At a glance
Tastes: Mild and slightly sweet, without the bitterness some notice in red wheat.
Best for
- Sandwich bread
- Rolls
- Tortillas
- Cinnamon rolls
About hard white wheat
Hard white wheat has the same high protein and strong gluten as hard red, without the red pigment in its bran. The result is a whole grain flour that looks and tastes lighter.
It is a good first step for families moving from white bread to whole wheat.
How to use it
Swap it straight in
Use it anywhere a recipe calls for whole wheat flour. In white flour recipes, start by replacing half and add a little extra water.
Rest the dough
A 20 to 30 minute rest after mixing lets the bran soften, which gives a softer, higher loaf.
Hard White Wheat recipes
Recipes for hard white wheat are on the way. In the meantime, ask us in the store what we have been baking with it.
In the store
- Organic Hard White Wheat Berries$2.65/lb
Why fresh-milled
The whole grain, nothing taken out
A wheat berry has three parts: the bran, the germ and the starchy endosperm. White flour is milled to keep only the endosperm. Fresh-milled flour keeps all three, with the fiber, vitamins and oils that come with them.
Flavor you can taste
The oils in the germ carry much of a grain's flavor and begin to fade once it is milled. Many bakers find flour used soon after milling tastes sweeter and nuttier.
Berries keep, flour does not
Whole berries stored dry and sealed keep for years. Fresh flour is best used within a few days at room temperature, or kept in the fridge or freezer for a few months.
Our grains come from Grand Teton Ancient Grains, a family farm and mill in Teton, Idaho. They grow certified organic, use no herbicides or pesticides on their crops, and test their grains to make sure they are free of glyphosate.