Heritage grains VS ancient grains
When wheat was hybridized during the Green Revolution, it became harder to digest. Darrold and Marty Glanville, owners of Sunrise Flour Mill, knew their bodies could no longer handle hybridized modern wheat. They wanted to go back to the way wheat used to be, the pre-hybridized wheat.
Both heritage grains and ancient grains are pre-hybridized. After extensive testing, the Glanvilles decided heritage grains were by far their favorite. They are easy to work with, more digestible, substitute one for one in any recipe, and create lighter and loftier baked goods. This wheat is experiencing a resurgence- it’s the grain that’s changing the game.
Why Organic Heritage wheat?
Digestibility
Many people find heritage wheat more digestible
Flavor
Superior flavor compared to conventional wheat
NUTRITIOUS
Higher nutrient/micronutrient content than conventional wheat
Soil health
Deep root system allows the wheat to reach water deep down
LOFTIER BAKING
Achieve loftier baked goods using heritage wheat
EASY TO USE
Substitutes one for one in your favorite recipes
Others have made the switch
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We offer everything from baking flour, to baking mixes to pasta. You will love it!