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FAQ

What are the shelf-lives of your products?

Because our flours contain oils and vitamins in the germ and bran that can spoil over time, we recommend you purchase our fresh-ground flour in small amounts, store it in an air-tight container in a cool, dry place, and use within a few weeks.  However, you may store the flour in your refrigerator for about 3 months, or in your freezer for much longer.  But you'll get the best flavor and nutrition when you use the flour soon after it is ground.  

Our whole grains are much more shelf-stable because they are neatly packaged the way nature intended. But you should still keep them in air-tight containers in a cool, dry place for the best taste and nutrition.

 

Which of your wheat berries are best to grind my own high-protein bread flour?

Our Glenn Hard Red Spring wheat berries are very high in protein (15%!), and they have a nutty, slightly earthy taste. If you have a counter-top mill, these are the perfect berries for milling your own high protein bread flour.

 

Are any of your products gluten-free?

We do sell buckwheat and cornmeal, which are naturally gluten-free, but they cannot be certified gluten free, since we process all our grains in the same place—meaning everything is exposed to gluten from the wheat flour we mill. We are starting to offer a number of specialty flours and whole grains with lower gluten content, such as spelt, emmer, and rye, which some people find easier to digest than traditional wheat.


What about allergens?

Our entire facility is free of all of the most common allergens (except wheat, of course!), so if you or someone in your life has an allergy to dairy, peanuts, tree nuts,  eggs, fish or shellfish, you can be confident that Janie’s Mill products will do no harm.

 

What is "whole-kernel" flour?  is it good for you?

Because our stone-milling process delivers the full nutritional profile contained in every kernel, we call our flours "whole kernel."

We also like this term because "whole wheat" and even "whole grain" have become marketing terms rather than an indication of wholesomeness. Most “whole wheat” products you see in the grocery store are made with grains run through high-speed roller mills where the three parts of each grain are separated and have the life, taste, and nutrition largely processed out of them before being re-combined in a poor imitation of a true whole-grain flour.

Our whole-kernel flours are stone-ground, and the different components of the grain are never separated out and recombined. (Some of our flours are sifted to remove larger particles, but we always indicate that on the product description -- see "Extraction Rate" information below.) Our cool-temperature stone-milling process ensures that all of the nutrition present in the germ, endosperm and bran are also in the flour. That's REAL whole-kernel flour, and yes, it's REALLY good for you!

 

What does “extraction” mean?

If you look at the descriptions of our flours, you'll see that they range from 70% to 100% extraction rates. This is a term that professional millers and bakers use, and it simply refers to the amount of flour that's extracted, or milled, from a given amount of grain.

When we put 1,000 pounds of Turkey Red heirloom wheat through our mill, we get out 1,000 pounds of flour, meaning it's a 100% extraction flour and you get 100% of the bran, germ, and endosperm.  Our "Artisan Blend" bread flour is lightly sifted, and has a 90% extraction rate, while our All-Purpose flour has an 80% extraction rate, as do our Sifted Artisan and High-Protein bread flours. Our most finely-sifted flour, at 70% extraction, is our Italian-Style Pizza Flour.

If you want to make a light textured bread or other baked good, you'll want a lower extraction rate. If you want a heartier bread, cracker, or other baked good you'll like the 100% extraction flours, which are also the most nutritious! Many of our bakers like to combine flours of different extractions in different proportions for their various baked goods.  We invite you to experiment!

 

Are your products Organic? Do you use GMOs?

All of the grains that come into our mill are USDA Certified Organic, and our Mill itself is also inspected and we are certified by OCIA as an organic processor.

USDA organic standards forbid the use of GMOs, and none are ever present in Janie’s Mill.  Genetic engineering doesn’t help farmers, consumers, or rural communities, and does not advance the changes we seek in our food system. Besides, it has never produced anything truly delicious!

 

Do I have to pay shipping?

No, you do not have to pay shipping if you pick-up your order at Janie’s Mill in Ashkum, IL. (Please arrange with us ahead of time.)

 

Can I take a tour of Janie’s Mill?

Yes! We love sharing what we do with students of all ages, bakers, and community groups. That said, we are busy and request that you contact us at least a few weeks in advance for a guided tour.