These unsifted whole grain flours are milled from Hard Red wheat, the class of wheat typically used for stronger bread and all-purpose flours. We mill several different California-grown red wheat varieties, selected for their flavor, baking performance, cultivation practices, and absence of bitterness. This last factor is critical for unsifted wholegrain flours like ours, where 100% of the bran and germ in each wheat kernel is milled into flour. The outer bran layer that gives a reddish cast to this class of wheat gets its color from tannins in the grain, which can result in bitterness. Fortunately, not all red wheats are created equal. The rare few that don’t have bitter bran layers are the ones we choose to mill.

Grown by:

Bowles Farming Co., Los Banos

Tule Farms, Capay

Pleasant Grove Farms, Pleasant Grove