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Hard Red Spring Wheat, Selkirk

Hard Red Spring Wheat, Selkirk

Wheat is the most widely grown crop in the world, providing 20% of one's daily protein and caloric intake (Global Conference on Agricultural Research for Development, 2012).    When it comes to wheat flours 100% whole wheat is always best as none of the bran has been removed. The bran is the part that contains the most nutrition.  100% whole wheat flour makes delicious and healthy bread – a tasty way to get whole grain goodness! QUICK FACTS: -Good source of dietary fibre, manganese and selenium -It is a full body whole wheat grain with excellent baking characteristic  -80% of the wheat grown in Western Canada is...

Mar 02, 2017 0 comments

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Spelt

Spelt

Spelt is a good alternative to wheat for people with sensitivities to modern day wheat.  It contains a different kind of gluten than wheat that is easier for the human body to digest.  Spelt has high water solubility allowing it to easily absorb nutrients.   QUICK FACTS: - Spelt has been widely used in North America for the last 100 years - Spelt was discovered around 6000-5000 BCE - Spelt is also known as Dinkel Wheat HOW TO COOK Ingredients1 cup wheat berries3 cups of water  Place in a large heavy saucepan. Add water and salt. Bring to a boil over...

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Rye

Rye

Rye grain was originally discovered growing wild in eastern parts of Turkey & surrounding areas.  Rye flour makes very delicious pumpernickel bread. QUICK FACTS: - In North Dakota rye is used to make vodka - Rye flour works well for starting sourdough bread - A Finnish company has recently started a study on rye flour as a good source of probiotics and fiber. HOW TO COOK Ingredients 1 cup rye grain 4 cups water Rince rye under cold running water. Add water and rye to a pot. Place on the stove and bring to a rolling boil. If you soaked...

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Kamut Khorasan Wheat

Kamut Khorasan Wheat
KAMUT is considered by some to be a super food.  The name "KAMUT" is trademarked, which means it is a controlled grain and must always be organically grown and GMO free. In a recent study...
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Red Fife

Red fife contains a form of gluten that most people can digest easily.  It is considered a heritage wheat.  This means that it is a GMO free grain and has not been altered in a lab.  For anyone looking to avoid modern day wheat in their diet, red fife is an ideal food choice.  Red fife flour has a slight cinnamon smell and flavour. Quick Facts: -Red fife was brought to Canada in 1842 by a man named David Fife -In 2011, Prince Charles was introduced to red fife in Canada.  He enjoyed it so much that he had some sent...

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