Einkorn is being rediscovered today as a healthier alternative to modern day wheat as it is twice as high in protein and trace minerals.  Einkorn is a hulled wheat, making it easier to keep from chemical contamination when grown organically as the hull protects the kernel throughout the growing season.   Einkorn is a delicious grain that is wonderful cooked up whole, or used as flour in most recipes. QUICK FACTS: -Source of beta carotene luetin, anitoxidants and vitamin E -Contains protein ,crude fat, phosphorous and potassium -Einkorn is the oldest form of cultivated wheat with findings as early as 16,000-15,000 BCE HOW...

Soft white wheat is lower in protein and higher in carbohydrates than hard red spring wheat.  This makes soft white wheat flour a better choice for making pastries, cookies, cakes, pancakes and waffles.  Soft white wheat flour is not a good choice for bread making as it has little to no gluten content.  This is why we call our soft white wheat flour pastry flour.   QUICK FACTS: - Sweeter and softer than hard wheat - Lower in protein and gluten making it great for pastries, cakes, and flat breads.    HOW TO COOK Ingredients1 cup wheat berries3 cups of water  Place in...

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...

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...

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...