Product List Grains, Flours and Pastas

This ancient grain flour has a rich, buttery taste and is easier to digest than common wheat varieties. Kamut Khorasan Flour is famous for making pasta and pizza crusts, but can also be used as a substitute for common wheat flour.

Whole wheat flour is milled from whole grain wheat (including the germ) and retains its nutrients. Take advantage of the much greater nutrient content of whole wheat flour by substituting it for all or most of the all purpose wheat flour called for in any recipe. Grain Place flours are dry milled and have a lower moisture content than other flours, so you may need to use slightly less in recipes. Grain Place flours are dry milled and have a lower moisture content than other flours, so you may need to use slightly less in recipes. Store in refrigerator.

Whole White Winter Wheat Flour is milled from whole grain white wheat (including the germ) and retains its nutrients. It can be used just as whole wheat flour. It has a slightly higher protein content than flour from red wheat, and a slightly sweeter flavor. Whole white wheat flour yields lighter-colored baked goods that many people prefer, while retaining all the whole-grain nutrients of red wheat flours. Grain Place flours are dry milled and have a lower moisture content than other flours, so you may need to use slightly less in recipes. Store in refrigerator.

Mushroom yellow popcorn differs from our yellow butterfly popcorn as it pops up into more of a ball shape. Many use it for caramel, kettle or other flavored popcorn creations. With flavor or not, in the end it comes down to personal preference and we like it simply salted, too!

Mushroom yellow popcorn differs from our yellow butterfly popcorn as it pops up into more of a ball shape. Many use it for caramel, kettle or other flavored popcorn creations. With flavor or not, in the end it comes down to personal preference and we like it simply salted, too!

Popcorn is a delicious way to help meet your daily quota of whole grains. One serving consists of 2-3 cups of popped corn. Our popcorn pops into large, crunch kernels with that classic toasty corn flavor.

Popcorn is a delicious way to help meet your daily quota of whole grains. One serving consists of 2-3 cups of popped corn. Our popcorn pops into large, crunch kernels with that classic toasty corn flavor.

Popcorn is a delicious way to help meet your daily quota of whole grains. One serving consists of 2-3 cups of popped corn. Our popcorn pops into large, crunch kernels with that classic toasty corn flavor.

Popcorn is a delicious way to help meet your daily quota of whole grains. One serving consists of 2-3 cups of popped corn. Our popcorn pops into large, crunch kernels with that classic toasty corn flavor. 25 lb.

Certified Organic Yellow Popcorn, 50# bag

Rolled barley has a rich, nutlike flavor. It is used as a cooked breakfast cereal alone or combined with other cereal grain flakes, in granola or as an addition to soups. Grain Place Rolled Barley is processed in a way that increases digestibility, while retaining nutrients and improving storage quality.

Our own top selling blend of rolled oats, rolled barley, rolled wheat, rolled rye, and hulled sesame seeds. Favorite Five is a high fiber, high protein and delicious way to power your day. 1# bag.

Wheat, the "Staff of Life," is the top cereal crop in the world followed by corn and rice. Our rolled wheat is processed in a way that increases digestibility, while retaining nutrients and improving storage quality.

Rolled Kamut(R) contains 20-40% more protein than common rolled wheat, and can be used as other rolled grains as a breakfast cereal or in baked goods, or as an interesting addition to other recipes. Grain Place Rolled Kamut(R) is processed in a way that increases digestibility, while retaining nutrients and improving storage quality.

Rolled Kamut(R) contains 20-40% more protein than common rolled wheat, and can be used as other rolled grains: as a breakfast cereal or in baked goods, or as an interesting addition to other recipes. Grain Place Rolled Kamut(R) is processed in a way that increases digestibility, while retaining nutrients and improving storage quality.

Oats are rich in the cholesterol-lowering soluble fiber beta-glucan. Our organic rolled oats are processed in a way that increases digestibility, while retaining nutrients and improving storage quality.
Grain Place Oatmeal Raisin Cookies:
Mix together in a bowl
3/4 c. organic butter 3/4 c. organic canola
2 c. brown sugar 1 c. GPF organic cane sugar
3 eggs 2 t. GPF organic vanilla
Whisk together, then mix into above:
2 1/2 c. GPF whole wheat white flour
1 1/4 t. sea salt 1 t. baking powder

Mix in 3 1/2 c. GPF Rolled Oats, 1 1/2 c. GPF Favorite 5 and 1 c. GPF organic raisins. Drop by tablespoons onto greased cookie sheets and bake at 350 for 18 minutes.

Spelt is an ancient and distant cousin of common wheat, with a slightly nuttier, sweeter flavor. It is also higher in protein, fiber and B vitamins, and is more easily digested than common wheat. Grain Place Rolled Spelt is processed in a way that increases digestibility, while retaining nutrients and improving storage quality.

Barley has an historical reputation for building strength. Gladiators of the Roman Empire were called hordearii (barley-men), because barley was the staple of their training diet. A tonic made by soaking barley in water has been used in folk medicine to treat patients during convalescence. The fiber content in barley, especially the cholesterol-lowering soluble fiber beta-glucan, makes this versatile grain an excellent addition to the health conscious consumer's diet.

1.75 lbs. of corn meal

eBarley is an ancient grain hull-less variety. This Hull-less barley or "naked barley" has an outer hull that's loosely attached to the kernel so it generally falls off during harvesting. This form of barley likely has slightly higher fiber content because it requires less processing. Use hull-less barley as you would hulled barley.

eBarley is an ancient grain hull-less variety. This Hull-less barley or "naked barley" has an outer hull that's loosely attached to the kernel so it generally falls off during harvesting. This form of barley likely has slightly higher fiber content because it requires less processing. Use hull-less barley as you would hulled barley.

These are unprocessed whole wheat kernels. Grind for flour, or use cooked wheat as you would other whole grains: in casseroles, pilaf, breakfast porridge, soups and stews, and added to breads.

These are unprocessed whole wheat kernels. Grind for flour, or use cooked wheat as you would other whole grains: in casseroles, pilaf, breakfast porridge, soups and stews, and added to breads.

An ancient relative of durum wheat. It is similar (many claim superior) in flavor and texture to common wheat, considered easier to digest, and is used successfully as a common wheat substitute. Contains less gluten than common wheat. Grind for flour, or use cooked as you would other whole grains in casseroles, pilaf, breakfast porridge, soups and stews, and added to breads.

Rice is the third most important cereal grain in the world, after wheat and corn. It originated in Asia, and most of the world's rice is still grown there. Rice supplies up to half the daily calories of half the world's population. And unlike many other grains, rice is grown almost exclusively for human consumption. Brown rice is a whole grain food, with only the inedible outer hull of the rice kernel removed, retaining the bran and germ and thus its many nutrients.

Millet is thought to have originated in North Africa, where it has been consumed since prehistoric times, and is still a dietary staple. The African flatbread injera is made from ground millet, as is the Indian roti. This tiny, sweet-tasting round grain has recently gained popularity as an alternative to rice as a side dish or in soups and casseroles.

Rye is a wheat relative known especially for the distinctive, hearty flavor it imparts to traditional rye and pumpernickel breads. Rye berries are the grain of rye with only the hull removed, and can be used to make flour, or cooked and used in casseroles, soups, stews and breads.