NEW! Finely Sifted Cake Flour from "Frederick" White Wheat

Harold Wilken with organic flour from The Mill at Janie's Farm
Harold Wilken with organic flour from The Mill at Janie's Farm

NEW! Finely Sifted Cake Flour from "Frederick" White Wheat

from 5.50

The term “white flour” is often used to mean “refined flour,” so “white whole wheat flour” sounds like a contradiction in terms . . . but it’s not! We stone-mill this flour from the WHOLE wheat berry of the WHITE wheat we grow, a variety called Frederick, and then we finely sift it so that it’s perfect for all cakes, muffins, even pizza!

This light-colored yet full-flavored flour has a lower gluten level than red wheats, and a milder flavor. White wheat does not contain the strong-flavored phenolic compounds that give red wheat its color, so baked goods made with white wheat require less sugar or other sweeteners. Our white wheat flour is very versatile —good for yeast breads, quick breads, cookies, cakes, pastries, pie crusts, biscuits, and crackers.

Milled from: FREDERICK, a Soft White Winter Wheat

Protein: 10%

Extraction Rate: 80%

Flavor profile: Mild and slightly sweet

Great to use in:  Cakes, cookies, pizza, biscotti, pancakes, biscuits, quick breads, and your favorite pastries! (1.5 and 3 pound retail packages)

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