Red Fife is a heritage variety of hard red spring wheat grown in Canada as far back as 1840. With high protein and complex, nutty flavor, this flour is ideally suited for bread baking.
Bolted flour has been sifted to remove about 75% of the bran, but the remaining bran and germ add flavor and improve nutrition.
WHY STONE GROUND?
Our flour is produced simply by grinding grain between two stones, a technique that is centuries old. Stone milling maintains the grain’s integrity to produce flour that is more fresh, flavorful and nutritious. Best within 3 months - refrigerate or freeze for longer storage.
Red Fife Wheat