Whole Grain Red Fife Flour
25
Whole Grain Red Fife Flour
25Note that orders placed here are for shipping via Canada Post or UPS. To order for next day local pick-up or delivery, read our FAQ before heading to Bakery Orders.
Flourist Whole Grain Red Fife Flour is milled from organically grown Red Fife wheat from Vonda, Saskatchewan. This flour contains 100% of the original grain, and is rich in fibre and flavour. Use it in cookies, muffins and any recipe that calls for whole wheat flour. You can also supplement sifted flours to add a whole grain flavour and nutrition boost.
Red Fife wheat mills beautifully and lends a robust, rich earthy flavour to breads.
Our hand-crafted Austrian stone mill slowly and gently crushes grain at a low temperature, a process that produces beautiful, aromatic, nutritious and delicious flour. The product bears little resemblance to the typical, highly processed shelf stable flour found on grocery store shelves. You’ll notice the difference right away: the colour is natural and the aroma is unmistakable.
We recommend storing our fresh flours in the fridge or freezer to maintain freshness. Learn more about Red Fife wheat here.
New to our flour or looking for more resources? Read our Beginner's Guide to Flourist Flour here.
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Recipes
French Apple Cake
This is an incredibly moist and simple French cake with an abundance of fresh apples, there's just enough batter to...
Shira McDermott
September 25, 2020
- Reviews
- Questions
CanadaMade delicious pancakes with it just this morning! Fluffy and moist texture. Perfect.
United StatesI have only made one batch of bread with this flour. The flavor was good, with a certain sweetness. I learned that it doesn’t absorb nearly as much water as the Red Fife flour I have bought from another mill. Eighty-five % hydration made a very sticky dough.
CanadaI have made bread, waffles, and biscuits with the red fife sifted flour this week. Sooo good! There is a richness of flavour that was very available.
CanadaI made your cake recipe using red fife flour and substituted coconut sugar for white. I reduced the amount quite a bit, then added cinnamon and currents. I used Greek yogurt. It made the absolute BEST cake ever, moist and not too sweet. Might I suggest you reduce the sugar in your recipe?
CanadaI have been using Flourist flour since they first launched a couple years ago, and rarely buy any other brand of flour. I recently wanted to send a gift to a friend who is an avid baker, so I sent her flour and she was thrilled. She’s making sourdough with it :)