Ancient grains are whole grains that have remained largely unchanged for thousands of years. They’re valued for their rich flavours, higher fibre and protein content, and naturally occurring vitamins and minerals.
Kamut (Khorasan) is an ancient grain known for it’s buttery flavor and smooth texture. When freshly milled, it creates a versatile flour ideal for breads, pasta, pancakes, and pastries. Naturally high in protein, minerals, and antioxidants, Kamut flour brings both nutrition and exceptional taste to your baking.
When freshly milled, spelt flour produces tender, flavorful baked goods with a light, soft texture. It’s well suited for muffins, cookies, pancakes, and pastries, offering excellent versatility. Spelt’s balanced protein and softer gluten structure make it a favourite for both everyday baking and artisanal recipes.
Einkorn is an ancient heritage grain known for its rich golden colour and naturally nutty, slightly sweet flavor. When freshly milled, einkorn produces a soft, silky flour that works beautifully in muffins, cookies, pancakes etc. With a simpler gluten structure and a naturally high nutrient content, einkorn offers a wholesome, traditional grain experience with exceptional flavor.
Hard white wheat has a mild, slightly sweet flavor with all the nutrition of whole wheat. It is excellent for sandwich bread, rolls, pizza dough, and everyday baking. This wheat is high in protein and ideal for yeast breads.
Hard red wheat is a classic, robust grain known for its rich, wheaty flavor and high protein content. Freshly milled hard red wheat flour is excellent for yeast breads, sourdough, rolls, and pizza dough. It produces strong gluten development and hearty loaves with deep flavor and excellent structure.
Soft white wheat is a mild, tender grain prized for its light texture and delicate flavor. When freshly milled, it creates a fine, soft flour perfect for pastries, cookies, cakes, muffins, pancakes, and biscuits. It is ideal for baked goods that benefit from a soft crumb.
Rye is a hearty, flavorful grain with a distinctive earthy taste. Freshly milled rye flour produces dense, moist baked goods and is ideal for traditional rye breads, sourdough, crackers, and rustic loaves. High in fibre and nutrients, rye adds depth and character to both savoury and sweet recipes.
Durum wheat is a hard wheat known for its high protein content and golden colour. When freshly milled, it produces a rich, flavorful flour with excellent strength. Durum flour is ideal for pasta, flatbreads, and artisan breads with a firm texture. Its robust gluten structure provides great chew and structure in dough.
Orders accepted through Kettle Valley Food Co-op
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