The Beginner's Guide to Flourist Flour New to freshly milled flour? Use this guide to assist you when beginning to incorporate our flour into your...

After having so much success with our recently shared Red Fife Fig Bars, we decided to use the same dough to make a simple fruit bar....

If you have a sourdough starter you know that there is always some that you need to discard when you feed your starter. If you...

We've updated a childhood favourite with our Whole Grain Red Fife Flour, making these nostalgic treats even more flavourful and delicious. Expect the same soft,...

This cake could not be easier to make as you simply combine wets and dries and bake. It is beautiful with or without the brown...

This salad is the perfect way to enjoy the texture of our meaty Flourist Laird Lentils. Simply soak, steam, and marinate your way to your new...

This yummy spring recipe published in Allison Day's tasty new cookbook, Modern Lunch, is a wonderful showcase for our Flourist Golden Quinoa. We found some tender...

This cake is bursting with lemon flavour and is perfect for any spring celebration. The lemon glaze makes it a touch fancy but you could also...

We love adding inclusions to our Basic Sourdough Boule to mix things up and add interest to a classic loaf. Some examples of inclusions are...

You may have noticed that for some sourdough bread recipes there are percentages next to the weights or you may have heard someone say that...

We love to celebrate spring with a slice of carrot cake, you too? This one is incredibly tender and moist; although the raisins and walnuts are...

This recipe from Yotam Ottolenghi is traditionally made with Semolina flour, but we swapped it out for our Flourist '00' Durum Flour and were so happy...