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LeBleu, V

I use a 1/3 cup portion size of dry masa to cook with, for a single serving.) millet, cooked, if soaked overnight first, drained, rinsed and then boiled 20 minutes, 1 cup oat bran, 1 tablespoon oat flour, 1/4 cup oats, rolled, some brands only 1/4 cup pearl barley popcorn, 1 cup potato starch pumpkin seed flour quinoa pasta, Ancient Harvest brand red lentil pasta rice, white, raw rice cakes, 2 cakes rice flour, from white rice rye flour, 1/4 to 1/2 cup, sources vary sorghum flour, 1/4 cup Sourdough Einkorn Crackers by Jovial (Sea Salt, Organic), 18 crackers shirataki noodles, 4 oz spelt pasta sweet rice flour tapioca flour, 1/4 cup tapioca pearls tiger nut flour, 1/4 cup white wheat flour, 1/4 cup wild rice and wild rice flour ( Avoid: wheat bran, rice bran and buckwheat which are very high in oxalates.) Nuts and Seeds, 1 oz/about 3 tablespoons, unless otherwise specified chestnuts, about 6 to 8 hemp hearts macadamia nuts (This is the only brand I buy, because theyre not rancid, and theyre organic