Flour

Wheat flour bleached by oxygen in the air during an aging process. This flour will be off-white in color but nutritionally, bleached and unbleached flours are equivalent. In this flour the bran and germ have been removed, making it a white (not whole wheat) flour suitable for making gravies or using in conjunction with whole […]

Organic Whole Oat flour is made by grinding and sifting whole oat groats in a natural stone mill. The proportions of the natural constituents of the oat groat remain unaltered. Whole oat flour is a dry, free-flowing powder, free of hard lumps. It is cream to light tan in color, and has a natural odor.

100% Stone Ground Whole Grain Cornmeal We leave the corn germ and bran in! That’s why our 100% Stone Ground Whole Grain Cornmeal is tastier and more nutritious! (Because corn germ is at such a premium for unsaturated cooking oils and margarines, most other makers of corn products remove it.) Nothing hits the spot like

Sprouted rice flour is the perfect alternative flour for your gluten-free baking. But what exactly is Sprouted Rice Flour? It is Organic short-grain brown rice that has been soaked in warm water until a sprout just starts to grow. At that point, the grain is at its peak of nutrition, and the sprouting process is

This quality Buckwheat is full flavored and a favorite addition to pancakes, waffles and muffins. Milled with the husk and hull intact.

A coarse ground 100% whole wheat flour, freshly milled from high protein number 1 organic dark northern hard red spring wheat. Organic graham flour is stone ground and is complete. It contains all the health giving nutrients of the quality wheat from which it was ground, the germ, the oil and the fiber. Free of

Pronounced trit-ih-KAY-lee, this grain is a wheat-rye hybrid, but is higher in protein than either wheat or rye. In yeast bread dough triticale flour has better handling properties than rye flour, but does not handle well as a wheat dough. Triticale is a healthy grain, and has a higher protein content. Of that protein, it

Spelt is a wheat-related grain that may be better tolerated by people with wheat allergies. It’s flavor and aroma is similar to wheat. Contains gluten and can be used as a substitute for wheat. Spelt is recognized for its ease in baking with results that are similar to using whole wheat flour. INGREDIENTS: Organic Spelt

Rye has a stronger flavor than most grains. Rye baked products are moist and dense. Combine with high gluten flours such as whole wheat or unbleached white, or add gluten to increase rising ability. Made using the Unifine Process where the grain enters a high speed rotor and is instantly shattered into fine flour –

Higher in fat than wheat flour, quinoa flour makes baked goods moister. Quinoa flour has a pleasant, nutty taste. Quinoa has an almost ideal balance of amino acids plus vitamins and minerals. It is probably the least allergenic of grains. Quinoa flour makes baked goods moister. Originally a grain from South America. INGREDIENTS: Organic Quinoa