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.
 

Organic Corn


750 g $4.40 BuyBuy
5 kg $16.80 BuyBuy
10 kg $29.80 BuyBuy
20 kg $51.00 BuyBuy

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While fresh corn is referred to as a vegetable, dried corn is considered a whole grain. Native American settlers referred to corn as "mahisi" and later maize. The name corn followed, derived from the English term referring to small particles or kernels. Whole grain corn contains bran, cereal germ and endosperm and in many part of the world it is ground and consumed as porridge like cereal. It is commonly milled to a medium consistency (cornmeal) and used in such foods as polenta or ground into flour for use in tortillas, cakes and snacks. Fieldstone Organics whole grain corn is not suitable for popping.


Attributes

  • Golden kernels with a plump shape.
  • Domestication of corn is thought to have occured about 4000 years ago.
  • Whole grain corn is rich in phosphorus, magnesium, manganese, zinc, copper, iron, selenium, and contians Vitamins A, B and E.
  • The lutein found in whole grain corn is beneficial to eye health.
  • Whole grain corn is considered gluten free, however as with other products we sell which don't contain gluten, Fieldstone Organics does not market our products as gluten free due to the possibility of cross contamination.
  • Whole grain corn like other whole grains offers beneficial fibre and provides necessary calories for daily metabolism within the body.


How to Enjoy

  • Mill into a course or medium cornmeal to make grits or polenta, or as part of a cooked breakfast cereal
  • Mill into flour to make quick breads, muffins, cakes and cookies. Corn flour may be substituted for part of the wheat flour in recipes. Due to its lack of gluten, you may wish to combine with high-gluten flour when using it for baked goods intended to rise, such as breads and cakes.


Storage

To learn more visit Storage Tips

Slow Cooker Polenta

How to Prepare

  • Whole grain corn is typically ground into flour for use in baked goods and snacks or medium grind for dishes such as polenta and grits.
  • 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.


Source

Our corn 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.