Organic Better Bread Flour
Made with Organic Hard Red Spring Wheat, this silky, light flour will help you discover a new level of rich textures, aromas and earthy flavours in your sourdough, yeasted bread, and waffles.
All-natural. Always organic. Zero junk.
- 100% stone-milled, safeguarding the nutritional benefits of the whole grain
- Certified Organic by Pro-cert & 100% natural – no bleach, preservatives, additives, or synthetic vitamins
- Freshly milled flour goes through screens to remove some of the larger parts of the bran
- Extraction rate: 80%, keeping most of the oil-rich, protein and vitamin-packed germ and bran intact
- Milled from organic hard red wheat made to grown in Laura, SK
- Great source in protein, thiamin (B1), niacin (B3), magnesium, copper, and iron
- Use in sourdough, bread, pancakes, cookies, and pastries
- Tailor your hydration when using this flour
- Optimize freshness by storing our fresh flour in the fridge or freezer
Details
Grain type: Hard Red Spring Wheat
Protein: 13.5%
Extraction Rate: 80%
Farmer
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Farmer: Will Robins Farm: Maida Vale Farm Origin: Laura, SK |
Application
Bread, Pastry, pizza, pasta
Customer Reviews
It's the only flour I'll ever use!
My flour arrived yesterday and I couldn't wait to make my 30 mins. rolls with it. I loved the colour and smell of the rolls. The recipe calls for olive oil and I used an infused olive oil. Next time I'm going to try the Tuscan Herbs infused OO. Can't wait.
This flour is a fantastiadditionto my baking!
Love the product!
Baker Britton from Flatonia Texas. This is the first flour Iv found in ten years that I can digest without any issues. Iv been gluten free, dairy free, no processed food or high fructose corn syrup, only organic for over ten years. Iv tried so many different organic gluten free flours, nothing ever lasted, I always got sick. I haven’t had any gluten in ten years, Iv made four different batches of banana/fruit bread with the organic better bread flour, it’s amazing, very dense and delicious. I’m so happy to have found a flour that I can eat. I believe gluten got blamed for what the chemicals were doing to us.
