Wheat berries are the whole, unprocessed wheat kernels containing the entirety of the kernel’s bran, germ, and endosperm structures.

Yes- they’re a good plant-based protein source, ranging from 6-9 g of protein per serving based on a recommended 2000 calorie diet per day.

Yes, they’re the whole grain before milling– packed with nutrients that modern, refined flours often lack.

Technically yes, but they are extremely hard. Cooking, soaking, or milling is recommended for digestibility.

They have a nutty and slightly sweet flavor along with a chewy texture that works well in many types of dishes.

Bring a medium pot of water to a boil, rinse the wheat berries, and add them to the pot; reduce heat and simmer uncovered until tender—25 to 40 minutes for soft wheat berries or 45 to 90 minutes for hard ones—adding more water if needed, then drain.

Absolutely– our wheat berries are ideal for home milling and yield fresh and flavorful whole grain flour.

Yes! They’re rich in fiber, which supports digestion and feeds the good bacteria in your gut. 

Wheat berries’ complex carbs and fiber provide steady energy and promote healthy digestion, helping to prevent blood sugar crashes thanks to their slow digestion.

Yes, all wheat berries contain gluten. However, certain varieties like Einkorn have lower gluten levels, making them a gentler option for those with gluten sensitivity. (Though not suitable for people with celiac disease.)

Soaking overnight reduces cooking time and can improve digestibility, but it’s optional.

You can use wheat berries in baking either by grinding them into fresh flour or incorporating them whole (cooked) into recipes like breads, muffins, or cookies for added texture and nutrition.

Hard wheat is higher in protein and best for bread; soft wheat is lower in protein and ideal for pastries, cakes, biscuits and scones.

We prioritize clean and sustainable practices and source from organic farmers to support our organic product lines.

Heirloom grains often have richer nutrient profiles and fewer modern modifications.

Modern wheat is modified primarily through traditional breeding techniques like hybridization, mutagenesis, and selection– not genetic engineering. Heirloom grains have been preserved without modern breeding techniques and retain more of their original genetic diversity.

Einkorn is one of the oldest cultivated wheats with less complex genetics. Heirloom grains are more similar to the grains that ancient civilizations thrived on.

Yes! As a matter of fact, all wheat grown in the U.S. is non-GMO, which means there has been no genetically modified wheat approved for commercial production.

Whole grains are nutrient-dense, full of fiber, support long-term health, and connect us to traditional food systems. In today’s typical American diet, many people miss out on these benefits, contributing to rising issues like digestive problems and colon cancer. We’re here to raise awareness and help to shift toward better nutrition.

We source directly from trusted U.S. farmers who share our commitment to quality and transparency. Our Goal is to have all of our Direct-to-Consumer grain in produced by our Family Farm by 2030. Our Family Farm in Idaho currently produces wheat for US and Foreign Markets feeding hundreds of thousands of individuals families every year.

The black and yellow balls are likely vetch seeds– harmless foreign seeds that sometimes mix into wheat berries, especially in organic harvests. The yellow ones are just black seeds with the coating removed. They’re safe to mill with the rest of your wheat berries.

Up to 5 days in an airtight container.

Keep them in a cool, dry place in an airtight container.

Yes– try them warm with fruit and cinnamon or chilled in overnight grain bowls.

Absolutely– pressure cookers cut cooking time to about 20 minutes.

High-powered blenders can work, but a grain mill yields better texture and consistency.

Stored properly, they can last up to an astonishing 25+ years in a cool, dark, dry place in an airtight container.

Yes– studies link whole grain intake to lower risk of heart disease and stroke.

Many people with gluten sensitivity find European bread easier to digest because it’s often made with lower-gluten wheat varieties, uses long fermentation methods like sourdough that help break down gluten, and contains fewer additives and preservatives than typical American bread. (Think supermarket bread in the US.) Bread in most European countries focus on a less refined product that contains more fiber and usually no sugar. These factors can reduce gut irritation for visitors to European countries and improve tolerance for some individuals during their travels.

Many do, and their gluten structure may be less inflammatory for some people.

Yes– their fiber slows digestion and helps regulate blood sugar spikes.

Definitely– whole grains support growth, energy, and digestive health in children.

Yes– they’re a wholesome, protein-rich staple for plant-based eaters.

Yes– especially in the bran layer, which is preserved in whole grains.

They provide long-lasting energy, protein, and minerals to support performance and recovery.

Yes– they’re a natural source of non-heme iron, especially when paired with vitamin C-rich foods.

Absolutely– they’re a natural source of B vitamins like niacin, thiamin, and folate.