Soft White Wheat Flour

Soft White Wheat is the best grain option to use when making cakes and pastries! The softness of the grain - including the germ and the bran, allows for a softer, fluffier texture even without sifting to get that smooth, flakey pie crust or that soft crescent roll. It's also great for baking quickbreads that use baking powder or baking soda to rise. Things like pancakes, muffins, biscuits, cookies, this mild flavoured soft wheat is the perfect addition to your home-milling kitchen!

The wheat berry is made up of three different parts; the endosperm, the bran and the germ. The endosperm contains mostly protein and starch, and is the part of the wheat berry that is sifted out to give us conventional, white flour. When a portion of the bran is added back in, this is what makes up conventional 'whole wheat' flour. In doing so, there are also nutrients such as fibre and B vitamins from the bran that are then added to the flour as well. The germ however, is chalk full of trace minerals, unsaturated fats, B vitamins, antioxidants and phytochemicals that unfortunately, are often removed from conventional flours due to the natural oil limiting product shelf life.

This is why we make our whole grain flour FRESH for each order! We believe that the whole purpose of eating is to not only sustain our bodies with quality nutrition, but to also enjoy quality flavour from quality food. Our whole grain flour is exactly that; nothing added and nothing taken away (nope, no sifting). The whole wheat berry is ground and packaged so that you too, can enjoy the freshest option in your baking.

For the freshest flour, be sure to store your opened package in the fridge or freezer!