Freshly Milled Organic Flour
Organic Emmer Flour
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 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.
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 Emmer Pasta Flour
Our freshly milled wholegrain Pasta Flour is a unique blend of two grinds of Emmer Flour that yields a rich, nutty rustic pasta that compliments any sauce. Chef John Platt of St. Clouds Restaurant has included a simple easy- to use recipe that is included on the back of the package. This flour will inspire you to have your own fresh made pasta within minutes! Flavor: Sweet, rich, nutty. Texture: Granular. Use in: Wide-noodle pastas.
