All of our whole grain flours are Hammermilled
or Stoneground fresh each week from certified organically grown
grains.
Each of our flours are described below.
WHOLE WHEAT BREAD FLOURS – Milled from high
protein (14-15%), high gluten hard red
wheat. 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.
WHOLE WHEAT PASTRY FLOUR – Milled
extra fine from Lynden Washington soft
white wheat. For all uses but yeasted breads.
Especially good in pancakes, cookies and pie crusts.
UNBLEACHED WHITE FLOUR – Roller
milled for us by Wheatland Mills 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. (non-gluten grain)
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. (non-gluten grain)
OAT FLOUR - From
Minnesota grown oats. A sticky, high-protein flour
also great for cookies. (non-gluten grain)
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. (non-gluten grain)
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. (non-gluten grain)
Spelt Flour - an ancient type of wheat with a nutty flavor. Can substitute for regular whole wheat flour
Millet Flour - Millet flour produces light, dry, delicate baked goods and a crust that is thin and buttery smooth. For yeast breads up to 30% millet flour may utilized, but it must be combined with glutinous flours to enable the bread to rise (non-gluten grain)
Barley Flour - Barley flour is a fine powder made by grinding whole barley grain. Along with many other flours, it can be used to replace part of the wheat flour in a recipe for a different flavor and texture
We also do contract milling
for other organic grains.
