Stone-milled from organically grown White Sonora wheat, this flour carries the story of one of North America's oldest cultivated grains. First brought to the Southwest more than three centuries ago, Sonoran wheat became deeply woven into the agricultural and culinary traditions of the desert regions of present-day Arizona, California, and Northern Mexico. Its remarkable adaptability to arid climates and its exceptional flavor have made it a treasured heritage grain for generations.
Flavor Profile: Sweet and buttery with notes of honey, cream, and fresh wheat.
Best For: Tortillas, sourdough bread, hearth loaves, flatbreads, pastries, cookies, muffins, pancakes, and pie crusts.
Origin: Gila Bend, Arizona
Farmer: Dax Hansen
Variety: White Sonora Wheat
Growing Method: Organic & Regenerative Organic Certified
Milling Method: Fresh stone-milled whole grain
*LIMITED QUANTITY
Stone-milled from organically grown White Sonora wheat, this flour carries the story of one of North America's oldest cultivated grains. First brought to the Southwest more than three centuries ago, Sonoran wheat became deeply woven into the agricultural and culinary traditions of the desert regions of present-day Arizona, California, and Northern Mexico. Its remarkable adaptability to arid climates and its exceptional flavor have made it a treasured heritage grain for generations.
Flavor Profile: Sweet and buttery with notes of honey, cream, and fresh wheat.
Best For: Tortillas, sourdough bread, hearth loaves, flatbreads, pastries, cookies, muffins, pancakes, and pie crusts.
Origin: Gila Bend, Arizona
Farmer: Dax Hansen
Variety: White Sonora Wheat
Growing Method: Organic & Regenerative Organic Certified
Milling Method: Fresh stone-milled whole grain
*LIMITED QUANTITY
At Staff of Life Wheat, every batch is stone-milled in small lots to preserve the bran, germ, and natural oils that make whole grain flour nutritionally complete and full of flavor.
We believe flour should tell the story of the soil, the farmer, and the grain itself—and this Rouge de Bordeaux flour is a remarkable example of all three.
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