Why is gluten so evil now, when it wasn't a few years ago? [more inside]
posted by Xurando on Jul 27, 2008 - 18 answers

DH and I are looking at grinders -- specifically, grinders that can handle whole wheat berries but we will, of course, use this grinder for whatever else we can (coffee, for example). Looking for your experiences with and recommendations for grinders, as well as your ideas for what to do with ground substances. There is [more inside]
posted by MonkeyToes on May 21, 2008 - 13 answers

I want to cook with spelt berries. Do you cook with spelt berries? Please tell me why, and how to do it awesomely. [more inside]
posted by mumkin on Mar 27, 2008 - 3 answers

What is a Matzos substitute for someone with a wheat gluten allergy? [more inside]
posted by paddingtonb on Mar 23, 2007 - 12 answers

Lots of time when you read labels some of them say "whole wheat" or "wheat" or "white whole wheat." I read about it in a book about stone ground and steel ground, but was still confused. Can anyone explain the difference and also the difference in nutritional value?
posted by Andrea2880 on Feb 9, 2006 - 7 answers