Our family story in America begins in New Amsterdam, where our earliest ancestors arrived as Dutch immigrants in the mid-1600s. Among the skills they carried with them, baking was central—rooted in Old World traditions of milling grain, preparing hearty loaves, and sustaining a household through craftsmanship and care. In the small colonial kitchens of early Manhattan, those traditions took hold, forming the first chapter of a baking heritage that has continued for more than three centuries.

As our family moved inland—first across Long Island, then up the Hudson Valley, and eventually out onto the prairie—the work evolved, but the values stayed the same. We became homesteaders, farmers, and millers, raising grain on land we built from the ground up. And just as it had been in New Amsterdam, the kitchen remained the heart of the home. Baking wasn’t a pastime; it was a daily practice, a mark of self-reliance, and a way to gather and feed a growing family. Recipes traveled from one generation to the next not on paper, but by memory, intuition, and the feel of dough between the hands.

Better Than Wheat is the modern expression of that long lineage. When we turned our focus to sorghum—a naturally gluten-free, resilient grain with deep history—we recognized something familiar. It aligned with our heritage: honest, adaptable, and rooted in real agriculture. Our goal is to provide flour that reflects the integrity of the grain and the craftsmanship that defined our ancestors’ kitchens, from early Dutch settlers to frontier homesteaders.

Today, we continue that legacy with purpose. We grow and mill with respect for the land, prioritize transparency, and honor the belief that great baking begins long before ingredients reach the bowl.

Better Than Wheat stands on a foundation built across continents and centuries—an immigrant’s craft, a homesteader’s resilience, and a family tradition of turning grain into nourishment. We’re proud to carry that heritage forward, one bag of sorghum flour at a time.