredients into the dry, mixing only until incorporated.
• Spoon into greased muffin tins and bake at 350 degrees for 15 - 20 min. (more like 20)
• Brush cooled muffins with melted utter and sprinkle with cinnamon/sugar or powdered sugar.
  

Other uses for the Starch, Bran and Liquid from making the gluten in Wheat

Use starch as you would corn starch for puddings.
Use bran in muffins, crackers, and pizza crusts.
Use liquid in gravies and to cook vegetables or make soup.
The liquid saved from rinsing the gluten contains vitamins and starch. The gluten is protein.

Gluten Meat Balls

2 cups ground gluten
1 tbs Brewers yeast (may be omitted)
2 tbs flour
2 tbs oil
1 tsp garlic powder
1 tsp onion powder
1/4 tsp oregano or sage
1 to 2 eggs
salt and pepper to taste

Combine all ingredients. Form into small balls and fry in hot oiled skillet as you would meat balls.

Ground Gluten

After gluten is thoroughly rinsed (washed) press gluten into an oiled pan to 1/2 inch thick. Bake at 350 for 30 min. Prick and twist any air bubbles with fork so gluten will bake evenly.

When done remove from pan and place immediately into plastic bag. If gluten sticks to pan, turn pan upside down for just a minute then place in a plastic bag to distribute moisture evenly. Grind in meat grinder. Use ground gluten as you would hamburger or T.V.P.

Basic Wheat Gluten

Use hard wheat. Grind into fine flour

Combine:
7 cups whole wheat flour
3 cups cool water

Knead for 10-15 min. Knead dough hard and well. If it isn't kneaded sufficiently the gluten will not develop. Rinse gluten in cool water. Continue to rinse until starch and bran are rinsed out. Hold the gluten together replacing any pieces that come off. knead the dough (gluten) with fingers as you rinse it. Try not to mix the water into gluten. Save rinse water for gravies and etc.

Skillet Popped or Parched Wheat

Soak wheat 2 hours. Dry between paper towel until dry as possible. Put a thin layer of wheat in hot heavy cast iron skillet and shake over stove burner as you would pop corn. When lightly browned and lightly popped, remove from pan, season as for pop corn.

Whole Wheat Graham Cookies

1/2 cup margarine
2/3 cup brown sugar (packed)
2 3/4 cup whole
1/2 tsp salt
1 tsp baking powder
1/8 tsp cinnamon
1 tsp vanilla

Cream margarine and sugar. Mix remaining ingredients and add to creamed mixture. Alternating with 1/2 cup water. Let stand 30 min.Roll out dough on floured board to 1/8 inch thickness. Cut in 2" squares or rounds and put on oiled cookie sheet. Bake 350 until lightly brown aprx 20 minutes.

Whole Wheat Egg Noodles

2 cups whole wheat flour
4 eggs
1 tsp baking powder
1/2 cup milk

Mix all ingredients together into a stiff dough. Roll out on floured board and cut into strips using plenty of flour to keep it from sticking. Place on floured towel and let dry 2 or 3 hours. Put into your favorite recipe

Whole Wheat Waffles

2 cups whole wheat flour
1 tsp. salt
3 tsp. baking powder
little less than 1/2 cup oil
2 cups milk aprx
1 tbls honey or sugar
2 eggs

Mix dry ingredients then add oil, milk, and eggs, and honey or sugar. Just mix with a spoon. Cook on a waffle iron.

Whole Wheat Bread

3 cups warm tap water
1/3 cup honey
1/3 salad oil
2 tsp. salt
2 pkg dry yeast
6 - 7 cups wheat flour

Mix first 5 ingredients in a large mixing bowl. Add flour gradually and stir well. Mix with a spoon until you can't stir any longer. Put in greased pans. Let rise about 1 hour. Bake at 350 for about 45 minutes. Makes 2 loaves.

Wheat Berries

2 cups clean washed wheat
3 cups water
1/2 tsp salt

Bring water to a boil add salt and wheat. Cover and turn flame down to low and cook until wheat kernals are soft. This is cook the same way that you cook rice only add more time. You can also put into your crock pot and cook over night on low. This is very good to add to your salads, cereal, soups, bread, cassroles or anything else that you can think of. This is a good way to add wheat to your families diet without them knowing.

FACTS ABOUT WHEAT

One half pound of wheat provides the following:

30 grams of protein, over 1 millogram of thiamin, 8 millograms of niacin, 6 millograms of iron, some riboflavin, other nutrients.

In storing of wheat the following points should be kept in mind:

1. Kind or variety
2. Container
3. Quantity
4. Storage

1. Variety: Red Wheat or White Wheat. Either variety will if stored properly keep for 30 + years

2. Container -- Containers should be suitable to hold weight of grain, protect it from rodents and insects, and should be non-conductors of moisture. Metal containers are great, but you could use other products that would keep your wheat clean and dry. Like 5 gallon buckets etc.

3. Quantity will vary according to individual needs. An active person will require more that an inactive one. As a guide you should have around 300 lbs. per person.

4. Storage -- Wheat will keep indefinitely if properly stored in a cool dry place with moisture 10% or less. It should be free from any foreign materials, especially those which have odors. The best method in storing wheat is rotate. This is the most successful method. Using old wheat first and replacing it with new wheat at harvest season.

It is a good idea to start using wheat in your families diet early on. If you had to rely strictly on your wheat when times are hard, for bread it might be hard on some of your families members stomachs.

A good rule of thumb!!! EAT WHAT YOU STORE AND STORE WHAT YOU EAT!!