Our all-purpose flour has 10% bran removed to make it a bit lighter than whole wheat. We do not enrich our light flour.
The wheat is stoneground, slow and steady. This ensures the flour is not heated, therefore keeping the nutritional value intact. The flour is then ran through a sifter to emulsify the oils back into the grain which aids in longer shelf life.
Made from our heritage Selkirk Hard Red Spring Wheat that is grown right here on our farm. Our All Purpose can be used in any recipe that calls for flour.
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Farming Organically Since 1892
