100% Organic Hard White Wheat Flour

Whole grain goodness from hard white wheat kernels, lighter texture and taste.

**Product is processed in a facility that contains wheat**

NOT A READY TO EAT FOOD

Product Reviews

If I’m going to take the time to bake , I’m hoongvto use the best ingredients!

Posted by A Young on 16th Sep 2019

I have been using Montana flour for many years. I miss being able to order the Kamut Khorason white flour, but I am happy with the flour I have ordered in it’s place.
So far, so very good!

Posted by Unknown on 2nd May 2016

I have baked bread with this flour, and I used about a 2 to 1 ratio with the white wheat flour from I also got from Montana. The bread is absolutely delicious! Very light and fluffy, so much better than the bread I have been making with a local organic white flour. If only the shipping fees weren't so high...........or I lived a little closer to Montana than Texas!
Very Pleased

Posted by Unknown on 13th Feb 2016

I switched from GM white whole wheat flour to organic to help clean up our diet as much as possible. I used my standard oatmeal bread recipe.

http://salomafurlong.com/Salomas_Recipes.html

The loaves turned out beautifully, and were delicious. I am very pleased with this flour, and will buy it again.
Hard White Whole Wheat Flour

Posted by Unknown on 24th Aug 2014

I bought this wheat to get a way from GMO maily. Its the best whole wheat flour i have tried. Its soft after being baked and has a good flavor. Other whole wheat i have bought off the shelf i used some white flour to help it out. I have found this bake's a little different and my bag use's a little less moisture than other flour. I will buy more...
Great bread flour

Posted by Unknown on 27th May 2014

My intent for purchasing this was to use it for bread and pizza. It works great for bread but no so much pizza. My max oven temp is 500 degrees. Crust was a little to hard for my liking. But an excellent product overall. If you're sensitive to flour or gluten give these flours a try. My flour sensitivities were due to the additives and not flour or gluten.