John Paul and Heather Dineen grow hard and soft red winter wheat, yellow and white corn and red milo on their Texas farm. Heather likes to use milo meal to bread chicken and fish because it delivers a unique flavor and added crispiness. When making bread, she uses both hard and soft flour to add elasticity to the dough and give the bread a lighter texture. She chooses white cornmeal for muffins and cookies because she likes the texture it creates in those baked goods. She also thickens gravies and soups with cornmeal.