Organic Better Bread Flour
Most people notice a difference in the first bake. Here is why.
Same grain. From berry to flour.
Better Bread Flour is made from certified organic hard red spring wheat, stone milled slowly on our Austrian Osttiroler mill, and lightly sifted to remove only the larger bran particles. Nothing added. Nothing enriched. Nothing fortified. This is the flour your sourdough has been waiting for.
Best for
Sourdough Sandwich bread Yeasted loaves Cinnamon buns Dinner rolls Naan Pizza dough Focaccia Flatbread Fresh pasta Tortillas Pita Pie crust Pastry
What makes it different
Lightly sifted means we remove only the larger bran particles, keeping the germ and most of the bran intact. The natural protein, fibre, B vitamins, vitamin E, magnesium, and iron are all still there because nothing was stripped in the first place. Many people who have avoided wheat for years find they can eat it again with Better Bread Flour. No bleach. No preservatives. No additives. Just organic Canadian Prairie grain, slowly milled, and nothing else.
No synthetic folic acid. No added iron. Ever.
Our flour is never enriched. The natural folate in the wheat germ is intact exactly where it always was. For people paying attention to synthetic folic acid in their food, whether due to MTHFR gene variants or simply a preference for food that has not been chemically altered, our flour contains none. We think that is worth knowing.
Storage
Store in the fridge or freezer to preserve freshness. Freshly milled flour absorbs more water than conventional flour so you may need slightly more hydration in your recipes. Learn how to store your freshly milled flour.
Not sure which flour is right for you? Read our full flour guide.
Details
Grain Type: Organic Hard Red Spring Wheat
Protein: 13.5%
Tested and certified glyphosate residue-free.
Certified Organic by Pro-Cert
Farmer
We love our farmers.
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Farmer: Will Robins Farm: Maida Vale Farm Origin: Laura, SK Will Robins grows certified organic hard red spring wheat on Maida Vale Farm in Laura, Saskatchewan. His grain is the foundation of our Better Bread Flour, traceable back to the field it grew in. |
It is the best flour I have used.
Lovethe Better Bread flour. Making sourdough bread from this flour has allowed us to eat gluten again!
Makes the most delicious sourdough!
I really appreciate the fact that I don’t have to worry about the flower being enriched with folic acid, etc. And I appreciate the fact that I can eat bread when I want if I make it myself and pizza when I want if I make it myself.
Love the texture and flavour!
