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ENDS 5/1/17DETAILS
Freshly ground flours contain no preservatives and should be stored in the refrigerator or freezer to retain their freshness. Baked goods should also be refrigerated or frozen to keep that “just baked” goodness and to prevent spoilage.

  • 1-1/2 pounds of wheat yields about 4 cups of flour
  • 1 pound of oats yields about 3 cups of flour
  • 1 pound of corn yields about 3-1/2 cups of flour
  • 1 cup of millet yields about 2-1/2 cups of flour


  • Use freshly ground flour for any of your favorite baking recipes. Following are some tested recipes you will enjoy.



    APPLE RAISIN SQUARES

  • 1 cup whole wheat flour
  • 1 cup all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 cup raw sugar
  • 1/2 cup liquid margarine
  • 1/4 cup corn, safflower, or light olive oil
  • 1 teaspoon vanilla
  • 2 cups finely chopped tart green apples
  • 1 cup raisins
  • 1 cup chopped walnuts


  • Preheat oven to 350 degrees F. In a medium bowl, combine flours, baking soda, baking powder, cinnamon and salt. Mix well. In a large bowl, whisk together eggs, margarine, oil, sugar, vanilla, and apples. Add raisins and nuts.

    Add the flour mixture, stirring just until thoroughly mixed.

    Pour into 2 greased 8x8 inch square pans. Bake for 35 o 40 minutes until center tests done. Cool and cut into squares.

    Makes about 18 servings.


    CRISPY CORN BREAD

    Nothing beats the taste of freshly ground cornmeal

  • 1-1/2 cups yellow cornmeal
  • 1 cup all purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1-1/2 cups nonfat milk
  • 1/4 cup liquid margarine
  • 1/4 cup corn, safflower, or light olive oil


  • Preheat oven to 400 degrees F. Combine cornmeal, flour, sugar, baking powder, and salt in a large bowl. Mix well.

    Mix eggs, milk, liquid margarine, and oil in a medium bowl. Stir milk mixture into cornmeal mixture, just until moistened.

    Pour batter into greased 9x5x3 inch loaf pan. Bake until golden, and center tests done, 35 to 40 minutes. Carefully remove from pan and cool completely on rack.

    Makes 1 loaf cornbread.


    CRANBERRY MUFFINS

    Tart and tasty treats

  • 3/4 cup whole wheat flour
  • 1/2 cup oat flour
  • 1 cup all purpose flour
  • 2 tablespoons wheat germ
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 egg
  • 3/4 cup firmly packed brown sugar
  • 1 cup buttermilk
  • 1/4 cup corn, safflower or light olive oil
  • 1-1/2 teaspoons grated orange peel
  • 1-1/2 cups chopped cranberries


  • Preheat oven to 375 degrees F. Spray muffin pans with non-stick spray. Set aside.

    In a medium bowl, combine flour, baking powder, baking soda and cinnamon. Mix well.

    In a large bowl, beat egg lightly. Stir in brown sugar, buttermilk, oil, orange peel and cranberries. Blend well. Add flour mixture and gently fold together until dry ingredients are moistened.

    Fill muffin cups 3/4 full. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Serve warm.

    Makes 18 muffins.


    ENERGY BARS

    An easy alternative to candy bars for quick energy.

  • 1-1/2 cups whole wheat flour
  • 3/4 cup all purpose flour
  • 1/2 cup brown sugar, firmly packed
  • 1/4 cup wheat germ
  • 1 teaspoon each baking powder and cinnamon
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/3 cup corn, safflower, or light olive oil
  • 1/4 cup molasses
  • 1/4 cup raw sugar
  • 1 tablespoon finely grated orange peel
  • 1 cup orange juice
  • 1 cup chopped dried figs
  • 1/2 cup golden raisins
  • 1/2 cup chopped almonds


  • Combine flours, sugar, wheat germ, baking powder, cinnamon, and salt. In smaller bowl, blend eggs, butter, honey molasses, orange peel, vanilla, and orange juice with wire whip. Add liquid to dry ingredients; whip until smooth. Add figs, raisins, and almonds.

    Spread in a greased 9x13 inch baking pan. Bake in a 350 degree F oven 35 minutes, until it tests done.

    Makes about 24 bars.