Some of our most used grains:

Hard Red Wheat

Hard red wheat berries (grain) makes flour that is considered “classic” whole wheat. While other varieties of wheat can be made into "whole wheat flour" this is the flour that gives bread a rich brown color and a nutty wheat flavor.

Hard White Wheat

Hard white wheat berries when ground into flour is the best choice for light colored breads. Because it is a "hard" wheat with high gluten content, it is good for bread, yet because of it’s light color it can easily be used in French bread and pizza crusts for the nutrition of whole wheat without the "brown bread" look.

Soft White Wheat

Soft white wheat berries which is lower in protein and higher in carbohydrates than the hard wheat varieties and it’s flour is therefore better suited for pastries, cookies, muffins, cakes, pancakes, and waffles. Soft white wheat is also the choice for sprouting.

Khorasan or Kamut

Whole Grain Khorasan is a non-hybridized hard spring wheat. It is an ancient relative of modern durum (semolina) wheat that develops a very large kernel. Khorasan has a rich, buttery flavor and chewy texture. Khorasan has 30% higher protein than wheat, is richer in magnesium, zinc, and vitamin E.  Khorasan, can be be used for bread, muffins and other baked goods as well as for homemade pasta. It has a rich "buttery" taste, high nutritional value and is also easy to digest.

Oat Groats

Whole grain oats are also known as groats. “Groat” is an old Scottish word for any hulled grain, but it’s mainly used for oats in modern English, while “berry” is used for whole grains of wheat and rye. Whole grain oats are rich in B-vitamins, calcium, protein and fiber, and low in sodium and unsaturated fat. They have a pleasing texture and wholesome nutty taste. You can use them as you would wheat berries — for grain bowls, pilafs, soups, stews, and hot cereal or make into flour. 

Spelt Grain

Spelt is a nutritious and flavorful relative of common wheat. An ancient grain, it is unusual because it retains nearly all of its nutritional value in the kernel, therefore, even after processing, it contains high levels of proteins and carbohydrates. Good source of dietary fiber, thiamine, niacin, iron and potassium. Easy to digest. Contains gluten, but is tolerated by many wheat sensitive people. Spelt has a delicious, light and nutty flavor. Easily substituted for wheat in recipes.