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Discover unique grains and specialty foods today!
Discover unique grains and specialty foods today!
At Great Spirit Grains, we are dedicated to providing high-quality specialty foods that celebrate our Home Grown, Non-GMO, Heritage open pollinated grains and beans. Our mission is to promote sustainable, regenerative farming practices while delivering nutritous products to our customers.
We have farmed in Moniteau County, Missouri since 1979. The name Moniteau is a French spelling of the native Indian name Manitou. On the bank of the Missouri River just below the mouth of Moniteau Creek was a stone bluff with a carved figure representing the Great Manitou. This land is watched over and Blessed.
WHO IS GITCHIE MANITOU? - The Creator is referred to in mythology by Native Americans as the Great Spirit of Creation.
He is the Supreme Being who created all and filled it with Manitou life force. He is therefore due a lot of respect. He also owns everything in the Universe, but seems happy enough to lend bits of it to humanity to play with.
Manitou is the spiritual and fundamental life force in Native American mythology. Manitou is one aspect of the interconnection and balance of nature and life, similar to the East Asian concept of qi. In simpler terms it can refer to a spirit. This spirit is seen as a person as well as a concept. Everything has its own manitou—every plant, every stone and, since their invention, even machines. These manitous do not exist in a hierarchy like European gods/goddesses, but are more akin to one part of the body interacting with another and the spirit of everything; the collective is named Gitche Manitou.
We recommend you invest in your own Grain Mill, preferably a stone mill. Steel mill plates will heat the fresh flour and accelerate the degradation. Fresh grind what you need and store any excess in the freezer.
Whole grains offer a “complete package” of health benefits, unlike refined grains, which are stripped of valuable nutrients in the refining process. If viable for sprouting, its a life force time capsule and offers optimum nutrition.
All whole grain kernels contain three parts: the bran, germ, and endosperm. Each section houses health-promoting nutrients. The bran is the fiber-rich outer layer that supplies B vitamins, iron, copper, zinc, magnesium, antioxidants, and phytochemicals. Phytochemicals are natural chemical compounds in plants that have been researched for their role in disease prevention. The germ is the core of the seed where growth occurs; it is rich in healthy fats, vitamin E, B vitamins, phytochemicals, and antioxidants. The endosperm is the interior layer that holds carbohydrates, protein, and small amounts of some B vitamins and minerals.
These components have various effects on our bodies:
The invention of industrialized roller mills in the late 19th century changed the way we process grains. Milling strips away the bran and germ and leaves only the soft, easy-to-digest endosperm. Without the fibrous bran, the grain is easier to chew. The germ is removed because of its fat content, which can limit the shelf life of processed wheat products. The resulting highly processed grains are much lower in nutritional quality. Refining wheat creates fluffy flour that makes light, airy breads and pastries, but the process strips away more than half of wheat’s B vitamins, 90 percent of the vitamin E, and virtually all of the fiber.
NON-GMO, No Pesticides, No Glyphosate
Our carefully selected whole Grains are grown using regenerative and organic farming techniques, resulting in unique and delicious flavors. Our solar powered grain dryers ensure optimal storage moistures for stable storage.
Turkey Red Hard Winter Wheat
“Turkey” variety hard red winter wheat was introduced to Kansas in 1873, carried by Mennonite immigrants from Crimea in the Ukraine, fleeing Russian forced military service. By the beginning of the twentieth century, hard red winter wheat, virtually all of it Turkey, was planted on some five million acres in Kansas alone. In the meantime, it had become the primary wheat variety throughout the plains from the Texas panhandle to South Dakota. Without “Turkey” wheat there would be no “Breadbasket.” Turkey Red Wheat has excellent flavor, and good protein quantity and quality. It was grown in the breadbaskets of Europe for centuries, prized for its hardiness, rich flavors, and excellent baking qualities.
Hard White Winter Wheat
Hard white wheat berries when ground into flour is the best choice for light colored breads. Because it is a "hard" wheat with high gluten content, it is good for bread, yet because of it’s light color it can easily be used in French bread and pizza crusts for the nutrition of whole wheat without the "brown bread" look.
"KRUG" Yellow Dent Corn
Krug is an improved strain of Reid Open Pollinated Yellow Dent Corn developed by George Krug, of Woodford County in central Illinois. This quiet farmer, combined a Nebraska strain of Reid corn with Iowa Gold Mine to make a high protein, tasty yellow corn meal. Makes great Masa and grits
Hulless Oats
"Avena nuda"
No hulls to remove. Most oats have a clinging hull that requires expensive milling equipment to use them for human consumption. Hulless oats do not. In fact, hulless oats, like wheat, shed the hulls easily during the normal threshing process.
Higher digestibility and protein for food or feed than common oats with a hull. For cooking: soak in water. What little hull remains will float. Cook for oatmeal or grind for oat flour.
Hulless Barley
Hulless barley refers to a specific variety of barley in which the tough, inedible outer hull is only loosely connected to the kernel. Because the outer hull is so loosely adhered, when the grain is harvested in the field, the hull naturally falls off, reducing the need for additional processing to remove it. Because this product requires minimal cleaning, most of the bran and endosperm is left intact and the germ is present.
Hulless Barley is one of the most nutritious grains on Earth, with more fiber and greater overall nutritional value than pearled barley. Naturally high in protein, fiber, and a variety of essential minerals (including manganese, selenium, copper, and phosphorus), it has the lowest glycemic index of any grain (about 1/3 that of wheat), making it a great choice for diabetics. Barley also has a different gluten structure than wheat, meaning that some with celiac disease and wheat allergies are able to safely consume barley.
To Cook: Sort* and rinse. Add 1 part barley to 3 cups water and bring to boil. Reduce heat and simmer until tender, approximately 1-2 hours.
Because it is a true whole grain, hulless barley requires a fairly long cooking time; however, you can reduce this by pre-soaking the grain for 8-10 hours, or overnight. Pre-soaking will reduce the cooking time by half.
As available, we grow and sell limited quantities of beans and seeds
Fresh Berries in season, concentrated juice and solar dried
Our selection of organic teas includes a variety of flavors and blends, all made with high-quality, home grown, hand picked and solar dried ingredients.
NON-GMO, No Pesticides, No Glyphosate Our carefully selected whole Grains are grown using regenerative and organic farming techniques, resulting in unique and delicious flavors. Our solar powered grain dryers ensure optimal storage moistures for stable storage.
Hard white wheat berries when ground into flour is the best choice for light colored breads.
Turkey Red Wheat has excellent flavor, and good protein quantity
Krug is an improved strain of Reid Open Pollinated Yellow Dent Corn
Higher digestibility and protein for food or feed than common oats with a hull.
Hulless Barley is one of the most nutritious grains on Earth, with more fiber and greater overall nutritional value than pearled barley.
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Do you have questions or comments about our products? We love to hear from our customers. Send us a message, and we will get back to you soon.
Mon | 09:00 am – 05:00 pm | |
Tue | 09:00 am – 05:00 pm | |
Wed | 09:00 am – 05:00 pm | |
Thu | 09:00 am – 05:00 pm | |
Fri | 09:00 am – 05:00 pm | |
Sat | Closed | |
Sun | Closed |
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