While there is no set definition for “ancient grains” we use the term to refer to grains that have been cultivated for thousands of years. They are relatives of wheat and NOT gluten free. However, the gluten structures are different than those in modern wheats and many people with sensitivities are able to consume them without issue. We offer three varieties of ancient grains- Black Emmer, Einkorn, and Spelt.

Heirloom or heritage grains are grains that are too new to be considered ancient but have been around since before the intensive farming practices that began in the 1950s. They are varieties handed down by farmers for generations, selected for traits such as adaptability and baking qualities. We offer three varieties of heirloom wheat: Red Fife, Rouge de Bordeaux, and Turkey Red and four varieties of heirloom corn: Blue Clarage, Jimmy Red, Leaming Yellow, and Silver King.

Wheat is often categorized by color- red or white. Red wheat varieties have a more pronounced “wheat-y “ flavor. The white varieties were developed by eliminating the color genes from red wheat to yield a more mild flavor.

Wheat is also classified by its “hardness”. Hard wheat is lower in moisture content and higher in gluten. These varieties make a strong, stretchy dough, ideal for breads and pizza. Soft wheat is higher in moisture content and lower in gluten. It is ideal for non-yeasted recipes such as pastries, pancakes, quick breads, etc…