With our very own in-house chef, Stephanie Petersen, our recipes are custom formulated to ensure they work perfectly with our products.
Sourdough leavening is as old as the rocks. It has been around for over a millennium. How do you think it started? Maybe someone ages ago decided they didn’t like the heavy rock bread. Was it an accident from dough left out too long? Probably. Food scientist don’t know the exact time in history sourdough leavening was started, but it goes way back!
Cooked on the stove-top, amaranth is similar in texture to southern corn grits or “cream of wheat.” It is creamy and smooth with a slightly peppery finish. It can be made into a sweet or savory delicious meal that is truly satisfying and will keep you and your family full for hours. It’s great for breakfast, lunch or dinner as well as many delightful loaves of bread, tortillas, appetizers and dessert.
Sometimes you just need a sweet treat, and these gluten-free rice flour cookies are rich and thick organic delights sweetened with organic coconut sugar. We love them as a quick-grab of yummy goodness after school for the kids or as a dessert for a work lunch. What about the organic brown rice flour? If you haven’t used our freshly milled rice flour, it is a fantastic texture for these fabulous cookies. Because it is milled-to-order, the flour is never bitter.
Have you ever looked at a list of whole grains and wondered how to use them in baking as opposed to cooking them? We get questioned often on Organic Grains about whole grain baking. Our pastry chef got together with our food scientist and they put together this guide to help you on your journey toward using more grain. We hope it helps!
Creamy wheat farina porridge is classic breakfast for people all around the world. It is a mild smooth cereal made from the endosperm of whole wheat. It can be made sweet by adding dried fruit and syrup or it can be served savory with cracked pepper, butter and cheese. Farina has been used as a portion of the flour in baked products like muffins and bread, but it is most often consumed as a breakfast cereal.
Millet is an amazing grain that packs a nutritional punch of fiber and vitamins. It is not a complete protein but is a seed grain. It cannot cross-pollinate with wheat and will always be gluten-free. In spite of how delicious and versatile it is as a staple, it is most often used as birdseed in the USA. That’s sad…because as much as we love big bird, we’d rather see you make this healthy grain a part of your life.