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Gruff Grains uses regenerative farming to make whole grain cereals

The Havre, Montana company says its coarse-cracking method cuts cook time to 12 minutes from as long as 45 to 60 minutes.

Reported · Written up by our desk · Agriculture

Gruff Grains, based in Havre, Montana, makes whole grain grits from ancient farro and emmer using regenerative farming practices, with nutrition as a core focus since the company launched in January 2022, according to an interview with co-founder Crystal Manuel published by World Grain.

The company also produces Cream of the West, a whole grain cereal designed to keep all parts of the grain intact, including bran, germ, and endosperm, which Manuel described as a way to preserve protein, fiber, and minerals.

Manuel said Gruff’s key innovation is its milling approach, where the company typically coarse cracks ancient grains rather than milling them into fine flour, noting the process is intended to keep nutrients intact while improving cooking speed.

She added that coarse cracking allows the grits to cook in about 12 minutes instead of 45 to 60 minutes, and she said the company follows regenerative farming requirements with annual organic and regenerative certifications and inspections, as described in the World Grain interview.

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