Thanks for sharing! We pray that you are able to find good health (and good hamburger buns) with this bread and able to eat it fully!

I stared getting sick every time I ate wheat products. My doctor told me that I was gluten intolerant. It started happening after a bad reaction to a vaccine. Some other family members also got what we thought was gluten intolerance. My grandson’s problems was Aldo after a bad reaction to a vaccine. I understand the struggle of finding decent bread that we could eat. Eventually we got different digestion problems eating the gluten free products. Prayed for answers and eventually found out about Sue Becker. Right before finding out about Sue I had some testing done and found out that I am hypersensitive to chemicals. I already knew thot I was allergic to preservatives. Sue Becker has been such a blessing to our family. It wasn’t the gluten that was the problem. Th3 problem was the pesticides and all of the chemicals used in the processing of the commercial white flour and the commercially processed white gmo sugar. My family has been able to eat all of Sue Becker’s organic freshly milled wheat varieties, Sucanat and honey granules with no digestion problems. I my family was not gluten intolerant we have an intolerance to gmo foods, preservatives, and all of the toxic chemicals used in the commercial processing of white flour and sugar. Every week I run across more people who have found Sue Becker and are finding out the same thing to be true. They can eat the organic freshly milled flour and the Sucanat or honey granules and not have any digestion issues! I hope that you will give it a try and that you will also be able to eat good bread products again from organic freshly milled wheat and the organic non gmo sugars.

Thanks for sharing your enthusiasm! Thanks for commenting!

Thanks for sharing. We pray for good health for you and your family.

Karen, how do you make the bread, what is your recipe ?

😊

Wonderful! Thanks for letting us know! We're so glad that you're here with us!

You are welcome! Have you heard about our new podcast? This makes it very easy to share with friends and family. It's called Sue's Healthy Minutes. Check it out when you can. It can be found on any podcasting app, such as: Apple Podcasts, Spotify, Google Podcasts, Amazon, and many more. There is also an option to listen straight from our website, www.breadbeckers.com/blog/sues-healthy-minutes/. In these weekly episodes, Sue teaches about the importance and benefits of milling wheat and making your own bread, healthy eating, and simply getting back to the basics of real food. We think that you will gain a lot of value from each episode. Let us know if you have any questions.

You're very welcome! Thanks so much!

You are welcome! Thanks for commenting!

Glad it was helpful and that you've found value from it.

Thanks for your comment.

Thanks so much for letting us know how you found out about us!

Thanks so much for letting us know your experience. We love hearing success stories!

Excellent! Thanks so much for watching and for commenting. We're so glad you're here!

We agree! Thanks so much for commenting!

You are so welcome! Thanks for commenting!

That's great! Thanks so much for letting us know and for commenting!

You are so welcome! So glad you're finding value in them! Thanks for commenting!

You are so welcome! Thanks for commenting!

Glad you enjoyed it!

Thanks for the awesome feedback and for leaving a comment! So glad you're here!

We're glad you found us too! Make sure to check out our other videos here that may help encourage you along the way. Thanks for commenting!

Wow! That's so great! Thanks so much for sharing that with us!

You are so welcome! So glad that it was helpful! Thanks for commenting.

Welcome aboard! That's awesome! Thanks for commenting and for letting us know how you found out about us!

Thanks for letting us know!

Welcome! We're so glad you're here!

Thank you, and thanks for commenting!

We're so glad you're here and confident that real bread will help with your symptoms. You may also find our podcast very helpful and encouraging. Please take some time to listen to Sue's Healthy Minutes. Thanks for commenting.

I'm so sorry to hear about your difficult journey but am so happy that you are starting a new journey with real bread. Thanks for commenting!

Thank you! We're so glad that you found this helpful! Thanks for commenting.

You are so welcome! Thanks for being here and for commenting!

Thanks for asking. Sue answers this question, and a whole lot more, in her weekly podcast called Sue's Healthy Minutes. It can be found for free on our website (link below) or any podcasting app such as Spotify, Google Podcasts, Alexa, Siri, and many more. Start at the beginning, as one of the early episodes is called "The Truth About Wheat." This will be super helpful and beneficial. Hope this helps. www.breadbeckers.com/blog/sues-healthy-minutes/

Hi, yes the flour does get warm as it is milled but remember, you are about to bake your bread at 350-400 degrees. The flour does not get hot enough in the mill to result in the loss of nutrients. The statement that with fast moving, stainless steel milling heads damages the flour is a marketing point for stone grain mills. No matter which mill you choose, there is not significant nutrient loss in the milling process. :)

Do you know anything about the safety of using a mill that has ceramic corundum stones? My concern is that corundum is a type of Aluminum. The reason I’m considering one of these mills is so that I can make grits and cracked wheat in them as well as fine flour.

@@Aliciashrewsburywhit No, I'm sorry we don't. But you can email our support desk at: support@breadbeckers.com and we can forward your email to Sue to get her opinion.

That's awesome! Thanks for sharing!

That's awesome! Thanks for sharing!

Thanks for asking... It is general science. Also, we have had the bread tested for nutrients in it's completed state. It is generally the same for all bread products after being baked or cooked.

We sell a variety of different mills in our store and on our website. We sell a Country Living Hand Grain Mill and Wonder Junior Deluxe, but unfortunately, both are currently out of stock. The 2 electric mills that we use and recommend are the Nutrimill Grain Mill www.breadbeckers.com/store/pc/Nutrimill-Grain-Mill-w-FREE-Shipping-185p1824.htm and the Wondermill www.breadbeckers.com/store/pc/WonderMill-GrainMill-w-FREE-Shipping-185p1825.htm. As of today, both of these mills are in stock on our website and in store. I hope that helps you. Thanks for the question.

I (Tiffany Thompson) started out with a Kitchen Aid Mixer and grain mill attachment as well. It is suitable for bread making, but I quickly learned that there is a limit to how fine it will grind the grain and how long the mixer will last under that much pressure. I was grinding wheat multiple times a week, and my mixer finally gave out after a few months of doing this. I ended up having to replace the mixer. This is when I also purchased my first mill, now the WonderMill, and I wished that I had just gotten this mill in the beginning. The WonderMill makes it so much easier and will grind what I need to make a loaf (4-1/2 cups flour) in about 30 seconds. I remember it taking much longer for the Kitchen Aid Mixer to grind that amount of grain. It is certainly doable, but I really feel that the investment for the WonderMill is definitely worth it. Does that help?

@BreadBeckers I ma just learning from you and want to try small amount before large investment. I’ve been gluten and mostly grain free for 12 years per diagnosis. I have a BlendTec blender with Grind Grain setting… can I use that and start with 2lb. bag??

We carry a variety of Olive Oils that are pure. You can check them out on our website at www.breadbeckers.com/store/pc/showsearchresults.asp?pageStyle=H&resultCnt=30&keyword=olive+oil

It depends on where your grain would be stored long-term. Freezing the grain will not hurt the grain, but it may not be necessary if you have a good place to keep it that is moisture, bug, and rodent-free. However, if the grain is not purchased from us, in order to keep possible infestations down, we do recommend that the grain be frozen for at least a few days after purchase. We treat our grain with CO2 to help with this. Most places do not do this, and you don't want to have these pests in your grain nor your home. Does that help?

Hi Laura, No, we never sift out the bran. This would defeat the purpose of milling your own grains. Most of the nutrients are found in the bran and germ so it is important that those are present. The electric mill that we prefer (The Wondermill) does an amazing job of milling super fine flour and we've never found the need to sift away the bran.

We will also make raw honey our first choice and for recipes where that will not work, we will use Sucanat and Honey Granules. The only reason is that even though stevia and other sweeteners are "natural", if they are in a granulated or powdered form and are white in color, they have most likely been processed to a point that is not healthy.

Hi. Here's a link to our website for our Basic Dough Recipe. It will show you when to add the Lecithin. Also, can you clarify the first question that you asked? Thanks so much. Hope this helps.

No need. Just store in a mason jar with a lid.

Yes... Baking the bread locks in the nutritional value of the grain. Thanks for asking.

Yes, as long as they are air-tight and completely dry. They should work fine.

Hello... We use and sell Einkorn and Spelt in our store and on our website. We also make sourdough, sell sourdough starters, and occasionally offer a sourdough class. Please visit our website for additional information and to sign up for our monthly newsletter. This way, you will be one of the first to know about any upcoming classes offered, including a sourdough class. Thanks for asking.

Thanks for the tip!

Any of them will actually work. But Hard White is one of our favorites due to the mild flavor of the grain not overpowering the sourdough flavor.

Welcome! We're so glad you're here!

I have two buckets that I cycle between that may serve the same purpose, but if the grain is kept dry and free from rodents, the grain on the bottom is just as fresh as the grain on the top.

@@BreadBeckers I didn't know that when I wrote the comment. thank you!

I would encourage you to check out our video on Quick Breads as this will cover recipes NOT calling for yeast. Sadly we do not ship to Canada due to customs and such.

Hello... Thanks for asking! You may find this article, written by Sue Becker, helpful with answering your question about Confectioners Sugar, as she mentions this here. She also gives great substitutes for other things as well. Hope this helps! www.breadbeckers.com/blog/wiser-choice-substitutions/

Here's a website link with information that you may find useful. www.breadbeckers.com/blog/wiser-choice-substitutions/

Hi. Thanks for your question. Here's a great video of Ashley showing how to make juice Kefir. facebook.com/thebreadbeckers/videos/tip-tuesday-kefir-juicetoday-ashley-shares-how-easy-it-is-to-make-your-own-cultu/2790170244345190/

@@BreadBeckers I don't think you understood the comment. She is able to get wheat FRESH!!! She wants to KNOW how to clean the wheat to get rid of the DIRT.

Great question... We store our grain in 5 gallon food-safe buckets. We change out our lids for the resealable Gamma Lids that allows easy and quick access, while allowing the the buckets to stay sealed and grain to stay fresh.

What do you mean by "kind of runny?" Ezekiel mix is not intended to be used as a yeast bread. It is best used for muffins, quick breads, pancakes, etc...Hope this helps.

I'm sorry, but we don't have a public pasta video yet. Thanks for asking.

@@BreadBeckers I bought your red recipe book and see you don't have anything for pasta there as well. I have a pasta maker and have made my own pasta in the past. Do you think I could accomplish the pasta making with the same instructions using milled flour? If so, which type would you recommend?

Storing the milled grain in the freezer doesn't stop the oxidation process, it only slightly slows it down. Think about what happens to a banana if it is put into the freezer. It turns brown. That's oxidation. The nutrients will still oxidize in the freezer. It's really best to mill what is needed at the time baking is happening.

Thanks for the response. I was wondering that myself.

Thanks for the great questions... I'm assuming that by "once opened", you are referring to the opened container. Just make sure that the container is closed and air-tight - free from moisture and pests. Also, room temperature is adequate for storing grain.

Just make it into sandwich bread.

Wrapping the loaf in a breathable tea towel keeps it moist too

Try buttering the loaf while it cools -As soon as your loaf comes out of the oven, slather it with some melted butter on all surfaces, and leave on a cooling rack with a drip tray underneath. This will help soften the crust as it cools. Hope this helps. Thanks for asking.

It's totally up to you, but there are some recipes in the red Recipe Collection Cookbook that are not in the Home-Ground Flour Book, and vice versa.

Dried Corn can be milled in the WonderMill and then made into cornbread. I've listed 2 links below. Hope this helps. Thanks for asking. WonderMill - www.breadbeckers.com/store/pc/WonderMill-GrainMill-w-FREE-Shipping-p1825.htm Corn - www.breadbeckers.com/store/pc/Corn-c93.htm

Do you have a recipe for the simplest/most basic whole grain corn bread ?@@BreadBeckers

Yes... Thanks for commenting.

Hello... We carry a few different Extra Virgin Olive Oils. I am assuming that since your comment in on this particular video, that you're looking for one to help bake basic bread and to get started. Here is a link to what you would need for that. www.breadbeckers.com/store/pc/showsearchresults.asp?pageStyle=H&resultCnt=30&keyword=cretan In addition, please take a moment to listen to Sue's podcast episode on her oil of choice - breadbeckers.libsyn.com/28-my-oil-of-choice AND breadbeckers.libsyn.com/29-my-favorite-fats-for-baking And, also watch our video short on EVOO as well - kzfaq.info/get/bejne/d9yHdNihnZ2zgn0.html Thanks so much for asking. I hope this helps.

Hello... Here is a link to the wholesome brown sugar Sucanat that we sell that is an alternative to the processed brown sugar that is sold in grocery stores. www.breadbeckers.com/store/pc/Evap-Cane-Juice-SUCANAT-Brand-5-lb-PAIL-141p2490.htm

Hi. I am not sure that I completely understand your question. I am pretty sure that the names of the grain will be the same in UK/EU are they are here in US. You mentioned ancient grains, but is there a specific kind that you are asking about? Thanks so much...

@@BreadBeckers I mean I don’t find such classification as hard/soft red/white spring winter.. all I could find are Scottish bread mixes or bread wheat grain simply. Regards ‘ancient’- I mean I am familiar with them and use them as the names are clear like spelt is spelt everywhere. But is it red is it hard is it spring or winter that is jot clear at all. Found some sources saying spelt can be all of those. So my conclusion- question- what are the white red soft hard grains in UK market?

We make bread every day and sometimes multiple times a day, so having to vacuum seal it every time we need it may not be feasible. We keep ours in the refrigerator or freezer, and it keeps it fresh enough for use.

Hello... Great question! Thanks so much for asking! I (Sue) too have Hashimoto’s. I was diagnosed many years ago. I have researched and really cannot find a clear connection to gluten. The only thing I found was that since Hashimoto’s is considered an auto-immune issue the tendency to have other auto-immune issues, such as celiac is greater. This connection is really a stretch especially since celiac disease is a genetic disease. Also I have seen stated that the thyroid hormone structure is nearly identical to the structure of gluten so your body mistakes one for the other. I looked this up chemically and they really are not similar at all. It is so hard these days to know what is true. While I love the internet access to so much information, a lot of misinformation can spread quickly. I will tell you what I know. I have never had a problem with my real bread. A few months ago, I had my antibodies tested. The alternative doctor I see, said that my antibodies were extremely low compared to most patients he sees with Hashimoto’s. Also I have know several people that go gluten free with Hashimoto’s and I did not see much improvement, certainly not a reversal. Also I noticed that I was much more high functioning than those that went gluten free. I too get tired easily now that I am older, but doctors that have seen me over the years say I am the most high functioning low thyroid person they have met. 😊 Other than difficulty with my weight, I have no other issues associated with low thyroid - such as high cholesterol, higher tendency to get colds/flu, constipation. I am on armor thyroid. If anything I know the bread from freshly milled flour helped me in so many ways. Sue Becker

@BreadBeckers I was diagnosed non-specific celiac and auto immune hypothyroid. I was told of the connection to gluten, celiac then hypothyroidism… and when I changed my diet to get off gluten I am no longer hypothyroid and didn’t have to take medication… so this is so confusing and I’ve just found your info… still gathering info to figure out what I need to do to try small amounts before investment but this makes me nervous.

Jami said no gluten. I watched in istagran michal grappe cured with whole grain... I am confusing with both experiences.

Hello. We do try to put a short description with keywords in each podcast description. Thanks so much for commenting. We're so glad you're here!

Hi. We only have Gamma Lids for the 6 gallon buckets.

Here are a couple of articles that Sue Becker wrote on sweeteners. They may not answer all of your questions, but they are definitely full of great information and worth the read. Check them out here www.breadbeckers.com/blog/honey-and-other-sweeteners/ and support.breadbeckers.com/kb/article/49-Sweetener-Comparison. Thanks for asking. Hope this helps!

We are currently waiting on our publisher to get more to us. Check our website, periodically, to see if we have more in stock.

Thanks

Once received, we treat our grain with a dose of C02. This helps dramatically lower the possibilities of unwanted pests and infestation.

@@BreadBeckers Thank you for your prompt response.!

Yes. The hard red and white wheats can be used for sourdough.

You can place orders on our website at breadbeckers.com.

Hello... You can certainly use the Kitchen Aid mixer, but the Kitchen Aid usually heats up after a period of time of kneading, and it's not really good for the motor. The Kitchen Aid will usually end up dying after a while of doing it this way. We do recommend a bread machine, but using what you already have is doable as well.

I tried a kitchen aid grain mill when I was living alone in my experience it is a piece of junk didn't grind smooth sounded very hard on the motor. I went back to the flour mill even though it was harder to make small batches of flour, more clean up

Thanks for your question. Have you listened to Sue's Healthy Minutes Podcast? There are a quite a few episodes that you may find beneficial, where she talks about gluten - specifically episode 7, The Truth About Wheat. She touches on it often in other episodes as well. It can be found on our website here, www.breadbeckers.com/blog/sues-healthy-minutes/ and on any podcasting platform.

Thanks for asking! Here is a link to two of our cookbooks: Bread Beckers Recipe Collection - www.breadbeckers.com/store/pc/The-Bread-Beckers-Recipe-Collection-with-FREE-Media-Mail-Shipping-44p2516.htm The Essential Home-Ground Flour Book by Sue Becker - www.breadbeckers.com/store/pc/The-Essential-Home-Ground-Flour-Book-by-Sue-Becker-FREE-Media-Mail-Shipping-44p3555.htm

Not sure what that is.

Easy, she managed because God was with her all the way.

The honey that we sell is raw and unpasteurized. It can be found here. www.breadbeckers.com/store/pc/showsearchresults.asp?idcategory=0&priceFrom=0&priceUntil=&SKU=&IDBrand=0&keyWord=honey+raw&customfield1=0&SearchValues1=0&customfield=0&SearchValues=0&resultCnt=30&order=0&Submit=

​​​@@BreadBeckers yes, thank you for that convenient link. I was just pointing out the pasteurized honey is heated to a lower temperature than bread achieves in the oven. 27:17 . I do appreciate all the great information you provide. You've been a big help for me in learning how to get started with my new grain mill. I absolutely LOVE bread made from fresh milled whole flour. Your videos have been invaluable to my understanding of the process. One other thing, and you can check with your honey supplier to be sure, I'm not from Omega, but close to it, and if I recall correctly, they pronounce it oh-MEE-guh. It's been a few years, so I could be wrong on that. My kids will actually be coming by your store soon to buy a few buckets of grain for me before they come home to visit. I can't wait! I've just been practicing with small sacks of grain from Amazon in the meantime. Edited for spelling.

Oh my goodness gracious

@@micahlantz905 iv taught myself. My mom.was an amazing woman.but she just didn't do this, she had many other amazing super mom powers she taught me.

Wow! That's crazy!

Love this! LOL

@@BreadBeckers I'm not embarrassed because I didn't know. I had to learn on own by "accident".

Hello. This article found on the Redmond website may help answer your question. Hope this helps. redmond.life/blogs/live-your-journey/the-difference-between-redmond-real-salt-celtic-and-himalayan-salt?gad_source=1&gclid=Cj0KCQiAhc-sBhCEARIsAOVwHuSQ_DQX-rV58zROV707_JoGD-h2T2Ss4k5x8XLG23cgZ9qgIqfDUEAaAr4IEALw_wcB