Soft White Wheat Flour
We grind our soft white wheat berries into a multi-purpose white whole wheat flour. Soft white wheat has a moderate protein content, a lower gluten content, as well as a mild, sweet flavor. It is perfect for recipes with a tender crumb such as cookies, cakes, and pancakes. It is best in recipes that are leavened with baking soda and baking powder. Can also be substituted for all-purpose flour quite easily.
Hard Red Winter Wheat Flour
We grind our hard red winter wheat berries into a fine flour. This flour is rich in fiber and protein which allows it to produce hearty whole wheat loaves of bread. This flour also has a rich nutty flavor and lends itself well to baking bread and pretzels. You can substitute this flour nicely for recipes calling for all-purpose flour.
Hard Red Spring Wheat Flour
We grind our Hard Red Spring Wheat Berries into Whole Wheat Bread Flour. Coming in at 13% protein this flour is perfect for rustic whole wheat sandwich bread, delicious sourdough, and the tastiest homemade pretzels. Due to its high protein content, this flour is best suited for baked goods that utilize yeast. Another great tip when using this flour is sifting it will allow your loaf to rise.
Hard White Wheat Flour
We grind our Hard White Wheat Berries into spectacular Whole Wheat White Bread Flour. This flour has a mildly sweet taste, a beautiful golden color, and high protein content. It is perfect for baked goods such a pizza crusts, pie crusts, and bread loaves rather than cakes or pastries that you would want to be light and fluffy.
How to Store Flour?
Since our flour is whole grain, it uses the bran, germ, and endosperm. Using all components of the wheat berry makes our flour high in nutrients and oils, which can lead to a shorter shelf life than traditional flour. Additionally, since it contains no preservatives, we recommend using your flour in six months.
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. Another great tip when baking with Whole Wheat Flour is to allow the batter to rest. This allows the flour to soften making your baked goods more tender and moist. We have been milling our flour for years and have loved using this flour in our kitchen. We have posted some of our favorite recipes on our blog to help you get off to a great start using this flour in your own kitchen.
What is Whole Wheat Flour?
The flour we make from our red and white wheat berries is 100% whole wheat flour. In our flour, all three layers of the wheat berries are ground — the bran, germ, and endosperm — resulting in a bold, wholesome flour. Most store-bought flours remove one or all of these parts as well as the oils of the wheat berry to make traditional store-bought flour. Since our flour contains all three parts it has a delicious nutty flavor rich with bran and fiber.
Why Stone-Ground Flour?
“There is a distinct difference between the grinding process of a stone burr mill and a roller mill. The action of a roller mill crushes the grain instead of shearing it into finer and finer pieces. Stoneground flour is preferred by many bakers and natural food advocates because of its texture, nutty flavor, and the belief that it is nutritionally superior and has a better baking quality than steel-roller-milled flour. Because the millstones produce less heat in the grinding process the wheat germ is not exposed to excessive temperatures that cause the fat from the germ portion to oxidize and become rancid, which destroys some of the vitamin content. Stone milling retains more of the natural goodness and flavor of the grains.”
Mills, M. (2018). Grain Milling- Stone Burr Mills. Retrieved August 06, 2020, from https://www.meadowsmills.com/StoneBurr
What Makes Palouse Brand Products Special?
The Mader family grows, cleans, packages, and ships all of our products directly from our farm to you. Our cleaning plant and stone mill are designed for quality, not quantity. The care for our products begins with our crops by using the most sustainable environmentally friendly practices available. We take the time to invest in our products so that we may bring the freshest and healthiest products from our farm to your table.
What is Trace-ability?
Each bag of food comes with a special lot code that allows you to see the dates we planted and harvested your food, pictures of the growing crop and more. All of our products are certified Kosher Parve, Non-GMO Project Verified and our farming methods are Certified Sustainable by the Food Alliance. Our foods are different because Steve & Kevin Mader plant, harvest, clean and package at our own facilities in Washington State - there are few if any companies that can track your food and the details of your food back to the field as we do.