Camas Country Mill
P.O. Box 130, Alvadore, OR 97409
www.camascountrymill.com
Camas Country Mill is an
artisan mill located in Eugene,
Oregon, specializing in 100% whole
grain products. We are the natural
extension of the Hunton family’s
third-generation farm, deeply
rooted in the Southern Willamette
valley land and community for
over fifty years. Committed to relocalizing grain production and
stimulating a vibrant, healthy, and
sustainable regional economy,
Camas Country Mill strives to
provide the finest in Oregon grown
and milled products.
About the Mill
At Camas Country Mill, we use a Danish-built stone grist mill for all of our flour products. Stone grist mills are
the most ancient form of flour mills, with flour produced by the grinding of grain between stationary and
rotating mill stones. In a stone grist mill, the entire grain kernel in its original state is ground—bran, germ, and
endosperm. The result is naturally whole grain flour with all the inherent nutrition, vitamins and minerals of
the grain.
The conventional roller mill processing of white flour separates the bran and germ, where the bulk of grain
nutrition is stored, making the tradeoff for white, fluffy flour a significant loss of nutrition and reliance on
synthetic additives and fortifications. All of our flours contain nothing more and nothing less than whole
grains, milled at low temperatures to preserve essential nutritional benefits. Our products provide customers
with a local, high-quality, and nourishing product that stands apart from others on the market.
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About Wheat Flour
Once you have an idea of the classes used for wheat, our product names that include seasonal and color
characteristics can act as guides, rather than obstacles. Most simply, wheat varieties are classiieed through
some combination of each of the following: hard or soft, red or white, winter or spring.
Hard wheat varieties have higher protein and gluten content than soft wheat varieties, making their use
essential for yeasted baked goods (particularly bread).
Soft wheat varieties have fewer gluten-forming proteins than hard wheat varieties, and are used for cake and
pastry flours. Club wheat is a type of soft wheat commonly used for pastry flour.
Red and white wheat varieties are differentiated by the pigment found primarily in the bran of the wheat
kernel. Red wheat varieties will lend a darker color to baked goods.
Winter and spring wheat varieties differ in
vernalization, or the need to experience
signiiecant cold before flowering, and the
seasonal name relates to the time of
planting. Generally, spring wheats will be
higher in protein than winter varieties and
will be best suited to breads, pizza doughs
and rolls, whereas winter varieties can be
used for artisan baking as well as baked
goods such as muffins or scones.
Camas Country Mill Flour
We offer bakers and chefs high-quality flours
from Hard White Spring Wheat, Hard Red
Spring Wheat, Hard Red Winter Wheat, Club Wheat, and Red Fife Heirloom Wheat. We also offer a number of
specialty flours from Spring Spelt, Emmer, Brown Teff, Buckwheat, Dark Northern Rye, and White Barley
About Whole Grains
Once relegated to the annals of scratchy vegetarian cookbooks at the expense of reiened, pre-packaged,
bleached, and otherwise altered grain-based products, whole grains are now back on the table. The
proliferation of ‘diseases of civilization’ associated with diet has fueled an interest in minimally processed food
sources, and the growing social attention to health and well-being has focused in part on re-integrating whole
grains into a balanced diet. Most simple, whole grains are the whole seed of a plant. Cereal grains are the
seeds of grass plants in the Poaceae family, and are comprised of three edible parts inside of a tough
protective hull.
The germ: near where the stem of the plant attached to the seed, this is the tiny interior part of the grain that
will sprout when fertilized (hence, ‘germination’)
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The endosperm: the majority of the grain interior, comprised mostly of starch
The bran: the edible, iebrous protective layer of the grain
When all three of these edible parts of the grain are included intact in the ienal product, it is considered whole
grain.
Camas Country Mill Whole Grains
Whole Wheat Berries: Our whole grain wheat berries are wonderful for those with home grain mills, either in
their dried state or sprouted. Wheat berries can be cooked as a breakfast cereal, cooked or sprouted for use in
salads and side dishes, added to breads, or for the dedicated—turned in to bulgur. We offer wheat berries
from the following products that we mill: Hard Red Spring and Winter, Hard Red White, and Soft White.
Spring Spelt Berries: High in protein (our 2012
crop was nearly 19%), this ancient grain is an
excellent addition or base for soups and salads.
Combined with legumes, vegetables, or nuts and
seeds, spelt provides a solid complete protein
and can be substituted easily for rice in recipes.
Whole Grain Emmer: Known as Farro in Italy
where it is used in traditional dishes, this ancient
grain contains approximately 15% protein, and is
a good source of Vitamins B and E. It has a
delicate flavor and wonderful ierm texture when
cooked, and does excellent in ‘farrottos’ (Farro risottos).
Dark Northern Rye Berries: Rye is an excellent source of ieber, with one cooked cup of rye berries providing
nearly 34% of the daily recommended value. Rye berries can be eaten whole or cracked, and make a powerful
addition to cooked breakfast cereal.
Whole Grain Brown Teff: With a name that translates from Amharic as “lost,” for the minute size of the grain
and the impossibility of iending it once dropped, you will be amazed by the tiny size, beautiful color and
texture of these nutrient-dense grains. Whole grain teff can be
cooked as a polenta-style dish, used as breakfast porridge, or
added to soups and stews for texture. Because the bran and germ
make up the bulk of the teff seed, it is loaded with vitamins and
minerals, particularly iron.
White Barley: Barley contains beta glucan, a powerful component
that is responsible for lowering cholesterol, and is rich in both
soluble and insoluble ieber. Barley can be substituted for rice in
recipes, and stands alone as a side dish. Our barley varieties are
specially selected for food quality, and retain excellent texture
while cooking.
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Purple Karma Barley: Taking its name from its heritage as a Tibetan landrace, Karma barley likely helped
sustain Himalayan settlements for ages. Seed was ierst brought to North America in the 1940s, and the variety
lingered in a seed bank until it was selected by Montana State researchers, and then picked up by the Oregon
State University Barley Project. Karma barley has a delightful truly purple-black color and springy texture. It
can be prepared cracked or whole.
Oat Groats: Nearly 18% protein, whole grain oats are a power food in any form. Oat groats are simply the
whole grain that has not been cut, rolled, steamed or otherwise processed into more familiar breakfast forms.
Oat groats are high in ieber, iron and magnesium, and because they are slowly digested, they won’t spike
blood sugar.
Frequently Asked Questions
How is whole grain flour different from standard white
flour? Stone ground flours are an anomaly in a market
saturated with factory flour. Where reiened white flour can
be considered a tool for producing consistent baked goods,
its lack of nutrition makes it difficult to consider as a food
ingredient. Whole grain flours on the other hand, are real
food ingredients that offer unique and varied flavors,
textures, and nutritional beneiets for baking. Our whole
grain flours are also different from many of the ‘whole
wheat’ flours found on the market, which are really just
white flour enriched with bran and germ added back in
small quantities, either the real thing or synthetic additives with comparable nutritional characteristics.
Because our flours contain the whole stone ground grain as it emerges from the mill, the color and texture
may be different from what you expect of a ‘whole wheat’ flour. The absorption, tolerance for mixing, and
rising time for whole grain flours are different from reiened white flours, and most recipes that call for 100%
white flour will need some adjustment when substituting whole grain flour. With practice and
experimentation, whole grain flours can produce delicate, sweet-tooth satisfying desserts, lofty and hearty
breads, rich pizza doughs and more—experiment with whole grain flours not just for your health, but for the
sheer joy of it!
Which of your products can be used as all-purpose flour?
Our Club Wheat Pastry Flour is the best substitute for all-purpose flour. It is, like all of our other milled
products, 100% whole grain stone ground, but it does have some of the bran sifted off to create a smooth and
light texture perfect for use throughout the kitchen.
Are any of your products genetically modified?
No. None of our products contain genetically modiieed ingredients, and we do not use any genetically modiieed
seeds. Moreover, it is worth noting that there is currently no genetically modified seed commercially available
for wheat, cereal crops, or the legumes that we grow. While genetically modiieed wheat in particular is on the
immediate horizon, the results of those breeding program trials are not yet commercially available as seed to
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farmers. There are many other issues to consider when buying bean and grain products that have an impact
on personal and environmental health, but the use of genetically modiieed seed is not yet one of them.
Are any of your grains/flours gluten-free?
None of our products are certified gluten free, and everything is processed in our facility that mills and stores
wheat and grain products. That said, our Brown Teff Grain and Brown Teff Flour are naturally gluten free
products, as are Buckwheat Groats and Buckwheat Flour. Our Oat Groats and Scottish Oats can be eaten by
most people avoiding gluten. A number of our specialty flours and whole grains with low gluten content or
weak gluten structures can be more easily digested by those with wheat sensitivities—Spelt and Emmer can
often be eaten by non-celiac individuals, and barley and rye can expand grain options for those cutting back on
gluten as a dietary choice.
Please feel free to contact us with any questions, and explore our website to learn more about the farm, the
farmers, our test kitchen recipes, and satisfied Northwest bakeries and restaurants currently using our
products. Great recipes deserve great ingredients grown and processed with care—thank you for your
interest in Camas Country Mill!
info@camascountrymill.com
www.camascountrymill.com
P.O. Box 130
Alvadore, OR
97409
www.camascountrymill.com