These were made from soaking our Spelt flour in buttermilk for 24 hours or more
Yes I know, 'wheat' but you said you were grain free' and yes I did.
In my research on wheat from Wheat Belly we decided to go completely grain free. From here though after even more research we have re-introduced spelt, which is an old grain wheat which has not been hybridised as modern wheat has, on rare occasions.
Interestingly enough William Davis tested old grain wheat, and in his own research observed that eating spelt did not produce of the side effects of eating regular wheat.
IN fact we have found the same and although we still rarely use grains of any sort I have found that spelt is quite acceptable to our family diet with no side effects either physically or emotionally.
However to cover both bases I have been soaking any grain we have used: the three types being oats, brown rice and now spelt flour.
The reasons being basically ;that lacto-fermentation makes nutrients in these foods more available and supplies the intestinal tract with health-promoting lactic acid and lactic-acid-producing bacteria. Fermenting grains is a traditional practice that helps make the grains more digestible, and reduces anti-nutrients for better nutritional value." For more detailed look at this I really recommend the book Nourishing Traditions
So now we have a few soaked recipes we have used and find them to be 'non reactive for us'
So now I am sure you want to know the recipe we used!
Makes about 1 dozen
3 ½ cups freshly ground spelt, kamut or whole wheat flour (we used store bought spelt)
1 cup buttermilk (Cultured Butter and Buttermilk)
4 tablespoons melted butter
1½ teaspoons sea salt
2 teaspoons bicarb soda
unbleached white flour (for dusting)
Mix flour with buttermilk to form a thick dough.
Cover and leave in a warm place for 12 to 24 hours.
In a bowl we used our dough hook on a hand held beater.
Add in remaining ingredients and knead with hook for longer.
Remove dough to a well-floured board and sprinkle with unbleached white flour to prevent sticking.
Roll dough to about ¾ inch thickness.
Cut biscuits with a glass and place on a buttered baking sheet.
Bake at 350 degrees for about 40 minutes.
Frankly they do not last long so be prepared to grab them while hot.
Of course they do taste great with butter and if indulging I am sure a little jam and cream would be just perfect!
Blessings to you and your homes,