3 Fantastic Ways to Use Wheat Besides Bread

Lots of us like to store wheat as part of our long-term food storage. It has a long shelf life, it’s nutritious, and you can use it to make that beloved staple of Western Civilization: bread. In fact, in Medieval Europe, all other foods – meat and vegetables – were considered, “stuff you eat with bread.” However, the ovens the Medieval Europeans used to make this bread were huge, required enormous amounts of fuel, and took most the day to heat up.

We are certainly spoiled with our nice little electric ovens that come up to temperature in less than twenty minutes, but without modern conveniences, how would you bake that bread? Most of us don’t have Medieval bread ovens out in the backyard. And even if you did, what would you use for fuel? It would be a shame to let all that wheat go to waste.

Bread is a staple but it’s also something that takes quite a lot of time to make. I’ve been working on my ow bread-making skills and

Fortunately, bread is not the only thing wheat is good for. If you have a grill, or at least a cast iron frying pan, a manual wheat grinder, and just a few extra ingredients, you can make a wide variety of meals. I’m not even going to mention cracked wheat cereal, which brings to mind thin, sad faces, gruel, and Little Orphan Annie. I mean meals that you would actually want to eat, like pancakes and biscuits.

Even without a modern oven or range, you can place a frying pan over your outdoor grill or over a campfire. This method is perfect for making things like pancakes and tortillas, and can also be used for other quick breads like flatbread and biscuits (you will have to flip them).

Knowing alternative ways to cook, and having the tools to do so, is important for short-term power losses and even a long-term failure of the power grid.


Any pancake recipe can be converted into a whole wheat pancake recipe simply by substituting whole wheat flour for white flour. For very best results, use buttermilk. If you don’t have buttermilk, you can use reconstituted powdered milk and add a tablespoon of plain yogurt. Here is my children’s favorite recipe:

  • 2 Eggs
  • 1/4 cup vegetable oil
  • 1 1/5 cup milk or buttermilk
  • 2 cup whole wheat flour
  • 2 Tbsp brown sugar
  • 4 tsp baking powder
  • 1 tsp salt
See also  30 Year Old Powdered Milk

Combine all ingredients, cook as you would any other pancake recipe. Makes 6-8 pancakes, depending on size.


We eat a lot of tortillas at our house in the form of fajitas, enchiladas, soft tacos, burritos, and so on. I went through a lot of tortilla recipes trying to find one I like, and this one is pretty fool-proof. I usually double it for my family of five:

  • 2 cup whole wheat flour
  • 1/2 tsp salt
  • 3/4 cup water
  • 3 Tbsp olive oil

Combine all ingredients and mix by hand until it forms a ball. If the dough is too sticky, add more flour a little at a time until the desired texture is reached. Let the dough rest for about twenty minutes, then divide into six portions. Roll out each ball and cook about a minute on each side. Makes 6 tortillas.


This recipe is adapted from a recipe book that used to belong to my great grandmother.

  • 2 cup whole wheat flour
  • 4 tsp baking powder
  • 1 tsp salt
  • 4 Tbsp shortening (the amount can be decreased to 2 Tbsp, but I prefer the flakier texture that comes with more fat)
  • 3/4 cup buttermilk

Mix the dry ingredients together, cut in the shortening. When adding the buttermilk, do not overmix. Instead of rolling out the dough, save time and form the dough into a log, then cut the log into biscuit-shaped slices. Allow 4-5 minutes per side on medium heat, taking care not to let them burn. For best results, cover the pan. Makes 12 biscuits.

You’ll notice that none of these three recipes require more than two cups of flour. That is because I assume that if you don’t have your electric stove, you probably don’t have your electric wheat grinder, either. Have you ever tried to grind six cups of flour at once with an ordinary hand-powered grain mill? It’s incredibly tedious. You’ll be having flashbacks from Laura Ingalls Wilder’s The Long Winter for days. Two cups at a time, however, is entirely doable. You’ll be able to finish in less than a half hour.

I hope you will be inspired to test out these recipes. I was skeptical about the idea of skillet biscuits on the grill, but was pleasantly surprised by how they turned out. What are some other non-bread ways you have used wheat in your home?

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2 thoughts on “3 Fantastic Ways to Use Wheat Besides Bread”

  1. Bread Baking
    Sourdough Starter = flour + water. Make Sourdough bread by adding Starter, no refrigeration required, with flour, salt, water. NO yeast, no oil.
    If the Starter goes bad/molds- start over, & in 10-14 days new activated Starter, ready to use. Many different flours work with Sourdough Starter, but Rye is considered the “Super Booster” of Sourdough Starter. It will not adversely affect the flavor of the flour(s) chosen for the mixing dough. A Romertopf clay pot with lid, soaked in water, can be used to bake bread (or make stew) on top of a wood stove. The Romertopf has been around since Roman times.

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