Real Wheat. Real Flavor. No Baggage.
It's time to call a truce with gluten, starting with cake mix.
Heritage Grains, Milled in Texas.
Our heritage grain cake mixes deliver authentic flavor and perfect texture without the baggage that comes from factory wheat. Starting deep in the heart of Texas, we're coming full circle by bringing European stone-milling traditions and real wheat to a new generation.
US VS THEM
| Scroll left to right | Basic mixes | Ollin | gluten-free mixes | artisanal mixes |
|---|---|---|---|---|
| Flour |
Wheat that's been processed beyond recognition
|
Heritage and ancient grains (aka real wheat)
|
Almonds? Oats?? Everything except wheat
|
Same factory-flour found in commercial brands, but with a premium cost
|
| Chemicals and Preservatives? | ||||
| Taste & Texture |
Overly-sweet and artificial
|
Moist with a tender crumb, all delicious
|
Cardboard-y and blah
|
Where's the flavor?
|
| Gluten-Postitive Vibes? |
wheat grown by farmers known by name, not yield
TAM 105: A neutral hard red wheat grown in Miles, TX that gives just the right amount of fluff.
Rye: Not your grandma's rye. Spicy, mysterious and a chocolate-enhancer. You'll be asking for more.
Spelt: Over 7,000 years old but doesn't look a day over 100. Call her a superfood, and you'll make Spelt blush.
No artificial flavors. Just wheat.
wanted: the flour outlaws
Ever notice how wheat feels different when traveling abroad? You're not imagining it. We've ditched common practices that give gluten its bad reputation, leaving you with flour that's actually good for you
-
roller-milling
The fast, hot process that strips away all the good stuff.
-
bleached wheat
Chemical treatments that make flour look "whiter"
-
enriched wheat
Adding back nutrients that are stripped out in the first place.
-
enhancers
Adding vegetable oils and emulsifiers that extends shelf life.
Don't Give Up on Gluten—Celebrate With It
Ready to rediscover what real wheat tastes like? Start your journey back to full-circle baking today.
