Organic Specialty Flours
Organic Whole Wheat Pastry Flour
Available in 5 lb bags
Our pastry flour is made from stone ground organic soft white winter wheat. A nutritious flavorful flour for all quick-bread baking (pie crusts, cookies, muffins, biscuits). Great River Organic Milling uses old fashioned stone wheels to grind their grains. This process involve less heat and nothing is removed from the grain, maintaining all the nutritional components of the grain go back into the bag.
A seven-grain flour stone ground of wheat, brown rice, corn, rye, oats, barley and millet. We are proud of our recipe that is truly MULTI-grain and not just a combination of various forms of wheat. The wide variety of grains makes it a flavorful flour that suitable for any quick bread baking application. The proportion of wheat is not sufficient to be yeast bread flour, but it can be added to wheat flour in yeast breads for added flavor and nutrition.
Also called “millers bran” this is the outer layer of the wheat kernel. Its high fiber content allows consumers to add fiber to other foods. It can be used in baked goods or added to hot cereals, soups or stews.
Spelt is technically a variety of wheat that fell out of flavor because it has a hull, which must be mechanically removed, and its yield is lower than newer varieties of wheat. Many people who are intolerant of wheat gluten can tolerate spelt gluten. Its gluten is felt to be more easily digested as it is water-soluble.
Rye is a stronger flavored grain than barley or oats, and has been used in breads for centuries. Great River rye flour is whole grain, and stone-ground. It is low in gluten so must be combined with wheat to make a loaf of bread. A tasty but dense loaf can be made with 100 percent rye flour for people who are sensitive to wheat.
Whole, unhulled buckwheat is milled on hammer mills to avoid the introduction of the black buckwheat hulls into the stone mill system. Only a small amount of the hull is sifted from the flour, so that it retains the traditional speckled color of buckwheat flour.
Brown Rice Flour
Brown rice contains the bran layer of the rice and contains more fiber and nutrients than white rice. This flour, also milled on the stone. While rice by nature is gluten free we do mill this product in the same facility as we mill wheat. We take every precaution to avoid cross contamination but we do not certify this as gluten free.
Stone ground from whole, hulled barley, many wheat sensitive people tolerate low-gluten barley flour quite well. Like brown rice, hulled barley is not stripped of its bran layer and so it is higher in fiber than pearled barley. It can be substituted for wheat flour in quick bread recipes.
Not widely used as a grain in the U.S. it is a staple in many parts of the world. It is a more complete protein than any of the other grains and is easily digested. As a flour it can be added to any baked good for nutritional enhancement. The national bread of Ethiopia, a flatbread, is made from millet flour.
Stone-ground to a finer texture than our corn meal, this flour is milled with the same high-lysine corn. Use in baked goods where the good flavor of corn is desired without the coarse texture.
Lily White Bread Flour
Wheat flour milled from carefully selected stocks of thoroughly cleaned and tempered premium grade certified organic hard wheat’s. The bran and germ are removed leaving a lily white colored flour, ideal for your baking needs.