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100% Organic White Flour
High gluten white flour perfect for artisan breads, rolls and pancakes.
**Product is processed in a facility that contains wheat**
NOT A READY TO EAT FOOD
Product Reviews
Showing reviews 1-10 of 63 | Next
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Great product!
Posted by Britt on 14th Jan 2021
I've only used this flour once so far, but I could immediately tell a difference in the quality from the look and feel! Very well ground, light and fluffy, & delicious! I'll definitely be ordering from Montana Flour again soon!
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supporting Montana Farmers 100%
Posted by chris on 11th Nov 2020
In know I am ordering my family the best wheat grown by the greatest folks anywhere. Shopping is fast. I live far away for the moment and still I want this flour and I want to support this small family kind of farming. Additionally I know the flour we have is best. Absolutely phenomenal bread. Customer service is top notch. Thank you Montana Flour for taking care of my family and my daughter’s family. Good food is a blessing and good farming needs our support.
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Beyond Excellent!!!
Posted by glad on 31st Oct 2020
Best tasting flour i have used- so finely milled and makes a great loaf of sourdough- great gluten development, and
easy to shape. A perfect wonderfully tasting bread every time- there is a warm buttery aroma and taste this flour. make a great avocado toast!
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Scarcity led me to the best product
Posted by Judy on 8th Oct 2020
Earlier in the year when flour flew off the shelves and didn’t return due to pandemic hoarding, I didn’t know what to do. Being originally from Billings, I thought about the gorgeous fields of wheat across the state and decided to see if there was a Montana company selling flour to consumers like me. That’s how I found Montana Flour and Grains. I will not buy flour anywhere else from now on. I have their organic white, brown bread and whole grain KAMUT flours and think they are great. I bake a lot, including bread and sourdough bread and find these products to be the very best. I highly recommend them.
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Great Bread Flour and for making pre-ferments
Posted by Gestur Davidson on 4th Sep 2020
As I wrote a few years back, this flour makes outstanding bighe (pre-ferments in Italiano) and levain but is also just amazing in the Pain de Campagne de Madame Doz that I make with several other flours. Just lovely to work with and smell even before you bake with it.
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Best Bread Flour
Posted by Unknown on 6th Aug 2020
Have been baking and bread making for 40 years. Bought Montana Flour when I couldn't find flour at the grocery store. I have never used a better flour. We can really taste the difference and the texture is wonderful. We love love this flour.
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Great Flour for Sourdough and No Knead recipes
Posted by James P Murdy on 7th Jul 2020
I use this for my bread both sour dough and no knead....my neighbors love it as I drop loaves off.
I like that it is Organic and from Montana (grew up in Chinook)
My favorite recipe is no knead sourdough 3 cups of the Unbleached white, 2 cups of the Hard wheat (from Montana Flour and grain) cup of starter, 2 cups of water and 2 tablespoons of kosher salt
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Off to a good start
Posted by Unknown on 1st Jul 2020
I just started baking sourdough bread boules about 4 months ago when my son gave me some of his starter (he's an expert) and encouraged me to try it. Flour wasn't easy to find at the time. Lucky for me, I found Montana Flour & Grains and ordered a 10 lb. bag of organic white flour. Since then, I've baked a dozen boules of fabulously delicious sourdough bread, and I have a wonderfully energetic, healthy, happy starter. Of course, I soon had to order another 10 lb. bag, and it arrived quickly. I'm hooked!
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Best ever!
Posted by Suzy Vance on 23rd Jun 2020
I love this flour. It exceeds any flour I can buy locally...AND...shipping is FAST and EASY...and by the time it gets here (Indiana from Montana) it's no more expensive than if I bought flour here. I originally started buying from Montana Flour and Granes because I found Kamt grain here and I like to grind it for breakfast hot cereal. When flour became difficult to find locally, I decided to try ordering...the "silver lining" was that I liked it better than anything local!
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By far the best flour I’ve used
Posted by Matt Miller on 20th Jun 2020
I’m not an expert and started sourdough baking with the #isolationbakeclub on insta during covid quarantine- now I’ve got a hobby. I’ve used many different flours and combinations, and have a really active starter that I got from Gulf Coast Sour Dough in Tampa in February, starter is still going strong. I purchased the Montana Flour organic Kamut whole grain and used that combined with store bought bread flour and it produced a terrific few loaves (40% whole grain, 60% strong bread) and very tasty, beautifully orange-ish and tangy. (But you need to adjust hydration 3% or 4% for the whole grain). Then I bought the Montana Flour organic white flour and made two loaves mixed with the Kamut whole grain (10% Kamut whole grain, 90% white). The dough was ideal-like it was on steroids. Easy to knead and seemingly popped out of the proofing bowl on hour 3, after stretch-and-folds for 2 hours. Separated into 2 loaves and shaped, popped into bannetons and into fridge for 12-14 hours. The oven spring was absolutely the best I’ve gotten. Perfect crispy crust and the crumb is best yet. And it’s perfectly tangy. I guess what they say—“use good quality organic flour” and add a little whole wheat or whole grain—is spot on. These are the best loaves yet. I’m now a loyal customer. Btw, I use Patrick Ryan’s sourdough masterclass recipe / video which is free on YouTube. This is really high quality flour-thanks to the folks in Montana.
Showing reviews 1-10 of 63 | Next
