Freshly Milled Frederick Flour - 2 pounds

Frederick wheat (organic) - 2 pounds

This is a great little pastry wheat that has a subtle, buttery flavor. It is a soft, white winter wheat that was developed in the mid 20th century (with roots from spelt wheat) to be grown in colder climates. This flour is wonderful in biscuits, muffins, cakes, scones, and pie crusts (and we use it in most of our muffins!).

During harvest, the wheat threshes free of the chaff from the grain head and doesn’t require an extra dehulling step like spelt or einkorn.  Before milling, the grain is cleaned to remove any chaff, straw pieces, or weed seeds. Frederick is easier to grow and easier to harvest than other heritage varieties of wheat.

Preparation & Storage:

Use our freshly milled 100% whole wheat flour in any recipe you desire that calls for flour. You may elect to sub anywhere from 25-100% of the flour for whole wheat flour, depending on the recipe and the desired texture of the finished product.

In most cases, a greater portion of freshly milled flour will yield a more dense end product. But not always! You are welcome to experiment and share your feedback. (For example, 100% of the flour in our muffins is whole wheat flour while we use a 50/50 mix of bread flour and whole wheat in our bread, given “spring” and “airiness” are more desirable qualities in bread.)

Freshly milled flour GOES BAD! Refrigerate or freeze for best quality.

By purchasing food & pantry staples made with responsibly grown crops, you are helping to regenerate our environment and communities. Thanks for supporting a better food system!