Alternative Grains & Flours

  • Emmer (Farro) Berries

    Discover a new and exciting whole grain.

    Wild Hive Emmer Kernels

    Emmer kernels (Farro) are an ancient relative of wheat, a direct ancestor of durum wheat. These are medium-size and well colored berries, with a richer, earthier flavor than spelt. Makes a great whole berry salad or added to stews and braises, as you would use barley. In the Bible, Emmer was the “Mother Wheat.”


  • Fancy Bulgur Wheat

    The first commercially available sprouted Bulgur Wheat production grown regionally in the Northeast. Bulgur is a nutrient-dense product, perfect for salads, stir fries, and dense whole-grain loaves of bread. Cracked on our granite stones, Fancy Bulgur is the perfect base for your tabbouleh, or the perfect addition to your Vollkornbrot. 

    from $10.99

  • Light Spelt Flour

    Spelt is a delicious heritage form of wheat.

    Wild Hive Light Spelt Flour

    Spelt is an ancient form of wheat with a lower gluten content than modern wheat and a high mineral content making it a nutritious addition to anyone’s diet, and is often helpful for those with food sensitivities. Use it to create pastries, pancakes, scones, biscuits, cookies and quick breads. Light Spelt Flour make a delicious delicate  pasta.

    Bakers Note: One of the secrets for a higher rising bread when using low-gluten heritage flour is to add a small amount of Spelt Flour.


  • Sprouted Wheat Flour

    This nutrient-dense, whole-wheat flour is stone-ground on our granite from Bulgur Wheat. Because it is sprouted, this flour is the perfect healthy addition to all your breads. The viability of sprouted grains increases the fiber and protein content, and includes key amino acids not usually present in grain products. Sprouted grains are also known to be more suitable for those with gluten sensitivities.


  • Whole Grain Emmer Flour

    An ancient form of wheat, stone ground and delicious.

    Emmer (Farro) is an ancient relative of wheat, a direct ancestor of durum wheat. Stone ground and great for breads and pastries, this is a very digestible – and delectable – flour.  In the Bible, Emmer was the “Mother Wheat.