Product List Grains, Flours and Pastas – Flour

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.

Rye is a wheat relative known especially for the distinctive, hearty flavor it imparts to traditional rye and pumpernickel breads. Rye flour is milled from whole grain rye (including the germ) and retains most of its nutrients. Use it as a partial substitution for other grain flours in baked goods. Rye flour is lower in gluten than wheat, so combine it with wheat flour in yeast breads. 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.

Spelt (1.5# bag) is an ancient and distant cousin of common wheat, with a slightly nuttier, sweeter flavor. Spelt flour is a nutrient-packed whole grain flour (including the germ), with higher protein, fiber and B vitamin content than common wheat, and is more easily digested. It can be substituted for wheat flour in all recipes; however, because it has less and more fragile gluten than common wheat, it should be mixed with wheat flour in baking yeast breads. 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 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.