To rotate your grain, it’s important to understand what type or types of grain you have. Hard wheat contains the most protein, so they work well as protein substitutes in recipes. Hard Red Wheat is commonly used for cereals such as cracked wheat and hearty bread. Hard White Wheat produces a lighter flour, so your baked goods are more like the store brands familiar to your family. Softer grain is often preferred for bread and rolls, but they have a lower percentage of protein. There are excellent wheat books on the market today which provide pointers in addition to recipes.
One of these books is called “The Amazing Wheat Book” by LeArta Moulton. It explains how to use wheat as meat, make your gluten, create delicious desserts and how to “get started” if you’ve had little experience using whole wheat in the past. Once you’ve determined the type of grain you have stored, it’s easy to begin incorporating whole wheat into your present diet. You’ll love the health benefits.