alternate flours

Trying Out Alternate Flours/Pastas

Today I went on a hunt for different flours and pastas, after my experience eating the whole wheat lasagna. I found success at the Amish General Store in the Trenton Farmer’s Market, and Big Bear health food store. If you don’t live around here, I don’t know where to tell you to look for these things, but try health food stores and places like Whole Foods. A lot of times Amish Markets have these sorts of things too, so if you happen to have one nearby you can try it out. Here’s what I found.


I been learning a lot about grains, and why they’re so hard for so many people to eat. Apparently, the way we eat grain now (within the past 100 years or so) is dramatically different from they way they were eaten for the thousands of years before. Traditionally, grains were always either soaked, sprouted, or fermented. This article explains it all really well, and I highly recommend you read it. This interview with an expert on the topic is very good too.

Anyway, as a result of learning all this, I’ve been looking for a sprouted grain pasta, and I found this Ezekiel Pasta at the health food store. I’m anxious to try it out and see what it tastes like! I’ve heard good things, so I’m hopeful.

I was also really excited to find this Mrs. Miller’s Spelt pasta at the Amish Store. I’ve been loving the taste of the puffed spelt and flax cakes I got at Whole Foods, so I’m hoping this pasta tastes equally as good.

The soybean spaghetti pictured above was strongly recommended to me by the sales girl at the health food store. She was very insistent that it tasted really good, so I bought it in part to make her happy. I’ll see how it is!


Now, for the flours I’m going to experiment with. The sprouted grain flour is the same kind of thing that would be used to make the Ezekiel Pasta, and I found it at the Amish General Store. The Spelt Flour I found at the health food store, but I know I’ve also seen it at Whole Foods. I’m going to have to experiment to see how to best use these in baking, and hopefully I can find some advice online somewhere.

The tapioca flour is probably better called tapioca starch. I’m wanting to use it to thicken soups and gravies and things that I would normally use flour or cornstarch for. Arrowroot flour is also used as a cornstarch substitute, but this one was cheaper so that’s why I got it. Tapioca flour is also used to make the absolutely delicious cheese bread at Fogo de Chao, so I’m wondering if can do something with that? That would be FABULOUS.

A soon as I try any of these out I’ll post my reaction to what I think about them!