This crop of Appalachian White Wheat encountered rain as it was sun-drying in the field, causing it to begin the sprouting process. This means that enzymes within the wheat kernel have been activated to start breaking down starches into simpler sugars. Sprouted flours are sought after for their nutritional content, as the process of sprouting releases vitamins and makes grains easier to digest. Likewise, many people love sprouted flours for their unique flavor characteristics and sugars that caramelize in the baking process, adding color and depth of flavor to baked goods.

This is as simple as it gets — stone-milled wholegrain flour. Unlike the vast majority of store-bought flour this flour contains the natural oils from the germ, which are full of flavor, aroma, and vitamins and minerals. We recommend using our products as soon as possible in order to enjoy the benefits of fresh flour, but if storing longer than 2 weeks, we recommend freezing or refrigerating for maximum shelf-life.

Appalachian Hard White Winter Wheat is a modern winter wheat bred at NC State in 2009 to bring hard winter wheat production to southeast.

NOTE: While this is a modern variety, it is still non-GMO. GMO’s cannot be used in organic agriculture. It was bred by normal plant breeding standards and is not a hybrid variety.