Our creamy white flour is similar to all-purpose flour in texture, but much better for you, because it still contains the nutrient-rich wheat germ. It has a creamy white color and makes lovely, beautifully textured, creamy-white bread.
Just as flour has been for thousands of years, our flour is stone-ground. This varies from how most flours are milled today – in which seeds are alternately run through a series of high-speed steel rollers and sifters, which crack the grain, allowing the endosperm to be separated from the bran and germ. In white flour, only the endosperm is used.
By stone-grinding our flour, we not only preserve the nutritious parts of the kernel, we create a dryer product. This extends the shelf-life without adding preservatives. When using our creamy-white flour in a recipe, just remember that, because the germ is still there, the recipe will require either a little more liquid or slightly less flour (about ¼ cup less in a standard recipe). With this slight adjustment, you will find this extraordinary flour bakes beautifully in cakes, muffins and pies. In fact, with its hefty 14-percent protein content, it creates blue-ribbon bread with superb dough strength, elasticity, texture, loaf volume and crumb grain.
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