Bread Flour from Rouge de Bordeaux Wheat

This high performing bread flour, slowly milled on American-built stone mills retains all the nutrition and flavor that Mother Nature intended. Raised on our regenerative grain farm, this heritage variety from the south of France is a hard red spring wheat called Rouge de Bordeaux. Our grain, with a stout 12.1% protein and whopping 429 second falling number, produces this flour that is like magic for bread making.

Additionally, many customers with digestion issues related to breads report they not only enjoy the flavor of the breads they bake, but they can enjoy them without consequences! All our bodies are different of course and results will vary, but this flour has done nothing but succeed where hundreds of home bakers, restauranteurs, and bakery owners have put it to work.

Enjoy!