To make our Puffed Amaranth, we heat tiny seeds of amaranth until they "puff," increasing their volume and creating a light, crunchy, popped version with a toasty, nutty flavor.
Puffed Quinoa has an airy, crisp texture and pleasant toasted taste that is delicious in granola, snack mixes and baked goods. Makes a nutritious, gluten-free breakfast cereal.
We source high-quality Quinoa from areas where it has been naturally grown since ancient times. Extremely nutritious and versatile, Quinoa has a unique texture and mild flavor.
QUINOA & ANCIENT GRAIN BLEND
Hearty and flavorful, Quinoa Grain Blend brings together delicious, protein-rich quinoa with other wholesome heritage grains.
Quinoa Flakes are rolled and flaked, making them a quick-cooking, gluten-free substitute for oats. Tastes light and nutty, with a smoother cooked texture than regular quinoa.
RED & BLACK QUINOA BLEND
Our Red & Black Quinoa Blend has a mild, nutty flavor and a unique, fluffy texture.
Red Cornmeal is a finely textured, reddish pink powder made from dried and ground red corn. It is used in cornbread, as breading for fish and chicken and for baking.
We source Red Quinoa from the South American highlands where it was first cultivated. It has the same nutty flavor as golden quinoa, but stays slightly firmer when cooked.
ROASTED SWEET PEPPER POLENTA
Roasted Sweet Pepper Polenta combines polenta with the flavor of roasted red pepper and comes in an easy-to-make instant format.
Rye Berries are the whole grain form of rye, with only the hull removed. Rye Berries have a firm, chewy texture and mild walnut-like flavor.
Semolina Flour is the milled endosperm of durum wheat. High in gluten, it is most commonly used in pasta and couscous. Our Semolina Flour is #1 grade, first press and unbleached.
SENEGALESE FONIO PILAF
Fonio’s mild, nutty flavor pairs perfectly with our zesty Yassa flavor blend, which features lemon, onion, garlic, ginger, mustard and a hint of hot spice.
SEVEN GRAIN MIX
Hearty and even-cooking with a nutty flavor, our 7-Grain Blend contains Long Grain Brown Rice, Wheat Berries, Spelt, Bulgur, Farro, Buckwheat Groats and Pearled Barley.
SOFT WHITE WHEAT BERRIES
Soft White Wheat Berries are raw, husked whole-wheat kernels surrounded by bran. They cook faster than hard varieties, and when cooked have a firm, chewy texture and nutty flavor.
Sorghum is a versatile, high-protein, gluten-free grain, similar to corn, and with a variety of uses. The whole grain can be popped like popcorn for a low-calorie, low-fat snack.
SOUTHWESTERN GREEN CHILE POLENTA
Southwestern Green Chile Polenta combines classic polenta with robust flavors of the American Southwest.
Spelt is a shiny, reddish brown grain that is an ancient relative of wheat. When cooked, Spelt has a firm, chewy texture and a sweet, nutty flavor.
STEEL CUT OAT GROATS
Less processed then common rolled oats, Oat Groats, the inner most part of the oat kernel, are nutty, chewy, golden in color and resemble small rice pieces.
TRI-COLOR QUINOA BLEND
This blend of black, red and white quinoa is a gluten-free source of proteins, essential amino acids, fiber and many of B-complex vitamins.
TUSCAN VEGETABLE POLENTA
Tuscan Vegetable Polenta is seasoned with sun-dried tomatoes, roasted garlic and spinach. Prepared, chilled, and pan-fried into polenta cakes, it can be served with a classic ragù.
WHITE CHIA SEED
White Chia Seeds are small, oval-shaped, edible seeds known for their high nutritional value. Mild in flavor and easy to use, these seeds can add a unique element to any meal.
White Hominy Grits are coarsely ground white corn kernels. The light corn flavor and grainy texture allows for versatility.
WHITE SPELT FLOUR
White Spelt Flour tastes nutty and can be substituted for all-purpose flour in baked goods, using 25% less water. Safe for those with wheat allergies, but not gluten free.