Hayden Flour Mills Cracked Oats
If you have never had freshly milled oats you will be blown away by their natural butteriness. These hulless oats are stored at cold temperatures to preserve the natural oils, then coarsely milled and delivered to your breakfast table.
Hayden Flour Mills is devoted to stone milling heritage and ancient grains — their flour is simply stone milled: an old-world process that allows the flavor and personality of the wheat to shine through. Their customers who had sworn off gluten (over-processed, bleached flours) for good, say that they can eat Hayden grains and flours without issue. Jeff Zimmerman and his daughter Emma started Hayden Stone Mills in 2011, stone-grinding the yield from their farm into fresh flours, reviving heritage grains that were on the verge of disappearance. Jeff loved making sourdough but couldn’t find high-quality, flavorful and unmodified flour, so he started making flour in a small stone mill in his garage. Now, they have a larger Italian stone mill, located right on the farm in Queen Creek, Arizona where they grow most of their grains. They partnered with local farmers to re-introduce heritage and ancient grains into their products. Hayden Flour Mills is also the only solar-powered stone mill in the US — we are so excited to support the project of this family business, a project that sustains disappearing ways of relating to the grain and the soil.
ALLERGEN INFO: Processed on equipment shared with WHEAT, EGGS, and MILK