Tare Almanac · Volume Five working draft. 39 entries · 8 chapters. Facts are research-level and need a domain pass before print.
Tare Almanac · Volume Five
Grains & Flours
✦ ✦ ✦
Whole berries to weekday flour; the bulk-bin grain wall, explained.
Tare Bulk Foods
Tare Almanac
Volume Five
✦ ✦ ✦
Grains & Flours
✦ ✦ ✦
Thirty-seven berries, milled flours, pastas, and starches on the wall at Tare.
Introductioni
A note before you start
How to use this book.
✦ ✦ ✦
Grain is where bulk shines hardest. Whole berries cost less per pound than packaged flour, mill fresh in two minutes, and keep twice as long. This volume covers the wall berry-by-berry, then the milled flours, then pasta and starches.
The chapters group by botanical family where it helps and by use where it does not. Wheat sits with wheat. Rice sits with rice. Oats are oats. The specialty flours and starches close the book.
Inside each entry
Common name and source. Variety, Latin name where it differs from the common.
Three sections. What it is for, how to cook with it, good-to-know.
A panel on the right. Taste, pairings, the working amount, and three quick patterns.
✶
Tare Almanac · Volume Fivei
Introductionii
A note from the owners
Our philosophy on grain and flour.
✦ ✦ ✦
A whole grain has a longer shelf life, a deeper flavor, and a fraction of the price of packaged flour. Milling at home (with an attachment, a high-speed blender, or a small grain mill) takes two minutes and changes the flour you bake with.
We carry the grains we cook with ourselves. Heritage wheat where we can get it, organic where it makes sense, the cheap and useful staples where it matters. The grain wall is not a museum; it is the working pantry of a real household.
We do not take a position on gluten. The wall has wheat berries next to gluten-free flours next to ancient grains. Different households eat different things.
Hard red spring or winter wheat berries. Higher protein (13-15%), the canonical bread wheat. Mill into flour for yeasted breads and any baking that wants chew and structure.
What it's for.
Yeasted bread, pizza dough, bagels. The high protein develops strong gluten; the bread holds shape and slice cleanly.
How to use it.
Mill in a grain mill, attachment, or high-speed blender. Use freshly milled flour within a day or two for best flavor; store milled flour in the freezer for longer. Whole berries keep at room temperature for years.
Good to know.
Whole-grain wheat behavior differs from white flour; hydration is higher, kneading time longer. Watch the dough, not the timer.
Berry · Pastry wheat
Soft White Wheat Berries
Triticum aestivum
Soft white wheat berries. Lower protein (9-11%), milder flavor. The pastry wheat; milled into flour for biscuits, cookies, pie crust, and quick breads.
What it's for.
Biscuits, cookies, scones, pie crust. The lower protein keeps baked goods tender; high-protein flour makes biscuits chewy instead of flaky.
How to use it.
Mill at home and use fresh, or buy pre-milled pastry flour. Substitute one-for-one for pastry flour in any recipe.
Good to know.
Not for yeast bread; the protein is too low for strong gluten structure. For that, use Hard Red.
An ancient wheat species, cultivated for at least seven thousand years. Slightly higher protein than soft white wheat, gentler gluten structure, nutty flavor. People with mild wheat sensitivity often find spelt easier to digest.
What it's for.
Bread, pasta, pancakes, anywhere you would use wheat but want a slightly different flavor and texture. Holds up in yeasted bread but produces a softer crumb than hard red.
How to use it.
Mill at home or buy pre-milled. Spelt absorbs less water than modern wheat; reduce liquid by about 10% when substituting in a recipe.
Good to know.
Still contains gluten; not safe for celiacs. The 'easier on the gut' claim is anecdotal but widely reported.
Berry · Original wheat
Einkorn Berries
Triticum monococcum
The oldest cultivated wheat, dating to about 7500 BCE in southeastern Turkey. Higher protein than modern wheat (16-19%) but a different protein profile; many people with mild wheat sensitivity tolerate einkorn better.
What it's for.
Pasta, baked goods, porridge. Distinctive butter-yellow color from natural carotenoids. Higher in protein and minerals than modern wheat, but the gluten is weaker, so bread does not rise as high.
How to use it.
Mill fresh or buy milled. Hydration runs lower than modern wheat (about 20% less liquid). Bread dough will look stiffer than expected; trust it. Best for flatbreads, focaccia, and pasta.
Good to know.
More expensive than modern wheat. Worth it for distinctive baking; not the everyday flour.
<p>There is nothing quite like pulling a loaf of homemade bread out of the oven. This honey wheat bread has a soft crumb, a subtle sweetness from real honey, and a golden crust that makes the whole house smell incredible. It is surprisingly simple to make, and once you try it, pre-made sandwich bread will never feel the same.</p><h2>Ingredients</h2><ul><li>3 cups <strong>unbleached bread flour</strong></li><li>1 cup whole wheat flour</li><li>2 tsp <strong>dry active yeast</strong></li><li>3 tbsp <strong>Duck River honey</strong></li><li>1 tsp <strong>Redmond Real Salt</strong></li><li>2 tbsp butter, softened</li><li>1 cup warm water (about 110°F)</li><li>¼ cup warm milk</li></ul><p><em>*Bolded ingredients are products we typically carry at Tare Bulk Foods.</em></p><h2>Directions</h2><ol><li>In a small bowl, combine the warm water and honey. Sprinkle the yeast over the top and let it sit for 5 to 10 minutes until foamy.</li><li>In a large bowl, whisk together the bread flour, whole wheat flour, and salt. Add the yeast mixture, warm milk, and softened butter. Stir until a shaggy dough forms.</li><li>Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic.</li><li>Place the dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot for 1 to 1.5 hours until doubled in size.</li><li>Punch down the dough and shape it into a loaf. Place it in a greased 9x5 inch loaf pan. Cover and let rise for another 30 to 45 minutes until the dough crests above the rim of the pan.</li><li>Preheat oven to 375°F. Bake for 30 to 35 minutes until the top is golden brown and the loaf sounds hollow when tapped on the bottom.</li><li>Remove from the pan and let cool on a wire rack for at least 20 minutes before slicing.</li></ol><h2>Notes</h2><ul><li>For a deeper wheat flavor, increase the whole wheat flour to 1.5 cups and reduce the <strong>unbleached bread flour</strong> to 2.5 cups.</li><li>Brush the top of the loaf with melted butter right after it comes out of the oven for a softer crust.</li><li>This bread freezes well. Slice it first and store in a freezer bag for up to 3 months.</li></ul>
Tare Almanac · Volume FivePage 4
Tare Almanac · Volume FiveRice.
02
Chapter 02 of 08
Rice.
Long, medium, short, glutinous. Brown vs. white, the case for soaking.
In this chapter
White Basmati RiceOryza sativa6
Brown Basmati RiceOryza sativa6
White Thai Jasmine RiceOryza sativa7
Medium Grain Brown RiceOryza sativa7
Forbidden RiceOryza sativa (black)8
Brown Rice FlourOryza sativa (milled)8
Brown Rice SpiralsOryza sativa (pasta)9
✦ ✦ ✦
Tare Almanac · Volume Five5
Tare Almanac · Volume Five · Rice.Page 6
Rice · Aromatic long-grain
White Basmati Rice
Oryza sativa
Long-grain Indian rice, aromatic and slightly nutty. The canonical rice for Indian and Middle Eastern cooking. Cooks dry and separate; grains do not stick together.
What it's for.
Indian curries, biryani, pilaf. The starch content is lower than other rices; this is the rice for dishes where you want individual grains rather than sticky clumps.
How to use it.
Rinse three times until the water runs clear. Soak fifteen minutes if you have time. Cook one cup rice to one and a half cups water; bring to a boil, cover, simmer fifteen minutes, rest off heat ten minutes.
Good to know.
White rice has the bran removed; less fiber and B-vitamins than brown. Glycemic index higher.
Rice · Whole-grain basmati
Brown Basmati Rice
Oryza sativa
Same long-grain basmati but with the bran intact. Slightly chewier, fuller flavor, more fiber and minerals.
What it's for.
Same use as white basmati but with more nutrition and slightly longer cooking. The aromatic note is more subdued.
How to use it.
Rinse twice. Soak thirty minutes if possible; brown rice is much improved by soaking. Cook one cup rice to two cups water; bring to a boil, cover, simmer forty minutes, rest off heat ten minutes.
Good to know.
Higher fiber and B-vitamin content than white. Cooks longer; soak in the morning for evening rice.
Long-grain Thai aromatic rice, soft and slightly sticky compared to basmati. The default rice for Southeast Asian cooking.
What it's for.
Thai curries, Vietnamese rice bowls, anywhere you want a softer, slightly clumping rice that takes sauce. Cooks fluffy with a mild perfume.
How to use it.
Rinse twice. Cook one cup rice to one and a quarter cups water (less water than basmati); bring to a boil, cover, simmer fifteen minutes, rest ten minutes.
Good to know.
Lower glycemic resistance than basmati; eaten warm it spikes blood sugar quickly. Pair with protein and fat to slow absorption.
Rice · Everyday brown
Medium Grain Brown Rice
Oryza sativa
Medium-grain brown rice. The default whole-grain rice. Softer texture than long-grain brown, slightly stickier, takes seasoning well.
What it's for.
Rice bowls, stir-fry base, sushi-style preparations (though true sushi rice is short-grain). The most versatile brown rice on the wall.
How to use it.
Rinse twice. Soak thirty minutes. Cook one cup rice to two cups water; bring to a boil, cover, simmer thirty-five to forty minutes, rest ten minutes.
Good to know.
Brown rice stores in the freezer better than the pantry once the bag is opened; the bran oils can turn over a few months at room temperature.
Long-grain Chinese black rice, deep purple-black when cooked. Historically reserved for emperors in China (hence 'forbidden'); now widely grown and reasonable in price. Higher antioxidant content than any other rice.
What it's for.
Salads, side dishes, dessert (it makes a striking black-rice pudding). Dramatic on the plate; nutty in flavor, mildly sweet.
How to use it.
Rinse twice. Cook one cup rice to two cups water; bring to a boil, cover, simmer thirty-five minutes, rest ten minutes.
Good to know.
The purple-black color stains light cooking pans temporarily; soak the pot if it leaves a mark.
Flour · Gluten-free baking
Brown Rice Flour
Oryza sativa (milled)
Whole-grain brown rice, milled to flour. The most-used flour in gluten-free baking blends. Slightly gritty texture; usually combined with starches and gums.
What it's for.
Gluten-free baking, dredging meat or fish before frying, thickening sauces. Rarely used solo; almost always part of a blend.
How to use it.
Substitute into gluten-free flour blends. For a basic blend: two cups brown rice flour, half cup tapioca starch, half cup potato starch, two teaspoons xanthan gum. Use one-for-one for wheat flour.
Good to know.
Slight grit is normal for rice flour. For finer texture, look for stone-milled or sift before using.
Spiral-shaped pasta made from brown rice flour. The most-tolerated gluten-free pasta texture; holds shape under sauce, does not turn to mush.
What it's for.
Anywhere wheat pasta would go, for households that need gluten-free. The spiral shape grabs sauce well.
How to use it.
Boil in well-salted water for the time on the package (usually nine to eleven minutes); test at the lower end. Drain immediately; gluten-free pastas get gummy if they sit in hot water.
Good to know.
Gluten-free pasta does not reheat as well as wheat pasta. Eat fresh; the next-day version is rubbery.
<p>This vibrant rice pilaf brings beautiful color and warming spices to your table. The combination of turmeric and coconut creates an aromatic base that complements both Indian-inspired and Mediterranean meals perfectly.</p><h2>Ingredients</h2><ul><li>1 1/2 cups <strong>white basmati rice</strong></li><li>3 tablespoons <strong>avocado oil</strong></li><li>1 medium onion, finely diced</li><li>3 garlic cloves, minced</li><li>1 tablespoon <strong>turmeric</strong></li><li>1 teaspoon <strong>cumin</strong></li><li>2 1/2 cups vegetable broth</li><li>1 can coconut milk (or 1 cup reconstituted <strong>coconut cream powder</strong>)</li><li>1 1/2 teaspoons <strong>Redmond Real Salt</strong></li><li>1/4 teaspoon <strong>black pepper</strong></li><li>1/3 cup <strong>sliced blanched almonds</strong></li><li>2 tablespoons fresh cilantro, chopped</li></ul><p><em>*Bolded ingredients are products we typically carry at Tare Bulk Foods.</em></p><h2>Directions</h2><ol><li>Rinse white basmati rice until water runs clear and drain well.</li><li>Heat avocado oil in large saucepan over medium heat.</li><li>Add diced onion and cook 5 minutes until softened.</li><li>Stir in garlic, turmeric, and cumin, cooking 1 minute until fragrant.</li><li>Add rice and stir to coat with spices, cooking 2 minutes.</li><li>Pour in vegetable broth, coconut milk, salt, and black pepper.</li><li>Bring to boil, then reduce heat to low, cover, and simmer 18-20 minutes until rice is tender.</li><li>Let stand 5 minutes, then fluff with fork and garnish with sliced blanched almonds and cilantro.</li></ol><h2>Notes</h2><ul><li>To reconstitute <strong>coconut cream powder</strong>, mix 1/2 cup powder with 1/2 cup hot water.</li><li>Add <strong>cardamom pods</strong> while simmering for extra aromatic depth.</li><li>Substitute <strong>pine nuts</strong> or <strong>pistachios</strong> for almonds.</li><li>Try <strong>jasmine rice</strong> for a slightly different texture and aroma.</li></ul>
Tare Almanac · Volume FivePage 10
Tare Almanac · Volume FiveOats.
03
Chapter 03 of 08
Oats.
Steel-cut, rolled, quick. How processing changes glycemic load and texture.
In this chapter
Steel Cut OatsAvena sativa (groats, cut)12
Rolled OatsAvena sativa (groats, steamed and rolled)12
Whole oat groats cut into a few pieces with steel blades; not rolled, not pre-cooked. The chewiest, slowest-cooking oat. Lowest glycemic load of the three.
What it's for.
Slow weekend porridge, savory bowls, anywhere you want individual chewy grains. The texture is closer to barley than to rolled oats.
How to use it.
Standard: simmer one cup oats in four cups water for thirty minutes, stirring occasionally. Overnight method: pour boiling water over oats in a pot at bedtime, cover; in the morning, simmer five minutes to finish.
Good to know.
Glycemic index lower than rolled oats. The texture takes getting used to; if you want morning oatmeal in fifteen minutes, use rolled.
Oat · The default
Rolled Oats
Avena sativa (groats, steamed and rolled)
Whole oat groats steamed and rolled flat. The default oat of American breakfast cooking. Cooks in five minutes; holds shape better than quick oats.
What it's for.
Everyday oatmeal, granola, baking, no-bake cookies, overnight oats. The most-versatile oat on the shelf.
How to use it.
Stovetop: simmer one cup oats in two cups water and a pinch of salt for five minutes. Overnight oats: combine one part oats to one part milk of choice in a jar; refrigerate overnight. For granola: see Vol 6.
Good to know.
Generally well-tolerated. Celiacs should look for certified gluten-free oats (oats themselves are gluten-free but commonly contaminated in shared facilities).
Rolled oats steamed longer and pressed thinner so they cook almost instantly. The fastest oatmeal; mushier than rolled.
What it's for.
School lunches, instant breakfast, baking that wants oats to disappear into texture (oatmeal cookies, banana bread, smoothie thickener).
How to use it.
Stovetop: one minute simmer in two parts water to one part oats. Or pour boiling water over and stir. The texture goes mushy faster than rolled, which is the point if you want creamy.
Good to know.
Higher glycemic index than steel-cut or rolled. The faster the absorption, the bigger the blood sugar response. Pair with protein and fat to slow it.
<p>Baked oatmeal is one of those breakfasts that does the hard work over the weekend and pays you back all week. This version is loaded with real pumpkin puree and warm spices. It bakes up firm enough to slice, soft enough to be comforting, and tastes even better reheated the next day.</p><h2>Ingredients</h2><ul><li>2 cups <strong>rolled oats</strong></li><li>1 cup pumpkin puree (not pie filling)</li><li>2 large eggs</li><li>1½ cups milk of choice</li><li>⅓ cup <strong>TN maple syrup</strong></li><li>2 tbsp melted butter or coconut oil</li><li>1½ tsp <strong>pumpkin pie spice</strong></li><li>1 tsp <strong>baking powder</strong></li><li>1 tsp <strong>vanilla extract</strong></li><li>¼ tsp <strong>Redmond Real Salt</strong></li><li>⅓ cup chopped <strong>pecan halves</strong></li></ul><p><em>*Bolded ingredients are products we typically carry at Tare Bulk Foods.</em></p><h2>Directions</h2><ol><li>Preheat oven to 350°F. Grease an 8x8 inch baking dish.</li><li>In a large bowl, whisk together the eggs, pumpkin puree, milk, maple syrup, melted butter, and vanilla.</li><li>Stir in the oats, pumpkin pie spice, baking powder, and salt until combined.</li><li>Pour into the prepared baking dish and scatter pecans over the top.</li><li>Bake for 35 to 40 minutes until the center is set and the edges are golden.</li><li>Let cool for 10 minutes before slicing. Serve warm with extra maple syrup if desired.</li></ol><h2>Notes</h2><ul><li>Cut into 6 portions and refrigerate. Reheat in the microwave for 1 to 2 minutes or in a 300°F oven for 10 minutes.</li><li>Swap the pecans for <strong>walnuts</strong> or gently stir in a handful of <strong>dark chocolate chips</strong> for something different.</li></ul>
Tare Almanac · Volume FivePage 14
Tare Almanac · Volume FiveCorn & Sorghum.
04
Chapter 04 of 08
Corn & Sorghum.
Cornmeal, grits, popcorn varieties, masa, and gluten-free milo.
Yellow Corn Masa FlourZea mays (nixtamalized, milled)18
Milo Grain SorghumSorghum bicolor18
✦ ✦ ✦
Tare Almanac · Volume Five15
Tare Almanac · Volume Five · Corn & Sorghum.Page 16
Grain · Cornbread + polenta
Cornmeal
Zea mays (yellow, medium grind)
Yellow dent corn, dried and milled to a medium grind. The all-purpose corn flour: cornbread, polenta, dredging.
What it's for.
Cornbread, polenta, pancakes, corn-crusted fish. The medium grind is the most versatile; finer for baking, coarser for grits.
How to use it.
Cornbread: roughly equal parts cornmeal and flour, plus baking powder and buttermilk. Polenta: simmer one part cornmeal to four parts water or stock for thirty to forty minutes, whisking often.
Good to know.
Whole-grain cornmeal goes rancid faster than wheat flour. Store in the fridge if you do not finish a bag in two months.
Grain · Southern breakfast
Yellow Grits
Zea mays (yellow, coarse grind)
Coarse-ground yellow corn, hominy-style or stone-ground. The breakfast staple of the American South; richer texture than polenta despite being made from the same corn.
What it's for.
Shrimp and grits, breakfast bowls, cheesy grits as a side. The coarser grind gives a more individual-kernel feel under sauce.
How to use it.
Simmer one part grits to four parts water or stock for forty minutes, whisking often. Stir in butter, cheese, or cream at the end. Quick grits exist; stone-ground are worth the extra time.
Good to know.
Stone-ground (whole-kernel) versions taste different from instant grits. The texture is heartier; the flavor is corn-forward.
Tare Almanac · Volume Five · Corn & Sorghum.Page 17
Grain · Snacking corn
Yellow Popcorn
Zea mays everta (yellow)
A specific corn variety, smaller and harder than dent corn, with a kernel that pops dramatically when heated. Yellow popcorn has the classic 'popcorn yellow' color and butter-friendly flavor.
What it's for.
Snacking, the cheapest entertainment food in the pantry. About one cup of unpopped corn yields about eight to ten cups popped, all for pennies.
How to use it.
Stovetop: heat a large pot with two tablespoons oil over medium-high. Add a quarter cup of kernels, cover, shake occasionally. Pops will slow after three to four minutes; remove from heat. Salt while warm so the salt sticks.
Good to know.
Use neutral high-heat oil (avocado, refined coconut). Olive oil burns at popcorn temperatures.
Grain · Heirloom popcorn
Multicolored Popcorn
Zea mays everta (heirloom blend)
An heirloom-blend popcorn, with kernels in red, blue, purple, white, and yellow. All varieties pop white; the color is in the unpopped kernel.
What it's for.
Snacking, visual interest for kids, kitchen decoration in a glass jar before popping.
How to use it.
Cooks the same as yellow popcorn. The pops are the same size and shape; the only difference is the unpopped kernel color.
Good to know.
The actual eating experience is identical to yellow popcorn. The variety is mostly aesthetic.
Tare Almanac · Volume Five · Corn & Sorghum.Page 18
Flour · Tortillas + tamales
Yellow Corn Masa Flour
Zea mays (nixtamalized, milled)
Yellow corn that has been nixtamalized (soaked in alkaline solution, traditionally lime water), then ground. The chemistry of nixtamalization unlocks niacin and amino acids; this is why corn-based diets in Latin America did not produce the pellagra that European corn-based diets did.
What it's for.
Tortillas, tamales, pupusas, sopes, gorditas. The traditional corn flour of Mexican and Central American cooking. Plain cornmeal will not substitute.
How to use it.
Mix with water and salt for fresh tortillas (two cups masa flour, one and a quarter cups warm water, half teaspoon salt). Press in a tortilla press lined with plastic. Cook on a dry hot griddle thirty seconds per side.
Good to know.
Cannot substitute regular cornmeal; the nixtamalization is the key. Masa harina is the dried, regrindable form; fresh masa is a separate ingredient.
Grain · Gluten-free whole grain
Milo Grain Sorghum
Sorghum bicolor
Whole sorghum (milo) grain. A drought-tolerant ancient grain, naturally gluten-free, with a slightly chewy texture similar to wheat berries. The third-most grown cereal in the world.
What it's for.
Salads, pilafs, popped like popcorn, ground into flour for gluten-free baking. The chewiness makes it satisfying as a base grain in bowls.
How to use it.
Simmer one cup sorghum in three cups water for fifty to sixty minutes, until tender. Or pop in a dry skillet over high heat for a tiny popcorn-like puff. Or grind to flour for baking.
Good to know.
Naturally gluten-free; safe for celiacs if from a dedicated facility.
<p>This aromatic pilaf transforms simple quinoa into an exotic side dish worthy of special occasions. Warming spices, sweet dried fruit, and crunchy nuts create layers of flavor and texture that pair beautifully with roasted meats or stand alone as a vegetarian main.</p><h2>Ingredients</h2><ul><li>1 1/2 cups <strong>Tricolor Quinoa</strong></li><li>3 cups vegetable or chicken broth</li><li>2 tablespoons <strong>Extra Virgin Olive Oil</strong></li><li>1 large onion, diced</li><li>3 cloves garlic, minced</li><li>2 teaspoons <strong>Cumin</strong></li><li>1 teaspoon <strong>Coriander</strong></li><li>1 teaspoon <strong>Ceylon Cinnamon</strong></li><li>1/2 teaspoon <strong>Turmeric</strong></li><li>1/4 teaspoon <strong>Cayenne</strong></li><li>1 teaspoon <strong>Redmond Real Salt</strong></li><li>1/2 cup <strong>Dried Apricots</strong>, chopped</li><li>1/2 cup <strong>Sliced Blanched Almonds</strong></li><li>1/4 cup <strong>Pine Nuts</strong></li></ul><p><em>*Bolded ingredients are products we typically carry at Tare Bulk Foods.</em></p><h2>Directions</h2><ol><li>Rinse quinoa under cold water until water runs clear. Drain well.</li><li>Heat olive oil in a large saucepan over medium heat. Add onion and cook until softened, about 5 minutes.</li><li>Add garlic, cumin, coriander, cinnamon, turmeric, and cayenne. Cook until fragrant, about 1 minute.</li><li>Stir in quinoa and toast for 2-3 minutes until lightly golden.</li><li>Add broth and salt, bring to a boil, then reduce heat to low and cover.</li><li>Simmer for 15 minutes until liquid is absorbed and quinoa is tender.</li><li>Meanwhile, toast almonds and pine nuts in a dry skillet until golden, about 3-4 minutes.</li><li>Fluff quinoa with a fork and stir in dried apricots. Let stand 5 minutes, then top with toasted nuts.</li></ol><h2>Notes</h2><ul><li>Can substitute <strong>White Quinoa</strong> if tricolor is unavailable.</li><li>Try <strong>Dried Cranberries (Apple Juice Infused)</strong> instead of apricots for different flavor.</li><li>Add <strong>Pecan Halves</strong> along with or instead of other nuts.</li><li>Leftovers make excellent stuffing for bell peppers or squash.</li></ul>
Tare Almanac · Volume FivePage 19
Tare Almanac · Volume FivePasta.
05
Chapter 05 of 08
Pasta.
Semolina vs. brown rice vs. whole wheat. Italian shape logic.
In this chapter
Small Elbow Semolina PastaTriticum durum21
Tricolor Semolina RotiniTriticum durum (with spinach and tomato)21
Whole Wheat SpaghettiTriticum aestivum (whole)22
Brown Rice SpaghettiOryza sativa (pasta)22
Azure Medium Shells (Azuroni)Triticum durum (organic)23
✦ ✦ ✦
Tare Almanac · Volume Five20
Tare Almanac · Volume Five · Pasta.Page 21
Pasta · Mac and cheese
Small Elbow Semolina Pasta
Triticum durum
Small curved semolina pasta tubes. The canonical American mac-and-cheese shape; the curl holds cheese sauce.
What it's for.
Mac and cheese, pasta salad, kid-friendly soups. The small size cooks fast; the curl is the engineering.
How to use it.
Boil in well-salted water (the water should taste like the sea) for seven to nine minutes. Drain just shy of fully cooked; the pasta finishes in the sauce.
Good to know.
Semolina holds shape under sauce better than soft-wheat pasta. Look for bronze-die semolina pasta; the rougher surface grabs sauce better than smooth.
Pasta · Colored spirals
Tricolor Semolina Rotini
Triticum durum (with spinach and tomato)
Spiral pasta in three colors: plain semolina, spinach-green, and tomato-red. The color is from real spinach and tomato powder mixed into the dough.
What it's for.
Pasta salads (the color holds up cold), kid-friendly dinners. The spirals grab vinaigrette well; the colors make a cold pasta look like a finished dish.
How to use it.
Boil in well-salted water for eight to ten minutes. Rinse with cold water if making a cold salad (this stops the cooking); do not rinse if going into a hot sauce.
Good to know.
The flavor difference between the three colors is tiny; this is a visual choice, not a culinary one.
Spaghetti made from whole-wheat flour rather than semolina. Slightly more fiber, slightly more nutty flavor, darker color.
What it's for.
Anywhere spaghetti goes. Heartier than white spaghetti; pairs especially well with substantial sauces (meat ragu, mushroom, sausage).
How to use it.
Boil in well-salted water for ten to twelve minutes. Whole wheat pasta is more forgiving of timing than white; another minute does less harm.
Good to know.
Texture is denser than semolina spaghetti. For people who find it heavy, try mixing half-and-half with regular spaghetti.
Pasta · GF spaghetti
Brown Rice Spaghetti
Oryza sativa (pasta)
Spaghetti made from brown rice flour. The most-tolerated gluten-free spaghetti texture.
What it's for.
For gluten-free households or anyone who reacts to wheat. The flavor is mild; the texture is close to regular spaghetti.
How to use it.
Boil in well-salted water for eight to ten minutes; test early. Drain immediately and dress; gluten-free pasta turns gummy if it sits in water or sauce too long.
Good to know.
Reheats poorly. Eat fresh; the next-day texture is rubbery.
<p>Aglio e olio, pasta with garlic and olive oil, is proof that you do not need a long ingredient list to make something incredible. This is the meal Italian grandmothers make at midnight with what is already in the pantry. Good olive oil, thinly sliced garlic, a pinch of chili flakes, and perfectly cooked pasta. That is all you need.</p><h2>Ingredients</h2><ul><li>1 lb <strong>whole wheat spaghetti</strong> or pasta of choice</li><li>⅓ cup <strong>extra virgin olive oil</strong></li><li>6 cloves garlic, sliced very thin</li><li>½ tsp <strong>chili peppers</strong></li><li>½ tsp <strong>Redmond Real Salt</strong></li><li>¼ tsp <strong>black pepper</strong></li><li>Fresh parsley, chopped</li></ul><p><em>*Bolded ingredients are products we typically carry at Tare Bulk Foods.</em></p><h2>Directions</h2><ol><li>Cook the pasta in well-salted water according to package directions. Reserve 1 cup of pasta water before draining.</li><li>While the pasta cooks, heat the olive oil in a large skillet over medium-low heat. Add the sliced garlic and chili flakes. Cook slowly for 3 to 4 minutes, stirring often, until the garlic is golden but not browned.</li><li>Add the drained pasta to the skillet along with ½ cup of the reserved pasta water. Toss vigorously to emulsify the oil and water into a silky sauce.</li><li>Season with salt and pepper. Add more pasta water if needed.</li><li>Serve immediately topped with fresh parsley and a final drizzle of olive oil.</li></ol><h2>Notes</h2><ul><li>Do not brown the garlic. It should be pale gold, not dark. Dark garlic is bitter garlic.</li><li>The pasta water is essential. The starch in it helps create the creamy sauce.</li><li>Swap the <strong>whole wheat spaghetti</strong> for <strong>brown rice spaghetti</strong> for a gluten-free version.</li></ul>
Unbleached Malted All Purpose FlourTriticum aestivum (unbleached, malted)26
Bread FlourTriticum aestivum (high-protein)27
Pastry FlourTriticum aestivum (low-protein)27
1:1 Baking FlourGluten-free blend28
Almond FlourPrunus dulcis (blanched, milled)28
Coconut FlourCocos nucifera (defatted, milled)29
✦ ✦ ✦
Tare Almanac · Volume Five25
Tare Almanac · Volume Five · Specialty Flours.Page 26
Flour · Everyday workhorse
All Purpose Flour
Triticum aestivum (refined)
Refined wheat flour with a moderate protein content (10-12%). The default American baking flour; works for almost anything.
What it's for.
Cookies, cakes, quick breads, pancakes, pie crust, sauces. The everyday flour; not specialized but flexible.
How to use it.
Substitute into most recipes calling for flour. For bread, use bread flour for better rise. For pastry, use pastry flour for tenderness. All-purpose is the middle.
Good to know.
Refined flour loses most of the bran and germ during milling; less fiber, fewer minerals than whole-wheat flour. The trade-off is texture and shelf life.
Flour · Bakery-style
Unbleached Malted All Purpose Flour
Triticum aestivum (unbleached, malted)
Unbleached all-purpose flour with a small amount of malted barley flour added. The malt feeds yeast and adds a slight sweetness; the unbleached version has not been chemically lightened.
What it's for.
Yeasted bread, pizza dough, cinnamon rolls, anything that wants a longer rise and better flavor development. The malt is what makes bakery bread taste like bakery bread.
How to use it.
Substitute one-for-one for regular all-purpose flour. The difference is most noticeable in yeasted recipes; quick breads and cookies show less benefit.
Good to know.
Some commercial flours bleach with chlorine gas; unbleached is whitened by sitting (slower, no chemicals). Unbleached flour produces slightly browner crusts.
Tare Almanac · Volume Five · Specialty Flours.Page 27
Flour · Strong gluten
Bread Flour
Triticum aestivum (high-protein)
High-protein wheat flour (12-14%). Used specifically for bread; the protein develops strong gluten that traps gas and gives chew.
What it's for.
Sandwich bread, bagels, baguettes, pizza dough where you want chew. The protein is doing the structural work.
How to use it.
Substitute for all-purpose in any yeasted bread for better rise. For other baking (cookies, cakes), the higher protein produces toughness; use all-purpose or pastry flour instead.
Good to know.
Bread flour absorbs more water than all-purpose; if substituting, add a tablespoon or two more liquid.
Flour · Tender baking
Pastry Flour
Triticum aestivum (low-protein)
Low-protein wheat flour (8-9%). The opposite of bread flour; built for tenderness, not chew. From soft white wheat.
What it's for.
Biscuits, scones, pie crust, cookies, anywhere tenderness matters more than structure. The lower protein keeps baked goods light and flaky.
How to use it.
Substitute for all-purpose in pastry recipes. For yeast bread, do not substitute; the structure will not hold.
Good to know.
Pastry flour is harder to find than all-purpose; many recipes call for all-purpose and accept a slightly tougher result. If you bake biscuits often, it is worth keeping a bag.
Tare Almanac · Volume Five · Specialty Flours.Page 28
Flour · Direct GF substitute
1:1 Baking Flour
Gluten-free blend
A pre-blended gluten-free flour, designed to substitute one-for-one for wheat flour in most baking. Usually contains rice flour, starches, and xanthan gum.
What it's for.
Gluten-free cookies, cakes, quick breads, pancakes. Designed for the cook who wants to keep using their favorite wheat recipes; substitute and proceed.
How to use it.
Substitute one-for-one for all-purpose flour in most recipes. Yeasted bread is the exception; gluten-free yeast bread needs a different formulation.
Good to know.
Texture is slightly different from wheat flour; cookies may spread less, cakes may be denser. Adjust expectations rather than ratios.
Flour · Grain-free baking
Almond Flour
Prunus dulcis (blanched, milled)
Blanched almonds (skins removed), milled fine. The default flour for grain-free, paleo, and keto baking. Higher protein and fat than wheat flour, lower in carbs.
What it's for.
Macarons, almond cake, gluten-free shortbread, low-carb baking. Bakes faster than wheat flour and stays moist longer.
How to use it.
Substitute one-for-one in some recipes, but not all; almond flour does not absorb water the same way and lacks gluten. Recipes designed for almond flour work better than substitutions.
Good to know.
Higher in calories per cup than wheat flour. Goes rancid faster; store in the freezer.
Tare Almanac · Volume Five · Specialty Flours.Page 29
Flour · Grain-free, absorbent
Coconut Flour
Cocos nucifera (defatted, milled)
Defatted coconut meat, milled to a fine flour. Highly absorbent; one cup of coconut flour absorbs as much water as four cups of wheat flour. Used in small amounts in baking.
What it's for.
Pancakes, brownies, low-carb baking. The coconut flavor is mild; the absorption is the defining characteristic.
How to use it.
Do not substitute one-for-one for wheat flour. Use about a quarter of the amount, plus extra eggs and liquid. Coconut flour recipes are typically egg-heavy.
Good to know.
The absorption can wreck a recipe if substituted carelessly. Stick to recipes written specifically for coconut flour.
<p>These sophisticated shortbread cookies combine the pine-like fragrance of fresh rosemary with the rich crunch of walnuts. Perfect for afternoon tea or as an unexpected dessert that bridges sweet and savory.</p><h2>Ingredients</h2><ul><li>2 cups <strong>Unbleached All Purpose Flour</strong></li><li>1/2 cup <strong>Powdered Sugar</strong></li><li>1/2 teaspoon <strong>Redmond Real Salt</strong></li><li>1 cup butter, softened</li><li>2 tablespoons fresh <strong>Rosemary</strong>, finely chopped</li><li>1/2 cup <strong>Walnuts</strong>, chopped</li><li>1 teaspoon <strong>Vanilla Extract</strong></li></ul><p><em>*Bolded ingredients are products we typically carry at Tare Bulk Foods.</em></p><h2>Directions</h2><ol><li>Preheat oven to 325F. Line a baking sheet with parchment paper.</li><li>In large bowl, cream butter and powdered sugar until light and fluffy. Mix in vanilla extract.</li><li>In separate bowl, whisk together flour, salt, and chopped rosemary. Gradually mix dry ingredients into butter mixture until just combined.</li><li>Fold in chopped walnuts. Shape dough into 1-inch balls and place on prepared baking sheet, flattening slightly.</li><li>Bake for 18-20 minutes until edges are lightly golden. Cool on baking sheet for 5 minutes before transferring to wire rack.</li></ol><h2>Notes</h2><ul><li>Use dried <strong>Rosemary</strong> if fresh unavailable, reduce to 1 tablespoon</li><li>Try <strong>Pecan Halves</strong> instead of walnuts for a different flavor</li><li>Store in airtight container for up to one week</li></ul>
Tare Almanac · Volume FivePage 30
Tare Almanac · Volume FiveAncients & Rye.
07
Chapter 07 of 08
Ancients & Rye.
Quinoa, rye, alternative pseudo-cereals.
In this chapter
White QuinoaChenopodium quinoa32
Rye GrainSecale cereale32
Fusilli (alternate-grain)Various33
✦ ✦ ✦
Tare Almanac · Volume Five31
Tare Almanac · Volume Five · Ancients & Rye.Page 32
Pseudo-grain · Complete protein
White Quinoa
Chenopodium quinoa
Tiny round seeds of an Andean pseudo-cereal (botanically related to spinach, not wheat). Naturally gluten-free. A complete protein; contains all nine essential amino acids.
What it's for.
Side dishes, grain bowls, salads, breakfast porridge. Cooks fast (fifteen minutes), takes flavor well, lighter than rice.
How to use it.
Rinse twice (the natural saponin coating tastes bitter if not rinsed). Cook one cup quinoa in two cups water; bring to a boil, cover, simmer fifteen minutes, rest five minutes.
Good to know.
Naturally gluten-free. Higher in protein per calorie than most grains; a real protein contribution in a meal.
Berry · Northern European staple
Rye Grain
Secale cereale
Whole rye berries, the grain behind dark Northern European breads and Scandinavian crispbread. Distinctive earthy-tangy flavor; lower in gluten than wheat but still not gluten-free.
What it's for.
Rye bread, sourdough, pumpernickel. Holds well in long fermentation; the natural sugars and starches feed sourdough cultures beautifully.
How to use it.
Mill into flour at home or buy pre-milled. Rye flour is typically used at 20-40% of total flour in bread recipes; 100% rye breads are dense by design.
Good to know.
Lower gluten than wheat; bread does not rise as high. The texture is denser; this is correct, not a problem.
Tare Almanac · Volume Five · Ancients & Rye.Page 33
Pasta · Alt-grain spirals
Fusilli (alternate-grain)
Various
Fusilli (corkscrew) pasta made from alternative grains, depending on stock; often quinoa, chickpea, or lentil flour. Naturally gluten-free, higher in protein than wheat pasta.
What it's for.
Gluten-free pasta dishes, pasta salads, anywhere a sturdier protein-rich shape is welcome.
How to use it.
Boil in well-salted water for the time on the package (usually seven to nine minutes); test at the lower end. Drain immediately. Sauce while warm.
Good to know.
The flavor reads slightly different from wheat pasta; chickpea pasta is the most distinctive (a faint legume note). Pair with bold sauces.
<p>This aromatic pilaf transforms simple quinoa into an exotic side dish worthy of special occasions. Warming spices, sweet dried fruit, and crunchy nuts create layers of flavor and texture that pair beautifully with roasted meats or stand alone as a vegetarian main.</p><h2>Ingredients</h2><ul><li>1 1/2 cups <strong>Tricolor Quinoa</strong></li><li>3 cups vegetable or chicken broth</li><li>2 tablespoons <strong>Extra Virgin Olive Oil</strong></li><li>1 large onion, diced</li><li>3 cloves garlic, minced</li><li>2 teaspoons <strong>Cumin</strong></li><li>1 teaspoon <strong>Coriander</strong></li><li>1 teaspoon <strong>Ceylon Cinnamon</strong></li><li>1/2 teaspoon <strong>Turmeric</strong></li><li>1/4 teaspoon <strong>Cayenne</strong></li><li>1 teaspoon <strong>Redmond Real Salt</strong></li><li>1/2 cup <strong>Dried Apricots</strong>, chopped</li><li>1/2 cup <strong>Sliced Blanched Almonds</strong></li><li>1/4 cup <strong>Pine Nuts</strong></li></ul><p><em>*Bolded ingredients are products we typically carry at Tare Bulk Foods.</em></p><h2>Directions</h2><ol><li>Rinse quinoa under cold water until water runs clear. Drain well.</li><li>Heat olive oil in a large saucepan over medium heat. Add onion and cook until softened, about 5 minutes.</li><li>Add garlic, cumin, coriander, cinnamon, turmeric, and cayenne. Cook until fragrant, about 1 minute.</li><li>Stir in quinoa and toast for 2-3 minutes until lightly golden.</li><li>Add broth and salt, bring to a boil, then reduce heat to low and cover.</li><li>Simmer for 15 minutes until liquid is absorbed and quinoa is tender.</li><li>Meanwhile, toast almonds and pine nuts in a dry skillet until golden, about 3-4 minutes.</li><li>Fluff quinoa with a fork and stir in dried apricots. Let stand 5 minutes, then top with toasted nuts.</li></ol><h2>Notes</h2><ul><li>Can substitute <strong>White Quinoa</strong> if tricolor is unavailable.</li><li>Try <strong>Dried Cranberries (Apple Juice Infused)</strong> instead of apricots for different flavor.</li><li>Add <strong>Pecan Halves</strong> along with or instead of other nuts.</li><li>Leftovers make excellent stuffing for bell peppers or squash.</li></ul>
Tare Almanac · Volume FivePage 34
Tare Almanac · Volume FiveStarches & Thickeners.
08
Chapter 08 of 08
Starches & Thickeners.
The thickening shelf. When to reach for arrowroot vs. cornstarch vs. tapioca.
In this chapter
Arrowroot PowderMaranta arundinacea36
Corn StarchZea mays36
Potato StarchSolanum tuberosum37
Tapioca StarchManihot esculenta37
✦ ✦ ✦
Tare Almanac · Volume Five35
Tare Almanac · Volume Five · Starches & Thickeners.Page 36
Starch · Clear thickener
Arrowroot Powder
Maranta arundinacea
Powdered starch from the arrowroot tropical plant. Thickens to a clear (not cloudy) gel; works at lower temperatures than cornstarch.
What it's for.
Fruit pie fillings (stays clear; fruit color shows), Asian-style sauces, gluten-free baking blends. The lower-heat activation makes it useful when you do not want to cook a sauce hard.
How to use it.
Whisk into cold liquid first to make a slurry, then add to the hot pan. Two teaspoons arrowroot equals one tablespoon cornstarch for thickening.
Good to know.
Breaks down if cooked too long or if reheated; use in dishes that go from stove to table.
Starch · Default thickener
Corn Starch
Zea mays
Fine white powder of pure corn starch (the starch from the corn endosperm). The default American thickener; cloudy when cooked.
Whisk into cold liquid first to make a slurry, then add to the hot pan. About one tablespoon per cup of liquid for gravy thickness. Bring to a simmer for one minute to activate.
Good to know.
Cornstarch loses thickening power if frozen and thawed. For freezer-bound dishes, use arrowroot or tapioca instead.
Tare Almanac · Volume Five · Starches & Thickeners.Page 37
Starch · Bright neutral
Potato Starch
Solanum tuberosum
Pure starch from the potato. Thickens to a clear gel; holds up at higher temperatures than cornstarch. The standard thickener in many European cuisines.
What it's for.
Eastern European cooking, gluten-free baking blends, soups that need thickening without flour. Works for frying coatings; gives a crisp light crust.
How to use it.
Whisk into cold liquid to make a slurry, then add to the hot dish. Similar ratios to cornstarch. For frying, dredge food directly in dry potato starch.
Good to know.
Holds up better than cornstarch under prolonged heat. Texture in pies and sauces stays smoother.
Starch · Chewy gel
Tapioca Starch
Manihot esculenta
Starch from the cassava root. Thickens to a clear, slightly chewy gel; the only common thickener that gives a stringy elastic texture (which is the point in bubble tea pearls and Brazilian cheese bread).
What it's for.
Bubble tea pearls, Brazilian pão de queijo (cheese bread), fruit pies, gluten-free baking blends. The chewy texture is the feature.
How to use it.
Slurry into cold liquid for sauces. For baking, substitute into gluten-free flour mixes. Pão de queijo uses tapioca starch as the primary flour.
Good to know.
Pão de queijo and similar tapioca-based baked goods stay chewy for hours; nothing else behaves like it.
