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Jan 11

Storing and Prepping gluten Free Grains

by PillarsofSalt » Tue Jan 10, 2012 10:47 am

– an article for Celiac survivalists and preppers-

So, I’m fairly new to this whole prepping and storing thing. When I first learned about storing food for the future, a few words stood out to me: wheat, gluten, flour, barley, rye, oats… To the average person, these words probably don’t mean much other than regular ingredients in food. For me and other fellow Celiacs, those words mean a lot more. Signs of a gluten allergy coincide with stomach pain, illness, sickness, pain, agony…

When I was learning about prepping, every time one of the above items was mentioned as a staple to survival, I kept thinking to myself that I had no idea what this meant for me. If these were things that you had to have to survive in a catastrophe, I was in huge trouble. Not only could I not live off these food staples, but I would probably die.
For those of you reading who don’t know what Celiac disease is, let me explain. Celiac disease is an autoimmune disorder. Your body reacts harshly to the ingestion of anything with wheat or gluten in it. People with severe cases, like myself, cannot have anything that has touched gluten, been around gluten, or has any remaining residue. Symptoms can range from random stomach pain to hives. In severe cases, hospitalization may ensue with ingestion. As of right now, there is no cure. So people, like me, have to eat in a different way and think about food, beauty products, vitamins, drinks, and other items differently from the rest of normal society.

Needless to say, if any form of crisis happened and the necessities of survival were wheat ingredients, I would definitely not stay alive. So, I begin my research on how to be a survivalist/prepper with a gluten disorder.
I’ve decided to begin with moderate research into the long term food storage that is gluten free and also grinding of gluten free grains. Since flour is the main staple in most foods, whole grains are probably the most pertinent to know how to store. I was actually amazed at what was available for a Celiac survivalist. When I got diagnosed over six years ago, I could barely find food at the grocery store, let alone mass quantities that would last me a few months.Today, Celiac shopping has become much simpler. To my own surprise, prepping for Celiacs is very simplistic as well. You just have to consider that every gluten item has a gluten free counterpart.

The staple flour for the average person is of course wheat. For a Celiac, the most economical and easiest to store grain is rice flour. The key to storing gluten free grains is keeping them unprocessed or still in the shell. Corn, Amaranth, Buckwheat, Millet and Quinoa are staple grains used in cooking on a gluten free diet. When ground down into flour and processed, the shelf life of the flours is only a few years. Storing the flour in a sealed container that is oxygen tight will also prolong the life of the grains.
The shell that surrounds the grains is what protects it and prolongs the life. By buying whole grains and grinding them when necessary, the shelf life of the grains doubles. Not only does grinding your own grains ensure freshness, promote longevity, but you also get the most of the nutrients. For a grinder, we recommend the Victorio VKP1012 Hand Operated Grain Mill
This grinder is hand operated in case you don’t have electricity. For an electric grinder, we recommend the Blendtec.
If you are interested in buying ground flour for storing, Bob’s Red Mill and Augason Farms have a wide selection of gluten free flours and baking mixes. Most of these can be purchased in bulk and when stored in an air tight container like the OXO Good Grips POP Rectangle 1-1/2-Quart Storage Container can last up to ten years. Make sure you store your grains in a cool, dry place to promote their life.
With these few simple tips, you can store your gluten free grains and not have to worry about being without necessities.

More articles on gluten free prepping are to come! Stay posted!
For more information on Celiac Disease visit http://www.ncbi.nlm.nih.gov/pubmedhealth/PMH0001280/

Visit our website http://www.pillarsofsalt.com for more articles.

1 comment

  1. itsadisaster

    Boy can I totally relate to this post! We discovered about 4+ years ago my hubby has celiac disease and yes – it completely screws up your food storage plans..! He could no longer do about 90% of our preps, but we adjusted things and slowly started replacing stuff as we could. We still have a ways to go and just recently his doctor let him start eating bread again so I’m learning how to use various gluten free flours we have on hand.

    Thank you for sharing this since there are many other celiacs out there (sadly many undiagnosed) that can learn from your posts. ;)

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