About us

Ancient Grains was created to bring the finest gluten-free grains to all the world.

As a professional cook and nutrition consultant, I have been enjoying a lifetime of cooking. While in graduate school, a professor passed along a book to me titled The Lost Crops of Africa. I was fascinated by the description of the grains: the long history in Africa and Asia, their nutrient density and versatility, and their potential use for gluten-free diets.

When I began serving as a nutrition consultant, I met numerous people that needed to replace gluten in their diets with wheat- and gluten-free foods, though the options for prepared foods were slim. I began experimenting with ancient grains such as tef and amaranth, and ultimately came up with some breads and cookies that can be enjoyed by many— even those that don't need to eliminate gluten but enjoy interesting and healthy grains. This was the start of Ancient Grains Bakery.

All of my products are gluten-, egg-, and dairy-free. I use healthy, whole grain, organic (when possible), and minimally processed ingredients.

It is my mission at Ancient Grains Bakery to prepare convenient, nutritious, interesting foods using the highest quality ingredients and to educate about the benefits of eating a variety of these whole grains. My belief is that these grains do not simply provide a “replacement” for wheat products, but more complex and interesting ingredients in their own right. It’s important to me to not simply provide gluten-free products, but an array of baked products that are healthy and delicious for everyone.

Current ancient grains that I use are Millet, Tef, Sorghum, Quinoa and Amaranth. From piecrusts to flatbreads, Ancient Grains Bakery products provide all-natural alternatives.

So whether you are sensitive to wheat or gluten, or are just looking to expand your culinary and nutritional experiences, please try some ancient grains today.

- Hilary

 

*I share a kitchen that is used to make products containing wheat, nuts, dairy and soy. I use great care in minimizing any contact with these ingredients.