Guest guest Posted October 28, 2001 Report Share Posted October 28, 2001 Here's a question (or several) for those of you who grind your own grains. What type of rice do you use and where do you buy it? Do I just use regular white and brown rice from the grocery or HF store for white and brown rice flour? What other varieties of rice have you tried (basmati, arborio, jasmine, long grain, short grain, etc.) and how do they vary? I've seen buckwheat groats at HFSs and fava and garbanzo beans at Asian or Indo-Pak grocery stores, but what about some of the other stuff like sorghum? And amaranth and quinoa? And corn, is it just plain old #2 yellow dent that my Dad grew to feed the cows? What is the ratio of fava to garbanzo in garfava flour? If these flours require refrigeration or freezing to keep from going rancid, do the whole grains or beans require it also? (If not, why not? I've never had a problem with dried beans or brown rice.... With all the questions I ask, you'd think I would have noticed earlier that my DD didn't go through the " why " phase and maybe that was a clue to something else, like not processing like NT kids... ;-) Thanks, Janette Quote Link to comment Share on other sites More sharing options...
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