More Additional Wheat And Oat Products

Quinoa Flour: Quinoa (pronounced keen-wa) is a grain that has been cultivated for 
centuries by Inca tribes in the Andes Mountains of South America. Now grown in 
Colorado, it is quickly becoming popular because of its versatility and nutritional profile.

Soy Flour: Many whole grain cookbooks call for Soy Flour to be added to their recipes 
because it is rich in lecithin and unsaturated fats and high in fiber and other healthful 
nutrients, especially protein. Substitute up to 3 tablespoons of milled whole grain soy 
flour per 1 cup of wheat flour to increase nutritive value in your baking.

Spelt Flour: A non-hybrid primitive relative of our present day wheat. It was grown 
thousands of years ago in the near East and Europe. Spelt flours contain gluten, 
but can be tolerated by many people with wheat allergies or gluten intolerance. 
Be sue to try small quantities first if you have these problems.

Oat Flour: People with wheat and other grain allergies often find they can tolerate 
oat products. Check your whole grain cookbooks for recipes using this wholesome 
and nutritious whole grain flour.

Rye Products: The only grain besides wheat that has substantial amount of gluten. 
Used for centuries in Eastern and Northern Europe for superb breads.

Rye Berries: Cook as a breakfast cereal or grind your own fresh rye flour. 
Rye can also be sprouted and used in salads and sandwiches.

Dark Rye Flour: Rye berries are stone ground for a dark rye bread.

Light Rye flours: Bran and germ have been removed to make a lighter rye bread.

Rolled Barley Flakes: One of the oldest known cereal foods. Barley has a sweet 
nut-like flavor and, when rolled, it makes a pleasant substitute for rolled oats in 
cookies, breads and meat extenders. Cook as a hot breakfast cereal.

Corn Products: Almost everybody likes the golden glow and sunny flavor of corn, 
and cornbread is still the quick bread we seem to favor most often. Corn is native 
to the Americas, but the Italians also have made it their own.

Corn flour: Add corn flour to your favorite pancake, biscuit and bread recipe 
for added flavor and nutrition. Those with wheat and other grain allergies often 
find they can tolerate corn.

Pearl Barley: A basic staple in whole grain diets. Used in soups and called for 
in many cookbooks in unusual ways. A staple and versatile food.

 Wheat Classifications

Soft Winter Wheat: Grown primarily in the Pacific Northwest and in a few areas of 
Montana. It is used in cakes, crackers, pastries, quick breads, muffins and snack foods. 
The bulk of the wheat class is exported for use in flat breads, noodles and sponge cakes.

Hard White Wheat: This is the newest class grown. It is closely related to hard red 
wheat, but ist has milder, sweeter flavored bran, with equal fiber and very similar 
baking properties. Used mainly for yeast breads, hard rolls, oriental noodles and tortillas.

Soft Red Winter Wheat: Grown in the Eastern United States. 
This classification yields high production figures and it is low in protein. 
Used for cakes, pastries, flat breads, crackers and snack foods.

Hard Red Winter Wheat: The largest class produced in the United States produces 
an all-purpose flour ranging from ten to twelve percent protein. It is used in a wide range
of products including pan bread, cookies, piecrust, doughnuts and soft rolls. 
Thirty-seven percent of this class is produced by Kansas.

Durum Wheat: Eighty percent is grown in north Dakota. It is milled into semolina 
or durum flour and is used primarily for pasta and CousCous. Durum wheat supplies 
superior flour which yields pasta products that have a golden color, nutty flavor and 
when cooked, holds its shape and firm texture. Semolina is used mainly for long paste; 
white durum is more preferable for short pasta such as macaroni elbow, shells or noodle.

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