Product List Products from Grain Place Foods, Inc.

Organic Freeze-Dried Blueberries, .5/# bag

Blueberry Crackers

Yield: 24 crackers
2 cups whole wheat flour
1 cup unbleached all purpose flour
1 tsp baking powder
½ tsp baking soda
½ lb butter
½ cup firmly packed brown sugar
1
3 cup honey
1 tsp vanilla extract
1 cup frozen blueberries, thawed
4 oz dried blueberries
1. Combine flours, baking powder and baking soda. Set aside.
2. In the world bowl of a food processor, combine butter and brown sugar.
Mix until creamy.
3. Add honey, vanilla and blueberries. Process until well combined.
4. Add flour mixture to work bowl. Pulse until dough is formed. Remove from bowl.
Add dried blueberries to dough. Roll into 3-inch log and wrap in plastic wrap and
chill for at least 4 hours or over night.
5. Remove chilled logs from fridge and slice into ½-inch rounds. Place on parchment
lined baking sheet. Bake in a 350ºF oven until edges are golden brown, about 7 to
9 minutes. Allow to cool completely and enjoy.

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.

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. 25 lb.

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.

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.

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.

Tasty and nutritious, oats are rich in fiber, particularly the cholesterol-lowering soluble fiber beta-glucan. Our rolled oats are 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.

Tasty and nutritious, oats are rich in fiber, particularly the cholesterol-lowering soluble fiber beta-glucan. Our rolled oats are are processed in a way that increases digestibility, while retaining nutrients and improving storage quality.

Rolled rye is a rich flavored whole grain food you can use alone or combined with other rolled grains for breakfast porridge, or in a quick pilaf. Grain Place Rolled Rye is processed in a way that increases digestibility, while retaining nutrients and improving storage quality.

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.

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.

Triticale is a cross between durum wheat and rye, and has a higher protein content and better balance of amino acids than either parent grain. Enjoy rolled triticale with other rolled grains in breakfast porridge or granola - and add to soups and casseroles for an extra protein and nutrient boost. Grain Place Rolled Triticale 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. The fiber content in barley, especially the cholesterol-lowering soluble fiber beta-glucan, makes this versatile grain an essential part of the health conscious consumer's diet. The flavor and texture of cooked barley makes it an excellent addition to soups and stews.

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.

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.

Wheat berries are unprocessed whole wheat kernels. Grind for flour, or use cooked wheat berries 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.

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.

Quinoa (prounced KEEN-wah) has attained "superfood" status in the U.S. It is not actually a grain, rather, it is related to spinach and chard. Its tiny seeds provide complete protein with the best amino acid profile of any grain. And a great advantage: cooking time is only ten minutes! Use as you would use rice.

Quinoa (prounced KEEN-wah) has attained "superfood" status in the U.S. It is not actually a grain; rather, it is related to spinach and chard. Its tiny seeds provide complete protein with the best amino acid profile of any grain. And a great advantage: cooking time is only ten minutes! Use as you would use rice.

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.

An ancient and distant cousin of common wheat, spelt can be used just as you would use wheat. Spelt has a slightly nuttier and sweeter flavor, is higher in protein, fiber and B vitamins, and is more easily digested.

An ancient and distant cousin of common wheat, spelt can be used just as you would use wheat. Spelt has a slightly nuttier and sweeter flavor, is higher in protein, fiber and B vitamins, and is more easily digested.

Triticale is a cross between durum wheat and rye, and has a higher protein content and better balance of amino acids than either parent grain.

Grain Place Foods gets cane sugar from Global Organics (global-organics.com). Since 1992 GO! has been dedicated to supporting sustainable agricultural projects that bring social and economic benefits to their community through sale of their organic products.

Grain Place Foods gets cane sugar from Global Organics (global-organics.com). Since 1992 GO! has been dedicated to supporting sustainable agricultural projects that bring social and economic benefits to their community through sale of their organic products.

Green Lentil Beans are an edible pulse from the legume family. Green lentils have higher fiber than their red brothers and the second highest level of proteins of the legume family after soybeans. Oh, and they're tasty too!

Chia is the edible seed of the desert plant Salvia hispanica. It was a staple of the diet of the Aztecs and Mayans in pre-Columbian times. Chia is high in protein, fiber, omega-3 fatty acids and trace minerals.

The slightly nutty flavor of flax seeds plus their omega-3 fatty acid and fiber content make these seeds an increasingly popular item in the diets of health savvy consumers. Grind the seeds first a coffee grinder works the best to get full nutrient benefits. A popular way to use ground flaxseeds is as an addition to yogurt or smoothies.