the first half of the book is on the value, preparation, and use of wheat gluten as a protein staple. The second half of the book has recipes for the use of that wheat protein (gluten). Basically, it seems to be able to replace soy protein in anything. It dehydrates well, freezes, comes up well in recipes. The book has a very good description of the reasons to use freshly-milled wheat, and how to store it for the most nutritional retention. Good information on making bread, and excellent references for further information. This information forms the second stage of my survival-kitchen, the first being soybeans and rice.
Good
Verified purchase: Yes | Condition: Pre-owned
Current slide {CURRENT_SLIDE} of {TOTAL_SLIDES}- Best Selling in Books
Current slide {CURRENT_SLIDE} of {TOTAL_SLIDES}- Save on Books