Notes From the Field
“These California Grain Geeks Want to Boost Your Immune System With True Whole Wheat” – Mark Bittman & Melissa McCart, Heated
But that’s not necessarily what’s on your local supermarket shelf Mark Bittman & Melissa McCart, Heated Aug 24, 2020 · 10 min read Originally published here on Heated A loaf from The Mill, made by [...]
“Op-ed: Will the Real ‘Whole Grain’ Please Stand Up?” – Bob Klein, Civil Eats
A recent test determined that many products labeled '100 percent whole grain' don't contain anywhere near that amount. Bob shares what we've learned on Civil Eats. Labels are key to navigating today’s grocery aisles. And [...]
Storage and Baking Instructions for our Identity Preserved Hearth Bread
Our Identity Preserved Hearth Bread is 100% whole grain and made from a blend of WB9229 (hard red) and Patwin (hard white) whole grain flours. These wheats are grown by Fritz Durst in Capay, CA. [...]
How to Store our Whole Grain Flours
All of Community Grains' flours are milled 100% whole-grain. This means that our flours contain the entire wheat kernel, including the endosperm, bran, and germ. Whole-grain flours are rich in nutrients, especially those found in [...]
Read the Whole Grain Study
Check out the full published article in the Journal of Food Science. Click here. Dr. David Killilea is a research scientist at Children’s Hospital [...]
Background and Disclosures
To more fully understand the differences among industrially produced “whole wheat” products and those produced on a smaller scale using different milling technologies—and what actually comprises those products—Community Grains brought together a science committee [...]