Camas Country Mill Specialty Flour
- Red Fife Heirloom Wheat Flour: Red Fife is a Canadian heritage wheat variety, prized in the 19th century in North America as the industry standard for bread wheat. Many modern red wheat varieties have emerged from Red Fife crosses. Red Fife imparts a profoundly nutty, toasty and rich flavor to breads, and the flour produces a moist crumb and wonderful crust. The protein content is squarely in the 12% range, making this an excellent and unique flour for experimental home and commercial artisan bakers.
- Spelt Flour: With a different gluten structure than bread wheat, spelt is an excellent choice for many non-celiac individuals with wheat sensitivies. It can be used as a 1:1 substitute for wheat flour in most recipes, but liquid ingredients should be reduced, and care should be taken to not over-mix or over-knead the sensitive gluten. Spelt flour has enough gluten to allow breads and baked goods some loft, but because the gluten is more soluble and less resilient than that of bread wheat flour, care must be taken to produce a good texture. Its sweet and rich flavor makes spelt and ideal flour alone or in combination with other whole grain flours for making pasta, artisan breads, cookies, and baked goods.
- Emmer Flour: Once the main wheat of the Roman Empire, this ancient grain has remained in cultivation in Europe for thousands of years. The weak gluten structure in Emmer makes it easier to digest for many non-celiac individuals with wheat sensitivities. Closer to Durum (pasta) wheat than bread wheat, Emmer will not rise significantly in bread making but its delightfully sweet and nutty flavor is fantastic in flatbreads, pitas, pastas and baked goods.
- Teff Flour: Native to Ethiopia where it is the staple flour of injera bread, Teff Flour is milled from the world’s smallest whole grain. Teff is high in iron and zinc, and boasts a complete amino acid profile—benefits that are more easily absorbed by the body through slight fermentation, as in the preparation of injera. See our recipe section for more teff flour ideas, including blue-ribbon winning teff brownies! Teff is a naturally gluten-free grain.*
- Buckwheat Flour: Despite its name, buckwheat is not a cereal grain, but is a seed in the same family as sorrel and rhubarb. With its origins in Asia, buckwheat flour can be found in the hand-made noodle traditions of Tibet, Northern China, Korea, and Japan. Ideal also in the familiar forms of pancakes and blinis, our Buckwheat Flour adds insoluble fiber, high mineral content, and high quality protein to any recipe.
- Dark Northern Rye Flour: Our Dark Northern Rye Flour makes a nutrient-dense addition to bread flours for pumpernickel and traditional rye loaves, but is remarkably versatile when included in cookies and other baked goods. Rye boasts a high fiber and magnesium content, as well as contains beneficial phytonutrients.
- White Barley Flour: Another worthy addition to whole grain baking, barley flour contains some gluten, allowing barley baked goods slight rising ability. Our White Barley Flour has a mild, earthy flavor that complements savory and sweet baked goods, and adds significant fiber to any recipe.
*For our customers with gluten allergies or sensitivity: Please note that our facility is not gluten-free, and all ingredients are processed on the same equipment as wheat and other grains.