Ancient grain blend

What are ancient wheat grains? This premium ancient 5- Grain Blend combines red and white quinoa, barley, wild rice and wheat berries to provide an excellent base for countless dishes. Super sides expand your side dish options with healthful ingredients, save on preparation time and reduce the pantry space needed to stock a wide range of grains and legumes. Ounce) Only left in stock - order soon.

Ships from and sold by Trendi USA. Made with ancient grains, this complex blend can elevate the color, flavor and texture in salads, entrées, soups and sides. Please Note: Due to formulation changes, ingredients and nutrition information on product packaging is most current. To find the best combinations, our test kitchen bakers took five of our most popular recipes and replaced a portion of the all-purpose flour with the flour from one of eight ancient grains. The were delicious.

Some recipes came alive with a complete substitution: 1 ancient grain , all-purpose flour. The protein-to-carb ratio in millet is close to the ratio of wheat flour. The higher protein helps create structure and stability while lending a light soft texture to baked goods. We didn’t invent whole grain nutrition but we sure do swear by it.

The benefits of whole grains have been acknowledged for centuries and we honor our ancestors by bringing to the world the same varieties of grains that they ate all those generations ago. Did you know … Quinoa is a complete protein, containing all nine essential amino acids. Organic Grains Plus Blend : Organic Grains Plus Blend is a combination of more than organic whole grains and seeds including the ancient grain quinoa and heirloom wheat spelt. It provides taste, crunchy texture and exciting marketing possibilities for your products. Incidentally I had all the flours on han so I decided to make my own at home.

Serve your baby the goodness of ancient grains for breakfast. This organic, fortified cereal is made of millet, amaranth, buckwheat and quinoa. But healthy whole grains need not be exotic. Common foods like brown rice, whole grain pasta, oatmeal, popcorn, and whole wheat bread offer the same whole grain goodness, and often at lower price points. She said a multigrain blend of sorghum, quinoa, buckwheat and brown rice flours may be used to replace a portion of the flour in traditional wheat.

Gluten-free Recipes. Ancient grains for modern trends. Contains soy, almonds and wheat. Produced in a facility that uses peanuts and other tree nuts.

Initially, I thought I’d sprinkle it over oatmeal and yogurt, but it adds great texture to baked goods as well- it’s nice and crunchy. Thanks so much for all you do! This 1 whole grain , gluten-free blend meets the demand for plant-based protein on menus.

With long grain brown rice, red and black quinoa, this blend is versatile in many applications, but is perfect for one-pot dishes and grain bowls. From the oldest domesticated wheat, Einkorn dating back over 10’0years, to Teff which dates back further and originated in highlands of Ethiopia. These ancient grains contain more of the nutrients that mother nature intended for us and with our stone-milling practices we retain the nutrients bringing quality ancient grain flours to you.

Mix the dough of your favorite whole-wheat bread recipe with the ancient grain flours of your choice. Because of the differences in protein content of the ancient grains and wheat flour, it is best to have a proportion of two-thirds wheat flour to one-third spelt, kamut, or amaranth flour. It has millet, red and white quinoa, and buckwheat – three grains I love to use in my kitchen. Offering the benefits of whole grain nutrition, including the possibility of high amounts of fiber, omega-fatty acids, antioxidants and trace vitamins, they also deliver unique flavors, colors and textures. This ancient grain blend is a nutritional powerhouse and a delicious alternative to rice, couscous or plain quinoa.

Various sizes of grains A mix of ivory, buttery yellow and reddish-brown colors Nutty, earthy and slightly sweet flavor Naturally gluten. The high-protein grain gets its name from the ancient Egyptian word for wheat, and one legend says the grain was discovered in the tombs of ancient Pharaohs. One problem with using gluten free flour “all-purpose” blends is that they are often low in protein and fiber.

We are learning a lot about what we already have and making it available to more people than ever before. We hope you enjoy the grains as much as we do. When properly use they are a healthy and nutritious gift from God.

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