Bronze Chief Kernels & Montana’s Best Red Wheat: Hard Red Spring Wheat kernel.
Is certified chemical free. Contains 15-17% protein and 9.5 - 10.5% moisture.
Prairie Gold (860 kernels & Montana’s Best White Wheat: Hard White Spring Wheat Kernel.
Is certified chemical free. Contains 15-17% protein and 9.5-10.5% moisture.
Spring Wheat (kernels): hard Red Whole Wheat Kernel: 14% Protein. 12% - 13%
moisture content. Originates in north Dakota, Minnesota, and occasionally Canada.
Rice: The world’s most popular grain, rice comes in many forms. White rice is hulled and then
stripped of the outer brown layer s- including the bran and the germ, which contains most of
the grain’s nutrition - leaving only the carbohydrate endosperm. Brown rice, an excellent source
of vitamins, minerals and fiber, has a nutty flavor. Basmati rice is sometimes called popcore rice,
because itof its distinctive aroma while cooking. Wild rice isn’t a member of the rice family, but
rather it is a grass seed with a rich, nutty flavor and is often combined with other types of rice.
Whole Cleaned White Hominy: Whole, cleaned #1 white corn. Makes excellent corn meal,
grits, polenta and corn flour. Add to recipes or use as s stand alone bakery ingredient.
Corn is low in gluten.
7 Grain Mix (whole): Made from a hearty combination of hard wheat, soft wheat, triticale,
rye, oats, pearled barley, and millet. Can be used whole, cracked, or ground. Is a great
of protein, vitamins, and fiber.
7 Grain Mix - rolled/flaked: This mix is ready to eat. Contains hard wheat, soft wheat,
triticale, rye, oats, pearled barley, and spelt. It’s so easily digestible, you can eat it by the
handfuls right out of the bag. Once heated, it is softened, rolled, and then dried. Use as a
bread ingredient, topping, or cereal either hot or cold.
9-Grain Mix: Comparable to 7 Grain mix with the addition of Durham Wheat and Flax.
Nuttier flavor than 7-grain. Makes nice specialty breads.
Spelt/Four: A grain that has found its niche in being a substitute for wheat or other gluten
contain grains. Many whop have allergic reactions to regular grains are able to consume spelt.
This a tough grain to bake with, but with some trial and error, can make predictable results in
a full spectrum of low gluten baked products.
Kamut: Kamut grain is an ancient relative of modern durum wheat. It originated in Egypt
thousands of years ago. Plum flavorful Kamut grain has a rich buttery flavor, is high in
protein and has a high profile of amino acids, lipids, vitamins and minerals making it an
important grain for contemporary diets.
Millet: Like rice, millet is a staple food of the Far East. Generally, those with wheat and
allergies find they can tolerate millet, and it is easily digested. It is alkaline whereas most
other grains are acidic. Make a delicious cereal!
Rolled Oats/Quick Oats/Baby Flake Oates: Table grade oats resulting from the flaking
of cleaned, steamed groats. Grain is cut, steamed, and run through rollers to flatten it.
The quick cooking is simply cut thinner. Great for use as a breakfast cereal or in baked
goods for extra taste and texture.
Barley Flakes (hulled): Rolled barley, comparable to quick oats. Low fat grain with high
fiber. Cook like oatmeal for a hot cereal.
Wheat Flakes (rolled): All rolled wheat is steamed and rolled. Looks very similar to oats
and can be used as a cooked cereal or added to granola type dry cereals. Flakes soften
easily when moistened.
Additional Wheat & Oat Products
Bulgur Wheat (cereal): Consists of wheat grains that have been steamed, dried,
and then cracked. Can be used as cereal, meat binder, and added to soups as a
Cracked Wheat Coarse: Whole Wheat berries that are cracked. Can be used in
breads or cooked like oats for a hot cereal.
Wheat Bran: When unbleached white flour is made the bran and germ of the wheat
kernel are removed, leaving only the white, starchy, endosperm which is finally
ground for white flour. The bran becomes a by-product in the process. The bran
layer contains the highest concentration of nutrition, vitamins, and fiber.
Wheat Germ: When milling wheat flour, the embryo of the kernel is removed to prevent
flour from turning rancid. It can be eaten raw or toasted. Wheat germ is nutritious and
provides a good source of protein, fat, calcium, phosphorus, and iron. Best if refrigerated
to maintain freshness.
Wheat Gluten: A protein component in wheat that is used to strengthen dough and
give it structure and flavor. Can be combined with millet or corn meal to make satisfactory
baked products. Can use up to 3 tablespoons per loaf of bread.
Steel-cut Oats: Whole oat kernels are gulled and sliced into pieces with steel blades.
They make a delicious cereal because they retain the nutty texture of the grain. Leftover
cooked product can be added to bread dough or used as a binder in meal and poultry patties.
Oat Groats: Oats contain a heavy hull after it has been harvested. By ‘groating’ the kernel,
the hull is removed leaving just the most palatable part. Oat groasts are soft, chewy,
and packed full of flavor.
Oat Bran: Oat bran is a good source of dietary fiber. The effects of oat bran are performed
in the stomach where nutrients absorbed into bloodstream are affected. This is why it can
lower the blood cholesterol level.
Amaranth Grain: Rediscovered in South America. Amaranth is higher in protein quality
than almost all other grains. It contains all the essential amino acids, especially Lysine,
which is lacking in many common grains. A new treat as an easy to prepare cereal. Include
whole grain Amaranth in slow cooking soups, stews and casseroles for added nutrition.
Amaranth Flour: Used in baked items for added nutrition. High in protein, calcium and fiber.
Buckwheat Flour: Nutritional buckwheat, high in potassium and phosphorus, contains 50%
more vitamin B than wheat. It is one of the best sources of protein in the plant kingdom.
Buckwheat, with its full rich flavor, high nutrition and versatility, is an old fashioned food that
promises new and exciting adventures in cooking.
Potato Flour: Used in pancake and waffle recipes as a thickener for sauces, gravies and
soups. Also used in wheat-free and allergy cooking.
Brown Rice Flour: For those with an intolerance to the gluten in wheat flour, a respectable
loaf of bread can be baked with brown rice flour (with the addition of xantham gum,
a replacement for gluten.
White Rice Flour: Use when a light yeast bread is desired using xanthan gum.
Also used in making Oriental wheat-free noodles.
Sorghum Flour: A millet-like grains, is American’s third leading cereal crop. It is a
powerhouse of nutrition and adds a superb flavor to gluten-free baking. Add 15% to
20% Sorghum flour to your flour mixes to make delicious breads, cakes and cookies.
Teff, Whole Grain: This highly nutritious and tasty grain is the smallest grain in the world.
This small size means the germ and bran, where the nutrients are concentrated, account
for a much larger volume of the seed compared to more familiar grains. Teff and Teff Flour
have for centuries been a favored food of Highland Ethiopians. Cooked whole grain Teff
makes a unique hot breakfast cereal similar in consistency and texture to wheat farina.
Potato Starch: For use as a thickener. A natural way to add moistness to many baked goods.
Tapioca Flour/Starch: A wheat-free, grain-free flour usually derived from cassava root.
Tapioca is a starchy, slightly sweet, white, powder-like flour. Use about ¼ - 1 cup per recipe
to sweeten rice and millet flour breads, and especially for sweet desserts. Excellent in pie fillings.
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