Up next in 10
How To Grow Flour Without Wheat. Growing Plants That Will Save You Money On Groceries. π₯π§
15K views
Apr 27, 2022
Are you looking to save money at the grocery store? Or maybe you are simply trying to become more self sufficient when it comes to food. Whatever the reason is I have some ideas for you when it comes to different types of flours you can grow in a garden. This is a list of different veggies you can grow in your garden and help save you some money at the grocery store. The perfect way to beat inflation. Zucchini Flour: https://bit.ly/3xpmOkd Glass Corn: https://bit.ly/3JCjm8l Potatoes: https://bit.ly/3Od61Xj Join our monthly newsletter! newsletter.gardeningincanada.net Website/Blog & FREE printables: https://gardeningincanada.net Leave Me A Voice Message To Be Included In The Podcast: https://memo.fm/gardeningincanada/ ββββββ π©βπ¬ Grab A Planner! Paperback Houseplant Planner: https://geni.us/NFTrl2 Paperback Garden Planner:
View Video Transcript
0:00
Hello, plant people. How are you guys doing today? If you're new around here, my name is Ashley and I'm a sole scientist on this channel. I like to take that size and apply to all things plants. In today's video, we're talking about flour substitutes or actual flour that you can bake with, cook with, do some just regular old baking with. That's not wheat. So I think there's two reasons for this video. First one being there's a ton of videos out there where I
0:30
I'm seeing people, I'm not going to name names, influencers growing like patches of wheat or patches of flax or rye or whatever the case is
0:41
That's crazy. So I am a farm girl. We do farm in our family
0:47
And that's, and obviously work in agriculture too. That's a little weird
0:51
You're going to get like two lows total. But there are crops out there that are much more efficient for us gardeners to grow
0:58
that will give us flour that we can cook and bake and utilize
1:03
That actually does store for up to a year, which in some cases is actually longer than wheat flour is
1:11
And so, yeah, let's talk about what those crops are because I know there's people worried about food shortages
1:17
and people are really trying to maximize their garden space to grow high caloric density
1:24
but obviously usable and valid products. And wheat or flour in general is going to be one of those products that may or may not exist in abundance here in the next little bit
1:41
only because Russia and Ukraine, Russia and Ukraine are breadbaskets. They're very similar to the prairies here in Canada
1:50
And in the U.S., they make the world. world-degree what it is and so the fact that they're not seating in Ukraine I know
2:01
it's for a fact and they're not seating in all parts of Russia some parts of Russia
2:06
they are still seating but obviously they're not going to be exporting to us the
2:10
reason I know that is because my company sells fertilizer equipment to both
2:17
Ukraine and to Russia and so we had to cut Russia off and Ukraine
2:24
clearly not buying and very likely not going to be seating anything so there's
2:30
maybe an issue here I'm not going to be I'm personally I'm not too concerned
2:35
about wheat per se um like flour for like Robin Hood baking wheat flour I don think that going to be the issue I think it going to be the pastas that are going to be the problem because that Durham And those are obviously
2:50
processed outside of maybe necessarily Canada. But I mean a lot of flour mills and stuff like that
2:57
are very local sourced products grown in Canada, harvested in Canada, and then actually
3:04
ground in Canada because it's not the most shelf stable thing ever. One, it's a lot of
3:09
in that powder form. So I'm actually not too worried about that
3:13
But nonetheless, let's talk about some actual usable crops we can grow to make flour at home
3:21
So these all use the exact same format when it comes to processing
3:29
So we're going to let it dry out, whether this be we're cutting it really thin
3:34
and putting in the dehydrator, we're letting it sun dry, dry or if we're putting in the oven, whatever the case is, but we're dehydrating it
3:43
And then we're going to stick it in a blender and we're going to crush it
3:48
Now, it's going to make a really fine powder like a dust. And from there, we have two different options
3:54
We can do like a white flour and we can sift the product to remove any coloration
4:02
that may come from the types of products we're using. or we can leave it in and then it would be considered a whole grain or a whole wheat or whatever the case is
4:15
And that may in some cases, depending on what you're using, cause some forms of odd coloration
4:21
which may or may not be up some people's alleys. Like if you have kids, I can see them not enjoying this, but if you're an adult, then it's kind of like, well, it doesn't really matter
4:30
Obviously, if you don't sift or you don't clean it, it's going to have different flavor profile as well
4:36
So you're going to have to experiment, find out what you like, what your family likes
4:40
that sort of thing, and then obviously go from there. So the first one on the list is actually zucchini
4:47
or squash in general, but in particular, zucchini. So this flower is identical
4:55
pretty much identical to regular wheat flour. You can do like a 50-50 in baking
5:01
or a 2575, whatever the case is, or you can just use straight Zucon
5:06
Now it is gluten-free. So if you use zucchini flour, it's not going to maybe rise. It's
5:16
going to be a little bit more dense and the gluten-free folk out there actually you're
5:20
going to have some really good recipes for cooking with this but it can be utilized in that sense Now the other thing to keep in mind is this is also considered like a keto bread So it low carb or almost no carb which I find kind of crazy but I guess it makes sense
5:39
So in the keto community, it's often used as well. And it's really very expensive to buy at the store, but it's super simple to make it home
5:48
So it will take you five pounds of zucchini to make one pound of flour
5:53
so to put that in perspective you're going to eat a lot of zucchini um but the good news is
6:00
zucanis are incredibly prolific meaning they're very very good at producing a very large and abundant
6:08
numbers of zucchini fruit and the key when making zucchini flour is to actually let them to get
6:15
that ginormous what seemed to be almost an edible size that's the size you want to harvest from
6:22
and that's the size that you want to dry and grind and process into flour
6:28
So leaving the zucchini on until basically the frost hits is your ideal situation
6:34
And honestly, some cases, I swear one fruit will be five pounds because they do get very, very large
6:44
The second one, which is kind of my favorite, and I'm actually going to be doing this, this, this year, because I'm in
6:52
incredibly interested in this. I love tortilla chips. I like like cassidia flatbreads, that sort of thing
7:03
So that's kind of what spurred me on doing this this year. But corn. And more specifically
7:10
that really cool glass corn or rainbow corn or purple corn in particular can be used
7:19
dried out ground or blend you basically put it in a blender and then used for tetea chips that sort of thing so
7:27
with that being said you're going to have to get very specific types of corn it has to be like the
7:34
rainbow the glass or like the purple cord it can't be like the peaches and cream or baby corn or ornamental
7:42
corn anything like that um anything that says like eat raw it's not going to work here um and
7:49
it's gonna work to an extent, but it just won't work as well. So you wanna aim for these really pretty looking
7:55
colorful looking corn options, which who doesn't wanna go for that? So, and again, this storage for about six months
8:02
you can freeze it and then it'll store a little bit longer. And I have seen some people can flowers before or like vacuum seal them in jars Obviously that gonna last a little bit longer in that case as well whenever it comes to corn harvest for flour what I would do is I would leave it just on the stock and let it simply dry out naturally in the field for as long as possible
8:27
and then remove it and then spread it out inside the house or in sun and let it sun dry for as long as possible
8:34
it should be basically hard like a rock before you go to harvest it should be
8:38
be like popcorn kernel type hardness and then that would be what you're going to actually blend
8:44
And the last one is potatoes. So you can do any type of potato for this. Obviously the larger the better
8:53
but you can dehydrate this and then blend it. And this is actually really good for making
8:58
like Idaho mashed potatoes. That's what that's made out of. And then obviously you can bake with
9:04
this too or cook with it not bake with it so with the potatoes um i've made like my own idaho
9:11
potatoes because i don't have a ton of cold storage here i basically have like this one section
9:16
there needs my steps which is like not the greatest um situation so i will dry and then blend
9:26
it into a powder which can then be used for like mashed potatoes and that sort of thing
9:30
and it can be used for a thickener so thickener and like gravy's pasta sauces and
9:34
any sort of liquid soups that sort of thing it doesn't bake well though like I've never
9:40
tried to like make bread out of it I guess you could say and maybe that's just my lack of
9:48
knowledge when it comes to this sort of stuff but I do know it can be difficult if not
9:53
impossible but there is a ton of recipes using all three forms of those flour obviously
10:00
they're going to be really specific to people who have like gluten intolerances
10:04
or like the keto community but nonetheless there's a ton of recipes out there I've done a lot of these recipes
10:11
they work great and it is an alternative to flour that's more it's more justifiable as a gardener to do these three options
10:22
before doing wheat or rye or flax or anything like that right so just something to keep in mind there
10:29
but I'll thank you guys so much for watching if you enjoyed this video be sure to give it a thumbs up
10:34
subscribe button and I will talk to you guys next time. Bye
#Cooking & Recipes
#Food