Hard Red Spring Wheat Flour • Non-GMO Project Verified • 3 LBS • 100% Non-Irradiated • Certified Kosher Parve • USA Grown • Field Traced • Resealable Kraft Bag

After the glyphosate in bread study came out, I became our household baker. As such, I’ve tested multiple glyphosate free, whole-wheat flours, and this is one of my favorites. I find that it works best in a lower hydration dough, and it makes an excellent sandwich bread following the recipe from Sally’s Baking Addiction. When used to make a no-knead artisan style bread, I typically mix it with a sprouted spelt or finer milled flour for better structure. Taste is superb! My kids hate when I make bread that isn’t “brown” from being made with other flours. It is nutty, has a great texture and is worth the current price.

We were previously using Einkorn whole wheat flour for making bread in our new bread machine. Though the resulting bread had excellent taste, I kept getting holes and other artifacts, making it difficult to make sandwiches, etc. We live pretty close to the Palouse hills in Eastern WA, so decided to try this wheat flour over other offers. The results have been wonderful in both taste and texture. The resulting bread has about a 5:1 carb to fiber ratio, which is spot on. It has a slightly sweet taste—just slightly, not at all “sweet” in desert terms (whole wheat’s tend to be slightly bitter).

Great flour for making whole wheat bread – very flavorful. 👍

Wow! This flour is wonderful to work with! Great rise and my 100% whole wheat buns came out tasty and perfect. I made a dozen for hamburgers and more buns were eaten than patties.

I made a loaf of Cranberry Wheat Bread in a bread machine and used whole wheat flour from the grocery store. The flour seemed to keep the bread from rising well even tho it was added to usual bread flour as well. So I ordered this Hard Red Spring Whole Wheat Flour to see it this flour would work. It did! The same recipe in the same bread machine with this new whole wheat flour had no problem rising. The yeast was the same but the flour worked better and may have had more gluten in it. So, if you have a problem using store bought whole wheat flour in a recipe, please try this one because I think you will be pleased with it.