Amaranth - Organic

Amaranth - Organic
Although no one knows how long this grain has been around, it was thought of as a life-giving, strength endowing food by the Aztecs. Rich in fiber, Amaranth combines well with beans to make a high-quality, complete-protein food.
• Add 1 cup of Amaranth to 3 cups cold water. Bring to a boil and simmer covered for 25 minutes.
• This grain truly needs to be spiced. Add herbs, vegetables, or other grains to create a delicious high protein meal.

Barley - Hulled - Organic
Used over 4,000 years ago in the Near East, this staple grain has a deliciously chewy texture similar to that of wheat. Hulled Barley involves a process in which only the inedible outer layers are removed leaving the consumer with a product rich in proteins, B vitamins, and fiber.
• Add I cup of Barley to 3 cups of water. Simmer, covered, for about I hour.
• Excellent in soups.

Barley - Pearled
Unlike hulled barley, Pearled Barley has had several outer layers of the grain removed leaving behind a grain which is quick to cook. Relatively easy to digest, it is recommended for individuals with sensitive stomachs.
• Add 1 cup of Pearled Barley to 2 cups of water. Simmer, covered, for 25 to 30 minutes.

Buckwheat Groats - Organic Technically, Buckwheat Groats are edible fruit seeds that can he cooked into a breakfast cereal as you would any other grain.
• Heat a small amount of oil in a deep pan and saute groats until all grains are coated. Add 2 to 2 1/2 times the amount of boiling water or stock. Cover and simmer about 20 minutes.
• Save the nutrient-rich liquid for soups. Try toasting groats with nuts for a crunchy snack!

Bulgur
Commonly used in Middle Eastern foods, Bulgur is wheat that has been steamed, dried, and cracked into pieces.
• Add 1 cup of BuIgur to 2 cups of water and cook for 15 minutes.
• This versatile nutty flavored grain can be mixed with fruits, salads, vegetables, meats, or just eaten by itself. Excellent cooked in broth!

Couscous
A traditional food of North Africa, Couscous is a product made from semolina flour. It cooks quickly and has a delicate flavor.
• Add 1 and 1/4 cups boiling water to 1cup couscous and let stand for 5 minutes.

Hard Red Winter Wheat - Organic
Hard Red Winter wheat is higher in gluten than spring wheat and has a higher protein value. it is most preferred for baking bread. 110,
• To cook as a cereal, add I cup of wheat to 2 cups boiling water. Simmer, covered, for about 45 minutes.

Kasha - Roasted Buckwheat Kasha, made from buckwheat, is one of the best sources of high biological protein.
• Add I cup of Kasha to 2 cups water. Reduce heat and simmer 10 minutes.

Millet
Millet is one of the highest protein grains. it is gluten-free and very easy to digest.
• Add I cup of Millet to 2 and 1112 cups of water. Simmer, covered, for 30 minutes.

Barley Flour
Most commonly recognized as a whole grain, Barley can also be used in the flour form as well. Providing a cake-like texture in breads, it also adds sweetness for cookies, pancakes, and biscuits.
• Try combining with wheat flour.

Brown Rice Flour - Organic Used in cakes, breads and cookies, Brown Rice Flour has a sweet, earthy flavor. Since rice has no gluten, it's best cornbined with wheat flour when used in breads.

Buckwheat Flour - Organic
Containing a strong, grainy flavor, Buckwheat Flour is used in pancakes, waffles, noodles, breads, and cakes. In baking, it is best combined with wheat or rye flour.

Corn Flour - Organic
Corn Flour is finer ground than corn meal and is often used for making tortillas or other flat breads.

Corn Meal, BLUE - OrganicBlue Corn Meal has a high protein value. its distinctive flavor is popular in muffins, tortillas, chips, baking mixes and pancakes.

Corn Meal, Yellow - Organic Yellow Corn Meal is most commonly used for corn bread and muffins. it adds a coarse and crumbly consistency to baked goods.

Vital Wheat Gluten
Gluten Flour is made from whole wheat flour that has had most of the starch removed. It increases the protein value of bread & makes the dough rise higher and quicker.
• This fabulous flour may be used in the making of seitan (wheat-meat).

Oat Flour
This flour is chewy and sweet. it can be used in cookies, cakes, pie crusts, muffins and breads. Because oats have little gluten, the flour is best combined with whole wheat flour for baking.

Polenta - Organic
Polenta is a coarse corn meal often used in Italian dishes.

POSOLE
Posole comes from the grain called hominy and is preboiled with lime. A traditional Southwest dish, it is usually served at parties and during the holiday seasons.
• To cook, rinse Posole first. Then add with vegetables and/or meats to a generous portion of water. Takes approximately 6-8 hours to cook in a crock pot.

Quinoa - Organic
(Pronounced Keen-wah) often referred to as the "lost grain of the Inca's," Quinoa has about twice the protein of barley, corn or rice. It is a good source of calcium, iron, vita min E, phosphorous & some B vitamins.
• Rinse Quinoa in a strainer, then add 1 cup of Quinoa to 2 cups of water. Bring to a boil, reduce heat and simmer for about 15 minutes.
• This flavorful grain combines well with virtually all vegeta bles, beans and meats. Try this light grain in cold dishes too!

Spelt Kernels - Hulled - Organic
Spelt is a non-hybridized wheat that contains a unique type of gluten with high water solubility that is easier to digest than that found in common wheats.
• Add I cup Spelt to 2 cups water. Bring to a boil and simmer 45 minutes.

Steele-Cut Oat Groats - Organic Traditionally used for oatmeal, Steel-Cut Oat Groats are hulled groats (from Oat) that are thinly sliced with sharp blades for faster cooking.
• Add 1 cup Steel-Cut Oat Groats to 3 cups boiling water. Cover, and cook over low heat for approximately 1 hour. If soaked before cooking, they should take 25-30 minutes to cook.
• Try adding to bread and cookies as a supplement!

Whole Oat Groats
These Groats are hulled, whole kernels of the oat grain. They may be used as cereal, producing a wheat or rice flavor rather than oatmeal.
• Add 1 cup Oat Groats to 2 cups boiling water and simmer I to 2 hours.
• Excellent slow cooked in soups!

Whole Rye - Organic
A principle ingredient in baked goods, Rye is high in the amino acid lysine and contains B vitamins, iron, vitamin E, and protein. (Also known as rye berries).
• Excellent cooked with rice to add chewiness and nutritional value.
• Add 1/2 cup Whole Rye and 1 cup rice to 3 cups boiling- water. Simmer for about 45 minutes.

Garbanzo Flour
Used for hummus, falafel, soups, muffins, breads and rolls.

Nativo Flour - Organic
A locally grown and produced flour used in authentic bioregional artisan's bread.

Rye Flour - Organic
Although this flour carries a low gluten content, it has a rich flavor that is great in breads, waffles, and pancakes.

Semolina Flour
Semolina flour is refined durum wheat flour. It is often used to make Italian pastas.

Soy Flour
This flour, made from soybeans, is high in protein but has a somewhat bitter flavor. When baking, use a ratio of 8 parts whole wheat flour to one part soy flour. Good in breads, cookies, muffins, and pancakes. Remember, a little bit goes a long way.

Spelt Flour - Organic
Spelt Flour is a non-hybridized wheat that contains a unique type of gluten with high water solubility that is easier to digest than the gluten found in common wheats.
• Use like wheat flour.

Unbleached White Flour - Organic
This flour has 70% of the protein in wheat. it does, however, lack the fiber, amino acids, and minerals contained in the germ and bran of wheat eliminated during processing.

Unbleached Pastry Flour

Whole Wheat
Pastry Flour - Organic
Made from soft spring wheat with a lower gluten content, Pastry Flour is ideal for baking cookies, biscuits, cakes, pie crusts, and light rolls.

Whole Wheat Stone Ground Flour - Organic
Made from hard wheat kernels, whole wheat flour is most popular for baking bread because it contains the highest amount of gluten.