whole grain FLOUR FOR BAKING

Red Fife Spring Wheat has the higher protein content of the wheat varieties. Red Fife is a Canadian heritage grain that was introduced in the early 1800s to meet the demand for wheat in Canada. The grain has not gone through the  modern genetic modification process, It is also a good source of fiber, manganese and selenium and it has a higher gluten level compared to the soft wheat. this is pretty much the all purpose flour great for cookies, cakes and pastries

Soft wheat has a lower gluten content than the hard wheat. It is also a good source of protein, fiber and a variety of minerals. Soft wheat is ideal for making products such as cakes, cookies, pie crusts and crackers.

Spelt is an ancient grain from approximately 5000 BC. Although it is not 100% gluten free it is easier to digest than regular flour with a higher antioxidant capacity. A good source of protein, fiber, vitamins and minerals. Calcium, magnesium, selenium, zinc, iron and manganese. It is great for bread, cookies, muffins and waffles.

Rye is an old grain that can be traced back over 2,000 years. it has less starch and protein but more fiber and free sugar compared to wheat. Its protein is comparable to other cereals. Rye contains very little gluten. Good for Rye bread, sourdough, gingerbread, crisp bread, fruit cakes, scones, crackers as well as a good filler for soups and sauces,

Durum is a spring wheat that is good for pasta, noodles and bread. It is rich in vitamin B, Iron, Copper, Zinc, and other antioxidants. It is also high in dietary fibres and protein, contains folic acid and is low on the glycemic index. it can be used to make cereal, cookies, waffles and pancakes it is more commonly used in pasta and pizza dough

KAMUT® brand wheat is a re-discovered grain with origins dating back to ancient Egypt. It remains un-altered by genetic modification It has a smooth, buttery, nutty flavor and contains high protein and richer more varied nutrition content in comparison to other wheat varieties, therefore making it the healthier choice. It can be used for bread, cereal, cookies, waffles and pancakes but is more commonly used in pasta