Since many of our recipes to this point have been Gluten-free, I thought it was time to start uploading all our Gluten-FULL recipes as well. What better recipe to start with than a basic recipe that has an abundance of potential: My Traditional Whole Wheat Sourdough Bread recipe.
This recipe is one I have used for years and uses only the basic storage ingredients. The nice thing about this recipe, too, is that if you are running low on salt or sugar, even oil, you can eliminate those and still come up with a halfway decent loaf of bread. I will say that the touch of sugar and salt do give it an added flavor, and the oil just makes the dough generally softer. Yet it can be made with just the starter, water, and added flour.
This is a great recipe to use for making so many other goodies including soft pretzels, cinnamon rolls, sticky buns, or dinner rolls. The possibilities are only limited by your imagination. In fact, as I type this blog and tie up the loose ends on the recipe, a batch of Garlic Knots and loaf of Challah Bread for Sabbath are rising on the stove for nashing on during meals this weekend.
What will YOU use it for?
Traditional Whole Wheat Sourdough Bread
Yield: 2 nice loaves or 2 batches of rolls
1 - 1 1/2 Cups sourdough starter
1 3/4 cup water
1 tsp salt
3 Tbsp sugar
2 Tbsp oil (I prefer Olive Oil)
6-8 Cups of Whole Wheat Flour
Mix together the starter, water, salt, sugar, oil, and 2 Cups of the whole wheat flour. Mix well with a spatula or wooden spoon. Add more flour as needed and mix well. Continue adding flour until it can no longer be stirred in with your spoon or spatula. Sprinkle flour out onto the counter top where you will be kneading the dough. Pour the dough onto the floured counter, sprinkle more flour on top of dough. Mix with hands and add more flour as needed to make a soft, but not too sticky dough. You should be able to easily knead the dough without it sticking too much to your hands - this should not take more than 2-4 minutes.
Keep extra flour close by as it may be needed to keep the dough from sticking to your kneading surface. Set your timer for 10 minutes and knead the dough for a full 10 minutes for the best consistency. This is a great workout for your arms! Yes, ten minutes really is needed to fully release the gluten in your whole wheat dough! There are times I even feel the need to knead for an additional few minutes to ensure the elasticity of the dough.
When the timer goes off, shape your dough into the final product. Allow to rise for the amount required in the recipe for your final product. This could take from 1-7 hours, depending on final product and temperature of the room - a cooler room will take longer), or until nicely doubled. Please alot for this amount of time before serving in your prep time - in other words, if you want bread for breakfast and it's chilly in the house, make sure to make it up the night before to allow for proper rising time before baking a fresh hot loaf for morning!
Loaves: Cut the dough in half before rising. Shape into loaves and place into greased loaf pans. Allow to rise until double, usually about 4-7 hours for loaves. Bake in a preheated 375 F oven for 40-45 minutes. Brush with olive oil or butter, allow to cool slightly before removing from pan. Cut, serve or store.
NOTE: I often split the batch and use 1/2 to make pretzel nibs and 1/2 to make rolls or a loaf of bread!
Recipe Is Great For:
Cinnamon Swirl Bread
Hamburger and Hotdog Buns
Whatever your imagination can come up with!!! Possibilities are endless!
New and improved!!! Baked Oatmeal 2.0
Baked Oatmeal Version 2.0
After a lot of experimentation over the past year, we have come up with a second version of the Baked Oatmeal recipe I posted a while back. This version is thicker, fluffier, and still feeds 6 people comfortably. We felt it has a better flavor and is not near as dry as the original recipe we used for so long. I hope that you enjoy this one as much as the old recipe. This Version 2.0 is also just as versatile as you want it to be by adding additional ingredients such as nuts, fruits, coconut or by varying the spices you add to the mix.
Bake some up and enjoy!
Baked Oatmeal Version 2.0
In a large bowl, combine all the dry ingredients very well:
2 1/2 Cups Oats (Both regular and instant oats work well in this recipe)
2 Tbsp Ground Flax seed
2 Tbsp ground chia seeds
1/4-1/2 Cup sweetener - Sugar, honey, or maple syrup work well in this recipe. (If using honey or maple, decrease the water by the amount
4 slightly heaping Tbsp THRIVE Milk powder
1 tsp cinnamon
1 1/2 tsp baking powder
2 1/2 Cups water
4 eggs, beaten
1/3 cup Coconut oil, melted
Pour the water over the dry ingredients, then the eggs. Mix well. Gently pour the melted coconut oil over and stir well. Pour into an oiled 9X9 pan and bake at 375 for 30-35 minutes. Remove from oven, allow to cool for 5 minutes before serving. Delicious served with a pat of butter melted on top, or with some fresh fruit poured over.
Baked oatmeal is wonderful with added fruits or nuts before baking, too. Toss in some walnuts, pecans, almonds, apples, or even diced pears or peaches.
This one was created on a whim one night when my husband said he was in the mood for a good old fashioned meal. I asked what he was in the mood for and he said something with gravy. I had been wondering if you could make a meatloaf out of the freeze dried meats from Thrive, and there were several recipes I found, but they all used the Freeze dried ground meat.
I figured I would do like I did when I made meatballs a few weeks ago, and I crushed the meat chunks until it was almost powdered. Then placed it a bowl with the water, and followed the rest of my standard meatloaf recipe. It worked great.
It was too soft to place in a square baking dish because it would not hold is shape. It also wasn't quite enough meat to bake in a large loaf pan, so I used two small loaf pans instead. I oiled them up a little bit, placed the meat mix in and baked! I served it with a side of mashed potatoes and some gravy made with our Chicken Bullion, as well as a healthy helping of Freeze dried corn cooked to perfection. It was definitely that old fashioned home cooked meal Jim had been looking for.
I had a little of one loaf left over for the next day and I sliced it up to fry with some eggs. It just needed to heat through and brown up a little bit. OH MY GOODNESS! It was wonderful. It even tasted just like a slice of sausage.
My next goal is to make it ahead, refrigerate one and freeze one. Just to see how it works. Will keep you posted. Give it a try and see what your family thinks - I hope you enjoy it as much as we did!
Food Storage Chicken Meatloaf
1 1/2 Cup Freeze Dried Chicken Chunks, crushed as small as possible so that it resembles dried ground meat (this is great for that powder at the bottom of the can!)
1 Cup water
2/3 Cups Oats
1/4 Cup Milk
1 tsp Rosemary
1/2 tsp Garlic powder, or more to taste
1/2 tsp Onion powder, or more to taste
1/2 tsp black Pepper, or more to taste
Salt to taste
May also add any other spices or herbs you usually like to add to your meatloaf.
In a large bowl, place the crushed chicken and 1 Cup water. Mix well and allow to rehydrate fully, then add the rest of ingredients to the bowl. Mix all ingredients well. Separate evenly and place each half into one of two prepared small loaf pans, pack each loaf firmly.
Bake in a 375 degree F preheated oven for 20-25 minutes until baked firm. Remove from oven and allow to sit for 5 minutes to cool. Remove from pans, slice and serve!!
This is excellent served as you would any meatloaf with gravy, mashed potatoes, and a side of corn! Also wonderful with a ketchup sauce like the diners serve. Serves 2 to 4 people.
Want some sausage for breakfast? Place it in the fridge over night and slice it in the morning. Fry it in a little oil and serve it with your eggs. How about making sausage and egg sandwiches? Or maybe some sausage and gravy from your meatloaf? This makes a great, versatile meat product for every day AND a great home cooked meal.
Easy Potato and Egg Breakfast Casserole
Easy Potato and Egg Casserole, is one that may quickly become a favorite for the family.
If you are tired of plain eggs, and just don't want a quiche, why not try this great recipe? A simple way to make potatoes and eggs without all that standing over the stove!
Potato and Egg Breakfast Casserole
Feeds 4-6 as is. Need a bigger recipe? Double it and bake it in a 13X9X2. Just remember to increase your baking time accordingly.
2 Cups Freeze Dried Potato Dices plus 3 Cups HOT water
1 Cup Freeze Dried Cheddar plus 2-3 Tbsp water
1/4 Cup Freeze Dried Onions plus 1/2 Tbsp water
1/4 Cup Freeze Dried Dices Chili Peppers plus 2 Tbsp water
1/4 Cup Olive oil
6-8 eggs or 12-16 Tbsp Freeze Dried Scrambled egg mix plus water as per package directions
1/2 Cup Milk
Salt and pepper to taste
Add water to potato dices in a bowl and let set for 10 minutes.
Add water to Cheddar and let set for 10 minute.
Add water to Onions and Chili peppers in the same bowl and let set.
Mix up eggs and milk or Freeze Dried Scrambled eggs, water, and milk.
Take potatoes, and drain excess water if any, and mix with 1/3 of the cheddar cheese. Mix together well. Add onions and chili peppers, olive oil and salt and pepper to taste. Press into the bottom and sides of a greased pie plate (9 inches works well). Make sure this “crust” is pressed firmly. Place in a preheated 450 degree oven and bake for approx. 15-18 minutes until golden brown on the bottom. Remove from oven and pour the egg mixture over top. Replace in oven for 8 minutes. Sprinkle with cheddar cheese and replace in the oven for another 5-10 minutes or until a knife inserted in the center comes out clean. Serve hot with fresh fruit or juice. Delicious!
Need Something to Serve with Soups or Curry? Gluten Free Naan Bread Makes a Great Addition
We love naan bread served with curried foods, and with just about any kind of stew like dish. It just makes such a wonderfully light bread addition to any meal. This recipe isn't quite like the ones made in restaurants, but it is a nice substitute. These can go with so many different dishes by just switching out your spices and herbs. Play with it - have fun! Create something wonderful and share your flavor taste treats with us in the comments.
Gluten Free Naan Bread
1 Tbsp ground Chia seeds +1 Tbsp water, place in a bowl & sit a minute
1 Cup Gluten Free Flour
1 Cup Organic Whole Milk (Or 1 Cup water & 4-5 Tbsp THRIVE Powdered Milk)Salt to taste
Spices: Fresh or dried dill, curry powder, onion powder, garlic powder
Mix together all ingredients. Batter should be somewhat runny so that when you place it on the griddle it flows evenly. Heat an electric griddle to 350 degrees F. Pour about 1/3 cup batter onto hot griddle, spread thin with a spatula, keeping in a circle shape as best as possible. Allow to cook first side until top is no longer wet and flowing, without burning bottom. Flip and cook the second side just until done. Remove from griddle and continue until all batter is used up. Stack naan breads in a circular pattern on the serving plate to keep them warm and to make ready for serving. Serve with Curried chicken, humus, baba ganoush, or any of your favorite fillings. Also delicious spiced with southwestern spices and served as a soft taco shell or wrap.
You can also vary the gluten free in gredients a bit for a slightly different flavor. Here are two alternate recipes that I have used with success - the one with coconut flour has a distinct coconut flavor and may not go with all main dish meals.
Alternate Recipe 1
1 Tbsp ground Chia seeds + 1 Tbsp water, place these in bowl & sit a minute
1/2 Cup Almond Flour
1/2 Cup Gluten Free Flour
1 Cup Organic Coconut Milk (Or 1 Cup Organic whole milk, or 1 Cup water & 4-5 Tbsp Powdered milk, for creamier texture)
Salt and herbs to taste
Alternate Recipe 2
1 Tbsp ground Chia seeds plus 1 Tbsp water, place in bowl & sit a minute
1 Cup Almond Flour
1/8 Cup Gluten Free Flour
3 Tbsp Coconut Flour
1 1/2 Cups whole milk
Salt and herbs to taste
Are You Ready For Some Homemade Granola?
I enjoy having this recipe around in a jar for whenever I am in the mood for something different. It is easy to make with products from your food storage, and keeps for a month or two if it lasts that long. It is even better for you and the kids than those sugary cereals you could be buying at the grocery store.
Granola is great with milk in the mornings, sprinkled over fresh fruits like berries, melons, or even sliced apples. How about serving it over a bowl of ice cream or your favorite frozen yogurt? Mix it in with your kefer or yogurt for a hearty afternoon snack or filling balanced breakfast. It is even a quick and easy crunchy snack to just grab and nash.
One of the reasons I enjoy this recipe is because it is versatile, can be changed by adding different nuts or dried fruits and is packed full of nutritious seeds and grains. Also, uses your favorite honey rather than sugar for sweetening. Do you want a slightly stronger flavor? Add a little bit of molasses along with the honey for a darker, richer taste.
No matter how you mix it up, it is still tasty, filling, and packed full of goodness.
Higher Protein Gluten Free Granola
1 Cup Quinoa
1 Cup Quick Cook Oats
1/4 Cup ground flax
1/4 Cup ground Chia seeds
1/2 Cup Shredded Coconut
1/2 Cup Peanut Flour
3/4 Cup Honey, melted
1 Tbsp Oil
Preheat oven to 300 degrees. Put quinoa on a cookie sheet with sides. Place in preheated oven and roast for about 7 minutes. Remove and pour into bowl. Add the rest of the dry ingredients. Mix well until coated with Peanut Flour. Drizzle honey over the mixture then drizzle oil over. Mix well until thoroughly coated. Lightly oil the same cookie sheet used before, and spread granola mix in a thin layer on the cookie sheet. Place in the oven and cook for about 15 minutes. Remove, stir, bringing the sides into the middle and mixing well. Place back in oven for 10 minutes, checking occasionally to ensure it is not burning. Remove from oven and allow to cool thoroughly before placing in an airtight container or bag.
Served as a topping over ice cream or fresh fruit, or as cereal in the morning with cold milk. Granola can also be eaten as a snack or packed for travel.
Granola can be easily varied by adding different spices, flavorings like almond or maple, and adding dried fruits and nuts. It is a versatile recipe to add to your storage portfolio and can be whipped up in no time at all. Recipe is also easily doubled, but may need an additional pan to be baked in to make sure you spread it thinly and evenly for even baking.
One of the goals here at EmergencyFoodSupply.org is to make tasty recipes that will teach newbies how to use their food storage or help experienced preppers add variety and new ideas to their recipe box.
I remember when I first started learning about food storage and prepping – I had little ones and all they wanted to eat for breakfast was a bowl full of sweetened cereal. I started storing boxes and boxes of their favorites and quickly learned that I was going to need a warehouse just to fill their needs for a year’s supply of breakfast. We had to find a better solution to cereal, but they were not fans of boiled oatmeal, no matter how much honey, maple syrup, or brown sugar and cinnamon you put in it. My mom sent me a recipe to experiment on them and the kids fell in love with it. After making Baked Oatmeal that first time, we weren’t able to say goodbye to ALL the cereal in the house, but we were able to say goodbye to some of it and hello to more food in less space and the oats were healthier.
Baked oatmeal is a basic recipe, packed full of goodness, which can be altered by just changing up fruits, nuts, spices, or grains that you add to it, making it almost as flexible as cold cereal and in the long run, much more nutrient rich as well. Depending on what nuts and seeds you add, you can increase the healthy fats, proteins, fiber, and vitamins or minerals, making Baked Oatmeal the perfect recipe for long term use in an emergency situation. The recipe will make enough to feed up to 8 people in a 13 X 9 X 2 pan, so if your family is smaller or you don’t have emergency cold storage leftovers, you can always opt to cut the recipe in half, but remember to cut your cooking time down a little as well.
- 3 Cups Rolled Quick Oats
- 1/3 cup sweetener (may add up to ¾ Cup for sweeter oatmeal):
Honey Crystals, Brown Sugar, Cane Sugar
May also use Local Maple Syrup or Raw Honey (If using one of these, reduce
water by 1/2 Cup and mix in with sweetener & vanilla)
- 8 tsp Butter Powder (Or 1/2 Cup butter, melted; you may also use 1/3 Cup
melted Coconut oil. If using melted fats, reduce water by 1/3 Cup)
- 4 TBSP Scrambled Egg Mix, and 4-6 TBSP water
- 6 TBSP Powdered Milk
- 2 tsp baking powder (may be omitted if you don’t have on hand, but makes the final
- 1 tsp salt
- 2 tsp Cinnamon
- 2 1/3 Cups water
- 1 tsp Vanilla
Preheat oven to 375 degrees F.
Grease a 13 X 9X 2 pan. I prefer to use butter for this (If using real butter, I actually take the pan, melt the 1/2 Cup butter right in it, then pour it into the bowl when it is time to add it. Reducing the number of dishes I have to wash!)
Mix all DRY ingredients well in a large bowl. Add vanilla to water and drizzle over the oatmeal mixture in the bowl. Mix until well combined, then pour into buttered pan, and spread well. Bake for 25 minutes at 375 degrees. Allow to cool for 5-10 minutes. This setting time makes it easier to cut and serve. Serve with some syrup, honey, poached or fried eggs, or just plain. Delicious no matter how you cut it!
For added fiber or variety you can add any of the following or a combination:
1/8-1/4 Cup Freshly ground flax seed (increases fiber, adds a slightly nutty flavor)
1/8 Cup ground Chia Seeds (Increases protein, omega-3s, minerals)
Chopped Pecans, walnuts, or almonds (Add flavor, protein)
Shredded Coconut (Adds fiber and wonderful flavor!)
Chopped fruit: Dry apples, apricots, or pears work well, but make sure to add the additional water to rehydrate during baking.
Change up the spices to taste like Pumpkin pie by adding a teaspoon of pumpkin pie spice or a combination of cinnamon, ginger, nutmeg, and all spice.
NOTE: If adding flax and/or Chia seeds add a small amount of additional water to balance out the recipe so that it does not cook up too dry. An extra 1/2 Cup is plenty.
Judith has over 30 years experience in food storage, herbs, essential oils, and prepping. She was a captain in the USAF-AUX, FEMA trained, Community Emergency Response Team member and NRA marksmanship award recipient. She shares her experiences with her readers offering tips and recipes.
The information shared is our personal opinion and should NEVER be considered a substitute for professional medical, nutritional, or other expert advice. Information contained is not for the purposes of diagnosing, or treating any disease or medical condition. Any endorsement of products should not be considered an un-biased review since we are paid and compensated when you purchase products from this site.