Those of you who are health conscious are often a bit uncertain about eating bread and grains. If you are gluten free, you may find some of the commercial offerings a bit dry.
According to Todd Cameron, known to many locally as Stream, ‘grinding grains in their dry state into flour prior to cooking with and eating them is not ideal for optimal nutrition. Grains turned to flour quickly oxidise and become rancid while activated grains come to life and increase in nutritional value.’
Stream, who headed up the kitchen at Gaia Retreat for five years and has catered at many festivals locally, says, ‘activating whole grains by soaking them prior to cooking makes them perfect for human nutrition’.
He has developed an ‘activated grain method’ of cooking and is holding classes to teach people how to do it. If you want to learn to make gluten-free activated cakes, breads, super pancakes, sourdough or cookies then you might be interested in the Activated Grain Method cooking classes.
He has also self-published a book called The Activated Grain Method. He says that while the method has its ‘roots in antiquity’, he has been progressively developing this method that uses whole grains, legumes and seeds to create cakes, breads and much more in a new way over the last five years.
According to Stream, the correct use of whole activated grain blends results in moist and fluffy cakes, but to him there is a higher purpose. Stream says, ‘The sharing of the activated grain method is for me a contribution to the food world, to our human community and the health of so many who are embracing it. This is a way for people to easily and deliciously embrace optimal nutrition with grains.’
More info: The class is $50 and includes a copy of The Activated Grain Method Cookbook. Saturday 27 May, Civic Hall, Mullumbimby. 10am–12pm
Bookings: www.activatedgrainmethod.com/events
Bread. Photo by NellyleComte
Todd Cameron, known to many locally as Stream, says the key to beautiful gluten-free baking is the activated grain method.
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