We are currently getting our wheat from O'Toole Seeds in North Dakota, just south of the Canadian border! It is a TCG-Glennville Hard Red Spring Wheat. It is a lot easier for us to crush hard wheat than soft wheat due to running it through multiple machines.
Crushed Wheat #1 allows people with gluten intolerance, type 2 diabetes, and other health ailments to eat wheat again! Crushed Wheat #1 is a 1:1 replacement of white flour. Crushed Wheat #2 can be used with Crushed Wheat #1 for baking purposes. It makes a great breading for foods like chicken, fish, zucchini, etc!!
Crushed Wheat #2 is also good for starting babies on as a replacement for baby cereal! This is what we have used for all the babies we have had in our family. Just mix the Crushed Wheat #2 with some breast milk, formula, or pureed fruits or veggies and feed to your baby! Now you can feed your babies cereals and not feel guilty about feeding them a sugar rush. They will be eating complex carbohydrates which break down into sugar over time, not all at once. We keep the good nutrition in the wheat so that your baby has plenty of natural nutrition and live wheat germ in their diet as well!!!
Crushed Wheat #3 makes a great cream of wheat. Crushed Wheat #4 works just like rolled wheat. They both make great hot cereals in the morning, just add some honey and fruit for extra taste! Both are very high in dietary fiber!
When you bake with Our Fathers Foods Crushed Grains then you get the advantages in the picture on the left! No chemicals in your goodies but packed with natural and live nutrition!! Also now you can bake yummy goodies for family and friends that have these health issues and can feel good about helping them eat good food again!
Our ingredient list is: Wheat. It will always be that way since we don't add or take away anything from the wheat. We keep the wheat germ in and alive!
Other companies have to use chemicals and man made nutrition to add back to replace all the nutrition they have taken out.
They can sell wheat germ because they take it out of the flour and sell it separately. We keep the wheat germ in the Crushed Wheat to give you the best natural nutrition.
We had spilled Crushed Wheat #1 on the floor in our shop so we swept it up and threw in on the garden. A couple weeks later we noticed green coming up where we had thrown the wheat. This is a testament to not killing the wheat germ when we are crushing!! All that nutrition goes to you, how gloriously healthy!!
We have decided to compare our Crushed Wheat #1 to what we think is the closest comparison, whole wheat flour. In Crushed Wheat #1 we do not destroy any germ cells, which is the main reason it does not go rancid. After milling whole wheat flour, companies have to remove all the germ cells and nutrients that make their flour go rancid. They also add chemicals and preservatives to keep whole wheat flour from going rancid, which we do NOT do. Another thing we do not do is apply heat to our Crushed Wheat, which kills nutrition in flour of all kinds according to traditional methods. Following is a partial list of what they remove from whole wheat flour and some chemicals created and added throughout the process.
Here is a list of the benefits of Crushed Wheat
Fiber is something we have been missing out on in our diets. Fiber is a carbohydrate that cannot be digested by the body. Therefore it passes right through the colon, but it cleans the outsides of the colon as it goes through. We have heard from people that fiber is the toothbrush for the colon. After the fiber cleans out the colon, new food can then stick to the colon walls. This allows the maximum amount of nutrition to be absorbed from the food. The dietary fiber in our Crushed Wheat is NOT refined or changed in any way! Dietary fiber in flours have been refined and broken down. This means our dietary fiber will do a much better job than dietary fiber you will find anywhere else in flours!!
We have read from Dr. Mercola that we should not be watching how many total carbohydrates we eat, but net carbohydrates.
Net Carbohydrates = Total Carbohydrates - Dietary Fiber
By going on carb free diets we have been losing the dietary fiber in our diets, which means we haven't been getting all the necessary nutrients from our foods!
The numbers below show how much dietary fiber is in flour and each of our wheat products.
Flour - .85 g per 1/4 cup
Crushed Wheat #1 – 1.0 g per 1/4 cup
Crushed Wheat #2 – 6.3 g per 1/4 cup
Crushed Wheat #3 – 21.9 g per 1/4 cup
Crushed Wheat #4 – 20.8 g per 1/4 cup
So you can see that Crushed Wheat #1 has 15% more fiber than flour, its replacement.
RDA (recommended daily allowance) – 0ver 40 years old – Women -25 g fiber Men – 38 g fiber
Women over 40 can just about get the fiber they need for the day off of 1/4 cup of Crushed Wheat #3 or Crushed Wheat #4.
Whole Grains are the 2nd best source of Dietary Fiber – Crushed Grains are even better
Here is a list of countries that have banned white flour because of its toxicity: European Union, Argentina, Brazil, Canada, Nigeria, South Korea, Peru, Australia, United Kingdom, China, India, Sri Lanka.
In Singapore the penalty for using potassium bromate is a $500,000 fine and 15 years in prison.
We have had many people with gluten intolerance eat our Crushed Wheat and have not had anyone come back to us with any reactions to it! In fact, they come back to us for more because our Crushed Wheat tastes better than any gluten free food they have ever had! We do NOT claim to have a gluten free product but have seen gluten free people eat our wheat products.
We read a book called How To Bake by Paula Figoni, and in the book it explains gluten. Paula Figoni is a food scientist and associate professor at the International Baking and Pastry Institute in the College of Culinary Arts at Johnson & Wales University in Providence, Rhode Island. She says,
"Flour itself does not contain gluten. Instead, flour contains two proteins (glutenin and gliadin) that form gluten when oxygen is added. Besides oxygen, gluten requires mixing to form a strong, continuous network."
We do NOT say our Crushed Wheat is gluten free, but we do say that we have had many people with gluten intolerance eat our Crushed Wheat with nobody coming back with a problem. We believe the problem is NOT gluten, but all the chemicals and preservatives they are putting in the flour. Those chemicals are what is causing us to have a reaction and not actually the gluten.
"After discovering my son and I were both sensitive to gluten I tried a multitude of different flours such as almond flour, corn flour, and coconut flour. None of them were able to be used in our old recipes, and it still made products that were subpar. Fortunately, we discovered Bihn's Crushed Wheat and we couldn't be happier! Everything is used as a 1 to 1 ratio in all of our old tried and true recipes. Now we make everything in the house from it including bread, noodles, taco shells, hamburger buns, pancakes & so much more. I feel like my whole family is eating healthier because of it and no one feels like they are missing out on great food. We are so thankful for this wonderful products!" -- Chelsea Albers
We are also having people with Type 2 Diabetes eating our Crushed Wheat and having no problems with their glucose levels! The secret is our Crushed Wheat contains complex carbohydrates instead of simple carbohydrates.
Simple Carbohydrates are easily, and immediately, broken down by the body into sugars. The sugar then goes straight into the blood stream, which can significantly raise the blood glucose levels.
Complex Carbohydrates are broken down into simple sugars and used slowly over a period of time. This means the blood glucose levels do not spike. The simple sugars do not rush to your bloodstream but over a period of time they are slowly released into the bloodstream.
Statement of Confidence:
I have personally used Amazing Bread/Bihn Bread for several years now. Being a type 1 diabetic for over 20 years now, I have experienced firsthand the benefits of using this bread in the morning for breakfast predominantly. It has been amazing the benefits I have experienced in stable glucose readings because of what I believe is much more nutritional value. These carbs are released at a steady rate rather than a quick burst as associated with other foods. It is just my experience, but it has made an impact in my overall health and mood since the highs and lows are leveled out during the day. This level impact allows me to make better decisions in my business each hour of the day. I would recommend this bread to diabetics and others any day of the week and twice on Sunday.
Owner/CSG Consulting/Fort Recovery Ohio
We have helped many people with digestion issues. Some of those include Crohn's Disease, Leaky Gut, inflammation issues, and cough issues. This is due to the fact we have the natural nutrition and high dietary fiber in our Crushed Grains. With our grains being so high in Dietary Fiber, we have cleaned people's guts so they are more capable of absorbing more natural nutrition from the grains! This helps lead to a better overall health and helping to get rid of any issues you may be having.
" I want to thank you for introducing your products to this area! I gave up eating store bought breads because of digestion issues. I heard about your products, read your handouts, and I am so impressed with the nutritional value in each product! You have created grains that are healthy to enjoy and also to nourish our bodies with much needed nutrients. I think this is genius! My family can enjoy baked goods again without guilt and that our bodies can digest. I also like your crushed flax and crushed oats. Thank you Bihn family!!!" -- Michelle Heckman
Check out this great video that compares crushed wheat against white flour.
If anyone has any questions on our Crushed Wheat, don't hesitate to email or call us for more information! We are always looking for more testimonies from people that couldn't eat flour but can eat our Crushed Wheat!
Call 419-790-8868 or 419-790-8866 anytime Monday - Friday to learn more about our products!