Recipes

Learn some 'star baker' tips from Martin Sorge, winner of the 6th season of The Great American Baking Show.  He created this delightful 'biscuit' recipe using our stone-ground black emmer...

When it’s too hot to crank your oven up, go outside and make a great pizza on the grill! 

Baker Natalya Syanova created this recipe using Janie's Mill SIfted Artisan Flour and says, "these croissants came out very light, with a beautiful color, and unbelievable flavor!"

This simple pizza recipe is great for novice bakers, including kids -- or for anyone who wants great pizza fast! You may also make this dough ahead of time and put...

This simple, no-knead recipe is especially good for novice bakers, including kids. You may never buy bread again after making this loaf!

Durum is an ancient grain that gives a warm, golden hue and fresh nutty aroma to this delicious and wholesome sourdough bread. 

Burger buns should get the same love and attention as what's put between them! Thanks to baker James Bridges and his fabulous recipe, now they do!

These simple flatbreads add flavor and depth to your meals, and all you need is flour, water, salt and a little time and heat.

These sweet and crunchy biscuits made with Sifted Durum Flour are delightful and a great way to begin exploring the endless world of biscuit bliss.

Pastry chef instructor Heidi Hedeker provides a recipe and step-by-step photos for this classic old-world bread made with Spelt and Rye.

 Choosing the right organic stone ground Janie's Mill flour for your breads and cakes makes all the difference to your final product. Here are a few tips from Cecilia to...

This is our favorite bread here at Janie's Mill, made with our top-selling High Protein Flour. It yields 2 loaves.