Farm Update Forum
Certified gluten free! Oats have numerous uses in foods; most commonly, they are rolled or crushed into oatmeal, or ground into fine oat flour. Oats are well known for their...
Durum wheat or macaroni wheat is the only tetraploid species of wheat of commercial importance that is widely cultivated today. Wikipedia
Soft White Spring Wheat
Soft white spring wheat is lower in protein and gluten making it highly sought for pastries, cakes, and flat breads. It is not ideal for bread making as it has little...
Hard Red Spring Wheat
Hard red spring wheat is typically higher in protein content than hard red winter wheat and thus is very good at producing gluten, the elastic component of a dough that...