Our Bread
A Few Facts About Freshly-Milled Flour
- Processed flour that you find at the store has removed the bran (fiber, vitamins, enzymes) and the wheat germ (fatty acids, essential oils) from the grain to keep it from spoiling – leaving only protein (gluten) and starch.
- *Most gluten intolerance is simply an inability to properly digest the high protein content of processed flour, since the necessary enzymes and oils have been stripped away. We CAN’T guarantee that our flour is safe for every gluten-afflicted person – but some have tried it with resounding success!
- Because freshly-milled flour contains all the nutritious goodness of the bran and wheat germ, it should be used/eaten QUICKLY! And not only because your body is likely in desperate need of all the many health benefits freshly-milled flour can bring to the table – but also because that living nutrition can ONLY LIVE SO LONG. Please make sure to check the suggested “Best By” date on the label.
So what’s the difference between Hard Red & Hard White?
Put simply – it’s just two different strains or “breeds” of wheat berries.
All of our bread products are whole wheat, because each one starts out as a handful of organic wheat berries, goes through our mill to be ground into flour, then is put straight into our mixing bowls!
That said, there are THREE main differences between Hard Red & Hard White…
- NUTRITION LEVEL – Hard RED wheat has a little more fiber than Hard WHITE wheat.
- TEXTURE – Hard RED wheat is, therefore, a bit more dense overall than Hard WHITE wheat.
- FLAVOR – Hard RED wheat also has a slightly more nutty taste than Hard WHITE wheat.