Sunmeal

Milling Sunwheat Sheaf does not put out its light. The meal that pours from the stones is a deep, warm gold that glows faintly of its own accord, and the sack stays warm against the palm hours after grinding.

Cooks call it sunmeal rather than flour, partly for the color and partly because it never quite behaves like an ordinary powder — it clings, it shines, and it carries that warmth all the way into the loaf.