These growers and millers are genuine allies in promoting regional grain, and an essential link in the farm-to-bakery chain.
• Cornmeal & Polenta* - Made with flint, or “Indian” corn, and dent corn. Best as toasted whole groats, or “kasha.” Flour is best for pancakes, crepes, biscuits, soba noodles.
• Einkorn – An “ancient grain,” high in protein content and minerals. Best for cooking whole and using flour for pancakes and crackers.
• Emmer (Farro) - An “ancient grain,” best as a cooked grain and for pasta and flat breads.
• Freekeh – Wheat that is harvested green and roasted. Toasted, mildly sweet flavor. High in protein, minerals and fiber, very low in gluten. Best in soups and stews.
• Oats* - Rolled or cracked, flour upon request.
• Rye – Low gluten, bold, assertive flavor. Blended with wheat for bread. Grains can be cooked whole or as cracked rye.
• Spelt – An “ancient grain,” low gluten, high protein content. Flour used for bread, pasta, crackers.
• Triticale – A wheat-rye hybrid. High protein, low gluten. Best for breads, pancakes, crackers.
• Wheat flours - Whole and sifted, all-purpose & pastry flour, special blends