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Organic Red Fife Wheat Flour

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  • Organic Red Fife Wheat Flour
Organic Red Fife Wheat Flour

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Organic Red Fife Wheat Flour


Botanical Name: Triticum spp. Certified organic Origin: Canada Production: our Red Fife flour has been milled using a slow speed hammermill assuring temperature control below 40°C (104° F) to preserve optimal nutrient density of the grain. It is subsequently screened to achieve the desired texture. Red Fife Wheat (aka Scotch Fife) is a heritage grain thought to have originated in Turkey and then crossing several continents and the Atlantic before arriving in Canada. It is called "red" because of its colour when fully ripe and "Fife" after David Fife, the Ontario farmer who was the first to grow it in North America when he sowed it on his farm in 1842. Qualities:  Red Fife is considered to be Canada's oldest wheat variety and has adapted to a great diversity of growing conditions. It became the baking and milling industry standard for forty years. Red Fife provided farmers with a consistent, high quality crop in harsh prairie climates but was almost driven into extinction by the turn of the twentieth century. Today, Red Fife has been making a comeback in the artisan baking community and is known for its complex taste, non-hybridization, and high gluten content, making it especially well-suited for bread. Common use: Milled into whole wheat flour, it is excellent for baking breads,  bagels, pizza dough, pretzels, crackers, pancakes, waffles, etc. Red Fife breads bake up moist, with a cohesive crumb and has an outstanding, much more complex flavor and texture compared to common hard red wheats. Thanks to its high gluten content, it can be mixed with low gluten flours (spelt, barley, rye etc) for excellent results. Storage: keeps well in a sealed container in a cool, dry, and dark location   Disclaimer: this information is for educational purposes only and has not been evaluated by the FDA or CFIA. It is not intended to diagnose, treat, cure, or prevent any disease. This product has been packaged in the same facility as peanuts, tree nuts, wheat, soy, and other potential allergens.

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