From whole Yellow and Blue corn, with the germ and bran included. A wide range of particle sizes, coarse to fine, mixed together and unsifted. Its full corn flavor is great for cornbread. (non-gluten grain) Our yellow corn is from the Walla Walla area.
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From whole Yellow and Blue corn, with the germ and bran included. A wide range of particle sizes, coarse to fine, mixed together and unsifted. Its full corn flavor is great for cornbread. (non-gluten grain) Our yellow corn is from the Walla Walla area.
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Barley flour is a fine powder made by grinding whole barley grain. Along with many other flours, it can be used to replace part of the wheat flour in a recipe for a different flavor and texture
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A sticky, high-protein flour also great for cookies. (non-gluten grain)
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With its rich texture and natural sweetness, coconut flour is a good source of protein. It is high in fiber and low in digestible carbohydrates and a delicious, healthy alternative to wheat and other grain flours. Coconut brings a wonderful flavor and texture to foods. It can be substituted for flour in cakes, breads, cookies, muffins and any of your favorite recipes that call for flour.
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From Washington grown rye. Best for use in muffins and breads.
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From Washington grown rye. Best for use in muffins and breads.
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Roller milled for us by Wheatland Mills from 10‰ protein organic hard red wheat. A good all-purpose powdery white flour, with the bran and germ removed. Enriched as required by law with A-amylaze, obtained from aspergillus oryzae, niacin, iron, thiamin mononitrate and riboflavin.
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From whole durum wheat. High-protein and low gluten give less elasticity for pasta.
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Available ether dark, from whole, unhulled North Dakota buckwheat, or light, from buckwheat groats. Buckwheat is not a grain and has no gluten. Its hearty flavor is great for pancakes. (non-gluten grain)
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From whole durum wheat. High-protein and low gluten give less elasticity for pasta.
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From whole durum wheat. High-protein and low gluten give less elasticity for pasta.
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Milled extra fine from Lynden Washington soft white wheat. For all uses but yeasted breads. Especially good in pancakes, cookies and pie crusts.
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Milled extra fine from Lynden Washington soft white wheat. For all uses but yeasted breads. Especially good in pancakes, cookies and pie crusts.
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