No matter what you love to whip up in the kitchen, you can make it healthier with our 100% wheat flour.
Powered by Good Wheat™, this flour is an excellent source of fiber, and it has fewer calories and lower gluten than traditional flour.
We’re proud to bring you Three Farm Daughters flour straight from the fields to your pantry. This includes 2 packs of 100% Wheat Flour, 32 ounces each.
How to use
Our 100% Wheat Flour is perfect for cookies, cakes, brownies, waffles, muffins, flatbread, even gravy roux.
Due to our wheat’s naturally lower gluten content, it’s not ideal for traditional bread making. Try using half of our 100% Wheat Flour and half traditional flour in your bread recipes.
WHAT MAKES OUR FLOUR DIFFERENT
“How can this wheat be so much healthier than my usual flour?”
There are thousands and thousands of wheat varieties grown around the world. Each one has unique properties.
This specialty wheat variety is naturally nutrient-dense.
Custom-tailored nutrition, because you’re one of a kind.
The beauty of diversity in agriculture is getting to choose what you value in your kitchen staples.
And we’re happy to report that when we made the switch to Three Farm Daughters flour in our own kitchens, our kids didn’t even notice.
Feel Better About Your Favorite Foods.
You don’t have to skip delicious carbs when they’re made with wholesome flour. Ours provides you with nutritional benefits such as higher fiber and lower calories compared to traditional flours. So go ahead, enjoy that second cookie.
Have as a Christmas gift. Received some delicious chocolate chip cookies made with the flour as a thank you. Will have to order more. 🙂
Great flavor .....must be the North Dakota fresh air!!
We used this flour for our favorite cinnamon roll pancakes. I wasn’t sure if the flour would change the texture or taste of the pancakes. It did not, the pancakes were delicious as always and I felt better knowing I was giving my family a more nutritious base ingredient.
I am now using 1 cup Good Wheat flour to one cup all purpose flour in most recipes. Fine taste with the value of enhanced fiber in our diet.
I tried using my usual whole wheat bread recipe and had a really unusual consistency in the starter. The loaf didn’t rise as it usually does. I’m thinking the gluten or amylose content made for some differences. If you could provide better instructions for bread making with this flour it would be really helpful! I’m excited about using the flour and will try again, but it seems to be a different beast from regular whole wheat flour. There’s a lot of home bakers out there after COVID, and I’m sure they would love to try this flour, but they’ll need some helpful tips to get started. Cheers