Making a Superior Mix Part II

This gluten chart shows the low-gluten content of Gary's True Grit Pancake and Waffle Mix in comparison with other grains.
This gluten chart shows the low-gluten content of Gary’s True Grit Pancake and Waffle Mix in comparison with other grains.

Dhokla flour. I like cooking with it. It can be made of chickpeas (garbanzo beans) and other beans found in India. The one we bring in is an organic chickpea flour from India. It’s an excellent source of molybdenum and magnesium and a very good source of folate and copper, as well as a good source of dietary fiber, phosphorus, protein, iron, and zinc. The fiber is mostly insoluble, which benefits intestinal health. It supports proper digestion, normal weight, and healthy cholesterol.

Einkorn: tasty, nutritious, more protein than regular wheat, and it’s a great antioxidant. In fact the einkorn grain has been shown in a study in Italy to be two to four times higher in antioxidants than our modern wheat today.

It’s a beautiful product. It’s fun to replace with it; and stand by, because there might be some other things coming along. This is the beginning. You have your oils to take care of all of the issues out there, but you need food, good food. Young Living is about serving you what you need, so you can be strong and healthy and be examples in the world to be ambassadors of God’s great work out there in helping make this planet a better place to live for our children. We have to be healthy to do it; and if Young Living has to become a grocery store for you to give you the nutrition you need, then that’s what it’s going to be. I want you buying your food from your own store and getting paid for it. Do you like that? Okay. So you stand by, because I’ve got some other fun things in the works.

Look at the gluten comparison in this graph: whole wheat, 9.92 percent gluten. All-purpose baking flour, 9.20 percent. Kamut, 1.62 percent; einkorn, 1.21 percent; and Gary’s True Grit Pancake and Waffle Mix is just 0.53 percent gluten. I added those other grains to bring the gluten down but still left enough in there that it tastes good and balances very well.