An heirloom white wheat, Sonora is uniquely suited to our climate and though it is a whole grain flour, its mild and sweet flavor makes delicious bread, tortillas, cookies, pie dough, and pancakes.

After over a year's worth of work, we are very excited to introduce our whole grain Sonora Wheat Flour! A labor of love and proudly grown here in Brentwood, Ca. We first planted 10 acres in late 2018, harvested, and cleaned it in late 2019 and we began milling in early 2020.

Sonora was the first wheat introduced to the Southwestern United States and Northern Mexico by Spaniards in the mid-1600s and was found to thrive in the arid climate. By the 1800s it was the most commonly grown wheat west of the Mississippi. Sonora Wheat is part of Slow Food America’s Ark of Taste, which acts as a “living catalog of delicious and distinctive foods facing extinction” so we are happy to help continue this unique grain’s legacy.

Flour data: Protein: 12.7% Ash: 1.68% Gluten index: 73.0

Contents

• 2lbs = 1 x 2lbs bags
• 4lbs = 2 x 2lbs bags
• 8lbs = 4 x 2lbs bags

Suggested Uses & Tips

• Great for bread, cookies, pancakes, and pie dough.
• If you are new to baking with whole grain flour try using 50% Sonora and your 50% of your favorite flour.
• Whole grain flour contains more bran than All-Purpose flour which means you might need to use more water in recipes calling for All-Purpose flour because bran is very absorptive.