All the unsifted flour products have the same nutritional values and facts as the original product.
Popcorn flour makes a sweet tasting cornbread or a breading for meats.
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.
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 are whole oat groats rolled while cold into an old-fashioned oatmeal (the most common type of oats found in stores).
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.
Fine grind can be used for cornbread.
Medium or Course grind useful for grits or polentas.
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.