FAQ

What are the shelf-lives of your products?

Because our flours contain perishable oils and vitamins in the germ and bran, we recommend you purchase our fresh-ground flour in small amounts, and store it in an air-tight container in a cool, dry place, ideally in your fridge or freezer. If you store it at room temperature, you should use it within one month. If the products are in your refrigerator, they will keep well for 9 to 12 months, and if they're in your freezer, they will keep well almost indefinitely. 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 than our milled products, but you should still keep them in air-tight containers in a cool, dry place for the best taste and nutrition.) 

Where is my package?

You will receive an automated confirmation email immediately after you order. You will then receive another email letting you know your package has shipped, usually within a day or two of placing your order. In that second email will be a UPS tracking number so you can track your package. If you cannot find these emails (look in your Promotions and Spam folders, too), please contact customersupport@janiesmill.com
 

Do I have to pay shipping?

No, you do not have to pay shipping if you either:

• purchase over $100 and apply the promocode FREESHIPPING100
• pick up your flour from us at 405 N. 2nd St., Ashkum IL. Please order online, and then email Renee@janiesmill.com to arrange a pickup day and time (from 9 to 3, M-F). Renee will also refund your shipping!
  
  

Which flours are good for gluten-sensitive people?

Wheat and rye contain the proteins glutenin and gliadin that form gluten when combined with water, so we do not recommend any of our wheat or rye products to people with celiac disease or those who are highly gluten-intolerant.

Even our corn and buckwheat products, made from whole grains that do not contain gluten, should not be eaten by people with celiac disease because they are processed in a facility that processes wheat and rye.

That said, we have heard from many people with non-celiac gluten sensitivities that they have no problem with flour from Janie’s Mill. This may be due to several factors including:  
1. Our grains are all certified organic, which means there is no glyphosate or other synthetic chemical residues on them, which cause gut issues in some people.
2. Our flours are stone milled, which means you are eating all parts of the grain, including the bran and germ, not just the starchy endosperm.
3. Our flours have no additives. Some industrially produced bread flours add “vital wheat gluten,” an isolated form of gluten, but we add nothing at all.
4. When you make sourdough breads, the fermentation process helps “pre-digest” the gluten strands in the dough, making it easier for many people to digest.

What is the difference between ancient, heirloom (heritage), and modern wheats?

There are no hard and fast definitions of these terms, but here's a primer and a good way to think about them.  

"Ancient grains" were domesticated at the dawn of agriculture and have remained largely unchanged since then.  Einkorn, emmer, durum and spelt are considered ancient grains in the wheat family.  Ancient grains tend to have more fiber, protein, vitamins and minerals than modern grains. 

"Heirloom (heritage) wheat” refers to any variety that existed before the introduction of high-yielding hybrids during the mid-20th century.  Some experts, however, prefer to apply the term only to those varieties that existed before the 1880s, such as Red Fife, Marquis, Rouge de Bordeaux, and Turkey Red.  

Like ancient grains, heirloom wheats are open-pollinated, which means the seed can be saved and re-planted, and there may be some natural variation from generation to generation which enhances biodiversity. Open pollination also produces seeds that are better able to adapt to local conditions — critical for plant resiliency in the face of increasing weather fluctuations.

Farmers and bakers long ago identified heirloom and ancient varieties as superior, and farmers have grown, harvested, and saved seed to plant the following season for many years -- with heirloom varieties having been preserved for hundreds of years, and the ancient grains for thousands!

“Modern wheats” are generally defined as those created in the 1960’s through classical cross-breeding. Although cross-breeding has been done by humans and nature for thousands of years, the goal for the modern wheats created in the 1960s was to produce a higher-yielding and lower-cost crop. This was often done at the expense of taste and nutrition.

There has been somewhat of a backlash against the 1960s varieties and more recent varieties such as Warthog and Glenn have great taste and nutrition, as well as disease resistance and high yields.  These are the types of “modern” wheat grown on Janie’s Farm and milled at Janie’s Mill. 
 

Are ancient and heirloom wheats easier to digest than modern wheats?  If so, why?

Many people do find older varieties of wheat easier on their digestive systems. The reason most likely lies in the fact that the older varieties have different proportions of the two gluten-forming proteins glutenin and gliadin, and so they form different amounts and kinds of gluten when their flours are mixed with water.  For example, the ratio of those two proteins in Einkorn flour creates short, fragile strands of gluten that many people find easy to digest.

In general, ancient grains like Einkorn, Emmer, and Durum have high protein levels, but low gluten potential, meaning that the gluten strands that form when the flour is mixed with water tend to be short and fragile, and therefore easier to digest.

• Einkorn is the most ancient of all wheat varieties and a customer favorite. It has a high protein level (15.5% - 18%), but very low gluten potential. Baking with Einkorn is quite different than baking with regular wheat flour, so it takes a little time to adjust. We recommend people start by blending 20-30% Einkorn flour with our High-Protein or other bread flours, and go up from there if you like.
• Spelt is an ancient relative of Durum wheat. It has a low level of protein (9.5% - 12.5%), and so can be used instead of All-Purpose flour in most recipes. Many people with gluten sensitivities report that they have no problems with Spelt flour.

Heirloom varieties of wheat have a higher gluten potential than Einkorn and other ancient grains, but lower than modern hybrid wheats, making them another good choice for people with gluten sensitivities. The gluten formed by Red Fife and Turkey Red wheats is somewhere in between the short strands in Einkorn and the very long, strong strands formed by modern wheats.

• Red Fife is a heritage wheat that we mill into a whole-grain flour (100% extraction) with robust flavors. It has a high protein level (13.5% -16.8%), so it produces an excellent rise in yeast and sourdough breads.
• Turkey Red is another heritage wheat that we mill into a whole-grain flour. It has a lower protein level (10.9% - 13.8%) and so may be used as a bread flour or an all-purpose flour. 

How do I cook grits?  

Use a 4:1 ratio, for example 4 cups liquid to 1 cup of stone-ground grits. For the liquid, you can use all water, or a combination of milk, or broth (vegetable or chicken), and water. If you want the flavor of the corn to dominate, then just use water. If you do not add broth, add at least a teaspoon of salt. You can also add cheese at the end of the cooking time if you like.
 
Bring milk, water, and salt to a simmer over medium heat. Slowly add grits while whisking to avoid lumps. Cook grits covered over medium-low heat, stirring frequently.  This basic recipe makes approximately 8 servings.  

How do I cook oat flakes? 

We make four different kinds of organic grain flakes: oat, wheat, barley and rye. We use the same process to make all four, and they may be used interchangeably in most recipes.

Here is our favorite recipe for stove-top oatmeal, as well as a great recipe for quick and easy overnight oats. Feel free to substitute other flakes grains for the oats!

In general, grain flakes are cooked on the stove-top using somewhere between a 2-to-1 and a 3-to-1 ratio of liquid (milk and/or water) to flakes, depending on how creamy or chewy you like your cereal. You can either bring the liquid to a boil first and then add the flakes, or put everything in the pan at the same time.  Either way, stir it occasionally over medium heat for approximately 20 minutes. Then turn off the heat, put a lid on, and let it steam for another 10-15 minutes. You can use as is, or stir in fruit, nuts, honey, or flax, hemp, or chia seed.

Savory Ideas for Oatmeal

Most of us think of oatmeal as a sweetened breakfast cereal, but it can also be a savory, polenta-like dish, topped with cheese, bacon, or sausage bits. Or try it with flavourful vegetables such as sauteed greens, garlic, and fresh herbs. One taster called savory oats, “The best breakfast I’ve eaten in a long time.”  

Much like grits, rice congee, and soft polenta, the creamy mild tasting flaked grains can be a vehicle for any flavor combo you like: sauteed corn with onion, cilantro, and feta cheese or  leftover vegetables from dinner with some butter, grated cheddar, and soy sauce. (I just tried leftover veggies and rye flakes.  It was very good and made an excellent lunch!)  And you can always put a fried egg on top. Any way you try it, savory oatmeal tastes fantastic and is a hearty, filling breakfast to keep you going strong all day long!