Mills and Flakers

Why Whole Grains


  • I wanted to say how impressed I am with the hard red spring wheat. I milled it today and used my usual bread recipe. The dough was nice and firm yet soft. The loaves rose beautifully, so much so that I could have made a whole extra loaf! Wendy Kever
  • We like knowing the product is organic. When we grind the fresh grain, we appreciate the better quality and taste of the finished product. For example our fresh home-made waffles are full and tasty.
  • I am using Fieldstone whole grains in my bread and I'm selling out at the Farmers Market. I have the Duett 100 and grind my own flour. I am having a hard time keeping up with the demand for ancient grain breads. This is the only thing that sets me apart at the market. I make Kamut, Triticale, and Rye breads. (Artisan bread in about 5 minutes)
  • When I'm not home, my husband makes his own porridge. He has Muscular Dystrophy and he feels it sticks with him. We add pecans, cranberries, and dates. The nutty natural flavour is very fresh. It's really important to educate our children where our food comes from.
  • I've owned the Komo Duett 100 for about 2 years and actively use mixed grains for biscuits, breads and pastries. I like the taste of the fresh flours in the baking. The flaker works well for my fresh oats and flax. I keep it plugged in and handy as I use it a lot.
  • I am on a specialized diet and your soup mix tastes great plain or in a chilli. It provides me the protein I need. I love it and am buying a 20 kg. bag.
  • My husband and I are vegetarian and have always struggled to ensure we get complete and balanced protein in our diet. When we discovered quinoa at Fieldstone we learned it is a complete protein and have noticed a difference in our energy levels. We use it in everything! And we love that it's grown in western Canada.
  • My Dad eats the ultimate breakfast every morning and loves it. I was finding my breakfast left me hungry a few hours later. I am really active and so I was looking for something wholesome that would be satisfying. I started eating the breakfast flaked with hot water, yogurt and fruit and I was amazed at how good it tasted and how good it made me feel. I recommend it to all my friends and can't wait to eat it every morning!
  • I developed a wheat sensitivity a few years ago and recently a friend introduced me to Emmer. My wife and I love it and have made it a regular part of our meals. We find it very versatile and easy to digest. It makes a great side dish and emmer flour makes a nice nutty tasting bread.


750 g $5.40 BuyBuy
5 kg $23.40 BuyBuy
10 kg $37.50 BuyBuy
20 kg $62.00 BuyBuy

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Whole grain barley is high-fiber, high-protein and low gluten.  Unlike pot or pearl barley the bran is intact.  While adding extra fiber the layered texture of the bran adds chewiness to the grain even once cooked. Barley flour, whole grain or sifted is ideal for flatbreads and pastries.


  • Golden color and plump oblong shape.
  • Barley is one of the oldest grains, having been cultivated for about 10,000 years. 
  • Versatile and delicious when eaten as a whole grain or milled into flour.
  • Barley is approximately 17% fiber.  Barley's high level of beta glucan fiber helps to control blood sugar and reduce the risk of heart disease.
  • An excellent low gluten source of selenium, phosphorus, copper and manganese.


How to Enjoy

  • In it's whole kernel form Barley can be cooked or sprouted to enjoy in soups and salads
  • Mill into flour to make quick breads, muffins, cookies and squares. Barley flour may be substituted for all or part of wheat flour in recipes. Due to its low-gluten content, you may wish to combine with a high-gluten flour when using it for baked goods intended to rise, such as breads and cakes.
  • Consume whole grains raw as a breakfast cereal or side dish by soaking grains overnight or 18-24 hrs in the refrigerator. This has the added benefit of activating the seed enzymes, making the grain more digestible and nutritious. Rinse well before soaking. Enjoy with fruit and/or yogurt.
  • Complimentary spices for Barley are cinnamon, garlic, marjoram, parsley, and thyme.


To learn more please visit Storage Tips

Chocolate Barley Cake

How to Prepare

  • Whole grains should be rinsed and drained prior to soaking.
  • Whole grain barley takes longer to cook than Pearl Barley (polished barley where some of the outer bran has been removed with the hull). To cook, simply combine 1 part hulless barley with 2 parts water. Bring to boil and simmer for 40-50 minutes. Pre-soaking will reduce cooking time.
  • Fieldstone Organics whole grains can be milled into whole grain flour on demand with one of our domestic mills available for purchase. Grinding on demand optimizes flavor and nutrition and provides the opportunity to buy whole grains in bulk packaging, resulting in overall savings.


Our barley is grown in Western Canada on healthy organic soils.

It is part of Fieldstone Granary's coordinated Organic Producer plan, where crops are grown within one degree of separation, according to the high standards of the Canadian Organic Regime. This way Fieldstone can assure a high level of purity and integrity of the grain.