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.

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.