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 $4.60 BuyBuy
5 kg $18.60 BuyBuy
10 kg $33.90 BuyBuy
20 kg $57.60 BuyBuy

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Hulless Barley is the preferred barley variety if you choose to sprout. Sprouted barley is high in manganese, selenium and fibre, nutrients that aid in lowering cholesterol, providing intestinal protection and regularity. Most of us have enjoyed a hearty soup containing pot, pearl or whole grain barley. By adding whole grain barley to our diets we benefit from the added fibre found in the germ and bran.  It takes a little longer to cook making slow cookers an excellent choice for enhancing flavourful, chewy grain that is pasta like in texture. 


  • Golden color, resembles wheat berries but lighter.
    Low in gluten.
  • Barley's dietary fibre provides food for the friendly bacteria in the large intestine.
  • The Beta Glucan found in Barley's dietary fibre aids in lowering cholesterol which is helpful in maintaining good heart health.
  • As with other whole grains the magnesium and minerals found in Barley aids in lowering the risk of Tyle 2 Diabetes.

How to Enjoy

  • Sprouted and added to salads, smoothies and wraps.
  • Add to soups, stews and pilafs.
  • Mill into flour to make quick breads, muffins, cookies, cakes 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.
  • Flaked and enjoyed as part of a healthy breakfast.
  • Barley as with other whole grains can be consumed, raw or uncooked by rinsing, draining, and soaking in equal or more parts water for 18-24 hours in the refrigerator. Enjoy with fruit or yogurt. Complimentary spices for Barley are cinnamon, garlic, marjoram, parsley, and thyme.



To learn more please visit Storage Tips




Hulless Barley & Feta Salad

How to Prepare

  • Whole grains should be rinsed and drained prior to soaking and sprouting.
  • 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 hulless 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.