Maine Grains Organic Stone-Ground Whole Wheat Flour
With an exceptionally high protein content between 11 percent and 13 percent, Maine Grains' whole-wheat flour is produced in a stone mill, which generates less heat in order to preserve the heritage varietal's robust, aromatic flavor and nutritious compounds.
Maine Grains Organic Stone-Ground Sifted Wheat Flour
Lighter than conventional whole-wheat flour but with a higher wheat kernel and wheat germ content than all-purpose flour, Maine Grains' organic heritage flour is sifted to remove some of the wheat bran, for a consistency that's more similar to all-purpose than other brands of whole-wheat flour.
Hayden Flour Mills Pasta Flour
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 Flour Mills Yellow Polenta
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.
Hayden Flour Mills Chickpea Flour
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.
Hayden Flour Mills Artisan Bread Flour
This bread flour is stone-milled in small batches so it's incredibly fresh and has an enticing nutty aroma, robust flavor. A naturally high protein content that makes for a chewier texture, and the flour's complexity is unmatched by conventional flour brands.