The Little Red Hen – How to Use Your Wheat

How to Use Your Wheat Table of Contents

Breakfast Cereal
Egg Replacers
Breads of Haste
Muffins and Quick Breads
Kneaded Breads and Rolls
Cracked Wheat As Meat
Gluten as Meat
Gluten as Hamburger
Gluten as Beef
Gluten as Chicken
Wheat Treats

Benefits of Wheat

Whole wheat has the health benefits of whole grain—fiber, vitamins, minerals, protein, etc. It contains all the amino acids but is low in lysine.

Whole wheat can be sprouted. It produces vitamin C when sprouted. Sprouts are a complete food—you can survive on sprouts and water.

Whole wheat can be stored indefinitely.

Wheat is inexpensive.

Quantity Recommendations

A basic survival ration of stored grain per adult for one year is 400 lbs. This may consist of wheat, flour, rice, corn, oatmeal, and pasta.

Kinds of Wheat for Storage

Golden 86 Hard White Wheat—lighter color, higher gluten for better texture and rising, sweeter taste, same fiber, vitamin, mineral, and protein content. Some who are allergic to wheat can digest white wheat better than red.

Hard Red Winter Wheat—darker color, heavier texture, heartier taste. Better for preventing colon cancer.

Storage Information

Wheat is available in paper bags, cans, buckets, and “super pails” (mylar bag inside a bucket).
Preservation techniques include fumigation, dry ice, or nitrogen.
Store in a cool, dry, dark place. Do not put buckets or cans directly on concrete. Keep water away from cans.
Whole wheat can be stored indefinitely.
Refrigerate after grinding and use quickly to retain nutrition. Wheat flour contains fat and can go rancid.
Use regularly to adjust your digestive system to the extra fiber.

Grinding Methods

Electric grinders—best for fine flour. Most electric grinders can’t be adjusted course enough for cracked wheat.

Hand grinders—best for cracked wheat. A few can be adjusted to produce a fine flour.


Regular yeast, often labeled “active”, need water between 110-115° and take two risings of an hour each.

Genetically engineered yeast—Red Star’s Quick-Rise, Fleischmann’s RapidRise, Fermipan, and Saf-instant—need water between 120-130°, prefer not to be proofed, prefer to be added to the dry ingredients, and take half as long to rise.

Saf-Instant has a 2-5 year shelf-life, possibly 10 years if unopened in the fridge, may use 25% less, and needs to rise only once.

Fermipan has a 2-year shelf-life, recommends using within six weeks after opening, and is favored by professional bakers.


Gluten is the powdered form of the stretchy protein that gives bread its strength. It can be added to breads to improve elasticity and rising capacity.

Dough Enhancers

Dough enhancers add ingredients such as whey, tofu, citric acid, soy lecithin, sea salt, corn starch, ascorbic acid, additional yeast, and additional flour. They claim to enhance dough strength, texture, and shelf-life.