I do know about microwavable, but you can buy a little pan and do stove top and use the real butter or whatever oil you choose, coconut oil would be good.
There are other contraptions, I am trying to remember how they work.
Once you had that contraption, you could pop any grain really, barley, wheat, Rye, a mix. Matter of fact I think I’m going to get a stove top popper and start to do that.
Most grains won’t pop. They need a pretty specific water content and shell strength to build the internal pressure just right. Sorghum and amaranth are the two non-corn poppers I know of. Many grains will “puff” but you need extra pressure to make them look like breakfast cereal.
Huh, I do not know the ins and outs but I am pretty sure I have seen popped wheat before at a minimum but yeah maybe it has to be done a certain way with a certain prepared grain.
I do know about microwavable, but you can buy a little pan and do stove top and use the real butter or whatever oil you choose, coconut oil would be good.
There are other contraptions, I am trying to remember how they work.
Once you had that contraption, you could pop any grain really, barley, wheat, Rye, a mix. Matter of fact I think I’m going to get a stove top popper and start to do that.
Most grains won’t pop. They need a pretty specific water content and shell strength to build the internal pressure just right. Sorghum and amaranth are the two non-corn poppers I know of. Many grains will “puff” but you need extra pressure to make them look like breakfast cereal.
Huh, I do not know the ins and outs but I am pretty sure I have seen popped wheat before at a minimum but yeah maybe it has to be done a certain way with a certain prepared grain.
https://www.foodnetwork.com/healthy/packages/healthy-every-week/will-it-pop-
There’s a couple others that are new to me but the ratio is still mostly no-pop