- Sort by Product ID
- Display 30 Products per page
-
HEARTLAND MILL, WHEAT BERRIES HARD RED, 25 LB
Our wheat varieties are selected and bred to produce good crops under the unpredictable and sometimes harsh conditions of the Bread Basket. These same wheats must also mill into good flour and bake into good bread of diverse sorts, from sandwich loaves to ciabatta, from 100% whole wheat to creamy-white baguettes. There are wheat varieties that do well in the field, but not so well in the bakery, and vice versa. We look for wheat that performs well in both field and oven.
We grow and buy certified organic wheat because we believe that organic farming will help to preserve the quality of our soils and water and to maintain the health of our rural communities. We produce and sell certified organic flour because we believe that our ultimate customer, the bread eater, expects and deserves the safest and most healthful food possible, as well as an opportunity to choose an agriculture that fosters human and natural communities.
-
Professor Torbert’s Orange Corn Meal, 25#
Corn meal is the switch hitter of this lineup. This versatile pantry staple makes delectable cornbread, corn muffins, pancakes, pizza crust, breadings and fry batters or even polenta in a pinch. Non-GMO, gluten-free*, and vegan.
*Processed in a facility that also handles wheat.
-
Professor Torbert’s Orange Corn Meal, 12/1#
Corn meal is the switch hitter of this lineup. This versatile pantry staple makes delectable cornbread, corn muffins, pancakes, pizza crust, breadings and fry batters or even polenta in a pinch. Non-GMO, gluten-free*, and vegan.
*Processed in a facility that also handles wheat.
-
Professor Torbert’s Orange Corn Grits, 25#
The holy grail of grits. Ready in 15 minutes or less, these medium-grind grits deliver slow-simmered, rich flavor in a fraction of the time. Velvety smooth with a nutty, buttery finish, they work equally well for Southern classics like Shrimp & Grits or traditional Italian polenta. Non-GMO, gluten-free, and vegan.
*Processed in a facility that also handles wheat.
-
Professor Torbert’s Orange Corn Grits, 12/1#
The holy grail of grits. Ready in 15 minutes or less, these medium-grind grits deliver slow-simmered, rich flavor in a fraction of the time. Velvety smooth with a nutty, buttery finish, they work equally well for Southern classics like Shrimp & Grits or traditional Italian polenta. Non-GMO, gluten-free, and vegan.
*Processed in a facility that also handles wheat.
-
STEEL CUT OATS
Steel-Cut Oats are freshly milled from high protein oats and cut into neat little pieces on a steel buhr mill. Steel Cut Oats are one of the healthiest foods you can eat and they make a delightful, full-bodied hot cereal with an appealing texture.
-
JOB’S TEARS
Job’s Tears, also known as Asian barley, belongs to the grass family and is closely related to corn with a naturally sweet and creamy flavor. This unique ancient grain is packed with protein, amino acids, fiber, vitamins and minerals. Naturally gluten free.
-
AMARANTH GRAIN
Organic Amaranth Grain dates back hundreds of years to the Aztecs in Mexico. It offers an unusually high quality protein and is high quality protein and is high in fiber. Amaranth Grain has a nutty flavor and can be combined with wheat flour in breads, pasta, pancakes and other recipes. Available in 25 LB master cases or 5 LB partial bags.
-
FLAX SEED
Flax seed has the natural properties of fiber, lignans and omega-3 fatty acids that provide preventative and restorative abilities to your diet.
-
FINE WHITE POLENTA
Corn is the only grain whose origin can be traced to the Americas. When Christopher Columbus landed in modern day Cuba some of his crew went inland and came across maize. Corn was then brought back to Europe. In Italy Corn is most often served as Polenta. This dish comes from the Lombardy and Veneto regions of Italy. Polenta can carry many different flavors and is a filling, nutritious dish. Fine Polenta has a slightly less coarse grind than traditional Polenta and has a shorter cooking time. Basic Preparations: Bring 4 cups water or stock to boil, VERY slowly whisk in 1 cup polenta. Simmer and stir frequently for 5-10 minutes, until very thick. Season to taste and serve, or place in greased bread pan, chill 2 hours, slice and prepare as desired.
-
STONE GROUND WHITE GRITS
The word grits refers to any coarsely ground corn. Grits are available in various grinds; coarse, medium and fine. They are cooked, usually boiled or baked, in water or milk. Grits are commonly eaten as cereal or as a side dish. Ingredients: Enriched corn grits (corn grits, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid). Bring water to a boil. Slowly add the grits, stirring often, and be sure to scrape the bottom well. Simmer for 12-15 minutes, or until cooked fully.
-
HANDCRAFTED GRANOLA, SACRED VOW
This handcrafted granola can be eaten alone as a snack, as a wholesome breakfast meal, or used in any recipe that asks for granola.
-
SACRED VOW, HANDCRAFTED GRANOLA, RETAIL
This handcrafted granola can be eaten alone as a snack, as a wholesome breakfast meal, or used in any recipe that asks for granola.
-
GRAIN SORGHUM
Sorghum is an ancient grain that spread from Africa to India, Asia, Australia, and the Americas thanks to trade routes. While it has been used here for years to make food for livestock, ethanol and syrup, sorghum has been gaining in popularity thanks in part to its gluten-free status.
Sorghum grains, unlike wheat, have an edible hull. This helps it retain nutrients, making it a great option for any diet. The grains vary in color, with red, brown, golden, yellow, white and even purple all being common shades. -
HEARTLAND OATS, ORGANIC ROLLED
Bakers find Heartland oat products a healthful addition to many bakery items, from cookies and muffins to multi-grain breads. We produce rolled oats in three thicknesses: old-fashioned, regular, and quick. Our whole oat groats are hulled oat kernels that have been heat stabilized, and our steel-cut oats are these same groats cut into smaller pieces.
-
POLENTA TARAGNA (BUCKWHEAT)
Polenta Taragna is an Italian gourmet food product of Valtellina in Lombardy, its name derives from Tarela that is the name of the long stick traditionally used to stir the polenta in a pot of copper. Moretti Polenta Taragna is a mixture of maize yellow flour and buckwheat flour that gives it the typical dark color; it takes about 40 minutes to cook in order to obtain a polenta with firm consistency but if you want obtain a consistency more soft you can cook it for less time or you can add some more water.
-
POTATO STARCH
As an additive for food processing, food starches are typically used as thickeners and stabilizers in foods such as puddings, custards, soups, sauces, gravies, pie fillings, and salad dressings, and to make noodles and pastas. Potato starch may be used in all traditional recipes replacing any other starch – and in most cases giving better functionality. Organic potato starch adapts extremely well to organic processing.
Potato starch is used as:Water binder
Thickener
Anti caking ingredient
Bulking ingredient
Glueing agentThe most popular application areas are in:
Meat industry
Bakeries
Confectionery
Dry blendsPotato starch and potato starch derivatives are used in many recipes, for example in noodles, wine gums, cocktail nuts, potato chips, hot dog sausages, bakery cream and instant soups and sauces, in gluten-free recipes, in kosher foods for Passover and in Asian cuisine. In pastry, e.g. sponge cake, it is used to keep the cake moist and give a soft texture. It is also occasionally used in the preparation of pre-packed grated cheese, to reduce sweating and binding. Helmipuuro, traditionally consumed in Finland, is a porridge made from monodisperse grains of potato starch and enjoyed with milk. The Helmi potato granules are produced by Finnamyl Ltd.
-
VALSUGANA, INSTANT POLENTA
Number one in Italy.
Polenta Express.
100% Natural.
Few Minutes to prepare.
Pre-cooked maize meal.
Mediterranean diet.
Contents make approx 2 Kg of cooked polenta.
Polenta Valsugana contains one ingredient only: Maize meal. It is wholesome and natural. Prepare it as indicated and you will be serving the finest and best traditional polenta. -
TAPIOCA PEARLS, SMALL
Used to make traditional old-fashioned tapioca pudding, an all-American favorite dessert. Pearl tapioca is a healthy grain, which is low in saturated fat and is great for a gluten-free diet.
-
SPELT BERRIES
Spelt is an ancient variety of wheat with its roots in the Fertile Crescent some 9000 years ago. It is more widely used in Europe where it’s known as dinkel in Germany and farro in Italy. While higher in protein than commonly used wheat varieties, the nature of its proteins results in less gluten formation when making bread dough. Many people with wheat allergies or sensitivities can enjoy bread made with spelt flour. Available in 25 LB master cases of 5 LB partial bags.
-
QUINOA, WHITE ORGANIC
We source Organic Quinoa from the South American highlands where it was first cultivated and remove its bitter-tasting saponin coating for a product that is ready to cook without rinsing. Nutritious and versatile, Organic Quinoa has a fluffy texture and mild, nutty flavor. Naturally gluten free.
-
QUINOA, RED
Red Quinoa makes a visually stunning addition to a variety of dishes and cooks to a firmer texture than white quinoa. Our Red Quinoa has its natural, mildly nutty, bitter-tasting saponin coating removed and is ready to cook without rinsing.
-
QUINOA, BLACK
Quinoa is a quick-cooking, grain-like seed with a mild, nutty flavor, fluffy consistency and a pleasant bite. Our Black Quinoa is a visually attractive, naturally dark colored quinoa with the same great flavor and complete nutritional value as white quinoa. It has a delecate, nutty flavor and is naturally gluten free. Black quinoa has a bold black color with occasional white, tan, and brown grains.
-
BUCKWHEAT KASHA
Kasha, or buckwheat groats, is native to central Asia and was introduced to Europe by the end of the Middle Ages. Perhaps due to its long history and travel across continents, the term kasha has come to refer to a variety of cereal-type products. In America, the term refers to roasted buckwheat groats, which have a toasty, nutty flavour. In Russia, kasha is used in a broader sense for a variety of cooked grains, including buckwheat, millet and oats. Buckwheat kasha is not a true cereal, since it is not a grass. Its kernels are actually achenes, which are dry fruits similar to the seeds of strawberries. While buckwheat may be known to many, particularly as a flour in pancakes and other specialty items, this month we will focus on kasha, a nutritious and tasty alternative to better-known grains.
-
EINKORN (ANCIENT GRAIN)
Einkorn, literally meaning “single grain” in German, was first cultivated five to ten thousand years ago. Einkorn is an ancient grain that is not yet commonly known in the western world, but used often in the Mediterranean region and in the mountainous areas of Europe. This grain is slightly finicky, completely delicious, good for you, has a slight yellowish tinge, and smells (and even looks) a little like corn flour. Unlike modern wheat which has a long history of hybridization, einkorn is a “diploid”, containing only two chromosomes unlike the modern cousin, which contains six, making it a “hexaploid”. Einkorn is packed with nutrition. It is a rich source of the beta carotene lutein, a powerful antioxidant. Einkorn has the highest amounts of lutein of any other variety of wheat. Einkorn is also a rich source of tocotrienols and tocopherols, powerful antioxidants and forms of Vitamin E. Compared to modern wheat varieties, einkorn has higher levels of protein, crude fat, phosphorous, and potassium.
-
BLACK BARLEY
Black Barley is also known as Purple Hull-less Barley. Originally from Ethiopia, this variety has not been raised until recently because of the low yield. This is actually the only grain that can go from field to table without being processed, because the gloom or bran layer stays attached to the kernel, and is edible.
Suggested Use:The shape of this hearty grain resembles a coffee bean and cooks to a glossy purplish-mahagony color. It is wonderful in soups and stuffings or alone as a beautiful alternative to rice (Because of a somewhat chewy texture, it is best mixed with other grains.)
Basic Prep:Rinse well, add 1 cup of barley to 3 cups of boiling water. Simmer covered 35-40 minutes until liquid is absorbed. For a fluffier grain, soak Barley in water for 5 hours then simmer covered for 15 minutes. One cup dry yields 3-1/2 to 4 cups cooked.
-
HULLED BARLEY
Barley was one of the first crops cultivated by man, and has been used as a food since Biblical times. Today, barley is still considered an excellent source of soluble fiber. With a higher beta-glucan content than oats, barley can be effective in lowering serum cholesterol levels. Barley also contains fiber, protein, carbohydrates and B vitamins. It’s low in fat and has no cholesterol. Although pearled barley is commonly used in soups, barley can be milled into various fractions, producing different cuts, pearls, flours, grits and flakes.
-
FINE POLENTA
Corn is the only grain whose origin can be traced to the Americas. When Christopher Columbus landed in modern day Cuba some of his crew went inland and came across maize. Corn was then brought back to Europe. In Italy Corn is most often served as Polenta. This dish comes from the Lombardy and Veneto regions of Italy. Polenta can carry many different flavors and is a filling, nutritious dish. Fine Polenta has a slightly less coarse grind than traditional Polenta and has a shorter cooking time.
-
HULLED MILLET
Hulled Millet is an excellent nutritional food source for emergency preparedness. Millet has a mildly sweet, nut-like flavor that contains loads of beneficial nutrients, including protein, fiber and B-complex vitamins. It is also particularly high in iron, magnesium, phosphorous, and potassium. Millet is highly nutritious, non-glutinous and is not an acid forming food, so it is soothing and easy to digest. In fact, it is considered to be one of the least allergenic and most digestible grains available.
