Organic U.S.A. family farm soft white winter or pastry wheat. Lower in protein and gluten with more complex carbs than hard wheats. It makes the preferred flour for gravies, sauces, biscuits, cakes, pie crusts, cookies, and pastries. Excellent as cooked whole grain or cooked combined with brown rice. Sweeter and softer than hard wheat. A delightful crispy addition to salads when sprouted. 100% whole grain. Rich in healthy fiber and a good source of protein, iron, thiamin B1, niacin B3, magnesium, zinc, and copper. kosher pareve
* See Detailed Description for qualified FDA Health Claims
EDEN Soft White Winter Wheat, aka pastry wheat, is U.S.A. family organically grown. Planted in the Fall it begins to grow, then is dormant for the winter. Spring sends up it's flowering stalks for a mid-summer harvest. Lower in protein and gluten with more complex carbs than hard wheat, it makes the best flour for gravies, sauces, biscuits, cakes, pie crusts, cookies, and pastries.
EDEN Soft White Winter Wheat is low in fat and saturated fat, cholesterol free, very low sodium, and rich in healthy fiber. According to the FDA, 'Diets rich in whole grain and other plant foods, and low in total fat, saturated fat, and cholesterol may reduce the risk of heart disease and some cancers.' Also, 'Low fat diets rich in fiber-containing grain, fruits, and vegetables may reduce the risk of some types of cancer, a disease associated with many factors.' EDEN Soft White Winter Wheat is a good source of protein, iron, thiamin B1, niacin B3, magnesium, zinc, and copper.
Uses for EDEN Organic Soft White Winter Wheat:
• Grind into an excellent all purpose flour for making pastries, pancakes, waffles, pie crusts, crackers, and other baked goods. It is ideal for sauces, gravies, and thicken soups and stews.
• Wash, soak and sprout to brighten salads, sandwiches, and juices.
• Mill coarse for cracked wheat cereal or wheat pilaf
• Soak and boil with Organic EDEN Aduki Beans or pressure cook with brown rice. When combining with brown rice you must soak the wheat first for 6 to 8 hours, or overnight, then pressure cook or boil so the wheat and rice are tender at the same time.
• Boil whole for a delightful, chewy, completely satisfying, and versatile porridge.
Boiling and Pressure Cooking Directions:
Wash the wheat berries thoroughly, rinse and drain. Place in a bowl with cold water to cover and soak overnight, or 6 to 8 hours, before cooking to soften. The soaking water may be used to cook the grain. Another method is to patiently dry roast the wheat after washing. Roast it in a heavy or cast iron skillet stirring constantly over a medium flame until the berries are golden brown and release a sweet nutty aroma.
To boil wheat place 2 1/4 to 2 1/2 cups of water per cup of wheat, or wheat and aduki beans, and a pinch of EDEN Sea Salt in a heavy pot. If adding aduki beans, do not add salt until the last 10 minutes of cooking. Cover and bring to a boil. Reduce the flame and simmer for 2 to 3 hours. For porridge add more water and cook longer until creamy. For pressure cooking place the wheat, or wheat and rice, 1 1/2 to 2 cups of water and a pinch of EDEN Sea Salt in the cooker. Secure lid and bring to pressure. Reduce flame to medium-low and cook for an hour and fifteen minutes. Remove from the flame and allow pressure to come down before removing the lid.