ancient grains

Catch the latest wave hitting whole grain formulation with ConAgra Mills Ancient Grains. These 100% whole grain flours—milled from amaranth, quinoa, millet, sorghum and teff—combine high-fiber and taste-tempting flavor with the 21st-century functionality and reliability you expect from ConAgra Mills. Our individual Ancient Grain whole grains and flours, and 5-grain whole grain flour are also naturally gluten- and allergen-free.

Harvest the wisdom of the ancients today, in these easy-to-use forms:

ConAgra Mills Ancient Grains Flours (100% whole grain and gluten free)

Gluten Free

  • Amaranth Flour
  • Millet Flour
  • Quinoa Flour
  • Sorghum Flour
  • Teff Flour


ConAgra Mills Multigrain Flour (100% multigrain whole grain)

  • Whole 5-grain flour with amaranth, millet, quinoa, sorghum and teff (gluten free)
  • Whole 9-grain flour with amaranth, millet, quinoa, sorghum, teff, rye, oats, Ultragrain® and Sustagrain®.

Eagle Mills® Gluten-Free All-Purpose Multigrain Flour Blend

  • Milled from whole Ancient Grain flours - sorghum, amaranth, quinoa, millet and teff - with brown rice flour, corn flour, corn starch, tapioca flour and rice flour, creating an ingredient that's both gluten-free and naturally nutritious. Each serving delivers 15 grams of whole grain, 6 grams (24% DV) of fiber, plus healthful vitamins, minerals and antioxidants.

ConAgra Mills Coarse 8-Grain and Seed Inclusion with Flax

  • 8-whole grain and seed mixture is made with crushed wheat, chopped rye, millet, Sustagrain® barley flakes, cornmeal, chopped oats, flax and sunflower seeds.

Custom Multigrain Blends

  • Whole multigrain blends made from a variety of our Ancient Grains, whole grains and multi-use flours blended to custom specifications. Mix-and-go blends with Kyrol® and blends with chia also available.


Amaranth

  • Very small, light-colored grain with an appealingly peppery flavor.
  • Native to the Americas and prized by the Aztec civilization—it is a dietary staple as well as a revered symbol of the culture.
  • Amaranth protein quality is among the highest with respect to other grains. It has comparatively more calcium and iron than other grains.
  • Gluten-free


Millet

  • Small, pale, yellow round grain with a mild flavor that's ideal for blending with the flours of other grains
  • A staple in India and common in Africa, millet was domesticated more than 4,000 years ago from a wild West African grass.
  • Millet nutrients include the B vitamins—thiamin, riboflavin, niacin, pantothenic acid, B6, and folic acid—along with a number of other important nutrients.
  • Gluten-free


Quinoa

  • A small, light-colored round grain with an unmistakably nutty, earthy flavor.
  • Indigenous to South America, where the Incas praised it as the "mother of all grains."
  • Superior protein quality compared to other grains; a powerful source of minerals, including calcium, magnesium, potassium and iron.
  • Gluten-free


Sorghum

  • Medium-size round grain with a mild, lightly sweet taste that melds well with other flavors.
  • Originated in Africa; today it is the fifth most important cereal crop in the world.
  • Highly versatile—sorghum can be extruded, flaked, popped, formulated into baked goods and even brewed into beer.
  • Gluten-free


Teff

  • Tiny, ivory-colored grain whose lightly sweet, molasses-like flavor is compatible with other grain flours.
  • The foundation of the Ethiopian diet, and principle source of nutrition for its people.
  • Notable source of calcium and magnesium.
  • Gluten-free
Ancient Grains Applications
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Whole Grain Flour Nutritional Data
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For more information



Ultragrain Pastas: A New Generation of Whole Grain Pasta
Introducing Ultragrain® Pastas from ConAgra Foods' JM Swank Company. Ultragrain Pastas leverage the benefits of Ultragrain whole wheat flour — whole grain nutrition with the taste, texture and appearance of white flour — to deliver delicious pastas with tremendous mainstream appeal.
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Ancient Grain Flours: Back to the Future Ancient grains have sustained traditional societies for millennia—and still do in communities across Africa and Latin America.
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Amaranth has been popular in Mexico since the reign of the Aztecs. Today, Mexicans enjoy it much more casually, sometimes as flour in tamales or whole in soups and granola.


Teff is the main ingredient in injera, the sour, fermented flatbread that Ethiopians use both as a plate and an eating utensil, tearing off chunks of the spongy rounds to scoop up spicy stews.


Quinoa's protein quality is among the highest in the vegetable kingdom, thanks to its rich stores of lysine, an essential amino acid often in short supply in other grains.

Ancient Grains Sell Sheet PDF

Ancient Grains Sell Sheet