There is nothing like the debate on grains to induce a disproportionate amount of naval gazing and obsessions. Anti-nutrients are not a toxin. They can just become problematic if too much is consumed over a long period of time.
The occasional use of breads from wheats that have been neither sprouted, fermented nor soaked is hardly going to pose problems. Enjoy a slice of cake from unrefined flours if a friend offers it to you. Allow the kids to eat biscuits made from non fermented, soaked or sprouted white flour if there’s nothing else on offer.If, however, your daily diet depends on consuming a high proportion of grains in the form of breads, cakes, biscuits, porridges, pastas and high-heat expressed breakfast cereals then you may want to consider some alternatives as set out in the recipe section. Not only will they improve the flavour, texture and taste of the food they will also have a big impact on the nutritional quality of the grains eaten.
The modern everyday cook has literally hundreds of grains to choose from – oats, barley, rye, spelt, wheat, rice, buckwheat, quinoa, corn, sorghum, millet, to name but a few. In today’s global economy there is a dizzying array of grains on sale. Master in the Kitchen sets out a number of recipes that include grains. Enjoy them with as much relish and please as the Emperor Augustus did thousands of years ago just be aware of how to maximise flavour, nutrition and texture in the grains we consume.