Amaranth:

Amaranth is making its way back, thanks to a lively, peppery taste and a higher level of protein (16%) than most other grains. In South America it is often sold on the streets and popped like corn. Amaranth has no gluten, so it must be mixed with wheat to make leavened breads. It is popular in cereals, breads, muffins, crackers and pancakes.

Amaranth is available in whole, flakes, and flours.

Buckwheat:

Buckwheat is a short season crop that does well on low-fertility or acidic soils. It is a suitable substitute for grains for people who are sensitive to wheat or other grains that contain gluten proteins. Buckwheat’s nutrients, nutty flavor and appearance have led to its ready adoption into the family of grains.

Buckwheat is available in groats and flours.

Millet:

In the US, millet is rarely served to humans and is more commonly found in bird feeders. In India, it is a primary grain and is common in Russia, China and South America. It is a very small grain and is either white, yellow or red. It has a mild flavor and most often is mixed with other grain in a multi-grain blend.

Millet is available whole, hulled and in flours.

Quinoa :

Quinoa (keen-wah) comes to us from the Andes, where it has long been cultivated by the Inca. It can also be incorporated into soups, salads and baked goods. Commercially, quinoa is now appearing in cereal flakes and other processed foods. Though much of our quinoa is still imported from South America, farmers in high-altitude areas near the Rockies are also beginning to cultivate quinoa.

Quinoa is a small, light-colored round grain, similar in appearance to sesame seeds. Quinoa is also available in other colors, including red, purple and black.

Quinoa is available in whole, flakes, and flours.

Sorghum: (Milo)

 Sorghum, also called milo, was believed to originate in Africa. Sorghum thrives where other crops would not flourish due to low moisture. Worldwide, about 50% of sorghum goes to human consumption, but in the US, most of the crop is fed to animals. Sorghum is inherently gluten-free, making it popular with those with Celiac's disease. 

Sorghum is available whole and in flours.

Spelt :

Spelt is an ancient grain which is in the same family as wheat and oats. Spelt fell out of favor for some of the same reasons that it is now highly valued. Its tough hull or husk made it difficult to process, however the husk, which is separated prior to milling, not only protects the kernel but helps retain nutrients and freshness.

Spelt has a nutty flavor and can be used in place of wheat in breads, pasta, cookies, muffins, pancakes, and various other bakery and snack foods.

Spelt is available in the following forms:

Whole spelt : Spelt with the inedible hull still intact. This type of spelt is sometimes used in feed applications.

Hulled spelt: This product has had the outer inedible hull removed and is still considered a whole grain but it has not had any further processing outside of cleaning of the grain.

Cracked spelt: Whole spelt kernels that have been cracked to a particular size.

Spelt flakes: A spelt kernel that has been steamed, rolled or flaked.

Spelt flour: Ground to fine consistency, spelt flour is used in breads, pasta, health snacks as well as many prepared foods.

 Kamut© :

Kamut© was trademarked in 1990 to protect and preserve the exceptional qualities of a particular variety of the ancient wheat, khorasan.

Kamut© is available in whole, berries, flakes and flour.