|
|
Is brown rice eventually made into brown rice flour, considered a raw food?
Posted by:
diana
()
Date: May 03, 2007 09:06AM I was wondering if brown rice, eventually ground into flour, would be considered a raw food...Some recipies use whole grains or even unsprouted or soaked seeds and nuts so I was wondering if on occassion if I use freshly ground brown rice would that be considered an acceptable raw food ingredient...Diana Re: Is brown rice eventually made into brown rice flour, considered a raw food?
Posted by:
Jgunn
()
Date: May 04, 2007 12:35AM id contact the manufacturer of the flour and ask them the steps .. depending on the processing some machinery can heat the grains well over 100 degrees which would possibley render them not raw ..
just ask yer a consumer its yer right  ...Jodi, the banana eating buddhist  Re: Is brown rice eventually made into brown rice flour, considered a raw food?
Posted by:
Fud
()
Date: May 04, 2007 02:28PM Re: Is brown rice eventually made into brown rice flour, considered a raw food?
Posted by:
diana
()
Date: May 04, 2007 08:35PM Thanks for your answers...but I was refering to the brown rice that I already have that I usually sprout...actually I was wondering if at some time that I may need a dry ingredient to thicken something up, if I ground up the unsprouted dry rice, would this still be considered a raw food...Diana Re: Is brown rice eventually made into brown rice flour, considered a raw food?
Posted by:
earthangel
()
Date: May 05, 2007 08:12AM Hi there...well from what i have heard unsprouted dry rice is poisonious...and shouldn't be eaten..and that the only rice you can sprout and eat that won't toxify your body is wild grain rice...hmm i could be wrong wouldn't be the first time...but that is what the nutrional book at a vegan place here in san diego said and a few raw foodies that have books out.....so i don't know..just letting you know!!! but i def don't think it would be a good idea....i know that to make thickeners for things...
here is some info from uncooking with jameth and kim...they say that to make a flour type deal....you use any legume nut or seed or grain that IS sproutable and safe....and soak and sprout the item...then dehydrate it at 110 f for 5-8 hours or until very hard...then grind the item into a flour in a vitamix or flour grinder or anything else that will grind flour....when grinding be sure the temp doesn't go above 115 f and keep lower to be safe....if your equipment starts to get hot...freeze it along with the flour items and then finish whenthey have cooled off....you now have raw sprouted flour i hope this helps hun...good luck!!!
oh and also it says for sprouted flour dough for sweets use 1 cup of the raw sprouted flour from above add 1/2 -1/4 cup of dates (remove pits first) they said that haha not me lol up to 1/4 cup of purified water use as little water as possible only enough to form dough shape...helps cut downon dehydration time....whenflour is mixed with dates it will not completely harden when dehydrated...(the more dates you use the softer the dough and longer it will take to dehydrate) just mix the raw sprouted flour, dates, and water in a food processor until you have dough!!! i hope this helps you hun!!!! they also mention that using unsafe granes or legumes that aren't sproutable...is unhealthy and also using unsoaked or sprouted items..is worse then eating the actual item cooked..or lightly steamed....so that is all that i found...it is some good info though..let me know if you want some yummy receipes from their book..they make mock pop tarts and all sorts of crazy stuff haha with this dough!! enjoy love earthangel xoxoxoxoxoxox Much peace and love!!! EarthAngel Xoxo Sorry, only registered users may post in this forum.
|
|
