Whole Grains
Organic rolled oats can be used to make breads, cookies, granola, and many more items. Oats contain more soluble fiber than any other grain which can help control blood sugar levels.
Millet is a gluten free grain that has a light, fluffy texture and a nice, nutty flavor. It is rich in protein, fiber, vitamins, and minerals.
Kasha is made from stone ground, toasted buckwheat groats. It has a nutty flavor that makes it versatile from breakfast cereals, a replacement for rice, or in baked goods.
Whole brown flax are ground into a powder from whole brown flax seeds. The mild, nutty flavor makes it a great addition in baked good.
Brown flaxseed meal is finely ground flaxseeds. It can be added to smoothies, cereals, or as a binding agent in baked goods.
Super soaked grains are a mixture of pre-soaked grains and seeds. They are ready to use in baked goods.
Baker’s bran wheat is milled from soft, red, winter wheat and the outer bran layer of the wheat kernel. It is typically used in cereals, baked goods, and pasta.
Cracked wheat coarse is made from whole, raw wheat kernels that are ground into smaller pieces. It is commonly used as a side dish and in breads.
Coarse corn meal is from stone ground whole grain corn. It is good for making hush puppies, tamales, or breads.
The outer layer of oat grains milled to a high concentration makes the oat bran. It has a nutty, sweet taste that makes it a good addition to hot cereal or baked goods.