AMARANTH

Amaranth is a very small, light-colored grain with an appealingly peppery flavor. Native to the Americas and prized by the Aztec civilization—it is a dietary staple as well as a revered symbol of the culture. Amaranth protein quality is among the highest with respect to other grains. It has comparatively more calcium and iron than other grains. Gluten-free.

Available in flour, whole seeds, and in custom blends.

QUINOA

A small, light-colored round grain with an unmistakably nutty, earthy flavor. Indigenous to South America, where the Incas praised it as the "mother of all grains." Superior protein quality compared to other grains; a powerful source of minerals, including calcium, magnesium, potassium and iron. Gluten-free.

Available in flour, whole seeds, and in custom blends.

SORGHUM

This medium-sized round grain has a mild, lightly sweet taste that melds well with other flavors. Originated in Africa; today it is the fifth most important cereal crop in the world. Highly versatile—sorghum can be extruded, flaked, popped, formulated into baked goods and even brewed into beer. Gluten-free.

Available in flour, whole seeds, and in custom blends.

MILLET

Millet is a small, pale, yellow round grain with a mild flavor that's ideal for blending with the flours of other grains. A staple in India and common in Africa, millet was domesticated more than 4,000 years ago from a wild West African grass. Millet's nutrients include the B vitamins—thiamin, riboflavin, niacin, pantothenic acid, B6, and folic acid—along with a number of other important nutrients. Gluten-free.

Available in flour, whole seeds, and in custom blends.

TEFF

This tiny, ivory-colored grain has a slightly sweet, molasses-like flavor that's compatible with other grain flours. Originally the foundation of the Ethiopian diet, this unique grain is now making waves worldwide. Teff offers a notable source of calcium and magnesium. Gluten-free.

Available in flour, whole seeds, and in custom blends.

BUCKWHEAT

Although many think it is a type of wheat, buckwheat is actually a pseudo grain that is related to rhubarb. Buckwheat seeds are triangular and have a dark hull that may be removed before milling the groat inside.  Buckwheat flour has a rich grainy flavor and has traditionally been used in pancakes and soba noodles. Gluten-free.

Available in flour, whole seeds, and in custom blends.

GLUTEN-FREE 5-GRAIN BLEND

This 100% whole grain gluten-free flour features a unique blend of five Ancient Grains: amaranth, millet, quinoa, sorghum and teff. Use it to develop healthier gluten-free foods and baked goods, or blend it with other functional flours to develop multigrain blends that capture the heirloom heritage of these grains.

GLUTEN-FREE ALL PURPOSE MULTIGRAIN FLOUR

As more consumers eliminate gluten proteins from their diets, either due to celiac disease or other gluten sensitivities, they’ve stepped up pressure on food companies to deliver gluten-free products across all applications and categories. While the market for gluten-free is booming, one of the greatest challenges for product developers is making gluten-free products that not only taste great, but also deliver better nutrition.

With our Gluten-Free All-Purpose Multigrain Flour Blend, your customers won’t have to compromise. This blend features five Ancient Grains flours long prized for their whole grain nutrition: amaranth, millet, quinoa, sorghum and teff. The result is all-purpose, all-natural multigrain flour that delivers the nutrition, functionality and mainstream taste and texture it takes to develop winning gluten-free products.

CUSTOM MULTIGRAIN BLENDS

Let us work with you to develop the perfect blend for your application based upon our leading portfolio of refined flours and innovative whole grains. From complete mixes to gluten-free blends, we've got solutions for any challenge. Contact your account representative to learn more.

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