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Quinoa has been gaining popularity in the west due to its fantastic nutritional profile. Quinoa is a complete protein and 100% gluten free. Factor in its versatility across a wide range of dishes and it’s not hard to see why quinoa has been a staple grain for thousands of years.
Quinoa’s high protein content makes it unique among baking flours. Vegetarians and vegans can use quinoa flour to add much-needed protein to their diets while enjoying the rich and earthy flavor it provides. Try it in muffins, cakes, oatmeal, brownies, or in homemade bread.
Amaranth flour is a nutty, earthy, and delicious way to reduce the gluten impact of other flours. As amaranth flour is 100 percent gluten free, it’s often used in combination with other flours to create healthier food options for those with gluten sensitivities. Its nutty flavor profile makes it a great choice for cakes, muffins, pancakes, and just about anything you can imagine.
Buckwheat is actually isn’t wheat at allit’s a seed. Although buckwheat has fallen out of fashion in the west due to the rise of all-purpose white baking flours, buckwheat is still a common ingredient in many eastern diets, particularly in noodle dishes and alcohol production.
Buckwheat flour is a nutritious and gluten free cooking alternative that is ideal for baking. However, note that buckwheat has a stronger flavor profile than many other heirloom flours. Buckwheat flour can be a great way to produce baked goods with rich, complex flavors, such as pancakes, muffins, waffles, pancakes, or breads.
A member of the legume family, lentils have been harvested for thousands of years and were one of the first crops domesticated in the east. Today, lentils are a staple in African, Middle Eastern, and Southeast Asian cuisine. Lentil consumption has a key role in the economic and agricultural sustainability of these regions, as lentil plants require less energy to produce than other crops and can even positively affect the nitrogen balance of the growing soil.
Lentils are easy to prepare, versatile across a wide range of dishes, and are highly nutritious. Lentils are low-fat sources of protein, complex carbohydrates, fiber, and vitamins. All legumes at Green Star Flour Miller are harvested naturally with minimal processing and are non-GMO certified.
Red Lentils
Red lentils canbe gold, orange, yellow, or any combination thereof. Red lentils are technically brown lentils that have the hulls removed, and they are much sweeter than the other varieties. Commonly used in Middle Eastern and Indian cuisine, these lentils soften nicely after cooking and make a great addition to curries, dals, and as a thickener for soups.
Large green lentils feature a rich green color with a robust, peppery flavor. Often considered the “standard” for lentil cooking, large green lentils are versatile and can be an easy way to add a nutritious boost into nearly any dish. As green lentils retain their shape after cooking better than red lentils, they’re often used in salads, stews, or as a base for hummus.
Small
Small French green lentils are similar to their larger cousins in terms of nutrition and preparation, featuring a rich, peppery flavor and aroma when prepared. Small French greens tend to hold their shape better than nearly any other type of lentil after cooking, making them great additions to salads, sales, curries, and stews.
The most important aspect of coffee production isn’t the type of beans used or the brewing methodit’s all about freshness. While coffee flavors do vary greatly based on where the beans are grown, their unique flavors become dull when the beans are ground up and shipped across the world. Because of this, Green Star Flour Miller produces only raw, organic green coffee beans that are ready for roasting after arrival.
Arabica
Arabica beans are one of the most popular types of coffee beans in the world. Famous for their soft, sweet taste, Arabica beans are considered one of the highest quality types of coffee beans available on the market. This is due to the unique growing conditions required to bring out the full flavor of Arabica beans. Grown predominantly in Latin America and throughout Africa, organic Arabica beans are brewed to create coffee with complex flavor profiles that are often described as sugary and fruity.
Colombian
Columbia produces nearly 10 percent of the entire world’s supply of coffee beans, and when you take a sip, you’ll understand why. Colombian coffee beans are used as the base for many of the coffee brews enjoyed throughout the world, featuring a sweet, fruity aroma and a mild, nutty aftertaste.
Ethiopian
Ethiopian coffee beans are unique in coffee production due to the vast biodiversity found in each of Ethiopia’s coffee producing regions. Ethiopian beans create robust brews that are full-bodied, sweet, and exotic. Many claims that they have a “wine-like” flavor and dryness that adds to their complexity. While varieties vary by region, each cup of Ethiopian coffee is rich, distinct, and flavorful.
Kenyan
Kenyan coffee beans produce heavy, flavorful brews with fruity and floral notes. Kenyan coffee isn’t for the faint of hearteach cup features a robust flavor and vibrant mouthfeel that coffee connoisseurs love. When freshly roasted, Kenyan coffee beans offer a potent drinking experience with a sophisticated flavor profile of citrus, pepper, and blackberry.
Brown Rice is well known for use in range of application for its deep rich flavor heartier texture compared to white rice and higher in protein and fiber. We mill the whole Brown Rice flour in Stone ground to containing the whole body of the grain grind the entire rice grain into Flour resulting in highly nutritious Gluten free quality product.
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