Premium organic baking flour stone ground from America's highest quality dark red wheat. It contains all the precious oil from the wheat germ, fiber from the wheat bran, and protein from the inner endosperm—nothing added or removed. For every whole grain baking delight, from rustic breads and hearty rolls to wholesome pancakes and nutritious muffins. Perfect results, time and time again.
- America's Best Baking Flour
- USDA Organic Kosher Pareve
- Certified Organic by QAI
- Perfect for Bread Brownies Muffins Cookies Pancakes Rolls Buns Bagels Pizza Crust
As we purchase in bulk, we repack our flour in smaller quantities.
Unlike other gluten-free flours such as almond or coconut flour, cassava flour is very mild and neutral in flavor. It’s also not grainy or gritty in texture – rather, it’s soft and powdery. These qualities, along with the fact that it can be replaced on a 1:1 basis with wheat flour in many recipes, make cassava flour a preferred flour for gluten-free, grain-free baking and cooking. It’s also a great nut-free flour. Cassava Flour has a minimum of 1.5 years shelf life if stored in a clean and dry place at room temperature.
Our Norwegian Dark Rye Coarse Flour is a pure whole grain rye product from Norway. The whole back grain is ground to a coarse flour that contains both the core and the shell / bran. Especially well suited for baking succulent coarse bread and rolls.
Our Whole Wheat coarse flour is a pure wheat product from a 150-year old flour mill in Norway. Here we use whole wheat grains where both shells / bran and kernel are included when we grind this into coarse flour. This is a coarser finish which causes some of the shell particles to be included in the flour. Perfect for coarse bread types, rolls and crispbread.