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. ConAgra Mills is introducing these "lost" grains—amaranth, quinoa, sorghum, teff and millet—in a complete line of Ancient Grain flours, multigrain blends and eye-catching inclusions.

Ever since mankind figured out how to refine grains, we've been on a one-track path toward milling flour to be whiter, smoother, and ever more pristine. But refinement has its downsides. For one, we strip naturally healthful grains of key nutrients when we remove their vitamin-rich germ and fiber-rich bran. For another, in our headlong rush toward refinement, we've lost track of entire classes of grains simply because they didn't fit the white-flour mold. Only now are Western nutrition and culinary professionals exploring the merits of these ancient grains. And as they do, they're learning why indigenous cultures held onto them for so long.

The reasons to borrow from the ancients are simple: ancient grains pack more fiber, phytonutrients, vitamins and minerals than conventional grains, and their protein quality rivals what you'd find in a juicy steak. And if the health benefits aren't enough to convince you, one taste of an amaranth sandwich bread's peppery zip, the nutty appeal of a quinoa pasta, or the robust flavor in a pizza crust made with teff will seal the deal. ConAgra Mills Ancient Grain Flours prove it: There's nothing old-fashioned about ancient grains.