Podcasts about flours

There are times when family is bigger than career and you need to figure things out.  And often, bread and baking becomes the way forward.  That's what happened to Mark Gavigan and Kristin Ryall, who gave up careers in the wine trade to relocate to Palm Springs to be closer to their family, and Mark fell into baking in a big way. In this episode, Mark, Kristin and your host Mark talk about the experience of giving it all up to move cross country, how baking started small and then grew and grew until they opened their brick and mortar location, and the challenging reality of baking in an extremely hot, extremely seasonal location. There is also talk about the Bakery Leadership Circle, Mark's new project offered via the BBGA Helpful Links Bread and Flours @breadandflours on Instagram Support the Podcast Here! Rise Up! The Baker Podcast website The Bakers4Bakers Community Mark's Blog, with the Bakernomics series Mark on Instagram Credits: Produced and hosted by Mark Dyck Theme song and music by Robyn Dyck Orange Boot Human logo by Fred Reibin  

Plinko day leaves us speechlessYou can find every episode of this show on Apple Podcasts, Spotify or YouTube. Prime Members can listen ad-free on Amazon Music. For more, visit barstool.link/barstoolyak

Welcome back to the Kris show! But for real, Kristin Cav interviewing Kris Jenner about her Super Bowl commercial with Chris  Pratt & Chris Hemsworth? That's a lotta CHRIS! Kris was proud to represent Meta Ray Ban for the night. And Kristin does NOT miss being a WAG. We're deep in with these 2 working moms and we're loving their attitude about their exes. Kristin discusses if football games are triggering for her, and Kris Jenner chats about seeing all of her daughters exes. Kris helps Kristin decide on who she'd want to work with on a Super Bowl commercial with. Kristin shares her love of flour alternatives. And the two gals manifest a role for Kris Jenner on Broadway and Kristin for Bachelorette! It's a star studded episode and we're loving all these celeb catch ups! Watch out for it on Youtube. 

If you know someone in your life is gluten-free, it can be really challenging to bake for them. Use this episode as a guide to learn all about the various gluten-free flours, how to use them, and what they work best in! --- Show Notes: 51: Is Bread Bad For Me - Listen to this episode wherever you listen to podcasts for more information. Check out my blog post for a written version of this episode as well as some recipe links! --- Get on my 1:1 Client Waitlist Join the Compass Method DIY Program Jump inside my Rock the Bloat Minicourse Get my Core-Gi Workout Program with the exclusive listener discount! Join my Brain Rewiring Masterclass You can learn more about me by following on IG @imperfectlypaigewellness or by checking out my blog, freebies, and offers on my website: https://imperfectlypaigewellness.com Please share with #PaigeTalksWellness to help get the word out about the show - and join the Imperfect Health Fam over on Facebook.

With just six simple ingredients, these cookies were designed for purists. They use the best quality peanut butter, eggs, vanilla, and maple syrup to create a cookie that is somewhere between fudge and cookie in texture. Meet Mightylicious! CEO Carolyn Haeler joins Justin to discuss this fast-growing brand.

In this episode of the WUWPA, Andy tries his best not to blow up the neighborhood.

I have Cindi the EverydayGlutenFreeGourmet back with me on the podcast to discuss a list she recently published that caught my eye called “29 Tips for Cooking with Gluten Free Flour”. The tips span a range for using gluten free flours in many baked goods as well as in recipes for cooking meals. You can download the list yourself by going to her website everydayglutenfreegourmet.ca. You can also find Cindi's Gluten Free Flour Conversion Chart from her website at everydayglutenfreegourmet.ca/gluten-free-flour-conversion-chart/ Sue's Websites and Social Media – Podcast https://acanadianceliacpodcast.libsyn.com Podcast Blog – https://www.acanadianceliacblog.com Email – acdnceliacpodcast@gmail.com Celiac Kid Stuff – https://www.celiackidstuff.com Baking Website – https://www.suesglutenfreebaking.com Instagram - @suesgfbaking YouTube - https://www.youtube.com/playlist?list=PLUVGfpD4eJwwSc_YjkGagza06yYe3ApzL Email – sue@suesglutenfreebaking.com Other Podcast – Gluten Free Weigh In – https://glutenfreeweighin.libsyn.com

I have Cindi the EverydayGlutenFreeGourmet back with me on the podcast to discuss a list she recently published that caught my eye called “29 Tips for Cooking with Gluten Free Flour”. The tips span a range for using gluten free flours in many baked goods as well as in recipes for cooking meals. You can download the list yourself by going to her website everydayglutenfreegourmet.ca. You can also find Cindi's Gluten Free Flour Conversion Chart from her website at everydayglutenfreegourmet.ca/gluten-free-flour-conversion-chart/ Sue's Websites and Social Media – Podcast https://acanadianceliacpodcast.libsyn.com Podcast Blog – https://www.acanadianceliacblog.com Email – acdnceliacpodcast@gmail.com Celiac Kid Stuff – https://www.celiackidstuff.com Baking Website – https://www.suesglutenfreebaking.com Instagram - @suesgfbaking YouTube - https://www.youtube.com/playlist?list=PLUVGfpD4eJwwSc_YjkGagza06yYe3ApzL Email – sue@suesglutenfreebaking.com Other Podcast – Gluten Free Weigh In – https://glutenfreeweighin.libsyn.com

Socrates engages with Mark Gavigan of Bread and Flours in Palm Springs CA, who is leading a quiet revolution in the seemingly stale world of bread. Socrates asks whether there is such a thing as “proper bread” and whether Mark is the right person to bake it. Mark has some fascinating answers and elaborates on whether it is possible to start a small business in Southern California, whether it is possible to simplify and get back to basics in our day and age, and what it means to be part of a community. Mark and Socrates conclude by debating whether leading a good life should mean doing one thing incredibly well rather than doing a lot of things with mediocrity.

There are a lot of gluten free flours on the marketing but there are some important differences to how about them. Here is my favorite All Purpose Flour: gfjules.pxf.io/5gL3O2What's yours'? Hosted on Acast. See acast.com/privacy for more information.

Welcome back again my friends to the Be Well podcast. In this roundtable-style recap, featuring five more all-star guests, we expand on a recent compilation episode which previewed core pillars of mental and physical health.You can check out full episodes featuring these guests for an expanded version of what you'll hear today, below, and explore the rest of the show's feed (approaching 300 episodes!) to drill down on the themes that mean the most to you and your family.In this roundtable, we draw knowledge from previous episodes featuring leading experts:• Dr. Mark Hyman, Young Forever: The Latest Roadmap to Longevity #237• Dr. Andrew Huberman, How to Counter Anxiety + Sleep Like a Baby #1• Dr. Christian Gonzalez, Healing From Within #159• Sal Di Stefano, A Holistic Approach to Building Strength & Improving Health #184• Dr. Apostolos Lekkos, Functional Medicine 101 + Balancing the Mind, Body & Spirit #9As we all know, technology and research are always changing, but the basics of being healthy remain largely the same from year to year, decade to decade , even generation to generation – making these episodes, and so many others, an evergreen source of information.If you're digging this format let me know! And click back to episodes 262, 265, and 266 where we assembled roundtable talks on blood sugar basics, raising healthy kids, and healthy lifestyle habits.We also cover…(01:28) Live to 120: Hacking the Hallmarks of Aging (Dr. Mark Hyman)• Blue Zones: Where people live to 100 and beyond• Diet tips for ultimate longevity • Avoiding ultra-processed foods and sugar• Flours and breads are just as bad a sugar• Why we should learn about and prioritize phytochemicals• Understanding how to regulate protein intake• Supporting muscle synthesis • Eating for your microbiome • Read: Young Forever by Dr. Mark Hyman(08:46) Overcoming Harmful Effects of Anxiety & Stress (Dr. Andrew Huberman)• Defining anxiety vs. fear vs. courage• How the autonomic nervous system works• How changes in alertness impact your vision• Three proven ways to control anxiety • Panoramic view: Opening up your POV• Why looking at a sunset is so relaxing• Emphasized breathing: Focusing on exhale • The important role of the diaphragm• Deliberate decompression: Meditation, bodywork, etc.• When you should embrace the stress • Controlling your voice(24:28) Supporting the Body Through Balance (Dr....

Caroline Cotto is the Co-Founder & Chief Operating Officer of Renewal Mill, a venture-backed startup creating a new circular economy of food by upcycling the byproducts of food manufacturing into ingredients. A food marketing and nutrition specialist, Caroline has experience at the UN World Food Programme in Cambodia, the White House (for Michelle Obama's Let's Move! initiative), Techstars Farm to Fork Accelerator, and HubSpot, where she ran the women's diversity program globally. Caroline grew up in food, working for her family's ice cream business in the town of Sandwich, MA. Caroline serves as the Board President of the Upcycled Food Association, and formerly served as a Fulbright Fellow in Taiwan.In This Conversation We Discuss: (50 Characters)[00:00] Intro[01:00] What is Renewal Mill?[01:41] Validating the idea for Renewal Mill[03:06] Renewal Mill's first product[04:32] Workarounds of introducing a new product[05:04] Renewal Mill's ideation process and timeline [05:43] How Renewal Mill entered the Ecommerce space[06:15] Driving awareness for upcycled food[06:58] Renewal Mill's B2B go-to market strategy[07:50] Considering B2C to generate short-term revenue[12:59] Challenges of being a new B2C business[13:40] Two ways Renewal Mill overcame the challenges[14:17] Driving traffic to their website through partnerships[14:59] Partnerships are both a win and a challenge[15:38] Finding ways to stand out from other brands[16:00] Brand advocacies vs what consumers actually care about[16:28] Tailor brand messages to appeal to customers[16:57] Leveraging upcycling as their Unique Selling Point[17:31] The power of interviewing your customers[18:12] Know where customers live online and offline[18:45] Staying in traditional retail for impulse buyers[19:21] Limited offers to reel in loyal customers[20:00] Where to support Renewal MillResources:Subscribe to Honest Ecommerce on YoutubeUpcycled, crave-worthy, & climate-friendly food renewalmill.comFollow Caroline linkedin.com/in/carolinecotto/Schedule an intro call with one of our experts electriceye.io/connectTake your retail business to the next level today shopify.com/honestSign up for a one-dollar-per-month trial periodSchedule your free consultation with a Sendlane expert sendlane.com/honestIf you're enjoying the show, we'd love it if you left Honest Ecommerce a review on Apple Podcasts. It makes a huge impact on the success of the podcast, and we love reading every one of your reviews!

Swapping white or wheat flour for these alternatives can add protein, fiber, and nutrients to your diet—and protect against big blood sugar swings. Author: Sharon Liao Reviewer: Stephanie Greunke, RD Link to article: https://www.levelshealth.com/blog/healthier-flours-for-stable-blood-sugar Become a Levels Member – ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://levels.link/insights⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Learn about Metabolic Health – ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠levelshealth.com/blog⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Follow Levels on Social – @Levels on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Twitter

Eric Bartsch is the division head for global food ingredients at AGT Foods based in Bismarck, North Dakota. He's been with the company for 16 years and through that time they have grown from just a couple factories to now over 45 facilities and $2B in sales. Processing peas, lentils, chickpeas, fava beans and dry edible beans has been their primary focus since they were founded in 2002. While they have ventured into some grain-based products since that time, they still remain focused and bullish on the future of pulse crops.“There's a lot of things that we've had to establish. Protein checking in peas was non-existent 20 years ago. And now it's where we're checking protein on every load to be able to supply some of the high end markets that we are today. You know a lot of major investments in protein manufacturing plants, in processing, in food manufacturing plants that are incorporating pulses is really at an all time high and continues to grow.” - Eric BartschEric discusses how much has changed in pulses to make them more attractive to a wider variety of consumers who want tasty and nutritious foods. This has had big impacts on what buyers are looking for from these pulse crops in terms of flavor and functionality. He talks about how that information gets passed from the consumer to the producer and back, and the role AGT Foods plays in facilitating that connection. He also talks about some of the opportunities ahead for the industry, and why he is more optimistic than ever about the market potential for these crops. “That's really one of the initiatives we took when we built our Minot plant, is how do we transform pulses into ingredients that can be incorporated into everyday food. So now you look at the market and there's all kinds of gluten-free pasta made from lentils, chickpeas, and peas. They've become mainstream where it's become a very large market…So there's many ways to where we've taken pulses, transformed them into an ingredient and incorporated them into everyday foods that consumers are familiar with” - Eric BartschThis Week on Growing Pulse Crops:Meet Eric Bartsch, the division head for global food ingredients at AGT Foods based in Bismarck, North DakotaExplore the future of the pulse crop industry from the perspective of a pulse crop processorGrowing Pulse Crops Podcast is hosted by Tim Hammerich of the Future of Agriculture Podcast.

Chef Walter Potenza shares secrets on the various types of Italian flours. For full-text content, visit ⁠walterpotenza.substack.com⁠ Free subscription newsletter ⁠www.chefwalterscookingschool.com⁠ ⁠www.chefwalter.com --- Send in a voice message: https://podcasters.spotify.com/pod/show/walter-potenza/message

Today I'm geeking out over wheat berries. Yeah, it's no wonder I don't have a lot of non-homesteading friends, I guess I seem kinda weird to some... But fresh flour is something worth geeking out over! Join me today to find out why.Book resources on fresh flour: What Your Food Ate by David Montgomery and Anne Bikle, Flour Lab by Adam Leonti, Sourdough by Science by Karyn Lynn Newman, Bittman Bread by Mark Bittman and Kerri Conan, Artisan Sourdough Made Simple by Emilie RaffaFind all my favorite books on my bookshelf here: https://bookshop.org/shop/theprairiehomesteadSubscribe here for more thoughts on this and more:http://theprairiehomestead.com/letterBe sure to check out Toups & Co, a small homestead family that makes amazing skin products from natural ingredients. Go to ThePrairieHomestead.com/makeup and save 15% with code HOMESTEAD.Weekly musings from my homestead: http://theprairiehomestead.com/letterMy essays on an old-fashioned life: www.prairiephilosophy.comMy homesteading tutorials & recipes: www.theprairiehomestead.comOur Wyoming-raised, grass-finished beef: http://genuinebeefco.comTwitter: http://twitter.com/homesteaderInstagram: @jill.wingerFacebook: http://facebook.com/theprairiehomestead 

10 Can I read to you? "Flours a Sorrels" https://blog.poesiasdanono.com/ #poesiasdanono #nonôpoetry #canireadforyou #christmas #nonô #poem #poetry #anthology #missioninspire @poesiasdanono --- Send in a voice message: https://anchor.fm/poesiasdanono/message

When choosing a non-wheat flour to bake with, are there healthier options? It depends on how “healthier” is defined. And it isn't always a 1:1 swap.  Read more: Healthier Flour Alternatives Listen: Real World Nutrition Which Fats and Oils to Bake With Register today for the webinar in December 2022: Eating is Not Cheating. Get all the details on dates, times, and how to register at EatingIsNotCheating.com. Schedule a consult call today to learn how I can help you reach your health and wellness goals. Follow to get new episodes each week automatically.    Join the Real World Nutrition Facebook Group. Sign up for my weekly email newsletter.   Form for Show Ideas. Social Links and More

Debbie Adler is a plant-based chef, bakery owner, and the award-winning cookbook author of the critically acclaimed Sweet, Savory & Free: Insanely Delicious Plant-Based Recipes without any of the Top 8 Food Allergens, and Sweet Debbie's Organic Treats: Allergy-free & Vegan Recipes from the Famous Los Angeles Bakery.Debbie is a plant-based cooking and baking instructor and her popular online courses Plant Powerful Life GPS, Quintessential Health 360° and The Complete Plant Powerful Weight Loss System have been taken by hundreds of students worldwide.She has been interviewed on NBC's Nightly News, ABC-7's Eyewitness News, CBS Los Angeles and the national superstation WGN. Debbie has been featured in the Los Angeles Times and on NPR's radio show Here and Now. Her recipes have been published in national publications such as Pilates Style Magazine, Naked Food Magazine, Allergic Living, Living Without, Simply Gluten-Free, Delight Gluten-Free, Ventura Blvd, and Low Sugar Living, as well as on popular websites and blogs such as Cosmopolitan, One Green Planet, The Kitchn, Chic Vegan, Austin Food Magazine, and Self.What we talked about:6:40- Introduction to Debbie8:05- Her journey to plant based eating14:05- Having a child with severe allergies16:40- What causes allergies19:30- Debbie's bakery21:45- Entrepreneurship26:15- Her cookbooks31:30- Flours to cook with34:15- Breakfasts36:15- Wrap-upShow notes:Debbie on InstagramDebbie on FacebookDebbie's WebsiteConnect with Stacey:Stacey on InstagramStacey's WebsiteJoin The Herban Farmacy Facebook GroupShop BeautycounterJoin as a Beautycounter advocateSandyBoy Productions Shows:Why is Everyone Yelling?The Illuminate PodcastI'll Have Another with Lindsey HeinThe Ready to Run PodcastSponsors:Green Growers Organic Elderberry Syrup & Elderberry KitsUse code "Holistic" for 20% off and free shipping

Just when you thought flour was just a white powder....Oh no. It is SO much more. Tune in today to hear all about what flour is, how to process it, and about many varieties of the glorious grain!Check out Here We Are on Instagram, Facebook, or Patreon!

Guy's guest in this week's adventure in Food, Wine, & Fun is the author of the new book, The Miller's Daughter – unusual Flours & Heritage Grains.

#016 - Did you know you can make your own flour at home? Whether it's wheat flour or gluten-free flour you're looking for, we'll talk about the process in this episode.Milling your own flour means you're using the freshest, most nutritious flour possible. Today you'll learn all about wheat, why fresh flour is superior to store-bought flour, how to mill it, bake with it, and store it. Plus, how long do wheat berries last, anyway? Tune in to find out!--------------------------------------------Links mentionedSay Thanks for The Sourdough Mamas Podcast! https://bit.ly/3l1UI76Leavenly & Sourdough Mamas Shop: https://bit.ly/3wm3DFGMock Mill KitchenAid attachment: https://bit.ly/3wpRboiNutriMill: https://amzn.to/3M8XgMNKitchenAid Grain Mill: https://amzn.to/3N8TsLnManual Grain Grinder (cheapest!): https://amzn.to/3w8CMOHGluten-Free Homemade Flour Recipe: https://bit.ly/3swcnYOPalouse Wheat Berries, 3lb bag: https://amzn.to/3yy3CkWTrue Sourdough's guide to milling flour: https://bit.ly/3FEZa5eMatthew James Duffy's guide to milling flour: https://bit.ly/3M83tsn--------------------------------------------A supportive community is crucial when baking sourdough, so if you haven't already, head on over to The Sourdough Mamas Community on Facebook! https://bit.ly/39bVVpMDon't forget to subscribe so you never miss an episode

On today's 5-6-22 Friday show: Another edition of "Chidi's Tweets", some teens catfished one of their teachers and then leaked his nudes, a couple of dolphins were observed in the wild playing with a snake, another Karen loses her mind at a fast food restaurant, a fart turned tragic in North Carolina, one of our listeners auditions for the show and fails miserably, Selena's man surprises her for Mother's Day, and so much more!

MIP Markets with Shawn Hackett – Spring Flours561-573-3766 HackettAdvisors.comWheat is leading the way; shows concern over growing conditions. Send me your questions for Q&A Thursday, and I will read them on the Podcast!Click To Listen to the Podcast:https://www.spreaker.com/user/9810017/mip-markiets-with-shawn-hackett-spring-fAg News By @theherdbookPresented By @AxonTire, @TractorZoom, @AgDirect, @FarmCredit, @ValleyTransIncMusic By: @TalbottBrothers Co-host: @Aaronfintel@casey9673#AgEquipmentBusinessTalk#LetsGoMoveSomeIronContact me @: MovingIronLLC.comMovingIronPodcast@MovingIronPodcast.com#AgEquipmentBusinessTalk #LetsGoMoveSomeIron #agmarkets #combine #combinetires #corn #idlechatterpodcast #AgTires #Harvest22 #Tillage #plant22 #till22 #tractor #BushelandCents #tractorzoom #worldeconomy #IronComps #PrecisionDonor #BornThatWay #Soybeans #TaxMoves #TheHerdBook #AuctionMarket #EquipmentAuction #FarmEquipmentAuction https://www.spreaker.com/episode/45565103

episode two hundred and fifty / what's that burning smell?

Pulses are widely recognised and accepted by consumers globally as a plant-based source of protein and other nutrients. They can be grown sustainably and are generally cost-effective. Listen to the briefing to hear how Pulse flour is cited by Mintel as a big ingredient trend. See acast.com/privacy for privacy and opt-out information.

Creating nutritious desserts can be a challenge for even the most exquisitely-trained chef. To help bridge the knowledge gaps, Ochsner Eat Fit, Swerve and the New Orleans Culinary & Hospitality Institute teamed up to host an Eat Fit Chef Innovation Workshop. In this episode of FUELED, three of our expert instructors share their insight on how to use these better-for-you ingredients and incorporate them into your own culinary repertoire. Learn about baked sweets from Ben McLauchlin, frozen sweets from NOCHI Chef Zak Miller, and GF breads from low carb baking mastermind Carolyn Ketchum of www.alldayidreamaboutfoood.com LINKS ✧ Carolyn Ketchum's blog: www.alldayidreamaboutfood.com✧ Carolyn's book: The Ultimate Guide to Keto Baking: www.amazon.com/Ultimate-Guide-Keto-Baking-Low-Carb-ebook/dp/B081MTRGWJMolly's past podcast: ✧ With Ben re low-carb baking: www.open.spotify.com/episode/2JCWOe5dtHqMw5aghKdYK8✧ With Carolyn re GF grain-free breads: www.iheart.com/podcast/256-fueled-wellness-nutrition-43062540/episode/expert-bakers-share-how-to-bake-70866289/✧ With Darryl Holiday re plant-based sweeteners: www.podcasts.apple.com/us/podcast/a-sweet-shift-the-food-industrys-move-away-from-added-sugar/id1459883591?i=1000513559753✧ Ochsner Eat Fit: www.ochsnereatfit.org✧ Swerve Sweetener: www.Swerve.com✧NOCHI [New Orleans Culinary & Hospitality Institute: www.nochi.org/

This episode is also available as a blog post: http://mygrandmas-healthyschool.com/2020/09/28/three-flour-appam/

Creating nutritious desserts can be a challenge for even the most exquisitely-trained chef. To help bridge the knowledge gaps, Ochsner Eat Fit, Swerve and the New Orleans Culinary & Hospitality Institute teamed up to host an Eat Fit Chef Innovation Workshop. In this episode of FUELED, three of our expert instructors share their insight on how to use these better-for-you ingredients and incorporate them into your own culinary repertoire. Learn about baked sweets from Ben McLauchlin, frozen sweets from NOCHI Chef Zak Miller, and GF breads from low carb baking mastermind Carolyn Ketchum of www.alldayidreamaboutfoood.com LINKS ✧ Carolyn Ketchum's blog: www.alldayidreamaboutfood.com✧ Carolyn's book: The Ultimate Guide to Keto Baking: www.amazon.com/Ultimate-Guide-Keto-Baking-Low-Carb-ebook/dp/B081MTRGWJMolly's past podcast: ✧ With Ben re low-carb baking: www.open.spotify.com/episode/2JCWOe5dtHqMw5aghKdYK8✧ With Carolyn re GF grain-free breads: www.iheart.com/podcast/256-fueled-wellness-nutrition-43062540/episode/expert-bakers-share-how-to-bake-70866289/✧ With Darryl Holiday re plant-based sweeteners: www.podcasts.apple.com/us/podcast/a-sweet-shift-the-food-industrys-move-away-from-added-sugar/id1459883591?i=1000513559753✧ Ochsner Eat Fit: www.ochsnereatfit.org✧ Swerve Sweetener: www.Swerve.com✧ NOCHI [New Orleans Culinary & Hospitality Institute: www.nochi.org/

Who knew making a big mess of bedwear would lead to winning a client pitch! --- Send in a voice message: https://anchor.fm/thack/message

Today's episode: Today is all about Sourdough 101 with Amy Duska from Little Spoon Farm! Amy tells us the origin story of how Little Spoon Farm started and why Sourdough? She gives us the super simple explanation for what wild yeast/sourdough really is and just how easy it can be to make! Full episode notes here Pink Premium Access She answered tons of my newbie questions like: How to make a sourdough starter? Do you need a starter to get started? How do you know the starter is ready? Once the starter is ready now what? Amy explains to us the basics of using and storing your sourdough whether you're baking everyday or only once a week/month. My last question and Amy's recipe walkthrough are the hidden gems available for the Pink Premium Access Members (plus the private group call LIVE with Amy). Scroll down to learn more about Pink Premium. - Amy Duska “You can usually eat your mistakes” The Simple: Sourdough 101 Basic Principles -Temperature Temperature of your kitchen: affects everything when it comes to your sourdough Use temp to your advantage, tips and trick for cooler and warmer kitchens -Flours and protein — protein plays a big role in oven spring. All Purpose flour can have lower protein which gets less over spring. -Simple Recipes — foolproof, able to repeat, simple that you can gain confidence Water/hydration --- 100% hydration means equal amount of flour and water in weight Troubleshooting tips if needed, cut down the amount of starter called for in the recipe Second rise tips: keeping on counter or in fridge and for how long. Baking journal: -temp of kitchen, which flour brand, times for each step -Amy Duska “Practice makes perfect, make the mistakes and learn from them” Links Connect with Amy and get to know more about sourdough at the LittleSpoonFarm.com on IG @amyduska Join the Pink Premium to get the hidden gems uncut and exclusive link to join our private group call with Amy Need More SALT In Your Life? You know I love to connect with you! Snap a screenshot and tag me @heavenlytreasureliving on Instagram as you're listening to this week's episode. And remember to hashtag #thesaltpodcast, that way I can share your screenshot on my story too! One more goodie! Want to connect with our community? Come join Women's Essential Wellness FB group Appreciate you leaving a kind review! Full episode notes here Blessings! Jenny P --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/thesaltpodcast/support

This week, Andrea & Lisa Dish! On our favorite swaps in recipes. Maybe you have an allergy, an intolerance, or general dislike for something - we've got you covered. We cover alternative flours, plant milks, pastas, all things cauliflower, and more!  We question if buckwheat is actually gluten free. Here's the answer. Correction: Lisa mentions a brand of canned coconut milk named Native Harvest. It's actually called Native Forest and she regrets this error. 

Everyone knows that March showers bring Keto...Flours...right??? @keto.brian and @chicken_and_chaffles go over the the flour alternatives that are mainstays in the keto kitchen. You'll not want to substitute this episode for an alternative one. The guys break down the science of the flours and talk about tips for each substitute. So PLANT yourself down, grab some WATER, and its time to Bloom your flour knowledge. New Episodes every Tuesday!

Spring has officially sprung and now more than ever it’s so important that we take the time to stop and smell the ‘flours.’ Too often we pass through life not enjoying the simple things. Too often we hold onto things we should get rid of because we’re scared of what will happen if we let go. Join Jai on this week's episode was she discusses redecorating, spring cleaning and being present in a fast paced world. New episodes air Fridays, be sure to subscribe/follow and leave a review! Head on over to our website and follow us on Instagram!

In this episode of the Kidney Stone Diet Podcast Jill Harris answers a listener question about gluten-free and baking flours. • Kidney Stone Diet • Kidney Stone Prevention Program • Oxalate Food List • Free KSD Resources Find the full transcript at BYLT.co/show/kidney-stone-diet

In this episode, Payal takes us through a delightfully multisensory experience of the plethora of flours (aatas) that are staple ingredients in the average Indian kitchen, with nifty details about ways to handle and use each. Side note: It is absolutely astonishing how many of these can be used to make chips or crisps! That's just one of the titbits of info to look forward to in the episode. --- Send in a voice message: https://anchor.fm/rasoi-ke-rahasya/message

Over the next few decades, bread may become an important protein source for many consumers, and animal protein alone won't be able to meet the demand. Right now, researchers are engineering a new kind of flour for bread making, a flour that is made from insects.

The Elements of Bread other than flour and how to spice up or sweeten up your doughs. In this episode we discuss choosing the right leavening agents, how different type of liquids affect the doughs, how and when to add spices, nuts, fruits, seeds and other grains to your mix. As well as how temperature of the air and ingredients will affect the timing of proofing. To subscribe to this podcast, please go here. https://plinkhq.com/i/1525951683?to=page For more information about House of Bread, please visit https://houseofbread.com/ and for more information about franchising, please visit http://houseofbreadfranchise.com/ For our YouTube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ. You can order a recipe book https://houseofbread.com/recipe-book/ Just to connect and be social, please find us here. https://houseofbread.com/social-2/ If you have questions or comments, please email sheila@houseofbread.com. She will personally respond to your email. Lastly, if you want to take your baking to the next level visually, we have on line video full baking classes that can be found here https://houseofbread.com/product-category/online-baking-class/ --- Send in a voice message: https://anchor.fm/house-of-bread/message

In this episode, Sheila discusses the different type of flours used in baking breads, pastries and pizza doughs. The episode explains why it is important to start with the right flour for each type of baked good. You can subscribe to the podcast here. https://plinkhq.com/i/1525951683?to=page For some useful tutorials on how to knead, and how to tell when you get to that "good" dough stage please visit our Utube site https://www.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ/videos For more information about House of Bread, please visit https://houseofbread.com/ and for more information about franchising, please visit http://houseofbreadfranchise.com/ You can order a recipe book https://houseofbread.com/recipe-book/ Just to connect and be social, please find us here. https://houseofbread.com/social-2/ If you have questions or comments, please email sheila@houseofbread.com. She will personally respond to your email. Lastly, if you want to take your baking to the next level visually, we have on line video full baking classes that can be found here https://houseofbread.com/product-category/online-baking-class/ --- Send in a voice message: https://anchor.fm/house-of-bread/message

TUNE IN TO LEARN:How to read ingredient lists to eat healthy, what I do and what I advise my clients to doBetter alternatives for sugars and flours for a healthy metabolismShould you really consume protein powders? Yes? No? Why and when?My pretty heart-shaped egg-spinach protein barGET MY 10-DAY EMAIL HEALTH COURSE. THE FOUNDATION SERIES. JOIN TEAM LEAN!Fit, Lean and Healthy Body and Mind Simplified!best science + routines of high achievers = simple daily action steps for you! SUBSCRIBE!More about my coaching HERESupport the show (https://www.patreon.com/FoodSchool)

Kim & Carrie discuss the different Keto Sweeteners and their (not always identical) opinions on them. Check out the show notes for details!

Episode 025 – Molly Thompson, Pretty Flours Growing A Business With Molly Thompson, Pretty Flours Do you truly believe in your creative work? If you need a boost, listen to Molly Thompson of Pretty Flours. After decades in other careers, Molly stumbled onto printmaking. It took several years before she took the plunge and quit her day job. Listen in to her smart story on how she made it happen. A little about Molly Molly Thompson is an artist with a studio in Portland where she creates textiles and stationery goods using her own hand carved blocks to print on fabric and paper. Known as Pretty Flours (spelled F L O U R S because many of her products are printed on flour sack cotton), Molly began wholesaling in 2014. To learn more about Molly and Pretty Flours, you can visit www.prettyflours.com (http://www.prettyflours.com/) . Thoughts from Molly ●       I'm most proud that I have been able to grow my passion, a passion for something I really love to do into a business. I developed a product that is both pleasing to me to produce, functional to the consumer and decorative. ●       I wish that somebody had said, even though you think you're only ever going to be selling for fun at craft fairs, you might want to turn this into a business someday…and wholesale it and really think about your pricing from that standpoint. ●       We should all be doing what we really love to do, what really makes us happy. Recommended Resources The Handmade Marketplace (https://www.amazon.com/Handmade-Marketplace-2nd-Locally-Globally/dp/161212335X) by Kari Chapin SCORE (https://www.score.org/) Quotable ●       “Really know your worth and believe in yourself and believe in the worth of your product. It's a handmade product and don’t compromise on what you feel you deserve.” ●       “Find inspiration and find support. There are lots of people out there who want to support you in what you're doing and go out and find them.”

JANET REICH ELSBACH lives in a rural community in Western Massachusetts. She teaches writing to high school students and to adults with developmental disabilities and, for over ten years, was a counselor to new and growing families. She writes about how all the numerous things going on in the average life collide with making dinner on her blog A Raisin & a Porpoise. Janet is a graduate of Stanford University with a degree in Anthropology and a focus on writing and holds a Masters in Education from New York University. She has chased strange ingredients, healing nutrition, and good food all her life and is a regular contributor to the Berkshire Festival of Women Writers. Her writing has appeared on Food52, Modern Loss, Manifest Station, Role/Reboot, and Verily Magazine. Get the Book Extra Helping: https://www.amazon.com/Extra-Helping-Connecting-Building-Community/dp/161180602X/ref=sr_1_1?keywords=extra+helping&qid=1580484617&sr=8-1 Reviews about the Book “Extra Helping is a generous, nourishing, and luminous work.  More than a cookbook, it’s a reminder of the role food can play in connecting and healing us—especially  during difficult days. It is a timely and hopeful work, crafted with boundless heart and love.”—Dave Isay, founder of StoryCorps “Extra Helping is the definitive guide for those of us who express love through the gift of food. Liberally dredged in Janet’s warm, witty prose, you’ll want to devour both the writing and recipes like buckwheat-studded chocolate bark, richly spiced tofu chorizo, and chocolate pudding so silky it will make you weep with joy. These dishes travel easily to loved ones in need of TLC, but also risk becoming part of your everyday repertoire.”—Alanna Taylor-Tobin, author of Alternative Baker: Reinventing Dessert with Gluten-Free Grains and Flours   “Whether life is in joyful disarray or has been upended by sorrow, Extra Helping is the cookbook you need. A master class in the art of nurture, the gift of this volume is that simply leafing through its pages leaves the reader feeling soothed, calmed, and ready to offer support to friends, family, and community. If food is your preferred expression of love, you will feel instantly at home within these pages.”—Marisa McClellan, author of Naturally Sweet Food in Jars   “Finally, a book that gives us the courage to make a difference and the tools to get there. Now we can help our friends through the roughest year or even the roughest Thursday, whether it’s with congee, carnitas, ginger custard, or the greatest chocolate pudding I’ve ever tasted. Extra Helping will make you a better cook, a better friend, and a better human.”—Alana Chernila, author of Eating from the Ground Up   “There’s a ton of wisdom in this book. Truthfully, it’s not so much a cookbook as it is a manual about how to nurture with recipes as the supporting actors. But those recipes happen to be quite alluring. I’ve been immersed in recipes for forty years, and this lineup really offers a new slant. It made me want to go straight to the kitchen and start cooking.”—Sara Moulton, host of Sara’s Weeknight Meals and author of Sara Moulton’s Home Cooking 101   “Just reading Extra Helping is healing, as it gently talks you through the sort of sustenance that will get you through a tough spell, as well as provide you with enough support to help someone you care about in a meaningful way. Everything is restoratively delicious—the broths and soups are effortless and the hot drinks feel imperative. And in case you’re wondering, the cookies, meatballs, tiny pancakes, and teeny cakes all feel like exactly what I want to eat to feel well and good and happy, always.”—Maggie Battista, author of Food Gift Love "A small, quirky, and insanely kind collection, Elsbach's first cookbook combines elements of Mollie Katzen’s The Moosewood Cookbook and Mark Bittman’s How to Cook Everything oeuvres. With a unique tone and caring approach, Elsbach identifies eight different lifecycle occasions, from births to passings, that demand lovingly delivered food. Her audience is everyone who wants to help their friends and loved ones during such times, and she provides 70–plus recipes for doing just that."—Booklist, starred review  ======================  Request to Join the FREE Meredith Atwood Community & Coaching https://meredith-atwood-coaching.mn.co/ ======================  Buy Meredith’s Books: The Year of No Nonsense https://amzn.to/3su5qWp Triathlon for the Every Woman: https://amzn.to/3nOkjiH =======================   Follow Meredith Atwood & The Podcast on Social: Web: http://www.swimbikemom.com Instagram: http://instagram.com/swimbikemom   =======================  Want to Connect?  Email: same24hourspodcast@gmail.com =======================  Credits: Host & Production: Meredith Atwood Copyright 2017-2020, 2021 All Rights Reserved, Meredith Atwood, LLC

This week I have an in depth discussion with Cinde Little, The Everyday Gluten Free Gourmet about Gluten Free Flours.  Cinde wrote a series of blog posts about her experiences with different flours, starches and binders.  We chat about why there are so many flours and how they effect baked goods.  We also look at flour blends, and give some tips on making your own.  Cinde has provided two tables of her findings, which are on my blog for this episode at www.acanadianceliacblog.com You can find Cinde online at www.everdayglutenfreegourmet.ca I have many different interviews scheduled for the first couple of months of 2020, and if there is anything you'd like me to cover, please email me at acdnceliacpodcast@gmail.com. Sue's Websites and Social Media – Podcast https://acanadianceliacpodcast.libsyn.com Podcast Blog – https://www.acanadianceliacblog.com Facebook - @acanadianceliacpodcast Twitter – CeliacPodcastCA Email – acdnceliacpodcast@gmail.com Baking Website – https://www.suesglutenfreebaking.com Instagram - @suesgfbaking YouTube - https://www.youtube.com/playlist?list=PLUVGfpD4eJwwSc_YjkGagza06yYe3ApzL      (search Sues Gluten Free Baking) Email – sue@suesglutenfreebaking.com Other Podcast – Gluten Free Weigh In – https://glutenfreeweighin.libsyn.com

This week I have an in depth discussion with Cinde Little, The Everyday Gluten Free Gourmet about Gluten Free Flours.  Cinde wrote a series of blog posts about her experiences with different flours, starches and binders.  We chat about why there are so many flours and how they effect baked goods.  We also look at flour blends, and give some tips on making your own.  Cinde has provided two tables of her findings, which are on my blog for this episode at www.acanadianceliacblog.com You can find Cinde online at www.everdayglutenfreegourmet.ca I have many different interviews scheduled for the first couple of months of 2020, and if there is anything you'd like me to cover, please email me at acdnceliacpodcast@gmail.com. Sue's Websites and Social Media – Podcast https://acanadianceliacpodcast.libsyn.com Podcast Blog – https://www.acanadianceliacblog.com Facebook - @acanadianceliacpodcast Twitter – CeliacPodcastCA Email – acdnceliacpodcast@gmail.com Baking Website – https://www.suesglutenfreebaking.com Instagram - @suesgfbaking YouTube - https://www.youtube.com/playlist?list=PLUVGfpD4eJwwSc_YjkGagza06yYe3ApzL      (search Sues Gluten Free Baking) Email – sue@suesglutenfreebaking.com Other Podcast – Gluten Free Weigh In – https://glutenfreeweighin.libsyn.com

Can't have everyone you want in your wedding party? Don't give those special people boring tasks! Give them a meaningful role in your ceremony. How? With a creative wedding ritual.  Here are 3 of my "gift-giving" rituals. One involves bamboo and is based on the couple's love of Giant Pandas. One uses lifelike, laser-cut moths. One was inspired by the groom's profession as a pastry chef. That ritual is based on the mythological properties of flours.  See episodes 5, 6, and 10 for other gift-giving wedding rituals.  Not planning a wedding? These rituals can easily be adapted for birthdays, retirement parties, and other occasions.  

The baking aisle is packed with options for baking gluten-free, low carb or high fiber. We are sharing the pros and cons of the various options, our favorite baking flours and a new contest (or two)! www.foodinsession.com White Whole Wheat flour https://shop.kingarthurflour.com/items/king-arthur-white-whole-wheat-flour-5-lb  Costco Almond Flour https://www.costco.com/Kirkland-Signature-Almond-Flour%2C-3-lbs.product.100438553.html 

In this episode, I talk all about the different types of nut, drupe and seed flours available that will help you make the ultimate keto desserts. Preorder the Cookbook Here: https://amzn.to/2WV8Joy (on Amazon) Everywhere Else: https://www.penguin.com.au/books/keto-sweet-tooth-cookbook-9781465483836

Archer Daniels Midland Company (ADM) has introduced two organic flours to its complementary range of organic and grain-based products, to enable customers meet increasing consumer demand for clean label products.

Archer Daniels Midland Company (ADM) has introduced two organic flours to its complementary range of organic and grain-based products, to enable customers meet increasing consumer demand for clean label products.

Today we talk about some different types of flours and how best to use them. Plus an interview with the creator of Binnie's Coconut Butter, Lindsay Binnie.

We love you so much that we brought you all FLOURS! Thats right babes, Bretton and Z are taking it way back this week, as they sift through the mother of all ingredients.....FLOUR! Hear its's origin story, how to use it, and why we need to stop fearing it. Plus the lore of the Great Depression era's amazingly creative use of flour sacks! So grab a loaf of sourdough and tell your "celiac" friends to go fly a kite! it's Life's A Banquet! Life's A Banquet is powered by Simplecast.

The post 001: Carolyn Ketchum on Keto Desserts, Baking With Low Carb Flours, and Easy Keto Recipes appeared first on Keto Summit. Special diets don't have to be boring! Carolyn Ketchum and Louise Hendon reveal their Keto dessert secrets. The post 001: Carolyn Ketchum on Keto Desserts, Baking With Low Carb Flours, and Easy Keto Recipes appeared first on Keto Summit.

Moon festival is approaching, and Mrs. May Lee and Waiyee are going to tell us which flours are suitable for making mooncake. - 中秋將至，而近年自家製月餅大行其道，李太同楊蕙而今日就會教大家到底哪種麵粉適合做月餅？兩人亦會紹介各種不同的麵粉及其用途。

Moon festival is approaching, and Mrs. May Lee and Waiyee are going to tell us which flours are suitable for making mooncake. - 中秋將至，而近年自家製月餅大行其道，李太同楊蕙而今日就會教大家到底哪種麵粉適合做月餅？兩人亦會紹介各種不同的麵粉及其用途。

Stinging nettle (Urtica dioica. L) is a wild, unique herbaceous perennial flowering plant. It has a long history of use as a food sources as a soup or curries, and also used as a fiber as well as a medicinal herb. Denis Stewart discusses the comparison of nutritional properties of Stinging nettle (Urtica dioica) flour with wheat and barley flours.

Have you ever looked at a recipe and thought to yourself: I would like to make this, but I don't like brussels sprouts or I can't eat wheat flour? This week I go over how we can go about substituting an ingredient, or cooking technique, or a lower fat substitution, without ruining the recipe. But first, I bring to your attention a couple of great videos on you tube. The 1st is a Ted talk by Ron Tinley, the guy they call the guerrilla gardener. It is a great video if you looking for some general inspiration. The 2nd Ted talk is by Jamie Oliver who encourages us not to give up on childhood obesity and the suffering that it causes to our nation's children. I also update you on the trial of Dwayne Johnson. Mr. Johnson is suing Monsanto because he was told to spray roundup on school yards to kill dandelions and now has non-Hodgkin's lymphoma. Read the article on the trial here. As always, if you have any questions about replacing ingredients with healthier alternatives, feel free to email me on my contact page or comment in the comments section. I am always looking for new ideas for future episodes. If you want to make suggestions, feel free to email me on my contact page. I look forward to hearing from you!

CAMGRAIN is a farmer-owned central storage co-operative, set up 20 years ago to provide facilities for storing, analysing, cleaning and distributing grain to the food industry such as those who mill, brew and make... The post scientist 61: the grain business manager – Andrew Wingate wheat and flours (2014) appeared first on Roger Frost: science, sensors and automation.

In this episode I discuss ancient grains, fresh milled flour, and sourdough bread baking with the President of Grand Teton Farm & Mill, Jade Koyle. Jade also owns and operates AncientGrains.com & Einkorn.com. A few of the topics we touch on include: How to successfully bake bread with ancient grains such as Einkorn, and how their different gluten structures require a specific approach. Using fresh milled "herb flour." Using foraged grains to give your bread a special sense of time and place, as well as unique flavors. The difference between white and red wheat, and what to look for when buying whole grain berries. Question or Comment? Send them to jacob@stellaculinary.com, or leave us a voicemail at 775-204-8389. You can also join the discussion over on the Stella Culinary forum, or the the SCFB Group. Interested in Getting Your Own Grain Mill? For a limited time, Mockmill is offering $80 work of savings and free shipping for Stella Culinary fans who buy through this link. Connect with Chef Jacob Twitter Instagram Facebook YouTube  

Ever dreamed of a world where wheat did not exist? When Alice Medrich pondered the question, the journey led her to discover and experiment with flours other than wheat. The result is her latest cookbook: Gluten-Free Flavor Flours which is the culmination of many hours of baking experimentation and hundreds of recipe changes until she found the perfect recipe for traditional (and not so traditional) gluten-free desserts such as sponge cakes and tarts.

The importance of alternative #flours in cooking and baking. Also, the dangers of #air-freshners in the homeThis show is broadcast live on Friday at 3PM ET on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

How to make sourdough bread using heirloom grains - And make an Onion Jam Recipe to spread on that fresh baked bread! This is an important episode and I could not be more excited to share it. Here’s why… When we take the time to do things like make our own breads or ferment our own yogurt, we are not only creating incredible flavors – we are also connecting with our food. But…When we take that connection a step further by investigating where the base ingredients for that food comes from…then, we are participating in the story of our food. That deep dive is what this week’s episode is all about. I brought on Sarah Owens, a James Beard Award-winning author, baker, and organic gardener. We look at the art of making sourdough starter from the seed in the field to the delicious steaming bread loaf coming out of the oven. We look at the whole story and the importance of good ingredients when it comes to our health and that of our planet. But hey - we didn’t even scratch the surface of this big topic! And I’m sure this episode will leave you wanting to hear more. But fear not – I plan on having Sarah back soon. In the meantime, you’ll learn all about sourdough starter, heirloom grains, and even onion jam.  OH MY! You will learn: Why conventionally grown wheat is actually pretty scary What is it about sourdough that’s so good for gut-health Why heirloom, stone-milled flours are better for us How should you store stone-milled flour for best results What exactly is a subscription-based artisan microbakery The difference between yeast-water sourdough and traditional sourdough How foraged ingredients can be nutrient-rich What makes onion jam so darn addictive As always, you can get more resources, a FREE PDF recipe from the book and links at www.LivingHomegrown.com/126 and you can get a full transcript of the episode.

While I don't recommend making Primalized versions of grain-based foods a staple, the fact remains that people love them. They're going to want them. There's not much you can do about that. And if we want to incorporate pancakes, muffins, cookies, and other flour-based items into our diets without ruining everything we've worked toward, we need the healthiest, most Primal flours. The alternative flour market has exploded in recent years. A decade ago, you had gritty almond flour and fibrous coconut flour, and that was about it. Today, there are many more flours to sift through. But what are the best ones? Which ones fit best into a Primal way of eating, and why? (This Mark's Daily Apple article was written by Mark Sisson, and is narrated by Tina Leaman)

Curious about the dozens of gluten-free flours on the market? We'll talk about some of the most popular gluten-free flour replacements and discuss how to convert baking recipes into delightful gluten-free alternatives. A look at almond flour, coconut flour, soy flour, millet flour, soy flour, buckwheat flour, quinoa flour and brown rice flour.  Thank you to the Walter and Jean Boek Global Autoimmune Institute for supporting this podcast.

Marie wants to know the best and healthiest flours for sourdough... She also wants low-glycemic, versatile, and cheap flours. For video replay, links, and more, visit the show notes at http://tradcookschool.com/aw065

Let’s get down to the serious stuff. Contemporary dads are spending more time with their kids than previous generations. Playing with toys, doing craft, reading and time in the park are all worthy activities - but not scary. Mark and Andy tackle the big question for dads in their middle age - just how far will you go for your kids? What if your daughter or son wants you to, say, dance with them in a ballet studio? With a tutu? Where’s your line? Just how far will you go? Embarrassing dads, listen up, and let us know. Are you letting your kids raise you?

“Can I feed my sourdough starter different kinds of flour? If so, how often?" Pam F. asks on today's #AskWardee. Yes, you can feed your starter different kinds of flours. Here are some things to keep in mind. For video replay, links, and more, visit the show notes at http://TradCookSchool.com/aw021

Charles Wilson is the founder and CEO of Cricket Flours, a cricket-oriented business designed to offer a novel form of protein and nutrition. Wilson wrote recipes for the world's only cricket cookbook, "All Cricket, No Bull." Here, he speaks with Emerald reporter Emerson Malone about his business and the myriad uses for crickets. Cricket Flours: www.cricketflours.com

Stand-up comic & Co-host of ExhaleTV on ASPiRE, Erin Jackson joins OTP for an interview and topic discussions.SPEED TOPICS: Homonyms, Interracial Relationships, First DatesEmail: OffThePadPodcast@Gmail.comTwitter:@EJthecomic@JayeToler@Silvermic101@OffThePadIntro by Comedian Rod Man

Should you skip foods made with flour? What about non-wheat flour?

With a clear clean-label trend affecting food formulation across Europe, one of the key sectors is core commodities such as flour, where so-called physically optimised (heat treated) flours are gaining ground on modified starch solutions.