Diet and Grains

When it comes to diet and nutrition, if there’s been a fad or a trend or a new perspective in the last 20 years, I’ve studied it.  The guru I’ve been reading most recently is Mark Sisson,
the insanely ripped and inspiring author of the popular health blog Mark’s Daily Apple.  I’ve read the Primal Blueprint, I’m down with the whole paleo plan, even got the beautiful Paleo Comfort Foods cookbook, filled with scrumptious, gluten-free versions of favorite comfort foods.

Except for one tiny little thing:  My family adores the whole grain bread that I have been baking for nearly 2 decades, and they aren’t about to give it up.  And since we don’t have any obvious gluten sensitivities in the family, for now, we are not going grainless.  Making our diet lean and green in every other way is a priority, but the whole grain bread stays. 🙂

Since the fire I have not had access to my grinder and of course we lost all our grain as well, so it’s been store-bought bread for the last 8 months.  (I try to find the whole-grainiest varieties I can, but it’s not the same.)  Then, after our belongings were returned from storage and our grinder was not among them, we figured we’d have to order a new one.  Paul just did that yesterday, so the new Diamant Grain Mill is on its way.

My next step will be to order some grain from my go-to source, Walton Feed.  And some bread bags from my baking supply source, Pleasant Hill Grain.  And then Paul has to build me a new stand for my grinder, and hook it up with a 1hp motor, and then I’ll be back in the bread business, and my family will be very happy indeed.