Yes, you, too, can enjoy perfectly scrumptious, on-plan, whole-grain raisin bread on Trim Healthy Mama! The secrets are the “soaked” method and white whole-wheat flour. This isn’t referring to white flour as in “all-purpose” or “enriched.” Most whole-wheat flour in the store is from hard red wheat, and I buy a lot of it. I…
I’m into all things soaked grain these days and have been experimenting with various recipes to see which will work and which won’t! And this whole-grain focaccia is a definite win in this house. Why soak grain? Whole grains that are soaked, soured, or sprouted have a lower glycemic index than ones that have not,…
It’s been about a year since I discovered soaked bread, and it has revolutionized our meals. That’s not hyperbole. Trim Healthy Mama (and some other way-of-eating plans) are proponents of bread products that lower the glycemic impact of grains. The three methods I’ve heard of are: sourdough, sprouted, and soaked. All three of these methods…
Barley is an underrated grain! Many people think of it as a soup grain, and it is delicious there, as well, but in this house, barley pilaf has been a favorite for decades. Barley is high in fiber and fiber. There are claims that consuming barley may lower cholesterol, blood sugar, and insulin levels. Why…