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Good, Better, Best- Choosing Grains

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As I stated with my last post on this subject, I fully recognize that some of you have very tight budgets or only have access to mega-marts due to your locations.  Others will have the funds and availability to choose the best of the best.  Either way, this post isn’t to condemn someone who can’t pick the best of every option, it is to help you make the best decision you can with what you have, where you are.

For the beginning of this series, we will look at your choices in purchasing grains.  We will not get into gluten vs gluten-free, whether or not you should eat grains, and the like.  If you are currently buying grains, this is to help you decide what is the best option for your budget.  This posting is my opinion, and after research, you might come to a different conclusion.  If you do, please comment and share what you found and your reasoning.  I’m always open to changing my opinion and updating this post if new or different information comes along.

 The Choices

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Cheap Eats- Budget Breakfasts IV: Fruit Cobbler

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This cobbler has proven to be popular among Menu Mailer users, as it is egg free. I originally used it as a Menu Mailer dessert recipe, but I occasionally use it for breakfast when we have an over-abundance of fruit.  The topping becomes completely firm while baking, even though it’s liquid when you add it.

 

Fruit Cobbler

From the Menu Mailer

1 Tbs yogurt or kefir (coconut or dairy-based)
1 cup flour of your choice (I used sorghum)
4 cups firm fruit, such as peach/apple/pear/apricot, peeled and cubed
1 cup soft fruit, such as berries or nectarines, cubed if needed
1/3 cup + 2 Tbs rapadura (more if your fruit is tart)
1 tsp cornstarch (use organic to minimize potential GMO exposure)
¼ cup tapioca starch if gluten free, or additional wheat flour
½ tsp xanthan gum if using gluten free flours
1¾ tsp baking powder
Heaping ½ tsp salt
½ cup coconut oil or butter, melted

In a medium bowl, combine the kefir or yogurt with enough water to make 1 cup and whisk in the flour. Cover and allow to stand 8 hours.

Preheat oven to 400 degrees. Generously grease a 12×8 baking dish or another shallow, 2-quart casserole dish. Add the fruit, 1/3 cup rapadura and cornstarch. Stir to combine and set aside.

Whisk the remaining 2 Tbs rapadura, tapioca starch, xanthan gum, baking powder and salt into the soaked flour, being careful that the xanthan and baking powder don’t clump. Whisk in the oil. Pour the batter over the fruit. Bake for 40-50 minutes or until the topping is golden brown and firm.

 

Image from flickr

Cheap Eats- Budget Breakfasts III: Rice Farina

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I am often appalled at the price of hot cereals, especially gluten-free hot cereals.  If you have a blender or a grain mill, you can make them for a fraction of the cost of the commercially produced products and they will be fresher.  Rice farina is the perfect example of this.  Bob’s Red Mill sells it for $17.72 for 7 pounds, which comes out to $2.53 a pound.  You can get whole rice for the normal price of 40 cents a pound around here, probably less if you go to an ethnic market, and then do about 3 minute’s worth of work yourself to save the $2.13 difference.  I have also done this with sorghum and had excellent results.

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