Denver & Eastern Colorado Grain & Bean Sale

Certified Organic. Red Wheat has a more hearty flavor than white. Use Hard Red in any type of baking with yeast. Hard Red can also be used whole or cracked as a cereal. Considered the classic “whole wheat” flour when ground.

Certified Organic. Red Wheat has a more hearty flavor than white. Use Hard Red in any type of baking with yeast. Hard Red can also be used whole or cracked as a cereal. Considered the classic “whole wheat” flour when ground.

Red Wheat has a more hearty flavor than white. Use Hard Red in any type of baking with yeast. Hard Red can also be used whole or cracked as a cereal. Considered the classic “whole wheat” flour when ground.

Red Wheat has a more hearty flavor than white. Use Hard Red in any type of baking with yeast. Hard Red can also be used whole or cracked as a cereal. Considered the classic “whole wheat” flour when ground.

Certified Organic. Hard White Wheat has a milder flavor than red. Use Hard White Wheat in any type of baking with yeast. Hard White can also be used whole or cracked as a cereal.

Certified Organic. Hard White Wheat has a milder flavor than red. Use Hard White Wheat in any type of baking with yeast. Hard White can also be used whole or cracked as a cereal.

Certified Organic. Hard White Wheat has a milder flavor than red. Use Hard White Wheat in any type of baking with yeast. Hard White can also be used whole or cracked as a cereal.

Hard White Wheat has a milder flavor than red. Use Hard White Wheat in any type of baking with yeast. Hard White can also be used whole or cracked as a cereal.

Hard White Wheat has a milder flavor than red. Use Hard White Wheat in any type of baking with yeast. Hard White can also be used whole or cracked as a cereal.

Hard White Wheat has a milder flavor than red. Use Hard White Wheat in any type of baking with yeast. Hard White can also be used whole or cracked as a cereal.

Certified Organic. Soft White Wheat is used for pastries, pancakes & muffins – any baked product that does not use yeast. To give more structure, it may be blended with hard wheat.

Certified Organic. Soft White Wheat is used for pastries, pancakes & muffins – any baked product that does not use yeast. To give more structure, it may be blended with hard wheat.

Soft White Wheat is used for pastries, pancakes & muffins – any baked product that does not use yeast. To give more structure, it may be blended with hard wheat.

Soft White Wheat is used for pastries, pancakes & muffins – any baked product that does not use yeast. To give more structure, it may be blended with hard wheat.

Soft White Wheat is used for pastries, pancakes & muffins – any baked product that does not use yeast. To give more structure, it may be blended with hard wheat.

Add barley to vegetable soups for a hearty flavor and texture, or steam it in stock with chopped onions and carrots, and serve it as a side dish seasoned with garlic, curry, and cilantro. Barley can be soaked overnight to reduce cooking time.

Dehulled barley berries are the result of cleaning and partially debranning hulled barley. They find uses as whole berries, kibbled grains, flakes, meals and flours.

Certified Organic. Higher in protein, phosphorus, iron and potassium than wheat. High in lysine, low in gluten, high in fiber. Add cooked berries to soups, salads, breads or breakfast cereals.

Higher in protein, phosphorus, iron and potassium than wheat. High in lysine, low in gluten, high in fiber. Add cooked berries to soups, salads, breads or breakfast cereals.

Triticale (rhymes with daily) is a hybrid between wheat and rye. It has more gluten than rye and more protein than either rye or wheat. The word triticale comes from the Latin words for wheat (triticum) and rye (secale)

Certified Organic. Oat groats are whole, minimally processed oats. Because they have not been extensively processed, they retain a high nutritional value, and they can be used in a variety of ways.

Certified Organic. Oat groats are whole, minimally processed oats. Because they have not been extensively processed, they retain a high nutritional value, and they can be used in a variety of ways.

Oat groats are whole, minimally processed oats. Because they have not been extensively processed, they retain a high nutritional value, and they can be used in a variety of ways.

Oat groats are whole, minimally processed oats. Because they have not been extensively processed, they retain a high nutritional value, and they can be used in a variety of ways.

Also called Irish Oatmeal, these steel cut oats are whole grain groats ( the inner portion of the oat kernel) which have been cut into only two or three pieces. There are golden in color and resemble mini rice particles. Distinctive hearty, chewy flavor.

Spelt is an ancient grain that traces its heritage back long before many wheat hybrids. Many of its benefits come from the fact that it offers a broader spectrum of nutrients compared to many of its more inbred cousins in the wheat family. It can be used in many of the same ways as wheat including bread and pasta making. Spelt does not seem to cause sensitivities in many people who are intolerant of wheat.

Spelt is an ancient grain that traces its heritage back long before many wheat hybrids. Many of its benefits come from the fact that it offers a broader spectrum of nutrients compared to many of its more inbred cousins in the wheat family. It can be used in many of the same ways as wheat including bread and pasta making. Spelt does not seem to cause sensitivities in many people who are intolerant of wheat.

Certified Organic. Soybeans are processed to create many different foods. Dried soybeans can be re-hydrated, cooked and served whole in salads, or pulsed into a bean paste. Soybeans can also be processed into soy milk. Soy milk is made by blending white soybeans and water, then boiling the mixture.

Certified Organic. Millet flour produces light, dry, delicate baked goods and a crust that is thin and buttery smooth. For yeast breads up to 30% millet flour may utilized, but it must be combined with glutinous flours to enable the bread to rise. For a delightful “crunch” in baked goods, the millet seeds may be added whole and raw before baking.

Millet flour produces light, dry, delicate baked goods and a crust that is thin and buttery smooth. For yeast breads up to 30% millet flour may utilized, but it must be combined with glutinous flours to enable the bread to rise. For a delightful “crunch” in baked goods, the millet seeds may be added whole and raw before baking.

Most of the buckwheat grain utilized as food for humans is marketed in the form of flour. The flour is generally dark colored due to presence of hull fragments not removed during the milling process. Buckwheat flour is used primarily for making buckwheat griddle cakes, and is more commonly marketed in the form of pancake mixes than as pure buckwheat flour. These prepared mixes may contain buckwheat mixed with wheat, corn, rice, or oat flours and a leavening agent.

Most of the buckwheat grain utilized as food for humans is marketed in the form of flour. The flour is generally dark colored due to presence of hull fragments not removed during the milling process. Buckwheat flour is used primarily for making buckwheat griddle cakes, and is more commonly marketed in the form of pancake mixes than as pure buckwheat flour. These prepared mixes may contain buckwheat mixed with wheat, corn, rice, or oat flours and a leavening agent.

Grind this corn in a grist mill for fresh cornmeal, or soak and cook for use in recipes. Can also be ground into grits.

Flaxseed is extremely nutritious when added to baked goods-biscuits, pancakes, waffles, muffins, your favorite yeast bread recipe, or just about anywhere. It is also tasty when added to cooked cereals. Flaxseed is a rich source of fiber and omega-3 fatty acids.

The brand name for a type of grain that is closely related to durum wheat and is often considered a specialty grain. Kamut kernels are 2 to 3 times larger than a typical wheat kernel. The grain has a nutty, buttery flavor and is sold as a whole grain, as flour, and in the form of flakes. Kamut wheat is organically grown and is highly nutritious providing high levels of protein, niacin, thiamine, zinc, magnesium, iron, and riboflavin. The delicious chewy grain is excellent in soups, salads, pilafs, or savory side dishes. Kamut wheat is also found in commercially prepared cereals, crackers, and breads. The flour should be stored in the refrigerator or freezer, but whole grain Kamut wheat keeps well in a sealed container in a cool, dry location. It usually lasts longer than whole-grain wheat because it has a lower moisture content than wheat.

Long Grain White Rice has slender kernels that are four times longer than they are wide. It contains a high percentage of starch, which produces light, dry grains that separate easily.

Long Grain Brown Rice has slender kernels that are four times longer than they are wide. It contains a high percentage of starch, which produces light, dry grains that separate easily.

Seven Grain Mix is versatile and easy to use. Hearty and satisfying, it is a rich addition to stuffing, pilaf, salads, soups and casseroles. Use it for Breakfast as a great way to jump-start the day! Serve it hot with milk and maple syrup. Use Seven Grain Mix in whole grain breads, rolls or tortillas, add to meat for extra body, use in place of breadcrumbs, and add to cereals, pancakes, muffins and pastries.

Seven Grain Mix is versatile and easy to use. Hearty and satisfying, it is a rich addition to stuffing, pilaf, salads, soups and casseroles. Use it for Breakfast as a great way to jump-start the day! Serve it hot with milk and maple syrup. Use Seven Grain Mix in whole grain breads, rolls or tortillas, add to meat for extra body, use in place of breadcrumbs, and add to cereals, pancakes, muffins and pastries.

Seven Grain Mix is versatile and easy to use. Hearty and satisfying, it is a rich addition to stuffing, pilaf, salads, soups and casseroles. Use it for Breakfast as a great way to jump-start the day! Serve it hot with milk and maple syrup. Use Seven Grain Mix in whole grain breads, rolls or tortillas, add to meat for extra body, use in place of breadcrumbs, and add to cereals, pancakes, muffins and pastries.

Nine Grain Mix is versatile and easy to use. Hearty and satisfying, it is a rich addition to stuffing, pilaf, salads, soups and casseroles. Use it for Breakfast as a great way to jump-start the day! Serve it hot with milk and maple syrup. Use Seven Grain Mix in whole grain breads, rolls or tortillas, add to meat for extra body, use in place of breadcrumbs, and add to cereals, pancakes, muffins and pastries.

Nine Grain Mix is versatile and easy to use. Hearty and satisfying, it is a rich addition to stuffing, pilaf, salads, soups and casseroles. Use it for Breakfast as a great way to jump-start the day! Serve it hot with milk and maple syrup. Use Seven Grain Mix in whole grain breads, rolls or tortillas, add to meat for extra body, use in place of breadcrumbs, and add to cereals, pancakes, muffins and pastries.

Nine Grain Mix is versatile and easy to use. Hearty and satisfying, it is a rich addition to stuffing, pilaf, salads, soups and casseroles. Use it for Breakfast as a great way to jump-start the day! Serve it hot with milk and maple syrup. Use Seven Grain Mix in whole grain breads, rolls or tortillas, add to meat for extra body, use in place of breadcrumbs, and add to cereals, pancakes, muffins and pastries.

This flour has a high level of gluten, which gives bread more structure – excellent for bagels, pizza dough, etc.

Whole oat kernels that are steamed, flattened through rollers, and flaked, to retain most of their nutrition to become quick cooking oats. Oat flakes are white to golden in color and are used in cereals, baking and processing into muesli. They can be eaten cold as in muesli, cooked as in an oat porridge, or used as an ingredient in baked goods.

Whole oat kernels that are steamed, flattened through rollers, and flaked, to retain most of their nutrition to become quick cooking oats. Oat flakes are white to golden in color and are used in cereals, baking and processing into muesli. They can be eaten cold as in muesli, cooked as in an oat porridge, or used as an ingredient in baked goods.

Whole oat kernels that are steamed, flattened through rollers, and flaked, to retain most of their nutrition to become quick cooking oats. Oat flakes are white to golden in color and are used in cereals, baking and processing into muesli. They can be eaten cold as in muesli, cooked as in an oat porridge, or used as an ingredient in baked goods.

Whole oat kernels that are steamed, flattened through rollers, and flaked, to retain most of their nutrition to become quick cooking oats. Oat flakes are white to golden in color and are used in cereals, baking and processing into muesli. They can be eaten cold as in muesli, cooked as in an oat porridge, or used as an ingredient in baked goods.

Whole oat kernels that are steamed, flattened through rollers, and flaked, to retain most of their nutrition to become quick cooking oats. Quick oats have also been shaved into thin slices – this speeds up cooking time and makes the oats less chewy. Oat flakes are white to golden in color and are used in cereals, baking and processing into muesli. They can be eaten cold as in muesli, cooked as in an oat porridge, or used as an ingredient in baked goods.

Whole oat kernels that are steamed, flattened through rollers, and flaked, to retain most of their nutrition to become quick cooking oats. Quick oats have also been shaved into thin slices – this speeds up cooking time and makes the oats less chewy. Oat flakes are white to golden in color and are used in cereals, baking and processing into muesli. They can be eaten cold as in muesli, cooked as in an oat porridge, or used as an ingredient in baked goods.

Whole oat kernels that are steamed, flattened through rollers, and flaked, to retain most of their nutrition to become quick cooking oats. Quick oats have also been shaved into thin slices – this speeds up cooking time and makes the oats less chewy. Oat flakes are white to golden in color and are used in cereals, baking and processing into muesli. They can be eaten cold as in muesli, cooked as in an oat porridge, or used as an ingredient in baked goods.

These are finely ground buckwheat groats that cook very quickly. They’re commonly used as a breakfast cereal.

Oat bran is the outer husk of the oat grain. The bran of grain is normally discarded during the milling process, which is unfortunate, since it contains the bulk of the dietary fiber of the grain, along with a large amount of useful minerals. When the bran is left on, the grain is marketed as “whole grain,” and in the case of oat bran, the bran is also sold separately, for people who want to up their fiber intake.

Cornmeal is a kind of flour or meal that is made from ground sweet corn. Since cornmeal is gluten-free, fine and medium cornmeal is usually mixed with wheat flour to create a crumbly texture in baked goods like cornbread or corn muffins. Coarsely ground cornmeal is frequently labeled polenta or grits after the two dishes in which it is the main ingredient.

When cooked, pinto beans loose their mottled appearance and take on a pinkish tinge. Pinto beans are commonly served alongside rice and are also mashed into refried beans, the common base filling of burritos. Pinto beans are the most widely consumed bean in the United States and because they are one of the most inexpensive forms of protein, are widely consumed throughout the word.

These small white beans are commonly used to make baked beans, but they’re also good in soups, salads, and chili. Also known as Navy Beans

These beans are a staple of Latin American and Caribbean cuisine, where they’re used to make side dishes, soups, bean dips, and salads. They have a strong, earthy flavor, so they’re often combined with assertive flavorings.

When fresh peas are not available or when you want to enjoy a starchier, hardier flavored legume, dried peas are perfect. They are available either whole or split, the latter being appropriately called “split peas.” Dried peas are produced by harvesting the peapods when they are fully mature and then drying them.

Lentils can be prepared the day of serving since they do not need to be presoaked.

Cold weather inspires cooks to sort through their stash of recipes for something that is hot, filling, nutritious and just plain delicious. Throw in low-cost and easy to prepare, and a hands down winner is bean soup!

Garbanzo beans (also known as chickpeas) have a delicious nutlike taste and buttery texture. They provide a good source of protein that can be enjoyed year-round.

True to their name, these popular beans are kidney shaped and are especially good in simmered dishes where they absorb the flavors of seasonings and the other foods with which they are cooked.

Honey is a sweet yellow to rich amber colored viscous fluid produced by bees. As an alternative to sugar, honey is a sweet, dense flavorful food which can vary widely in taste and color, depending on what the bees are eating.

6 gallon plastic pail and lid meets FDA, USDA, UFC, and NMFC regulations. These quality shipping, storage and utility containers are the standard of the food and chemical industry. Can be hot filled up to 180ºF. Made with FDA Compliant materials.

Dough enhancer makes for lighter, fluffier baked goods with a combination of several dough conditioners. Does not include gluten. It increases dough strength, extends shelf life and improves texture. Try it in all your baked goods. Each can is 16 oz.

Dough enhancer makes for lighter, fluffier baked goods with a combination of several dough conditioners. Does not include gluten. It increases dough strength, extends shelf life and improves texture. Try it in all your baked goods. Each can is 16 oz. Case of 6

Dough enhancer makes for lighter, fluffier baked goods with a combination of several dough conditioners. Does not include gluten. It increases dough strength, extends shelf life and improves texture. Try it in all your baked goods. 25lb Box

Wheat gluten is the natural protein derived from wheat flour. Adding this product to your bread results in improved uniformity and texture. It provides strength and stretch to dough and also improves yield and shelf life. Each can is 27 oz.

Wheat gluten is the natural protein derived from wheat flour. Adding this product to your bread results in improved uniformity and texture. It provides strength and stretch to dough and also improves yield and shelf life. Each can is 27 oz.

SAF-Instant saves you both time and money. SAF-Instant Dry Yeast requires no rehydration and reduces the amount of yeast used in your recipe by 25% compared to Active Dry Yeast. You’ll get better greater consistency and the same reliable performance with each use. It is vacuum packed in 1 lb. foil bags for extra freshness. Shelf life is 12 months, unopened.

SAF-Instant saves you both time and money. SAF-Instant Dry Yeast requires no rehydration and reduces the amount of yeast used in your recipe by 25% compared to Active Dry Yeast. You’ll get better greater consistency and the same reliable performance with each use. It is vacuum packed in 1 lb. foil bags for extra freshness. Shelf life is 12 months, unopened. Case of 20.

Pickup in Elizabeth, CO is *FREE* Delivery is available for Denver Metro and Eastern Colorado locations including Simla, Ramah, Calhan, and Colorado Springs for an additional $20.00. Multiple family orders in towns further along the I70 and I25 Corridors can be arranged depending on the order size and coordination – please contact us to arrange details.