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Durum

Durum

Durum was discovered in Central Europe.  It has a high gluten content making it a good flour to use in making pasta and heavy breads. Durum is a low fat, high carbohydrate grain that can help increase energy levels.  Durum also has a very high content of Vitamin E and Vitamin B.  QUICK FACTS: - Discovered around 7000 BCE - Durum is a tetraploid wheat meaning it has 28 chromosomes, unlike hard red winter and hard red spring varieties of wheat that have 42 chromosomes HOW TO COOK Ingredients1 cup wheat berries3 cups of water  Place in a large heavy saucepan. Add water and...

Mar 02, 2017 0 comments

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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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Barley, Hulless

Barley was one of the first crops to be cultivated in the Near East, almost the same time as Einkorn. Hulless Barley is used at Daybreak Mill to make our Pot Barley. Hulless barley is different from blue barley in that it is a softer, lighter version. This comparison is equivalent to that of soft white wheat in relation to hard spring wheat. Quick Facts: - Very low in saturated fat and sodium -Good source of dietary fiber, manganese, high level of beta-glucan, B vitamins, and carbohydrates -The earliest found hulless barley was  discovered in 8500 BCE -Can be used to make alcoholic...

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Barley, Blue

Barley was one of the first crops to be cultivated in the Near East, almost at the same time as Einkorn. Barley is used extensively in soups and stews to give them a heartier and fuller flavour.  The health benefits of barley continue to expand as in a recent study it has been found that the soluble fiber present in barley can improve various metabolic syndromes such as insulin sensitivity in both individuals with and without diabetes mellitus (Khoury, Cuda, Luhovvy & Anderson, 2012). We use Blue Barley to make our barley flour.QUICK FACTS Blue barley is different from hulless...

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