other uses

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, and used in the beverage industry

Barley is a nutrient rich, high fiber flour that helps reduce cholesterol. It has a distinct sweet nutty flavor and is low on the glycemic index. Used in animal feed, fermented and some distilled beverages soups stew and barley bread

Red Spring Wheat has the higher protein content of the wheat varieties. It is a Canadian heritage grain that was introduced in the early 1800s to meet the demand for wheat in Canada. The grain not gone through the  modern genetic modification process, It is also a good source of fibre, 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 beverages cookies, cakes and pastries