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So sorry didn't turn out! :hugs at least you have 1/2 the filling...1/2 the battle, right? We love these, but I bake them instead. For savory pies like these were, I made a filling of chicken or lamb, and potatoes, etc. I'll be home in a few days and I'll look for the recipe then....I used wheat...

:bow my system is an old notebook....pdf files would be awesome, I'm just not that organized :hide

@sunflour   I know a restaurant owner who used to do the baking and had to stop due to severe allergy to the flour, bet this was her problem since  she can do home baking without problems, but severe respiratory problems at work - will let her know to check on the possibility and let her explore...

WAIT!!?? There's a LIST of you guy's recipes??? Oohhhh, me too. :rolleyes: Oohs, now that's the makings of a good recipe book........You could have nifty chicken print it, hint hint....:caf

Thank you. I thought I'd seen that somewhere.....but.....when I asked the guy at Bob's Red Mill (after buying a saving the same issue with the organic wheat berries) about it he said they couldn't control what their suppliers did......maybe it's not prohibited with the berries? or they get...

Not sure, I figured I'd start with a 10' square section and see if it likes to grow for me.....if it produces I'll save the seed and go bigger. Want to try barley, spelt, alfalfa and a few others. DH has a spot tilled up for me......:hide Azodicarbamide is a chemical that the FDA classifies as...

Thank you! Happy to be here, I've got lots of baking planned now that it's cooling down.....gonna try several of the recent ones posted here first. Great interview btw. I am making my coop clean out doors latch on the INSIDE, thanks to your story of getting "accidentally " locked in the coop :/

Thanks Ron, I just went to the link. They're all around in the Portland/ Salem metro area. I'll have to try it!

Hi all! I'm newish to this thread, but just wanted to pop in with a comment about flour.... I tried bobs red mill organic flour as I was having a coughing fit everytime I made bread. Same problem. Several years of research led me to a chemical called azodicarbamide. I asked bobs about it...