Bluebird Grain Farms

Organic Emmer Flour Farro
Milled to order from whole-grain Bluebird Emmer Farro, this extraordinary flour can be used in place of whole-wheat flour to bring an added depth of flavor to muffins, cookies, breads and wide-noodle pastas. Flavor: Sweet, rich, nutty. Texture: Fine, slightly granular. Use in: Yeast Breads, baked goods, flat breads, wide-noodle pastas, roux.

Organic Dark Northern Rye Flour
Milled in a medium grind for bread-baking from Bluebird Dark Northern Rye berries. A natural choice for pumpernickel and robust peasant breads. High in fiber and big on old-world flavor. If you are looking for more texture in your rye breads, we recommend a combination of Bluebird rye flour and cracked rye. Flavor: Earthy, robust, slightly sour. Texture: Soft, slightly granular. Use in: Yeast Breads, as additive to baked goods.

Organic Hard Red Wheat Bread Flour
Milled in a medium grind from our own Hard Red Wheat berries, this is “whole wheat flour” taken to the next level. Its protein content ranges from 12-14% and it is high in gluten. Flavor: Pungent, pleasantly bitter. Texture: Slightly granular. Use in: Yeast breads, as additive to quick breads.

Organic Soft White Wheat Cake & Pastry Flour
Milled fine from Bluebird Spring Soft White Wheat Berries to create a wholesome alternative to highly refined commercial cake and pastry flour. Wonderful in cakes, muffins, scones, pie crusts, quick breads and non-delicate pastries. This mild tasting, low-gluten whole wheat flour brings nutrition, fresh-milled flavor and a pleasant “crumb” to baked goods. Flavor: Mild. Texture: soft, silky, light Use in: Quick breads, cakes, gnocchi, pasta, roux (not recommended for delicate pastries or airy cakes because it is whole grain).

NEW!!!! Organic Hard White Wheat Flour
Our whole grain Hard White Wheat is high protein and gluten. Milled to order, making it a wonderful all purpose whole grain flour. Mild flavor and soft texture allow for ultimate versatility in baking with whole grain flour.