Bolted Stone Ground Organic White Sonora Flour

Bolted Stone Ground Organic White Sonora Flour – 40 lb bags

Stone milled fresh on demand from the whole wheat berry – Breadtopia stone mills the whole grain into flour as needed to fill customer orders. Our customers are assured of receiving freshly milled whole wheat flour every time.

About bolted flour: Bolted (or high-extraction) flour is whole grain flour with some percentage of the bran sifted out, which makes it a nice compromise between hearty 100% whole grain and all purpose white flour. It’s ideal for when you want a lighter loaf or dough yet wish to retain the high nutrition found in the germ of the wheat berry.

White Sonora Wheat is considered to be the oldest wheat in the Americas. It is an ancient heritage wheat brought to the Sonoran desert by a Jesuit Missionary, Padre Eusebio Kino, and introduced to the Pima people circa 1685. The family farmers of Ramona Farms were the first farmers in the Western Hemisphere to grow wheat and they are still growing it!

This wheat was the predominant wheat variety in the desert of the southwest of the United States until the 1940s. A versatile grain, White Sonora Wheat is excellent for making tortillas and can be cooked with beans, soups, or cooked whole or cracked and used as a side dish or added to salads. While relatively high in protein content (12.73%), it is low in gluten-forming proteins. This characterizes it as a “soft” wheat.

Please follow this link for more detailed information on White Sonoran Wheat from the Slow Food USA web site.

Our White Sonora grain is grown by family farmers who are members of the Akimel O’Odham (Gila River Pima) Native American Community — a certified organic farm that is committed to ideals of sustainable stewardship of our natural resources for those of future generations.

Note: Since this flour contains wheat germ and wheat germ is an oil, this flour will not keep for as long as typical commercially milled white flour. Do not purchase more than you expect to consume within a few months. We recommend keeping your flour in air tight packaging or container and storing in a cool place or preferably the refrigerator or freezer.