Rice causes an arthritic reaction in my joints. Would rice bran do the same thing? Does anyone bake with rice bran in place of rice flour? Read on some reviews of Bob's Red Mill Stablized Rice Bran that they were baking with it.  Quinoa is too bitter to bake with alone and I even toasted it in a low oven for a couple of hours, did take out some of the bitterness, but not all. Almond flour does not work for baking/cooking everything. How does amaranth flour work in place of rice flour? So many questions, so little time.
Thanks for any help in advance.

experiment using a mix of all your beneficial grains

try sprouting these first, then dehydrating and last, grind into flour

trial and error will get you the right mix for you

Started sprouting about a month ago and started with broccoli and fenugreek. I am doing my first batch of buckwheat. Have you sprouted rice and does that make a difference on how it effects the body?  I found out recently I am gluten intolerant, not just wheat. Have ordered quinoa and millet to sprout and am going to try sprouted bread. Have radish, onion and amaranth seed but have not tried sprouting them yet.

P.S. Thanks for the tip awhile back about dehydrated kale chips. much better than in the oven and very tasty.

Kitty, great job!

you can try soaking the rice, preferably whole brown rice overnight. than grinding into flour after dehydrating........that process might work better on your system


remember being Os, we definitely are better off, jumping off the carb wagon, so do not over do

I've read that the bran of rice has higher levels of arsenic than the milled rice itself.