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 Whole Grain Emmer

750 g $6.30 BuyBuy
5 kg $29.40 BuyBuy
10 kg $49.70 BuyBuy
20 kg $85.70 BuyBuy

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A first-class grain measuring 6 to 8 mm long that lends itself well to many dishes. Emmer makes a great rice substitute in dishes such as risotto and has outstanding flavor for bread and pasta.


  • Medium brown color and elongated shape.
  • Emmer is a foundational Ancient grain and is the second oldest of the four ancestral wheats (Einkorn first, Emmer 2nd. Spelt 3rd and Khorasan/Kamut 4th). It has been grown for millennia in the middle east, North Africa and Italy where it is known as ‘Farro Vero’ or True Farro.
  • Delicious and high in nutrients, Emmer originates over 8000 years ago and gave rise to all durum wheat even Kamut which it pre-dates by over 4000 years.
  • Emmer is a tetraploid meaning it is a cross of two very simple ancient diploid grasses and has 4 chromosome sets. (Common, modern wheats tend to be polyploids and have six or more chromosome sets)
  • Easily digested due to its simple makeup and high solubility in water (especially compared to conventional wheats).
  • Emmer/Farro is a good source of fiber, protein, magnesium, B vitamins, and vitamins A, C, and E.


How to Enjoy

  • Perfect for Italian, Mediterranean, Eclectic, and American cuisines
  • Mill into whole grain flour that is excellent for making artisan bread, bagels, pizza dough, pretzels, crackers, pancakes, waffles, and a variety of yeasted baked goods.
  • Use Emmer flour to make great pasta (Emmer pasta is considered superior in Italy where it is preferred)
  • Sprouted and added to salads, smoothies and wraps.
  • Consume grains raw as a breakfast cereal by soaking grains overnight for 18-24 hrs in the refrigerator. This has the added benefit of activating the seed enzymes, making the grain more digestible and nutritious. 
  • Boil or pressure cook grains whole for a delightful, chewy, completely satisfying and versatile rice substitute. Use to make soups, salads, risottos and fillings.


To learn more please visit Storage Tips

Emmer Stuffed Peppers

How to Prepare

  • Whole grains should be rinsed and drained prior to soaking and sprouting.
  • To cook, bring two parts water to one part Emmer kernels to a boil and boil 30 minutes for a firmer ‘Al Dente’ texture or 35-40 minutes for a softer texture. Drain excess water. Pre soaking the grain 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 emmer 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.