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Where to Buy Grains

Where to buy RETAIL

Where to buy WHOLESALE

Northeast Grainshed Map

These growers and millers are genuine allies in promoting regional grain, and an essential link in the farm-to-bakery chain. 

 

Grains and Flours in Our Region

• 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

  • Hard wheat, or “bread flour” – Higher protein content, best for baking bread.
  • Soft wheat, or “pastry flour” - Lower protein content, best for pastry and flat breads.
  • All purpose – A blend of hard and soft wheat.
  • Winter wheat – Lower in protein, higher in minerals, best for yeasted bread.
  • Spring wheat – Highest of all in protein content, used for bread flour.
  • Red Fife wheat – The first heritage wheat available in the region. Higher nutritional density. Best for robust, artisanal breads. Produces a crust with a reddish hue.

*No gluten.