Grains & flour

Whole and heritage grains, grown organic and milled by people who say where and how.

What we look for
  • Organic or residue-tested: USDA Organic, or glyphosate results from a named lab.
  • The grain named: the species (einkorn, spelt, emmer) and ideally the variety, not just “ancient grain”.
  • Whole grain, stated: whole-grain flour or whole berries, with any sifting stated.
  • A mill date or a milled-to-order statement: whole-grain flour goes stale, so the date matters.
  • Where it is grown and milled, named on the package.
  • “Gluten-friendly” or “easier to digest” claims. Einkorn and spelt contain gluten and are not safe with celiac disease.
  • Blends that put the ancient grain first on the front but are mostly modern wheat.
  • Whole-grain flour with no mill or pack date.

Know one that fits? Suggest a product

Weekly research digest

New topics and updated research, once a week when there's something new. How it works