Pastry Flour from Heritage Variety White Sonora Wheat

Our pastry flour is slowly milled on American-built stone mills from White Sonora wheat — one of the oldest surviving wheat varieties in North America, with roots tracing back to Spanish missions of the 1600s. Milled to a 70% extraction rate, it strikes the ideal balance between the silky texture your pastry work demands and the nutritional completeness that sets Grand Republic apart from industrial flour.

With a naturally lower protein content, this flour produces tender, delicate results in pie crusts, biscuits, cakes, cookies, and laminated doughs — while still carrying the depth of flavor and freshness that only stone milling and identity-preserved grain can deliver.

Grown on our regenerative farm in Scotts Bluff County, Nebraska, and milled to order. Refrigerate after opening for peak freshness.