Heritage Wheat is pre-hybridized, pre-1950’s wheat that many people find more digestible. There have been many changes in wheat since the 1950s and the introduction of intensive plant breeding has made modern wheat more challenging to digest. Many ar
Wheat has been hybridized over the years to increase yields. As a result, the gluten structure in wheat has changed, which correlates with a significant increase in gluten sensitivities over the past 50 years. This hybridization has also decreased th
Our wheat is grown in our fields for your family. We have control of the entire wheat journey from the moment the seed is placed into the ground of our organic fields to the moment it arrives on your doorstep. Glyphosate is never used on our wheat. P
Turkey Red and Red Fife are our hard wheats, and White Sonora and Pima Club are our soft wheats.
We use heritage grains, rather than ancient grains. Both ancient grains and heritage grains are pre-hybridized, pre-1950’s wheat, but ancient grains are older. We find our flours bake lighter and are more flavorful than most ancient grains.
Our wheat is grown on organic farms in Colorado and Arizona.
Our flour is 100% organic. Glyphosate, or Roundup, is never used on the wheat we use to make our flour.
Organic certification has to do with the growing and processing methods. Conventional wheat can be organic but it may cause the same digestive issues as non-organic conventional wheat.
None of our products are genetically modified.