The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hi From Alberta

NeilM's picture
NeilM

Hi From Alberta

Been baking since I was a kid. Have allergies to wheat so used to use Buckwheat, now I use 100% Fife flour, great stuff :)

Rustic breads is what I normally do, it was only since last year I learned that hydrating flour first for 24 hours makes for a superior bread, even left one to sour for a week in the fridge. Oregano and Caraway are one of my favourite flavourings for bread. Grind my own flour, I have a Wonder Junior Deluxe, also use a Blendtec for grinding.

:)

 

yummysmells.ca's picture
yummysmells.ca

Correct me if I'm wrong, but Red Fife is a type of wheat flour... if you're allergic to wheat this would cause an issue too - I have a wheat and gluten allergy and just touching "regular" flour for extended periods makes my skin rash out.

HansB's picture
HansB

My girlfriend has wheat gluten intolerance. After not eating wheat for seven years she finally tried bread made with Heritage Turkey Red and is happy to be able to eat real bread again. You may very well be able to tolerate ancient grains. We use theirs: http://www.sunriseflourmill.com

NeilM's picture
NeilM

Thanks!   Bread is a very nice luxury lol

Their in the US so shipping to Canada is an issue.

Not seeing a Canadian distributor right now.

HansB's picture
HansB

Did you email them about shipping to Canada?

NeilM's picture
NeilM

No the shipping coast have become Highway Robbery, 1-2lb can cost 40-50$. I talked to one place (spicehouse) and they say its the border that's adding so much to the shipping. Allot of places no longer ship to Canada because of the boarder politics.

NeilM's picture
NeilM
NeilM's picture
NeilM

Fife has not been perverted over the century, its still the original 1800's version.

Danni3ll3's picture
Danni3ll3

It's an original version from the 1950s. I use it and quite like it. But then again, I am not sensitive to wheats.

NeilM's picture
NeilM

No I have not heard of Selkirk. Have not seen it listed anywhere here either.

Danni3ll3's picture
Danni3ll3

That’s what they sell for the Hard Red Spring Wheat. 

https://www.daybreakmill.com/products/hard-red-spring-wheat

NeilM's picture
NeilM

The Fife works real well and other people I know are good with it too. Will check more into that type, Thanks!

Danni3ll3's picture
Danni3ll3

I was just trying to give you another option. 😊

NeilM's picture
NeilM

Always nice to have Options :)

Oats are also off the table for me, the Bobs Red Mill produces allot mucus in my throat I tried PC Organic Oats from Superstore and I almost had to call an ambulance. I use Natural ACV (in water) to counteract effects If im unfortunate to experience.

:)

Lazy Loafer's picture
Lazy Loafer

Welcome to the site! Best bread forum around, really. :)

I find it interesting that Fife (or Red Fife) wheat doesn't bother you, but it sure must make better bread than buckwheat, which isn't wheat at all. I do put buckwheat in some of my breads, but not too much. The taste is very strong. Here's an interesting link about the history of Red Fife.

If you browse (or search) the site a bit you'll find all kinds of posts on the benefits of (and problems with) long autolyse (or hydrating the flour and water, if you will).

I have a Wondermill Jr. as well, and really like it.

NeilM's picture
NeilM

Thanks!

Buckwheat took more work but it did fluff up nicely. I like to use Kifer in the bread when I do long Hydrations, then introduce yeast after.

yummysmells.ca's picture
yummysmells.ca

Regardless of the type of wheat (red fife or plain hard red), if you have an allergy to the wheat family or the gluten protein consuming ANY type of wheat (or in the case of gluten allergy and especially celiac) is harmful. If Red Fife works for you and conventional doesn't, I'm glad for you, but it isn't because it's not "wheat". If it doesn't harm you, perhaps the allergy isn't to wheat but an intolerance to one of the starches or chemicals sprayed on conventional wheat?