Learn: Flour 101

For thousands of years, flour was simple: grind whole grains into flour and bake with it. Then, modern milling changed everything.

What if flour worked like modern all-purpose flour, but contained more of the goodness found in ancient grains?
Hulled Barley
Hulled Barley
Most of us know barley, but not the version our ancestors ate. Learn how hulled barley preserves more of the grain's natural goodness and why this ancient staple still deserves... Read more...
Teff
Teff
Tiny but mighty, teff has nourished East African communities for thousands of years. Teff brings naturally occurring nutrients, whole grain goodness, and thousands of years of tradition to the Happy... Read more...
Sorghum
Sorghum
Some grains thrive only under perfect conditions. Sorghum isn't one of them. This ancient grain has nourished generations through drought, changing climates, and thousands of years of history. Sorghum brings... Read more...
Einkorn
Einkorn
Often called the original wheat, einkorn has nourished people for more than 10,000 years. Today, this ancient wheat is finding its way back into modern kitchens for its flavor, history,... Read more...
Khorasan
Khorasan
Before modern wheat dominated the baking aisle, grains like Khorasan fed generations across the ancient world. Khorasan wheat brings naturally occurring nutrients, buttery richness, and thousands of years of baking... Read more...
Spelt
Spelt
Spelt is an ancient grain that has been nourishing people for thousands of years. One of the oldest cultivated forms of wheat, it was a staple throughout Europe long before... Read more...
What happened to flour? (and why it matters)
How flour changed from whole grain to refined white flour, what “enriched” means, and why modern milling removed more than texture. Read more...