If you’ve read my stuff long enough, you know I believe in storing food. Not HOARDING food, but storing (at least 6-months-worth of basics). Ever since I was first married I stored food. To this day I store food. I store what we like and then we eat what I store.

I’ve blathered on about it before, but I’ll say it again. Times and our economy are unpredictable, so it’s just a smart way to live to have back-up supplies on hand.

For instance, our family has always loved peanut butter. So, many years ago, I started buying an extra container of it every time I grocery shopped. Well lo and behold, back in the day, there was a “peanut shortage” and the price of peanut butter went through the roof. Guess who didn’t care, because she had enough on hand until the “shortage” resolved itself?

And I could go on about the brilliance of storing what your family likes and uses. But you get the point. What I do want to elaborate on is one specific item that’s really important to store: WHEAT. Here’s why:

It’s inexpensive. Favorite sources are Lehi Roller Mills, Thrive Live, and Honeyville Grain. Go online and check their current prices. You’ll like what you see.

It’s SO versatile. Grind it into flour. Crack it for making hot cereal. Or roll it for another hot cereal (similar to oatmeal). Sprout it for salad-making.

It’s good bartering material. Whether you trade it whole, cracked, rolled, or sprouted, people will know what they have and be glad to trade with you. And with wheat on hand (if you can get yourself a grinder), you’ll always have baked goods. You’ll always be able to get what you need if you have homemade bread, cakes, cookies, muffins, etc. etc. to trade.

This type of bartering is especially needed when there’s a grid-down. A grid down means we have NO power for the sewer lines, the light switches, our stoves, etc.

It’s here that you’re likely thinking, “Well, if you don’t have power, HOW do you bake or cook?” My answer is with a sun oven, or a campfire or fire pit using a Dutch oven, or a camp stove (all topics for another article). As long as you have baking ingredients, you can figure out the rest.

It can save you so much money on your grocery bill. Truly healthy bread, for example, is running around $4.50 a load in our local supermarkets.

Finally, store wheat because (again, if you have a grinder), you’ll always have flour and that means you can always bake, and that means in a disaster or economic downturn, you can offer some comfort to family, friends, and neighbors. How reassuring to be able to make biscuits, pita bread, or crackers, for instance. They’ll not only fill the belly, they’ll comfort the anxious heart.

Now one last issue regarding storing wheat: Gluten intolerance. It’s real and it’s scary. But the latest medical and scientific research is showing that celiac disease is likely caused by fast-rising yeast and not the grain at all. This is why so many celiacs can eat sour dough bread—it’s made from natural “yeast” (pictured).

But you know your body and must do what you need to do to protect your health. But don’t count wheat out. If you were to do nothing else with it except sprout it and grow wheat grass, you’d still be in a good place. Then the wheat grass could be snipped into salads and added to smoothies (in little doses, though). And voila! Vitamins, minerals, anti-oxidants, and fiber galore!

Now for those of you who are interested in using wheat or wheat flour, here’s my favorite recipe for whole wheat blender pancakes. It’s from The Magic of Wheat Cookery, compiled and developed by Lorraine Dilworth Tyler. We’ve used this recipe for years and love it. NO mixing bowl and only 10 minutes to prep—easy easy.

WHOLE WHEAT BLENDER PANCAKES

1 cup wheat kernels

1 cup cold milk

½ cup cold milk

3-4 egg whites

¼ cup melted butter

1 tablespoon raw honey

¼ teaspoon salt

1 tablespoon baking powder

In blender, add wheat kernels and 1 cup milk; blend on HIGH 2 minutes. Add ½ cup milk. Blend on HIGH 3 minutes. Add egg whites, butter, honey and salt. Blend well. Add baking powder. Blend lightly just to fold in.

Drop 1/3 cups-worth of battle onto hot and greased griddle or skillet on medium heat. Cook until bubbles form and pop. Flip pancakes and complete cooking. This batter will make enough pancakes for 4 to 6 people.

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