How well do you know your grains?

From soft and fluffy to hearty and crunchy, each grain brings something special to the mixing bowl. Below, we’re breaking down a few of our favorite varieties, those that make cookies dreamy, dough happy, and taste buds dance.
White bowl filled with Khorasan wheat kernels on a dark surface with wheat stalks.

khorasan wheat

Meet Khorasan wheat, aka Kamut™—the ancient superstar of grains! Hailing from the historic Khorasan region (now parts of Iran, Afghanistan, and Central Asia), this grain has been around way longer than your grandma’s cookie recipes. With its rich, buttery flavor and naturally higher nutrient content, Khorasan wheat brings a little history—and a lot of yum—to every bite. Its gluten is strong yet often considered easier on the digestive system than modern wheat varieties, making it a favorite for those seeking hearty texture without the heavy feel. Khorasan’s wholesome goodness and golden color make it a true standout in both traditional and modern baking.

White bowl filled with einkorn wheat grains on a dark gray background

einkorn

Meet Einkorn, the grandparent of all wheat! With over 12,000 years of history, this ancient grain was the very first wheat humans ever domesticated. Simple, wholesome, and packed with flavor, Einkorn brings a touch of ancient goodness to modern baked treats. Its naturally low-gluten structure makes it gentler on the stomach than modern wheat, and its proteins are easier for many people to digest. With Einkorn, you get a beautifully aromatic, nutrient-rich grain that nourishes the body while honoring the simplicity of our earliest agricultural roots.

White bowl filled with durum wheat grains on a dark surface with wheat stalks.

durum wheat

Durum wheat is the tough, protein-packed hero of the wheat world! With strong gluten and a sturdy texture, it’s perfect for pasta and baked goods that need a little extra structure and chew. Its dense gluten network gives pasta that signature al dente bite, making it the top choice for everything from spaghetti to artisan semolina breads. Though more robust and less easily digested than softer ancient grains, durum excels in recipes that thrive on strength, stability and satisfying texture.

White bowl filled with emmer wheat grains on a dark surface with wheat stalks.

emmer

Say hello to Emmer, one of the original grains! Also known as “farro” in Mediterranean kitchens, this ancient wheat has been around for thousands of years. Nutty, wholesome, and full of flavor, Emmer adds a little history and a lot of deliciousness to your baked goodies.

White bowl filled with spelt wheat grains on a dark surface with wheat stalks.

spelt

Say hello to Spelt, a nutty, wholesome, ancient grain that’s been delighting bakers for thousands of years! With its rich flavor, hearty texture, and extra nutrients, Spelt adds a healthy (and delicious!) twist to your favorite baked treats.

Soft white wheat kernels presented with a wheat stalk on a dark surface.

soft white wheat

Soft white wheat is the secret behind irresistibly soft, melt-in-your-mouth cookies! Unlike other wheat varieties, this grain is naturally mild and silky in texture. It has lower protein and gluten, which means less chew and more perfectly tender, delicate bites. In other words, soft white wheat = cookie magic.

Hard red wheat grains in a bowl with wheat stalks on a dark surface

hard red

Hard red wheat is the tough guy of the grain world. With higher protein and a robust gluten structure, it’s ideal for bread making, giving baked goods excellent texture, chew, and rise. Its strong gluten network provides the structure needed for hearty loaves, bagels, and artisan breads, while still offering nutrients that support digestion better than heavily refined flours. Hard red wheat brings both strength and flavor to any recipe that calls for a satisfying, substantial bite.