Replacing the conventional wheat in your diet with heirloom grains is a great way to increase your daily intake of vitamins, minerals, and deliciousness. 

Available whole, rolled, cracked, or ground into whole grain flours, there’s a spelt or emmer option for almost any dish.

Spelt
Though relatively unknown today, spelt has actually been cultivated and consumed for 8,000 years, and until the 1900s was the primary grain used in European bread.  Though spelt still contains gluten (and is thus not recommended for celiacs) it does appear to be more digestible for those allergic to modern wheat.  Spelt is also higher in nutrients than conventional wheat, and particularly high in zinc.

Emmer
Often called Farro in the US, emmer is thought to have been first consumed by humanity over 17,000 years ago (when it grew as a wild grain).  It was later first cultivated by the Bablyonians.  Today our emmer comes to you from a small family farm in Eastern Washington, grown from pure-line seed in mineral-rich soil.  Eat it as cereal, cook the berries for pilaf, or use the flour for fabulous pizza dough, pasta, and flatbreads.

Give spelt, emmer, and our other bulk organic grains a try!