All of our whole grain flours are hammermilled
fresh each week from certified organically grown
grains.
Each of our flours are described below. Click
for our distributor
price lists, available for large
bags and small
bags.
WHOLE WHEAT BREAD FLOURS – Milled from high
protein (15% and up), high gluten hard red spring
wheat grown in northeast Montana. The best rising,
most flavorful whole wheat flour around, and it’s
organic!
FINE GRIND – Our best seller. Granulated
texture, bran and germ in small uniform pieces.
MEDIUM GRIND – Like fine grind, but a little
coarser.
STONE GROUND – Our best bread flour. Smoother
texture, bran and germ in bigger pieces. May have
a longer shelf life.
COARSE WHEAT MEAL – Unsifted, with fines
included, for adding texture.
WHOLE WHEAT PASTRY FLOUR – Milled
extra fine from Washington grown low gluten soft
white club wheat. For all uses but yeasted breads.
Especially good in pancakes, cookies and pie crusts.
UNBLEACHED WHITE FLOUR – Roller
milled in Utah for Wheatland Enterprises from 10%
protein organic hard red wheat. A good all-purpose
powdery white flour, with the bran and germ removed.
Enriched as required by law with A-amylaze, obtained
from aspergillus oryzae, niacin, iron, thiamin
mononitrate and riboflavin.
CORNMEAL – From
whole Yellow and Blue corn, with the germ and bran
included. A wide range of particle sizes, coarse
to fine, mixed together and unsifted. It’s
full corn flavor is great for cornbread.
RYE FLOUR (or coarse
rye meal) – From
Washington grown rye. Best for use in muffins and
breads.
RICE FLOUR – From
California grown short and medium grain brown rice.
Fine, granulated texture, slightly sweet flavor.
Great in cookies.
OAT FLOUR - From
Minnesota grown oats. A sticky, high-protein flour
also great for cookies.
WHOLE WHEAT PASTA FLOUR (Whole
Wheat Semolina)– From whole durum wheat.
High-protein and low gluten give less elasticity
for pasta.
BUCKWHEAT FLOUR – Available
ether dark, from whole, unhulled North Dakota buckwheat,
or light, from buckwheat groats. Buckwheat is not
a grain and has no gluten. It’s hearty flavor
is great for pancakes.
SOY FLOUR – From
whole, raw oil type standard soybeans. Soy flour
has a shorter shelf life than grain flours, and
must be cooked to be digestible. Add it to wheat
flours for more compete protein.
Spelt Flour
Barley Flour
We also do contract milling
for other organic grains.
