Dinsmore’s Gord and Marge Thomson and Joe and Arlo Lytle always knew in the back of their minds that success comes to those who know how to tap into the resources at their disposal.
“If we were to crank out value-added wheat product, we would have to take on Robin Hood; if we had chosen oats, we would have had to go up against Quaker Oats,” says Gord Thomson. “We did quite a bit of research around barley, and we figured this was the direction to go back in 1994.”
Their Golden Grains Farm now produces three hulless barley products. Golden Grains Hulless Barley Flour is stone ground, with a flavour which the Thomsons describe as an old-fashioned one.
The products themselves seem richer, with a darker finish than wheat flour. They contain no additives or preservatives.
Hulless Barley Flour is versatile, and can be substituted in wheat flour recipes.
“It is low in gluten and should be used in a 1/3 barley with 2/3 wheat ratio for best results in yeast leavened baked products” says Marge Thomson. “A larger portion of barley can be used in non-leavened baked goods. Hulless barley products keep longer, and do not require refrigeration, because barley contains natural anti-oxidants which prevent staling.”
There is also the Golden Grains Hot Barley Cereal, a thin rolled product which is a quick, easy and nutritious breakfast choice.
“It can also be used in muffins, bread, cakes, cookies and as a meat extender,” Marge points out.
The Golden Grains Thick Rolled Barley is a thicker rolled, slower cooking product that can be used much in the same way as the hot cereal product.
“Except for cleaning the seed, we do all the processing ourselves. We benefited from the knowledge of one of the world’s experts on barley, Dr. Ron Bhatty, as well as Dr. Brian Russnagel, who is a plant breeding specialist at the University of Saskatchewan. We had labels designed and we started to market our product in two-kilogram double-ply glossy white paper bags.”
Marge says they also sell smaller whole grain packages for gift baskets.
“We market at Saskatchewan Made stores, at craft fairs like Sundog in Saskatoon and at locally owned stores, because shelf space at large supermarkets costs so much. We also sell in bulk to hospitals and seniors’ residences.”
According to Marge Thomson, barley has nutritional properties that compare favourably with oats, but it just doesn’t have the brand recognition. It is a heart-smart, high fibre food with cholesterol lowering properties.
There is a growing interest among food processors for hulless barley. Some other examples of food uses include addition to ready-to-eat breakfast cereals, rice like products (after splitting and polishing), thickeners, and in health foods. The Canadian grading system now has a recognized grade for the food market. This helps companies get the quality they need.
For Marge, there is satisfaction in getting to know her product through baking and cooking, which allows some people with wheat allergies the enjoyment of food previously inaccessible.
“Before I go to a show, I will make 10,000 samples, including peanut butter cookies, rolled barley cookies and carrot muffins. When people try the baked goods and like them, they will likely buy the product.”
Incidentally, Marge Thomson is currently compiling a recipe book for hulless barley flour and rolled barley that will be published this summer.
If anyone has a recipe they wish to share or have included in her book, please contact Golden Grains Farms as soon as possible by calling (306) 846-4722, or e-mail your recipe to: gordthomson@sasktel.net.
For more information, contact:
Marge Thomson
Golden Grains Farm
(306) 846-4722
http://www.goldengrainsfarm.ca
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