Farmer Ground corn products are never de-germinated-the natural oils, nutrients and rich flavor of the grain are retained.The flavor is incomparable to industrial corn products, which often taste stale and starchy. Because we produce and distribute flour close to the source of our grain, we create a vibrant, fresh product. Our polenta is a medium grind: larger than quick-cook grits…
Milled in one pass to a medium coarseness from the variety Danko, which has a higher ratio of flour to bran than most rye varieties. Known for its fresh and distinctive flavor, this flour can be used as the primary ingredient in traditional whole-grain breads, to add texture to blends or simply for dusting boards. Because rye flour can be…
Milled in one pass to a medium coarseness from the variety Danko, which has a higher ratio of flour to bran than most rye varieties. Known for its fresh and distinctive flavor, this flour can be used as the primary ingredient in traditional whole-grain breads, to add texture to blends or simply for dusting boards. Because rye flour can be…
Spelt is an ancient grain that is related to wheat but is considered to have more easily digestible gluten proteins. Spelt flour is nuttier in flavor and lighter in texture than most wheat flour. With large, tan flakes of bran, this gorgeous flour is silky to the touch. White Spelt Flour is available by request for special orders.
Made from Frederick soft white winter wheat, this flour has a protein content of 9-10%. The majority of the bran is sifted out, but the wheat germ (a concentrated source of nutrients) remains. Our white pastry flour lends a light texture with more character, flavor and creamy color than conventional pastry flour.
The happy medium! A darker, whole grain version of our All-Purpose Flour, yet a lighter version of the Whole Wheat Bread Flour with lower protein. This flour has the same applications as all-purpose but with the whole-grain benefits.
The whole-grain take on our pastry flour. Made from Frederick soft white winter wheat, this flour has a protein content of 9-10%. The majority of the bran is sifted out, but the wheat germ (a concentrated source of nutrients) remains.
