Frequently Asked Questions
Can I get recipes for products?
Yes. To view our recipe collection, click on the "Recipe" button in the red toolbar at the top of the page.

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How do I modify a recipe for high-altitude baking?
Here are some basic steps for high-altitude adjustments:
Baking Powder: Reduce each teaspoon by 1/8 to ¼
Sugar: Decrease each cup by 1-2 Tbsp
Baking Soda: Reduce just like Baking Powder
Fats: No adjustments needed
Oven Temperature: Increase 25°F
Cooking Time: Increase Slightly
Mixing: Be careful not to over mix. Do not over beat eggs.
Cookies: Usually no adjustments needed.
Yeasted Breads: Decrease the yeast by ¼ tsp. Use less flour per cup of liquid. Yeast breads rise more quickly at higher altitude, so watch carefully. Bake at higher temperature, for less time.

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Does the nutritional information refer to dry or cooked product?
All of our nutritional information reflects the dry, unprepared product.

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What is the difference between rolled oats, Scottish oats and steel cut oats?
We offer cut oats and rolled oats. The rolled oats are made by stabilizing the whole oat groats, followed by steaming and rolling the oats to the desired thickness. This method is used for quick, regular and thick rolled oats. The cut oats we offer are the steel cut and Scottish oatmeal. These are made from the stabilized oat groat which is then cut. The Steel Cut Oats are cut into large pieces which produces a chewier texture oatmeal. The Scottish oatmeal is actually stone ground on our mills to produce a nice, creamy porridge.

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Which of your grains can be sprouted?
Any of our whole grains which have not been heated or hulled can be sprouted. This includes our wheat, Kamut, spelt, rye and triticale.

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Are potato starch and potato flour the same product?
No. Potato starch and potato flour are not the same and cannot be interchanged in recipes. Potato starch is made from just the starch of the potato and has a neutral flavor. It is primarily used in gluten free baking and can also be used as a thickener. Potato flour is made from the whole potato and has a distinct potato flavor. It can be used as a thickener. Recipes which call for potato starch flour are referring to potato starch.

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What is the difference between regular flour and pastry flour?
Regular flour (white or whole wheat) is milled from hard red wheat and has a higher gluten content. It is excellent for baking bread and other yeast-risen baked goods. Pastry flour (white or whole wheat) is milled from soft white wheat and has a lower gluten content. It is excellent for baked goods using baking powder or baking soda as leavening agents. It should not be used for baked goods where yeast is used.

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In a serving of flaxseed meal, how much fiber is soluble and insoluble?
In a 2-tablespoon serving of flaxseed meal, there are 1.33g of soluble fiber and 2.67g insoluble fiber.

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How many milligrams of Omega-3 and Omega-6 essential fatty acids are contained in a serving of flaxseed meal?
A 2-tablespoon serving of flaxseed meal contains 2400mg of Omega-3 and 560mg of Omega-6.

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Is it better to eat the flaxseeds whole or ground?
It is better to grind the flaxseeds. You get more nutritional benefits from the seed, such as fiber, when it is ground. The whole seed cannot be broken down by the body and will pass through undigested.

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How do I integrate flax into my diet?
Flaxseed meal can be added to hot or cold cereals, blended into smoothies, sprinkled on salads, stirred into yogurt or cottage cheese, added to baked goods, and mixed into juice or water.

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What is the difference between brown and golden flaxseed?
There is no nutritional difference between brown and golden flaxseeds. They are simply two different colors of the same seed. The golden seeds tend to have a lighter flavor and texture, but are nutritionally the same as brown flaxseeds.

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If a product is gluten free, is it also wheat free?
Yes. Gluten Free means a product is free from wheat, rye, barley and other gluten-containing grains and their derivatives. Wheat free, however, does not mean a product is definitely gluten free. Always read ingredient lists carefully.

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Is there a substitute for xanthan gum or guar gum in gluten free baking?
No. There is no good replacement for these two gums in gluten free baking. Xanthan gum and guar gum help replace the gluten in a recipe and aid in binding and thickening recipes. They are essential ingredients in gluten free baking.

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How do you use the Gluten Free All Purpose Flour?
You can replace regular wheat flour with our Gluten Free All Purpose Flour one for one, with the addition of Xanthan Gum for best results. Please see our Xanthan Gum chart for how much to add. Yeasted breads are a little more difficult. We recommend sticking with a gluten free recipe unless you like to experiment. Often times these recipes would require eggs, vinegar and possibly more liquid. You can find many wonderful gluten free recipes using our Gluten Free All Purpose Flour in our recipe section.

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