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Khorasan is an ancient grain related and compared to Durum wheat. Khorasen is a NON-GMO grain.
Khorasen, like spelt, is more easily digested, more water-soluble, and tends to be more friendly with gluten-intolerant people. Sometimes people who are suffering from Celiac disease are able to tolerate Khorasen - but each body is different, and I do not guarantee that it will work.
Khorasan is best used in noodle or pasta recipes or even in cakes, donuts, and pastries. It doesn't usually make good bread when used by itself, however, I do use it in my bread when I mix it with spelt and hard white wheat. It turns out great!
We sell our Idaho-family-grown khorasan in 50 pound bags of whole kernels (berries). Khorasan tends to be higher in protein and many minerals, especially selenium, zinc, and magnesium compared to modern wheat. It also tends to have a higher amount of lipids which gives you more energy than carbohydrates!
You will need a grain mill to make flour with your khorasan wheat. When you grind it into flour, it is naturally light in color (actually yellow-ish) and ready for baking. Khorasen flour is best kept in a cool, dark place to maintain its excellent nutrient value and it is best to use it as soon as possible.
Since it is better to mill your own grain into flour, you might need a grain mill, please check out the quality mills we carry.