“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 [...]
“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 [...]
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. [...]
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. [...]
Read the Whole Grain Study
Check out the full published article in the Journal of Food Science. Click here. [...]
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 [...]
The Whole Story
This study investigates whether current systems of whole wheat production and labeling meet consumer expectations for “whole wheat”: a reasonable belief that 100% or [...]
Who Needs An Oscar When You’ve Got Good Food?
One of our favorite food events - the Good Food Awards - came and went in mid-January, and the cat is finally out of the [...]
Aroma and Flavor Notes of Bread
A really good loaf of bread made with whole-milled flour has its own special character, and because of this, there's much to savor. But how can we [...]