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Amaranth |
Amaranth is gluten free, has a higher protein value than cereals such as rice, wheat, oats, and rye and contains essential amino acids. | |
Buckwheat
| Buckwheat contains no gluten and is great for pancakes and porridge. It has a high concentration of amino acids, contains Zinc, Selenium and is rich in Iron. |
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Corn
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Freshly ground corn makes wonderful corn bread and is great for popping. | Coming Soon! |
Kamut
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Kamut is an ancient grain and is close in nature to durum wheat. It is considered nutritionally uperior to other forms of wheat | |
Oat Groats (Grinding)
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Oat Groats are whole oats with only the outer husk removed. They can be cooked or ground into flour. By steaming and rolling Oat Groats you can make oatmeal. It is low in carbohydrates but high in protein. Oat Groats contain vitamin E, selenium, zinc and iron. | |
Quinoa
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Quinoa has a light, fluffy texture when cooked. Its mild, slightly nutty flavor makes it an alternative to white rice or couscous. | |
Rye Berries
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Rye berries have lower gluten content than wheat flour and a higher proportion of soluble fiber. It is a good source of dietary fiber, manganese, selenium, iron, phosphorus, magnesium and protein. | |
Spelt
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Related to wheat, spelt has a slightly sweet and nutty flavor. It is naturally high in fiber and contains significantly more protein. Spelt is also higher in B complex vitamins, and both simple and complex carbohydrates. |
