Food Storage: 30 Lbs. Wheat
Extra Item: 8 Lbs. Salt
Get your wheat at the Cannery! The scheduled time for the Kanarra Ward is the 2nd Thursday of every month at 5:00 p.m.
Hard Red Winter Wheat - $2.70/can*
White Wheat - $2.60/can*
The #10 cans weigh approx. 5.8 Lbs.
* December 2010 prices (some prices went up January 1st but I don't have the new sheet yet)
72 Hour Kit: Flashlight with extra batteries or the wind-up type that needs no batteries or charging.
Family Preparation: Pick two meeting places. Have a plan for your family. A place near your home after a fire, a place outside your neighborhood or town in case you cannot return home after a disaster. ***Choose and out-of-state friend as a "check-in" contact for everyone to call.***
Spiritual Preparedness: Read 4 Nephi 1:12 - Next Fast Sunday think of something you would like to fast for.
Food For Thought:
Whole wheat can be cooked as-is and used as a cereal or served like rice. It can be cooked on the stove in boiling water until soft, or put in a thermos with boiling water overnight to eat in the morning. It can also be cracked or partially ground for a "cream of wheat" type cereal or ground fine into flour and used in baked goods and to thicken soups, stews and gravy (if you don't want lumps, stir it up with a little cold water in a separate bowl first, then pour into soup, gravy, etc. and bring to a boil for a minute or two). If you feel that it makes your baked goods too "heavy", you can split the amount of flour in a recipe - 1/2 whole wheat and 1/2 white.
You can grind small amounts of whole wheat into flour in most home blenders but even in my heavy-duty Vitamix blender you're not supposed to ever do more than two cups at a time. Here is a recipe where everything goes into the blender:
Blender Wheat Pancakes (makes 6 to 8 pancakes)
1 Cup Milk
2 Eggs
2 tsp. Baking Powder
1-1/2 tsp. Salt
1 Cup Uncooked Whole Wheat
2 Tbs. Oil
2 Tbs. Honey or Sugar
Put milk and wheat in blender. Blend on highest speed for 4 or 5 minutes or until batter is smooth. Add and blend on low, eggs, oil, baking powder, honey and salt. Bake on hot griddle.
To make waffles, just add one additional Tbs. wheat and increase oil to 4 Tbs.
Everyone loves crackers, and here is a simple recipe that even the kids could help make:
Wheat Thins
1-3/4 Cups Whole Wheat Flour
2 Tbs. Oil
2 Tbs. Honey or Sugar
Put milk and wheat in blender. Blend on highest speed for 4 or 5 minutes or until batter is smooth. Add and blend on low, eggs, oil, baking powder, honey and salt. Bake on hot griddle.
To make waffles, just add one additional Tbs. wheat and increase oil to 4 Tbs.
Everyone loves crackers, and here is a simple recipe that even the kids could help make:
Wheat Thins
1-3/4 Cups Whole Wheat Flour
3/4 tsp. Salt
1-1/2 Cup White Flour
1/3 Cup Oil
1 Cup Water
Mix dry ingredients. Add oil, salt and water mixture. Knead as little as possible to make a smooth dough. Roll dough very thin. Score with a knife into desired size. Prick each cracker a few times with a fork. Sprinkle dough lightly with salt or onion salt. Bake at 350 deg. until light brown and crisp, about 30-35 min. (it doesn't say if you're supposed to use an oiled baking pan or what to cook it on, but if it was me, I'd use a silicone baking sheet that you don't have to oil or flour to keep things from sticking - baked goods just lift right off!)
For those who have gluten-intolerant family members, be sure to have other grains in your storage. Rice, Tapioca, Millet, Amaranth, Quinoa, Buckwheat and Dried Corn are all possibilities for both cereals and baked goods and can, like wheat, be ground into flour in small amounts in a blender. Wheat is the "King" grain for storage life though and these other grains would need to be kept in smaller amounts and rotated through regular use.
Tapioca is well known for it's use as a pudding, but can also be ground in a blender to a fine flour and used with other grains for the gluten-intolerant.
Millet is a mild grain that is good boiled as cereal, used with other flours in baked goods and used whole in soups and stews.
Amaranth is actually a very nutritious seed and the flour is good mixed with other flours in baked goods like muffins. It adds a lot of moisture and has a very distinctive flavor.
Quinoa is very high in protein and can be used as the others mentioned above. (Because of it's higher protein content, Quinoa can be harder to digest for some people.)
Buckwheat is especially good as part of the flour in pancakes and muffins (it also has a very distinctive taste). It is also used to make the oriental noodles called "Soba".
Here is a fun, really yummy, nutritious, no-fat, "throw-together-fast", gluten-free flatbread that you can put in the oven for 20 minutes while you're making a salad and setting the table - it's wonderful hot out of the oven with dinner.
Gluten-Free Sweet Potato Flatbread
1-1/2 to 2 Cups Bob's Redmill Gluten-Free Biscuit and Baking Mix (I found this at Smith's and Sunshine Nutrition and online).
1-1/2 to 2 Cups part Millet Flour, part Brown Rice Flour, or just all one or the other (I grind these grains in my blender and keep extra in a jar in the refrigerator). I never measure - this is my own invention - I just dump equal amounts of first the mix and then the plain flour into a bowl and mix together.
Cut up one medium Sweet Potato or Yam into small chunks then blend in the blender until liquified with enough water to make it like a mushy soup.
Mix dry ingredients. Add oil, salt and water mixture. Knead as little as possible to make a smooth dough. Roll dough very thin. Score with a knife into desired size. Prick each cracker a few times with a fork. Sprinkle dough lightly with salt or onion salt. Bake at 350 deg. until light brown and crisp, about 30-35 min. (it doesn't say if you're supposed to use an oiled baking pan or what to cook it on, but if it was me, I'd use a silicone baking sheet that you don't have to oil or flour to keep things from sticking - baked goods just lift right off!)
For those who have gluten-intolerant family members, be sure to have other grains in your storage. Rice, Tapioca, Millet, Amaranth, Quinoa, Buckwheat and Dried Corn are all possibilities for both cereals and baked goods and can, like wheat, be ground into flour in small amounts in a blender. Wheat is the "King" grain for storage life though and these other grains would need to be kept in smaller amounts and rotated through regular use.
Tapioca is well known for it's use as a pudding, but can also be ground in a blender to a fine flour and used with other grains for the gluten-intolerant.
Millet is a mild grain that is good boiled as cereal, used with other flours in baked goods and used whole in soups and stews.
Amaranth is actually a very nutritious seed and the flour is good mixed with other flours in baked goods like muffins. It adds a lot of moisture and has a very distinctive flavor.
Quinoa is very high in protein and can be used as the others mentioned above. (Because of it's higher protein content, Quinoa can be harder to digest for some people.)
Buckwheat is especially good as part of the flour in pancakes and muffins (it also has a very distinctive taste). It is also used to make the oriental noodles called "Soba".
Here is a fun, really yummy, nutritious, no-fat, "throw-together-fast", gluten-free flatbread that you can put in the oven for 20 minutes while you're making a salad and setting the table - it's wonderful hot out of the oven with dinner.
Gluten-Free Sweet Potato Flatbread
1-1/2 to 2 Cups Bob's Redmill Gluten-Free Biscuit and Baking Mix (I found this at Smith's and Sunshine Nutrition and online).
1-1/2 to 2 Cups part Millet Flour, part Brown Rice Flour, or just all one or the other (I grind these grains in my blender and keep extra in a jar in the refrigerator). I never measure - this is my own invention - I just dump equal amounts of first the mix and then the plain flour into a bowl and mix together.
Cut up one medium Sweet Potato or Yam into small chunks then blend in the blender until liquified with enough water to make it like a mushy soup.
Stir all the flours together in a mixing bowl then pour in enough (or all) of the liquid to make it about the consistency of biscuit or muffin dough. (if it is too thin, just add a little more flour or biscuit mix - if it's too thick just add more water - you can't hurt it!)
Spread out on a silicone baking sheet (you don't oil it first) into a square or rectangle about 1 inch thick.
Bake at 400 deg. for about 20 min. or until dry on top and bottom and a toothpick comes out clean.
You could substitute a regular wheat flour biscuit mix with this if you don't have problems with wheat.
Spread out on a silicone baking sheet (you don't oil it first) into a square or rectangle about 1 inch thick.
Bake at 400 deg. for about 20 min. or until dry on top and bottom and a toothpick comes out clean.
You could substitute a regular wheat flour biscuit mix with this if you don't have problems with wheat.
