Willow Creek Farms Pantry

10/16/2026

On this cool October day, here is a preview of what’s to come in November from Willow Creek Farms Pantry. Pure stone ground whole grain hot cereal. Nothing added and nothing taken away.

10/02/2026

Updated link to the news article

In north-central Oklahoma, where the landscape is a patchwork of diverse crops, the state now has its first stone-milling and packaging operation dedicated solely to gluten-free grains.

10/01/2026

Nice article about our business. Link is in the comments.

09/29/2026

Excited for our products to be available to Belle Plaine area shoppers!

🌾 Please welcome our new vendor, Willow Creek Farms Pantry!

Their gluten-free, stone-ground products are now at Ellis Farm Store. We have All Purpose Flour Blend, Sorghum Flour, and White Sorghum Bran, with more gluten-free products on the way!

Stop in and take a look, or learn more at www.willowcreekfarmspantry.com.

📍 431 North Merchant Street, Belle Plaine, Kansas
willowcreekfarmspantry

09/24/2026

Cooked whole sorghum is a higher protein and fiber alternative to white rice. Willow Creek Farms Pantry is considering offering whole white sorghum if there is consumer interest. Please comment or pm if this is something you have interest in.

09/18/2026

It’s Whole Grains Month. Discover the nutritional benefits of whole grain sorghum flour based products

What is sorghum? This nutritional powerhouse and highly versatile crop can be grown as grain, forage or sweet crop.

09/10/2026

Awesome gluten free cinnamon rolls available at Sweet Friends Bakery and made with Willow Creek Farms Pantry All Purpose Gluten Free Flour Blend from Oklahoma grown and freshly stone ground sorghum flour!

✨🍂a very special announcement for our gluten free friends! WE HAVE GF CINNAMON ROLLS! 🎉🎉
Our sweetest Abby has been working hard to bring the most delicious cinnamon rolls to our gluten free section, and we think it’s safe to say she absolutely nailed it! 🤎

Soft, gooey, cinnamon-y goodness that just happens to be gluten free.
You have to stop in and try one! Available in limited quantities Wednesday through Saturday. ✨

08/26/2026

Early look at our new pasta product development. Available soon in several different shapes.

08/25/2026

Our future Sorghum grain supply is ready to be harvested. Single origin. Farm direct. Fresh. Local.

On the left is Standard White Food Grade Grain Sorghum and High Protein Cream Grain Sorghum on the right; both are ready for harvest and will be the single origin source for the production of flours, pasta, and baking mixes for Willow Creek Farms Pantry after being thoroughly cleaned. Willow Creek Farms Pantry

08/14/2026

Great tips for successful biscuits. Try these tips with the recipe on our website using Willow Creek Farms Pantry Whole Grain Sorghum Flour or our All Purpose Gluten Free Flour Blend.

Gluten-free biscuits can be frustrating.

They look promising in the oven...

Then come out flat, dense, or crumbly.

The difference between a sad biscuit and a tall, fluffy one often comes down to a few small details.

Cold butter matters.

So does the way the dough is folded.

Too much mixing can make the texture heavy, while not enough structure can leave the biscuits spreading instead of rising. Even the flour blend and how closely the biscuits are placed on the pan can affect the final height.

One of the biggest tricks is creating layers.

When cold pieces of butter stay intact inside the dough, they release steam as the biscuits bake. That steam helps push the layers upward and gives you the flaky, tender texture people expect from a good biscuit.

Resting the dough can also help gluten-free flour absorb moisture more evenly, which improves both texture and structure.

The goal is not simply to make a biscuit without gluten.

It is to make one that is actually worth splitting open while it is still warm.

What is your biggest gluten-free biscuit problem: flat, dry, crumbly, or dense?