UC Amarillo is the first hard white wheat grain that produces a distinctly yellow flour. Heirloom and durum wheats have a natural yellow color due to the presence of yellow carotenoids that have been bred out of modern wheats to produce white flour. UC Davis wheat breeders restored the functional genes that produce the color, and with them, the nutritional benefits of naturally produced pigments such as lutein and zeaxanthin.

Along with the nutritional benefits of restoring the grain’s natural color, UC Amarillo is a high protein, highly workable flour that is ideal for naturally fermented sourdough breads and colored pastas. Yellow flour also makes wonderful cookies, adding a hint of color to shortbread, walnut crescents and other holiday treats.

Grown by Fritz Durst at Tule Farms

Lab data: Pending

All orders are custom milled. Please allow two weeks until flour is ready for pickup.