Organic Flour for
Healthy Land & People

Our Products

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 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 – 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 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 - 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)

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.


For wholesale ordering information, please call us at 360-757-9947.