Milled from hulled millet, both the flour and the meal are breakfast favorites when cooked and served as hot cereals. This is the flour used in all our pasta products. The best flour for pasta. This is the best flour for delicate, whole-grain quick breads, pancakes, cakes, pies and cookies. Most appealing when used in conjunction with other cereals, such as oats.
Rye can be whole, or flour, grits, or meal.
Use in rye, pumpernickel, and black breads, and pancakes. This soy flour is very flavorful with no bitter aftertaste. Use as complement with other grain flours to make a complete protein. Long popular with European consumers, spelt was introduced here a few years ago to an enthusiastic reception. This ancient miracle grain, which has been grown for 9,000 years, contains more protein, fats and crude fiber than wheat.