Organic Sifted Red Fife Flour
Affectionately known as the Flourist Everyday Flour. Sifted Red Fife Flour is perfect for all your everyday baking needs. Use it in pancakes, cookies, muffins and sauces. If you only stock one flour in your pantry make it this one!
Grain type: Organic Red Fife Wheat
Application: Muffins, Cakes, Quick Breads like Banana Bread, Cookies
Origin: Vonda, SK
Farmer: Marc Loiselle
Extraction Rate: 80%
Size: 2KG or 5KG
Flourist Sifted Red Fife Flour is milled from organically grown Red Fife wheat from Vonda, Saskatchewan. This flour is ideal for creating moist, flavourful cookies, muffins, pancakes, and both sweet loaves. This flour is a perfect replacement for white all purpose flour from the grocery store—more flavourful, more nutritious and freshly milled.
While still high in protein, the gluten in this wheat is slower to develop and is therefore more resilient to over-mixing, which commonly results in tough muffins and cakes. Our Sifted Red Fife Flour has an 80% extraction rate.
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.
Our sifted flours are passed through fine screens to remove the larger bran and germ particles leaving beautiful, soft and richly textured 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. New to our flour or looking for more resources? Read our Beginner's Guide to Flourist Flour here.
These are the only flours I bake with now! Great job!
This flour was absolutely beautiful to work with!
Red fife flour red spring flour and banneton
Great nice flour and your recipes are very good
This is my favorite flour to use. Offers a little nutty flavor and easy on the digestion.
i used this flour (for the first time) to make 100% ww bread using Jim Lahey's no-knead method and small tweaks to his recipe for Pane Integrale (specifically, i upped the yeast and salt slightly). results were outstanding, with large air pockets (hard to achieve w most 100% ww doughs) and a great crust. this is very exciting for me as i use the no-knead method for most of my breads now, with a long slow cool rise and baking in dutch ovens, and am pretty addicted to it, but was having a hard time finding a flour that would let me use most/all whole grain. this seems to be answer - i feel like i've found the grail! happy to share details of the recipe and method if anyone else is in need. THANK YOU for a great product.