Grains

Hard red winter wheat is good for bread and yeast products.

Soft white winter wheat is better for muffins, cake and other non yeast products.

Red fife is Canada’s oldest variety of wheat and has been used in bread making for many years.  It is also good for pasta.

Spelt is an ancient grain that has less gluten than other varieties of wheat.

Oats are a species of cereal grain and can be rolled or made into oatmeal.


Lentils are a member of the legume family.

Peas are also a legume and can be used in soups.

For more information on grains and their health benefits, go to  Healthy Grains Institute