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Whole Wheat Red Flour

Whole Wheat Red Flour


  • Non-GMO
  • Our products are certified by the Non-GMO Project. Our family believes each customer has the right to know more about their food. So we partner with organizations to give you the security of knowing what you are eating.

  • Non-Irradiated
  • We do not irradiate our foods - an accepted practice that exposes food to radiation. Since we don't irradiate you can sprout our products with the exception of the Split Peas (once we split the whole pea in half it doesn't sprout). Extra care is required when using irradiated products. Our foods need to be stored in dark cool places.

  • Field Traceable
  • Map the bag of food in your hands to the field in which we grew it! Each product comes with a product code that allows you to trace it back to exactly where we farmed it.

  • Kosher Pareve
  • Annually our farm, farm storage and cleaning facility are thoroughly inspected by Rabbi Jack. The term Kosher Pareve means the food is neither meat nor dairy and Pareve foods may be mixed with either meat or dairy, but not both.

whole wheat flour

Our flour is milled to order just for you. We use our amazing wheat berries and our stone mill to make amazing fresh whole wheat flour. We offer two different kinds of whole wheat flour, whole wheat flour (hard red winter wheat flour) and whole wheat bread flour (hard red spring wheat flour). Our flour is unbleached, un-bromated, non-irradiated with no additives.

    • 3 lb bag (approximately 11 cups)
    • For the freshest taste, store in the freezer (though a cool, dry place works, too).
      • Hard Red Winter Wheat Flour - Whole Wheat Flour
      • Hard Red Spring Wheat Flour - Whole Wheat Bread Flour


What is Whole Wheat Flour

Flour made from hard red spring or winter wheat is called whole wheat flour. All three layers of the wheat berries are ground — the bran, germ, and endosperm — to result in a bold, wholesome flour. Our flour contains the bran, endosperm, and germ, most store bought flours remove one or all of these parts of the wheat berry to make flour. Since our flour contains all three parts it has a delicious nutty flavor rich with bran and fiber. 

Whole-wheat flour can be used interchangeably for white whole-wheat flour called for in a recipe, or it can be substituted for half the amount of all-purpose flour in a recipe.

whole grains

Whole Wheat Flour from Hard Red Winter Wheat

We grind our winter wheat berries into the most amazing multi-purpose whole wheat flour. Soft white wheat has a moderate protein content as well as a mild, sweet flavor. Multi-purpose white flour is best suited for recipes with a tender crumb. A good rule of thumb is you can substitute this flour for any recipe calling for all-purpose flour that uses baking soda, baking powder or both as a leavening agent. The whole wheat all-purpose flour also has the added bonus of being whole wheat, providing you with all the nutrition from the bran, germ, and endosperm. Where traditional all-purpose flour is typically just comprised of the endosperm.

Whole Wheat Bread Flour from Hard Red Spring Wheat

We grind our hard red wheat berries into spectacular whole wheat bread flour. Hard white wheat berries have a higher protein content than soft types of wheat, making them perfect for bread flour. Hard white wheat berries also have more protein than their soft counterparts, but they also have a mild, sweet taste and the beautiful golden color people love in baked goods. Whole grain nutrition without any of the traditional somewhat bitter and robust taste of traditional whole wheat bread flour. Due to the high protein content of white whole wheat bread flour is best suited for baked goods that utilize yeast.

whole wheat flour recipes

whole wheat flour

Fresh Milled Whole Wheat Flour In the Kitchen

This flour is perfect for cakes, cookies, muffins, quick bread pancakes and more. It has a lower gluten content than flours made with hard wheat berries providing that tender crumb. Our flour contains no preservatives, so the shelf is one year. Since this flour is whole grain, it uses the bran and germ. Which are high in nutrients and oils, which can go rancid faster than flours non-whole grain counterparts. Storing your whole grain flours in the freezer or fridge in an airtight container is a great way to help make them last longer. Make sure you allow your flour to come to room temperature before baking, otherwise the cold temperature of flour can affect how your recipe turns out.

We have been milling our flour for years and have loved using this flour in our kitchen. We have posted some of our best recipes on the blog, to help you get off to a great start using this flour in your kitchen. One of our favorites is the All-Purpose Baking Mix and the shortcake and pancaked recipes that go with it.

What Makes Palouse Brand Products Special?

The Mader family grows, cleans, packages and ships all of our products direct from us to you. Our flour is milled individually for each customer after their order is placed. The cleaning plant was designed for quality, not quantity. Our stone mill is brand new and we are excited to be hand milling your flour. We care for our crops and products from beginning to end and care for our customers. Our farm practices the most sustainable environmentally friendly practices available. We are happy to answer any questions that you have - we are here to promote farm to table at its finest with the freshest products possible and to allow you to really know how your food is produced.

mader family whole wheat flour

Photo of rolling hills of the palouse