All of our Whole Grain Organic flours are Hammermilled
or Stoneground fresh each week from certified organically grown
grains. We work with and support local farmers whenever possible.
Each of our flours are described below.
WHOLE WHEAT BREAD FLOURS – Milled from high
protein (13-15%), high gluten hard red
and white wheat. The best rising,
most flavorful whole wheat flour around, and it’s
FINE GRIND – Our best seller. Granulated
texture, bran and germ in small uniform pieces.
MEDIUM GRIND – Like fine grind, but a little
STONE GROUND – Coarse
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) Our yellow corn is from the Walla Walla area.
RYE FLOUR (or Coarse
rye Flour) – From
Washington grown rye. Best for use in muffins and
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 - 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
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)
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.