For anyone interested, I will be teaching a Bug Out class, or how to make up a 72 hour kit, at Honeyville Farms on Friday October 25 at 10am.  There is no fee to attend any of Honeyville Farms classes and you will receive a discount on any purchases you make that day (not including already discounted items).   Honeyville Farms is located at 56th Street and Chandler Blvd right behind the Harley Davidson motorcycle dealer.  It will be a fun class and will give you an opportunity to see what Honeyville Farms offers.

See you there.

Bob

The two items in our quest this month (October) to obtain a one year supply of food storage by the October 2014 General Conference are Tomatoes, either canned or tomato power, and Vital Wheat Gluten.  I have posted a couple of recipes using tomatoes and tomato powder, now it’s Vital Wheat Gluten’s time.   Just what is Vital Wheat Gluten and what is it used for you ask? 

  

First, the Definition of Gluten:
Gluten is a protein found in Rye, Wheat, Oats, Barley & Triticale. ("Gliadin" is part of the gluten structure. Gliadin is present in varying amounts in these grains. The combination of gliadin and glutenen makes gluten.) This protein gives structure, elasticity and sponginess.  This is needed when you bake with low protein flour or use low protein grains, nuts or fruit in your breads.  I love rolled 6 grain bead so I add Vital Wheat Gluten to help with the extra needed gluten the whole rolled grains don’t provide.

"Gluten flour", "instant gluten flour", "pure gluten flour", and "vital wheat gluten" are basically the same depending on vendor and manufacturer. This is flour with the starch and bran removed. Gluten is the natural protein in the wheat endosperm which, when combined with water, forms a taffy-like dough. This retains the gas and steam from baking.

Vital wheat gluten flour is 75 to 80% protein.  The protein binds moisture meaning your bread and baked goods will usually be more moist and "fresh" than traditional baking yields as well. 

Honeyvill’s Vital Wheat Gluten can be used to greatly improve bakery products. It is the gluten in wheat flour that is responsible for the unique features of bread, which are not possible with other cereal flours. It is a concentrated protein that possesses a special visco-elastic property. As a functional protein, vital wheat gluten provides additional qualities to the dough when used in baked goods. Wheat flour contains some natural gluten but often not to the extent desired. Many baked goods benefit from the addition of wheat gluten. The effect on the bread is remarkable. Honeyville Vital Wheat Gluten is an ideal product for long term food storage and emergency preparedness.

Shelf-Life: Vital Wheat Gluten will store for 7 to 10 years in a sealed #10 can (oxygen absorber included) under ideal storage conditions (cool, dry place). Once opened, it has an average shelf life of 6 to 12 months.

Instructions:  Depending on the quality of the flour, the recommended usage is between 3% and 5% of the total weight of the required amount of flour.
So now, lets use some.  Here is a GREAT bread recipe.  I have made this several times and in fact, we made this and sampled it out at the Stake Preparedness Fair.  It makes four 2 pound loaves.

Nancy’s Whole Wheat Bread

5 cups warm water

2/3 cup coconut oil, or pure virgin olive oil.  Coconut oil gives it a light coconut taste.

3 Tablespoons dough enhancer

½ cup vital wheat gluten

½ cup brown sugar

6 cups whole wheat flour  (hard white wheat)

2 Tablespoons Saf Instant Yeast

Add all of the above ingredients in bowl.  Mix together until smooth.  Stop the mixer and let the mixture sit until it doubles.

Add

5 to 6 cups whole wheat flour

2 Tablespoons salt

Add salt and flour until the dough leaves the sides of the bowl.  Mix 6 to 8 minutes until the gluten is developed.  You know when it is developed when you can stretch it until it is thin and you can see a lighted light through it.

Put into pans, let the dough rise until double.  Heat oven to 365 degrees.  Put bread in oven and lower temperature to 350 degrees.  Cook until the internal temperature is 200 degrees, approximately 25-30 minutes.  Remove from oven, let stand for approximately 5 minutes them remove from bread pan and put on a cooling rack.  

Wow, I can smell that great fresh bread by just looking at the picture.

You will LOVE this bread.  Our next blog will be about using Dough Conditioner, a product that strengthens Gluten. 

Have fun with your food storage.

Bob and LouAnn

The weather is cooling off and it's time for Chili and cornbread.  Yummmmmmmmmmmmm.  I just made some tonight using my own recipe and boy was it good.  All made from food storage items.  Hope you caned some tomatoes this year but if not, you can use store purchased crushed and tomato dices.  You can also use Honeyville freeze dried ground beef but I didn't.  I used 2 pounds of ground chuck.(80/20).  This also fits in with this months food storage "to get" item.

No Bean Chili

No bean chili made with hamburger.

Ingredients

• 2 lb lean ground beef (Venison, Elk, Antelope, Squirrel, Possem etc)
• 1 (28 ounce) can diced tomatoes with juice (about 2 qt bottles canned tomatoes)
• 1 cup Honeyville dehydrated onion or chopped onion  
• 1 cup Honeyville freeze dried bell peppers or chopped green pepper
• 1 cup Honeyville freeze dried celery or fresh sliced celery
• 1/8 cup garlic salt
• 2 teaspoons salt
• 4 teaspoons chili powder
• 1/2 cup Honeyville tomato powder or 6 ounces tomato paste
• 2 (15 ounce) cans crushed tomatoes with juice (about 2 qt bottles canned tomatoes)
• For more heat add 1 tablespoon Honeyville freeze dried jalapenos or crushed red pepper flakes

Directions

1. Cook the ground beef.
2. Drain off fat.
3. When fully cooked, transfer to stock pot.
4. Stir in remaining ingredients.  Include liquid from tomatoes.
5. Cover and cook on low setting for 1 hour.
6. Top with grated cheese and sour cream.

Oh boy is this good.
Have fun with your food storage.

Bob and LouAnn