Our pastry flour is a blend of two low-protein crops of wheat (NuEast Red and Catawba Red) providing a soft flour (9% protein) that imparts a tender crumb for use in all pastry applications. The Catawba wheat sprouted in the field this year, so its inclusion imparts some additional sugars that caramelize perfectly in pastry applications. This is an ideal flour for biscuits (our version of White Lily), pie crusts, cookies, cakes, and more.

Unlike the vast majority of store-bought white flour this golden flour contains the natural oils from the germ, which are full of flavor, aroma, and vitamins and minerals. Store-bought flours are often “enriched” to replace the lost nutrients with synthetically produced ones. We keep it simple by stone-milling it all into a wholegrain flour and then sifting out 30% of the bran to make a delicious, silky “white” flour. 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.

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.