Mountain Plains Stone Ground Flour is a small, family owned business. We have a large 36" mill and a small 8" mill. Flour is ground on the large mill and we use the small mill for cereal, cracked wheat flour, buckwheat, corn, rye, and custom grinding.
We have owned the business since 1993 and Wyoming Stone Ground has existed since 1988 (our former name). We buy our high protein (14.5%+) wheat, our corn, and rye from Wyoming producers. Buckwheat comes from South Dakota. We grind in small quantities to ensure the freshest possible product on the grocer's shelves. Our flour is better because it is slowly stone ground with nothing taken out and nothing added. You will find no preservatives or additives in our flour. We do add white flour to our mixes to make a slightly lighter pancake.

We sell grocery stores, gift shops, and bakeries across Wyoming, Montana and western South Dakota.

Bread and rolls made from our stone ground whole wheat flour are an important part of any diet. Stone ground flour is recommended in many diet plans because it contains the whole wheat kernel with nothing taken out.

Our whole wheat flour kneads well in all bread machines. Just follow the maker's instructions for whole wheat bread. Watch the process closely when the machine first starts to knead the bread. If it sounds like the machine is working too hard, add a little bit of water at a time until the machine is not working hard. Keep track of the water you add, so you will know the correct amount next time.