Red fife wheat is a Canadian Heritage wheat variety that has not been cross-bred or hybridized like modern wheat. There are many sources that claim that this heritage wheat variety possesses a lower gluten content than most modern varieties of wheat, thereby making it easier to digest. You will notice a unique scent and flavour compared to hard red spring flour. This flour is milled from the whole grain and then sifted at an 80-85% extraction rate. This means that some of the larger bran particles are sifted out which creates a flour closer in texture to a regular all-purpose, while still maintaining much of the nutritional value as its whole-grain counterpart.
We believe that high-quality ingredients produce high-quality food. Our goal is to provide our customers with a more nutritious product, with an extremely small transparent food supply chain. All of our flour is stone-milled in small batches right here in Manitoba, Canada. We grow the grain, we sell the flour, it doesn’t get any simpler than that.
WHAT TO MAKE WITH THIS FLOUR:
We suggest this sifted version for use in cookies, cakes, pastries, bread and also as a great substitute for your regular all-purpose flour. It has a more unique flavour than our sifted hard red spring and we recommend experimenting with your favourite recipes.