These stone-ground corn grits cook up dramatically creamier than other versions and have just enough texture without being sandy or crunchy. And unlike with other brands, any leftover polenta can be whisked back into a silky consistency a second day just by gently warming with a few splashes of water or broth—but it also firms up enough when it cools to slice and make Fried Polenta.

If you're taking the time to make homemade pasta, you definitely want a flour that will give the best flavor and texture. Made with an aromatic blend of White Sonora and Blue Beard Durum heritage wheats, Hayden's stone-ground Pasta Flour has nutty depth and a noticeably more complex flavor than other varieties.

Hayden's Chickpea Flour is earthy, lightly nutty and perfectly balanced between sweet and savory. And the company's stone milling process yields an ultra-fine consistency that is easily substituted in recipes. Swap out small quantities in your baked goods for extra protein and nutty-sweet flavor, or whisk into vegetarian soups for more body.

On a mission to create a tortilla flour that produces a perfectly puffed up, pliable tortilla, the stone-milling masters at Hayden Flour Mills teamed up with the heirloom corn experts at Masienda. The result? A 50/50 blend of Olotillo Blanco heirloom corn sourced from Oaxaca, Mexico and White Sonora Heritage wheat from Arizona that makes restaurant-quality tortillas right at home. This best of both worlds blend produces a soft, chewy flour texture with tons of rich corn flavor and little fat. It’s ideal for tacos, quesadillas, enchiladas or anything else you may need a tortilla for. Simply follow the recipe on the back of the box and let the flour do the rest–trust us, we tested it out ourselves and couldn’t stop eating them.

This flour is ground fresh from durum wheat before every Milk Street shipment, so you can count on top quality and taste from this family-owned Arizona mill. Stone-milled in small batches, this flour has a lighter, slightly tangier aroma than standard whole wheat flour, yet still retains the rich nuttiness you’d find in a whole wheat loaf. It yields a well-textured, tender and moist crumb, with a pleasant density akin to a whole grain flour. What’s most special about this flour, though, is that it’s made from heritage wheat, for a complexity of flavor that can’t be beat by basic store brands. You’ll see a difference in taste and texture even in the most basic country loaf.