Flour


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Popcorn
Wheat
Oats
Buckwheat
Flour
Yellow Dent Corn

All the unsifted flour products have the same nutritional values and facts as the original product.

Popcorn Flour

Wheat Flour

Oat Flour

Buckwheat Flour

Yellow Dent Corn Flour

 

 

Popcorn Flour        

Popcorn flour makes a sweet tasting cornbread or a breading for meats.

 

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Wheat Flour

It's not a bread flour (too little gluten), but it works great for pancakes, breadsticks, pizza dough, crepes, etc. It has a nutty flavor like most soft wheat varieties, but doesn't contain their bitter taste.

Shifted flour has less nutritious bran and fiber, replaced by a more common taste of regular white flour.  (If your new to the whole grain movement,  this sifted flour is a good place to start.)

In Shifted Clear flour we regrind some of the bran and fiber removed from the shifted flour which gives it a darker color. It has a more all-purpose quality than any of the others.

 

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Oat Flour - either stone ground or cold rolled

Stone ground oats: 

Oat flour is the finest grind of our ground oats and can be used for making breads or cookies.

Fine oatmeal is a little courser grind, sometimes called Scottish oatmeal, and can be used to make a fast, porridge-like oatmeal.

Course oatmeal is the coursest grind. All groats are cracked, but many large pieces are left.

Rolled oats:

Rolled oats are whole oat groats rolled while cold into an old-fashioned oatmeal (the most common type of oats found in stores).

 

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Buckwheat Flour

Buckwheat ground and shifted into a light colored flour. While most of the dark hulls have been removed, enough remain to give a characteristic buckwheat taste. Great for pancakes.

 

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Yellow Dent Corn Flour

Fine grind can be used for cornbread.

Medium or Course grind useful for grits or polentas.

 

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Allergy Notice: Our farm uses some of the same machinery to harvest and handle corn, soybeans, wheat, oats, buckwheat and field peas.

Copyright 2015 Brian Severson Farms, Inc.
Last modified: January 24, 2016