Hello. My name is Millie, and I am the lady of the house at War Eagle Mill in Rogers, Arkansas. I’ve been hanging around our water-powered grist mill since 1832. That qualifies me to know more than B. Crocker about cooking and baking with healthy, fresh whole grains. You can find all sorts of wonderful things here on my blog. We invite you to write in and ask me any question you like. What’s even better is for you to share your expertise, insights, recipes and respond to questions. We prefer questions about baking, but we could chat about quantum physics too—sort of.
I hope to hear from you soon. Millie
Hey Millie,
I was hoping you could help me. When ever I replace a portion of the white flour in my pizza dough recipe with whole wheat flour, it gets really spriongy, and refuses to roll out into a crust. Do you have any tips?
Hi Jessica! I think I can help you. Before you roll out your dough shape it into a circle and stretch it lightly. Then, let it rest at least 15 minutes. Cover it with a piece of lightly greased plastic wrap or an overturned bowl.
Place your dough into prepared pan, pressing and stretching towards the edge. If it start to spring back again, cover & let it rest for another 15 minutes. Pat the dough out again to try & fill pan. If it starts to resist again, repeat the resting process one more time.
Hope this helps!
Millie
Hello Millie!
I have read that you need to grind flax seed before putting it in your bread. Why is this? It seems like it is pretty small already. If I were to grind it, what is the best tool? They are too tiny to chop with a knife!
Hi Laura – great question! The reason you want to grind flax seed is to release the Omega-3 oil that is inside. That will give you the full benefit of this power house food. But, do add some whole seeds as well to get the added fiber they will provide.
We offer a flax seed grinder online at http://www.wareaglemill.com as well as in our Mill Gift Shop. If you have a coffee grinder or spice grinder that will also work. No need to grind too fine, just enough to crack the hull. Grind just enough for a week’s use and store in container with a tight fitting lid in refrigerator to maintain freshness and nutritional value.
Happy, healthy baking!
Millie
Hello! I just wanted to tell you thanks. I received my biscuit mix order today and it was packed in an old-timey cloth sack! We had fresh biscuits this morning with raspberries from the market–and they were wonderfully fluffy. Really neat what you guys do. Thanks again.
Well thank you Emily! We all take great pride in the old-fashioned goodness of our products and our happy they found a place on your family table.
The Biscuit Mix is one of my favorites – so many things you can make with it! Our “Pass The Biscuits” cookbook has over 30 recipes in it. Fresh raspberries sound like a great topper!
Hello, I would like to know if there is anything you can use in a recipe in the place of oat flour
Hi Pamela! Because our Oat Flour is a whole grain flour, you could substitute any other whole grain flour in its place and the outcome would be similar in texture. Our whole grain flours include wheat, rye, buckwheat, spelt, millet, brown rice, corn and soy.
The problems most folks have is trying to substitute a whole grain flour for all-purpose or bread flour. Recipes written specifically for these flours cannot always handle substitutions. Not all whole grain flours have the same gluten level and may not rise as well.
Hey Millie,
I am so excited about baking with whole grains and have been experimenting with some recipes. I love the fact that you can enjoy the taste as well as the benefits of whole grains-without guilt. I am hoping to open up my own shop in the next year if all goes as planned and love all the things you offer at your site.
I have alot of work ahead of me but am eager to sell products that benefit one’s health.
I will be visiting your site often.
Hi Millie,
I have a 10mo old Papillon who’s allergic to many food Items, soy, corn, carrots, flax, poultry (all) and oats. which is in all high quality biscuits. I do cook her meals.
So I bought a bunch of doggie cookbooks which have a ton of excellent recipes for treats. All organic and fresh which is what she gets anyway.
Here’s the problem. Almost 3/4 of the baked treats ( except biscotti) have rolled or regular oats. Can the oats just be eliminated? I’m worried about the finished product. My goal is to make the perfect biscuits and treats for my CookieCocoChanel.
Do you have any suggestions what else i could use to get the right consistency and flavor of the finished product?
Thank you in advance!
Hi Karen, I applaud your efforts to feed your pet a healthy diet. All living things benefit from a healthy lifestle! Without seeing the recipe, it is difficult to say what substitutions would give you the same outcome as using oats. Since the food allergy is your primary concern, check with your vet first to see what they recommend. Then, it would be a matter of testing your recipes to see which one CookieCocoChanel prefers.
I cannot find peachy keen pie in your file/Can you help?
Ah ha P.J.! You have discovered that we offer our Daily Grind Newsletter “email insiders” special recipes that are NOT yet listed in our recipe collection online! Our test kitchen is busy each month coming up with even more recipes for you using War Eagle Mill goodness. Check back after the next newsletter comes out (in September) and you will find Peachy Keen Pie unveiled for the rest of the world! Enjoy!
I shop there every year for christmas presents, and everyone loves the flour, jams, beans, etc. I was wondering is you have any flours that are gluten free. My sister-in-law is gluten intolerant. Thanks
Cathy Stanley
Hi Cathy, Thanks for being such a loyal customer and chosing our products for your gifts – it is an honor! We do carry some gluten free flours, but because we are such a small company, we do not have a separate facility for grinding and packing. Even with our thorough cleaning process, there is a slight risk for cross-contamination. Some people have such a strong reaction to gluten that even a small speck may make them ill, so we do not promote our gluten-free prodcuts as such. We do have future plans for adding space to process gluten free products. Until then, we hope you continue to visit and enjoy all of our other prodcuts!
Hi – I was wondering, once you grind your wheat, what do you do to keep it from going rancid since almost all the nutients are lost after 72 hours due to oxidation?
Thanks, Jeanette
Jeanette, We keep only moderate amounts of our flours, meals and mixes in stock in the ground or blended state to keep our products as fresh as possible. They are stored in specially made bags or containers designed for keeping such products fresh. Our grains and bulk ground flours, meals and mixes are stored in a climate controlled environment between 50 and 55 degrees until they are made ready for our customers. For more than 35 years War Eagle Mill has been proud to provide the freshest whole grain organic products as possible.
You used to have a cornbread recipe on the cornmeal bag that had 3T of honey, and I think 3 or 4 T. of oil. The recipe I find on-line now is probably better for us,,, but the old one sure made good bread! can you email that old recipe?
thank you
Hi Barbie! I’ll be happy to send you that recipe! Even with a recipe that calls for more oil and/or sugar, the addition or a whole grain like our cornmeal makes it a healthier option than many other recipes. We understand that flavor is important too, especically if you are trying to feed kids! You’ll see a variety of our recipes online that offer sound nutrition as well as good taste! Would love for you to share some of yours as well!
I was wondering what is in the War Eagle Cornbread Mix? I am allergic to wheat and wanted to see what the ingredients were in the mix. A relative gave me the Gilded Cornbread recipe book. Thank you–
Laura, First I want to apologize for my late reply. I am an 1800’s lady in a 2010 world and technology is not my specialty – biscuits are! Our Cornbread Mix contains organic yellow cornmeal, organic unbleached all-purpose flour (wheat), nonfat dried milk, non-aluminum baking powder, and salt. Even though there is flour in our mix and not suitable for your dietary needs, you could use your “mix” for the recipes in our Gilded Cornbread book. Just mix together your dry ingredients and dry milk and it should do nicely for you.
Again, so very sorry for the delay. Happy Baking!
I have been reading about gluten intolorance.My son is one of those people.
Will gluten free flour make a bread that will rise??
Thank you,
Sal.
Hi Sal, Gluten free products have come a long way in taste and texture, but you will still see some differences. It is the gluten that helps bread rise, so it is much more challenging to get a high-rising bread. Your first step is to have a recipe using gluten-free flour. I don’t think you will have the same result if you use your existing bread recipe and just substitute a gluten-free flour.
I’ve seen alot more options on store shelves offering folks like your son a chance to enjoy bread, pasta, cereals and other wheat based foods. We do offer some gluten free flours, but because we are a small facility those items are milled and packaged in the same area as our wheat products. Even with our strict cleaning procedures, those with severe allergies could have problems if just a speck of gluten is eaten.
Best wishes for your son’s health!
I would like to when you have the next arts and craft show
Hi Flip! Our Spring Show will be held May 7th, 8th and 9th. I’ll have the biscuits ready for breakfast at 7 a.m. when the Mill opens. The vendors will have their booths open at 8:30 a.m. Our Fall show will be October 14th. 15th, 16th and 17th. We’ll be open at 6:30 for this show and again, I’ll have the biscuits hot out of the oven for you. See you then!
We love the Harold Ensley fish fry coating and can’t buy it , or even find it. Please help us out. Thanks!!
Hi Trudy! Glad to hear you are enjoying our prodcuts 🙂 There are a couple of national grocery chains, Kroegers and Dillons, that carry our Harold Ensley fish mix. If you have one in your area, just ask your store manager. Or you could go to your local grocer and let them know how good it is! We have a few independent, small stores that got it on their shelf that way. We are trying to get more of our products out across the country for all to enjoy! In the meantime, we would be happy to take your order over the phone (866) 492-7324 , by mail, or online at http://www.wareaglemill.com Happy Fishing
Millie,
I have a girlfriend that has Celiac disease and reguires a total gluten free diet. I know Quinoa is gluten free, but do you know of anything else I can add to her bag of goodies that are also gluten free.
Thanks
Linda
p.s. the last time we were there I came home with a bag full of goodies myself and just love it all! I am a huge fan of the flax! use it everyday in my smoothy.
Hello Linda!
Thanks for your question, it is a really great one. We are working hard to expand our product offering and our production facility to offer certified gluten free products. Right now, we only have one grain processing facility which means that even though we offer many products that are naturally gluten free, all of our products may be processed on equipment that has the potential for cross-contact with wheat. While many folks with Celiac disease and those seeking a low gluten diet can tolerate small amounts of gluten, other people have very, very serious reactions to eating even trace amounts of gluten. Currently, we need to ask everyone please not to consume any of our products if you are intolerant to even minute amounts of gluten.
If your friend is one of the persons who is not at risk for consuming small amounts of guten we do offer an incredible diversity of naturally GF products!
According to the Celiac Sprue Website here is a list of gluten free (GF) flours and grains:
FROM: http://www.csaceliacs.org/GlutenFree_Flour_Guide.php
FLOURS:
Cornmeal, corn starch, potato flour, potato starch, rice bran, rice flour, rice polish, sweet rice flour (glutinous), soy flour, tapioca flour, tapioca starch, food grade sorghum, flax seed, nut flours, such as chestnut; other legume and root based flours, Montina, quinoa, buckwheat, millet, amaranth, tef.
GRAINS:
brown rice; rice, corn, grits, popcorn, tapioca, sorghum, flax and wild rice, yams, potatoes, sweet potatoes, soy, quinoa, buckwheat, millet, amaranth, tef.
Here is a product list I was able to create from their list of WEM products that are naturally gluten free:
Organic White Cornmeal -WCM2
Organic Yellow Cornmeal – YCM2
Organic Blue Cornmeal -BCM1
Organic Corn Flour – CF
Organic White Corn Grits – WCG5
Organic Yankee Corn Grits – YCG15
Organic Soy Flour – SOY1
Organic Flax Seed -FLX8
Organic Millet Flour – MF1
Organic Brown Rice Flour – RIF1
Organic Buckwheat Flour – BWF1
Organic Quinoa -QU16
Organic Anasazi Beans -A202
Organic, Gourmet Popcorn – GPOP14
Organic Brown Basmati Rice – BR1
We hope this is helpful to you, and wish you all the best!
What is bleached Flour?
What is the process for bleaching und why?
Karl,
That is a great question. To make bleached flour, many commercial flour producers add chemical bleaching agents (peroxides, bromates, chlorine, etc.) to their flour after it is milled to give it a “whiter” appearance. Natural, unbleached flour has a slight yellow tint to it, as the wheat berries (the grains) are slightly golden inside, not bright white. This chemical treatment is also supposed to fracture the molecular bonds of the flour, increasing its ability to form gluten–the little sticky threads that hold your bake goods together.
While it is a mystery to me why anyone would intentionally add solvents to food, some folks really like that “bright white” look in their baked goods. At War Eagle Mill we think our grains look great au naturale! But the biggest difference you might find in our flour vs. bleached flour is going to be the taste. Many people can taste a slight “swimming pool” taste when they eat baked goods made with bleached flour. When you taste a bake good made with War Eagle flour, all you taste is the naturally fresh taste of slow stone milling! We get in letters all the time from folks who can’t believe the difference when they try our flours in their old family recipes.
This difference is all in the processing. See, when you grind flour from wheat or other grains, the grain seed is still alive. If you planted the grain, it would sprout! Our flours are ground fresh daily on stone Mill wheels that move at a very slow speed. We feel that stone grinding is the best way to preserve the natural taste and nutrients in flour. Our stone buhr mill, powered by water, uses a slow process so the grain is never heated, unlike the huge steel roller mills of today that operate at a high rate of speed. Once the flour is ground, we pack and ship it out fast so it gets to you as fresh as possible. We have no huge flour storage facilities like most manufacturers–so your flour arrives at your door fresh, natural and un-chemically treated. We think you will enjoy the difference you can taste!
I have two bread machines. Can I use your flour in them the same as regular bread flour?
And, How long will your flou keep in the refrigator?
Hello Diana!
Two bread machines sounds like a dream kitchen come true! Our flours will indeed work great in your bread machines, in fact we bet you will really notice how much better your machine bread tastes when you use our slow ground flours. We do indeed offer special organic Bread Flour that is ground fresh the War Eagle way! Here is a link: http://www.wareaglemill.com/khxc/index.php?app=ccp0&ns=prodshow&ref=UBF1
For my favorite bread machine bread mix, try our “Feel Your Oats” mix, the machine recipe is right on the cloth sack. It is a great one to keep on the shelf for when you need something in whipped up f a s t!
Also take a look at our “War Eagle Mill Bread Machine Wholegrain Cookbook” http://www.wareaglemill.com/khxc/index.php?app=ccp0&ns=prodshow&ref=BMCK
All of the recipes in this book were developed using our flours, so they come out perfect every time!
War Eagle Mill does not add any preservatives to our whole grain products, so it is always best to refrigerate or freeze your grains, flours, meals and mixes in an airtight container to best preserve the product’s freshness and nutritional content. Properly stored, this flour should remain fresh in your fridge for quite a few months, and even longer in your freezer—but as often as you bake, I bet you will be using up all that flour much sooner than that 😉
Happy Baking!
Dear Millie,
I bought the blue corn mix last year, and I have not been
able to make anything with it. The pancakes I make were
grainy. Please tell me or send me a recipe or two so that I can use my blue corn I bought 4 5lb bags last year while in
Eureka for vacation. Look forward to hearing from you Millie.
Thank you.
Sharon
Hello Sharon!
Some folks do find the course grind of our mill a bit to textured for delicate things like pancakes.
While I love the texture in everything from pancakes to our famous “Blue Moon” cookies, there are some other more savory dishes that might appeal more to your pallet.
Click here for a list of our favorite cornbread recipes from our recipe collection on the website.
You may try any of these with your blue corn meal, but some of them specifically call for blue corn. Like the Blue Moon cookies 😉 Now these are not your flaky white flour pastry…they are crisp and hearty and the stone ground meal gives them a delightful texture.
My favorite Blue Corn recipe this week is:
Blue Cornmeal Sour Cream Muffins
HERE’S WHAT YOU WILL NEED:
INSTRUCTIONS
Preheat oven to 425 degrees.
Coat a 12 cup muffin pan with cooking spray.
Grind flax seeds.
In a large bowl, combine flour, cornmeal, flaxmeal, baking powder, baking soda and salt.
In a small bowl, whisk together sour cream, eggs, honey and butter.
Add sour cream mixture to flour mixture. Stir just until moistened.
Spoon batter into prepared muffin cups.
Bake 15-20 minute until browned.
Cool on a wire rack 5 minutes, then remove muffins from pan.
Enjoy! Come see us when you are back in Eureka!
-Mille
Hi Millie,
I have a question about your rolled oat. My family is partially on a raw food diet and I was wondering how you make rolled oat. Do you do it by stone with the minimum heat possible? or do you need to steam it?
Thanks for your response – I’m really happy with all the products that I get from your mill.
Marie
Hello Marie!
Wonderful to hear that you are enjoying our products. We do pride ourselves in using the bare minimum of processing at all times. Our fresh, organic rolled oats are made with burred rollers–much like a gigantic pasta roller machine. While the oats are still whole, we do lightly toast them before they are rolled. Then they are fed whole through the rollers, and the rollers squish them flat while the texture on the metal (the burrs) make a textured ridged pattern on the flat oat. We feel that toasting the oats before hand gives them a extra nutty taste and helps to break the fiber down a bit to make them cook faster.
If you are looking for truly raw, unprocessed rolled oats, you can roll your own using this handy (all be it a bit pricey) Italian oat roller from Lehman’s Non-electric Store in Kidron, OH. You can often find raw oat “groats” at health food stores. Here is the link to the oat roller: http://www.lehmans.com/store/Natural_Goods___Hand_Cranked_Items___Roller_Mill___16595
Keep on rollin’!
is your grains/flour GMO free?
Yes oh yes! All of the grains that we grind here at the Mill are Certified USDA Organic, which means no Genetically Modified Organisms (GMOs), synthetic pesticides, herbicides or fertilizers.
Dear Millie,
Please let me begin by saying “I LOVE TO GO TO THE MILL, I’M LIKE A KID IN A CANDY STORE.” I could stay all day just going from the top floor,strting with a cornbread and bean dinner,then
go to the second floor and oooh and awee at everything there. That floor would take a good two hours (if not longer I LOVE IT).Then the first floor, there again spending hours just looking at all the differerent bags of flour, jellies,dip mixes, pictures,cook books, knick knacks etc.The jellies are FANTASTIC, I’d love to have one of each and everyone,as goes for the flour,cornmeal,biscuit mix, pancake mix etc. I found a small dutch oven I want to get the next time I visit the Mill. The dishes on the second floor are terrific, I intend to purchase a set ASAP., and the other knick knacks etc,AWESOME!! I can’t say enough about the whole mill, its so fantastic. I plan to visit the mill more often.
Sincerely,
Vicki Ash
email: vickiash45@yahoo.com
Millie,
In your recipe for No Knead Whole Wheat Bread, it fails to list the amount of all purpose flour needed. I would love to try this – could you let me know how much?
Thanks – love the recipes!
Thanks for catching this boo-boo! There was a small error on the code for that page, so the recipe was not displaying the 1 1/2 cups all-purpose flour. Here is the link so you can get back to the fixed recipe. http://www.wareaglemill.com/hidden/recipe.php?r_id=175
For fantastic no-knead bread technique, we highly recommend the books “Artisan Bread in 5-minutes a Day” and “Healthy Bread in 5-minutes a Day”
Thanks – in looking more closely, I noticed another “boo-boo.” The amount of oil is not listed in the ingredients list either. I wish I were advanced enough to be able to just estimate or guess the right amount, but I have a feeling that would not turn out well…
All boo-boos are fixed! Sill computers! Sometimes it is “in there” it just will not let other folks see 🙂
Dear Millie,
I love War Eagle Products. Years ago after my first child used whole grains to help me loose weight. A year and a half ago I had my second child and last summer learned about all the great products that War Eagle offers. I know that I will loose weight again by eating whole grains. I feel great all the time due to the whole grain diet. When purchasing from War Eagle I help support Arkansas and preserve a wonderful historic place. I tell all my friends and family about War Eagle Products and encourage them to purchase so they can live a healthier life.
Hi Millie, I will be ther for the Fall War Eagle Fair 2010 and I know I will be purchasing some more of the flour and grains I bought last year. They were great to use in different recipes. Thanks for still being there. See you in October.
I live just up the roadand often blog about the beauty and history of the mill. We are so lucky to have a working mill to buy our grains. Come visit me at Granny Mountain dot blogspot dot com
HI MILLIE, IM LOOKING FOR A GOOD’OL RECIPE FOR BANANA NUTT BREAD.
THANK YOU
RENEE
Hey there Renee!
Try our recipe collection online for the very best recipes around! We kitchen test ’em right here at the mill!
Here is our recipe for banana nut bread:
http://www.wareaglemill.com/hidden/recipe.php?r_id=140
Happy baking!
There used to be a painting of the Peter Van Winkle home that hung at one time in the Bean Palace and also in the stairwell at the mill. I would like to know if it is on display in the mill at this time or where it is being displayed. My grandmother was born in that home (Grandmother passed away 53 years ago) and I want to show it to my grown children. My kids know that they are descendants of the Blackburns. We order from you all regularly and love all the products we have received. Also, we love to come in May in October when the craft fair is going on. Thank you for being there for us.
Hi Millie,
How do you get fresh fruit cobblers to more juicy instead of cake like? I have an excellent receipe but the fresh berries etc always come out more like bread than cobbler. Any ideas?
DENISE
Interesting! It sounds like you might be using a batter rather than a pastry for the crust. A lighter layer of the batter will make it less dense or cake like. Or try a rolled pastry dough. Another great option is our organic biscuit mix with 2 T added sugar. Roll and top fruit or cut in strips and weave a lattice top. Here is the link: http://www.wareaglemill.com/khxc/index.php?app=ccp0&ns=prodshow&ref=BIS1
Hi Millie,
I have a friend who makes bread for everybody in his church, my work and my friends. I bought some of the flour each year, but this year I will have to supply him with more. I loved the stone ground grits. Looking forward to next week.
Thanks, from another Millie!
Well Hi Millie! We are thrilled that you are enjoying our products, and suppling your friend with flour so that he can share such scrumptious treats with everyone 🙂 See you at the Fall Fair next weekend!
Hi Millie!
I just have to ask…There isn’t really any such thing as “bread flour”, is there? I mean, it doesn’t come from the “bread berry” or any such thing. 🙂
I’m a seriously new baker, but I know that a flour has to have enough gluten to make a good bread. But I have a hard time believing that ANY flour with high gluten/protein will make a good, yummy bread.
Does it only have to do with the amount of protein in the flour? Or is there more to it than that? Can you give me any substitutes for bread flour that will produce a comparable bread?
Also, I’m very interested in mixing flours to produce intriguing (maybe even unique?) breads – consistency, taste, & texture-wise. For example, using a flour that isn’t high in protein and doesn’t produce moist bread & adding something like Kyrol flour for a gluten kick & maybe potato flour for some moisture. I love to be creative. The more complicated the better.
Is that just a bunch of crazy-talk? Am I bound to just drive myself nutso & waste a lot of supplies? Or can you point me in a direction to get the kind of info I need to do some mad scientist work? (I know…I want to run before I can walk, but I just can’t help myself. It’s what keeps me fired-up!)
By the way, love your store! Your prices are fabulous. Much appreciated!
Thanks so much for your time & Happy New Year!
Cindy
Dear Cindy – Congratulations on entering the magical world of bread baking. There is some science that helps make the magic happen, but it is also an art form so feel free to express yourself!
Our Organic Unbleached Bread Flour is milled from hard, winter wheat making it a perfect choice for yeast breads. You are right in that it is the protein count of flour that feeds the yeast and helps the rise. You can make a fine loaf of bread with our Organic Unbleached All-Purpose Flour as well, and you could add some of our Vital Wheat Gluten for the ‘kick’ you mentioned. Kyrol Flour would do the same but it is a combination of bleached wheat flour, malted barley flour, and several other additives. Our Vital Wheat Gluten on the other hand is just the natural protein found in wheat.
Adding other flours is a wonderful idea! I like to use our organic Oat Flour, Barley Flour and Buckwheat Flour to add subtle flavor. For texture you can use 7-Grain Cereal, Cracked Wheat, Millet or Quinoa. The possibilities are limitless so you will NOT waste supplies! You may go crazy waiting for the loaf to come out of the oven ☺
Happy New Year & Happy Baking!
Dear Millie, I just received my first order of flour from War Eagle Mill and I was very surprised when I opened the boxes. The cloth flour bags are so lovely…..each flour in a different pattern bag! Beautiful!
I am sure the flour inside is just as exciting and I can’t wait to bake with your fine products.
I have a history question….since you have been in the milling business for 180 years certainly you can answer it. Was it traditional to use patterned flour sacks in the 1800’s? Your bags are such lovely patterns that the idea of a “flour sack dress” does not seem dreadful after all.
Thank your staff for their fine service. I look forward to ordering from your mill again.
Elizabeth
Glad you liked your sacks! Yes, it was indeed traditional to have gingham fabric for flour bags back in the day. Many of our customers remember a story from the Laura Ingles Wilder book where Laura and Ma were digging through the flour at the general store to find enough matching fabric to make Laura a new dress for the dance 🙂 The trend caught on with feed sacks durring the great depression when feed manufactures realized that their feed in bright colored bags was selling better, because ladies were reusing the fabric. After that realization, feed sacks began to be printed in gingham prints well into the War years. After this time paper bags began to offer a tremendous savings for feed and flour producers, so the gingham bag was lost…
Millie,
I must say I am hooked! I visted War Eagle over Easter weekend with my parents and fell in love! My 4 year old daughter is still telling people about the big water wheel! While I was there I purchased some of the honey wheat bread mix, It was so easy to make and didnt last in our house for more then 48 hours! I have already begged my mother to go get me more! Thank you for what you guys do! I will definitely be back next time I visit my parents in Arkansas!
Great to hear you enjoyed the mix, Melissa! We look forward to seeing lots more of you and your family 🙂
Hi I need a crepes recipe for breakfast. I love those and eat them at I Hop everytime, but I want to make them. So if you have a recipe plz let me know.
Oh and I bought some buck wheat flour there to make them, just didn’t have recipe except the pancake would that be about the same?
Thx, Rhonda
Hello Rhonda! Glad to hear you are ready to get cooking with your buckwheat flour! Buckwheat makes delicoius crepes that can be filled with either sweet or savory fillings. Here is a good basic recipe to get you started:
1 cup milk (2% works fine)
1/3 cup water
3 large eggs
3 tablespoons canola oil
1/2 teaspoon salt
2/3 cup buckwheat flour
1/2 cup unbleached white flour
This will make about 8 crepes.
If you need to see more of the technique with the pan, take a look at some of the videos on YouTube 🙂
Happy Crepeing!
Dear Millie:
I read your delicious wheat free recipes. Would it be possible to substitute milk with non dairy milk?
Thank you,
Hi there Irith!
Thanks for your interest in our recipe collection. You can substitute non-dairy milk in most of these recipes, but different “milks” will have different properties and tastes. For most baking recipes I like to substitute almond milk, as it is a bit less detectable taste wise. For a good overview of alternative milks in cooking and baking, visit http://dairyfreecooking.about.com/od/dairyfreebasics/tp/MilkSubstitutes.htm