Palouse Brand wheat berries will grind into 100% whole wheat flour as all three layers - the bran, germ, and endosperm - are included when milling. This results in a delicious, rich flour that has a bold nutty flavor. Most store bought flours have had at least one if not all of these lays removed and have additives and preservatives.
Fresh ground flour does tend to produce a denser loaf because nothing is removed or added. In order to work easily with fresh flour, there are a couple things you can do to make your favorite recipes. Adding more liquid or more leaving powder are a couple ways that will keep all the nutritious benefits of the flour. Sifting is another option, however this will cause you to lose those nutritional benefits of the bran. When using fresh flour it's also important to weigh your flour instead of using cup measurements as it is so much more accurate.
Varieties and Tastes
White Bread Flour
Our Stone Ground White Bread Flour has a mild, sweet taste and will have a high protein content of 12% the daily value. Best leavened with yeast, this whole wheat flour makes everything from sandwich bread to pizza crust.
Palouse Brand Multi-Purpose Flour is our flour that is best used for any variety of recipes. This flour also has a mild, sweet taste that really lends towards recipes for pastries and other sweet treats. Although this flour does have a more moderate protein content at 9-10%, your recipes will still be amazingly nutritious.
Whole Wheat Flour
Our hard red winter wheat berries are ground into a fine flour which is rich in fiber and protein which allows it to produce a hearty whole wheat loaf of bread. This flour can also be substituted well for a recipe calling for an All-Purpose Flour. Whole Wheat Flour has a bold, nutty flavor and is great for baking bread and pretzels.
Whole Wheat Bread Flour
Palouse Brand Whole Wheat Bread Flour is ground from our Hard Red Spring Wheat Berries. At 14% this flour has the highest protein content of our flours and because of this it is best suited for recipes that use yeast instead of a baking soda or powder. Whole wheat bread flour is perfect for a delicious sourdough and a great tip for this flour is to sift it in order to allow your loaf to rise.
Garbanzo Bean Flour
If you are looking for a gluten free flour, this is the flour for you. Ground strictly from our Kabuli Sierra Chickpeas, this flour is slightly nutty though it mostly has a neutral flavor. Chickpea flour is a great substitute for all gluten-free baking from breads to cookies and cakes.
To store your fresh ground flour, we recommend using an airtight container and storing in a cool dry place. Because the flour is whole grain and contains all the components of the wheat berry, it is high in nutrients and oils which can cause a shorter shelf life than traditional store bought flour. Since fresh flour does not contain any preservatives, we recommend using fresh milled flour within six months.