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Triticale: The Underestimated Versatile Grain

May 19, 2020

Grain Millers is proud to offer innovative solutions to achieve the goals of our clients in the development of new and unique products. One often overlooked grain with untapped potential for new blends and formulas is triticale. Triticale is a hybrid of wheat and rye first bred in the 1950s. Triticale is a hybrid of […]

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Grain Millers Gluten-Free Oat Products – A Pioneered, Proven, Promise.

March 24, 2020

How Do Oats Become Certified Gluten-free? Although oats are naturally gluten-free, they can become contaminated by gluten-containing grains as the supply moves from the field, to on-farm storage, to trucks and railcars and eventually through the mill. In 2008, Grain Millers began pioneering a proprietary gluten-free oat production process, giving us the ability to remove […]

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Oat Fiber vs. Oat Bran: What’s the Difference?

December 2, 2019

Derived from the same grain, both oat fiber and oat bran are ingredients used to alter the texture and increase the Total Dietary Fiber (TDF) content of food products. However, their molecular composition and practical features differ significantly, making them ideal for different applications. On The Surface Oat fiber is the result of processing an […]

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Oat Recipes to Celebrate National Oatmeal Day

October 29, 2019

Today is one of our favorite days here at Grain Millers – National Oatmeal Day! We love a hearty bowl of this nutritious breakfast food any day, but today is especially appropriate since it’s National Oatmeal Day in the United States. And since Canada is home to our largest oat operation and some of the most […]

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6 Ways Baked Goods & Snacks Can Benefit From Oat Fiber

August 30, 2019

Consumers continually rank fiber as a key nutritional need. In fact, 51% want more dietary fiber in their diets. Fiber has proven to be making a comeback for benefits beyond heart health and lowering cholesterol (FDA continues to list dietary fiber as one of the top three “nutrients to get more of,” because “diets higher […]

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