Make Your Own Wheat-Free-Gluten Free Affordable for Everyone Bean Flour Blend

I guess I've had a problem with wheat or gluten all my life. I just didn't didn't put it all together until much later in life. Even then I just continued to eat it, just not as much. That alone seemed to help for the time being until one day it loomed large finally getting my full attention. I had labored breathing and excessive drowsiness within minutes of consuming a popular wheat cereal. Probably overloaded my system big time. Our bodies can take an awful lot, but when they've had it they sure let you know.

This is not anything new to you if you or a family member have problems with wheat or other grains. You already know that not only is wheat a really big problem, wheat and other grains can be a dangerous one as well depending on how your body reacts to a wheat or other grain (gluten)intolerance.

The terms wheat and gluten-free products were non-existent 50 years ago. Just ten years ago it wasn't much better. Gluten-free products were near to impossible to find on grocer's shelves.It was a continuous journey of frustration for the still growing population of those with wheat or gluten sensitivities; some whose very lives depend on finding nutritious whole grains without the intolerance sting. You would count yourself fortunate indeed if you could find a grocer who even knew what you were talking about.

Well meaning friends and others who don't have wheat or gluten problems assume you can just substitute another grain. Those of us with sensitivity or intolerance problems wish it was that easy too. If you look on the shelf, even if the label says oat bread,flax or rice bread, 90% of the time wheat is still a prominent ingredient; meaning it's usually the first, second or third ingredient.That's enough to kill someone who has a serious enough sensitivity. It really is like looking for the proverbial needle in the haystack to find totally wheat-free or gluten-free products.

In my frustration one day, I decided to grind some white northern beans. I knew that beans besides being an excellent protein, were also one of the foods I could count on to be pretty free of wheat and gluten. I just needed to wash them thoroughly to insure they hadn't picked up anything undesirable in processing. All I had was a super high speed osterizer. I just kept running it through again and again until it had the powdered texture that I desired. I tested it out on one of my favorite breaded foods, liver. Sorry folks, I really love liver. Anyway, I poured my bean flour into a plastic bag, put my usual salt and curry seasoning in, added a few slices of liver at a time and fried my liver in olive oil. This was truly wonderful;even more so with no asthma attacks or sudden malaise or sleepiness.

I try to make up some bean flour ahead of time just in case I get an occasional urge for liver. Wouldn't want to miss a liver opportunity.

1 cup of dry northern beans ( my personal favorite) . You can substitute white navy, large or small lima beans. Pour into grinder, osterizer or high-powered blender that can handle the beans. Grind until it's a powdery consistency. Use what you need and store the rest in a container in the refrigerator.

With the addition of just enough water, seasonings and stirred into a consistency of a batter type breading, this would probably work well for breading chicken, shrimp, other fish, vegetables and anything else you might want to bread. There's just something about breading that adds that something extra. Enjoy your freedom to enjoy your breaded foods as well as the freedom from allergy or intolerance episodes.