non-hybridized flour
100% stone milled
No bleach or bromate
No synthetic enrichment
Heritage 7-Grain All-Purpose Flour
$16.00
Sale price
$16.00
Regular price
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SHOP FLOUR / HERITAGE
Heritage 7-Grain All-Purpose Flour
Heirloom grain made for everyday baking.
Our Heritage blend starts with non-hybridized Red Fife, a historic wheat variety, and combines it with ancient grains for a more nutritious flour.
Coming soon. Get early access:
Ships fresh. Store in the freezer for best freshness.
HOW IT WORKS
Heritage is an all-purpose flour for bakers wanting to explore heirloom wheat. Use it in cookies, pancakes, muffins, quick breads, pizza dough, sandwich bread, and sourdough.
Because Red Fife and whole ancient grains absorb liquid differently than conventional all-purpose flour, Heritage is not designed as an exact 1:1 swap. Begin with your familiar recipe, watch the batter or dough, and add a little more liquid if needed.
WHY STONE-MILLED
Every grain in our Heritage blend is slowly cool ground on Danish millstones.
This prevents the grain from overheating, retaining more of the naturally-occuring nutrients, especially B and E vitamins, which are most often destroyed by modern mills.
INGREDIENTS
Organic Red Fife Wheat Flour, Organic Whole Grain Spelt Wheat Flour, Organic Whole Grain Khorasan Wheat Flour, Organic Whole Grain Einkorn Wheat Flour, Whole Grain Sorghum Flour, Whole Grain Hulled Barley Flour, Whole Grain Teff Flour
Heirloom wheat from the 1800s
In 1842, Scottish-born farmer David Fife began growing a small parcel of wheat on his Ontario farm.
We're bringing this non-hybridized wheat back into American kitchens as the base of our Heritage blend.
UNCHANGED GENETICS
Red Fife is an open-pollinated heritage grain. It has not been genetically modified or hybridized for industrial factory farming.
DIGESTABILITY
Red Fife's gluten structure is more fragile and less complex than modern industrial wheat. People who experience bloating or mild sensitivities, or who can consume European flour with no issues, may find our Heritage blend easier to digest. (Please note, Red Fife is a wheat and NOT gluten-free.)
NUTRITION
Every grain is slowly stone-milled on Danish millstones to keep flour temperatures low and minimize heat exposure, helping to preserve naturally occurring nutrients.
Old-world grain belongs in today’s kitchen
Heritage works for most of your go-to recipes, from pizza night to weekend pancakes to your family's favorite bread.
Nutrition you can
see
White flour is stripped of most of its nutrients during processing and bleached. (That's what makes it so white!)
Flour powered by ancient grains is cream-colored, with brown flecks, because it holds onto the bran, germ, vitamins, minerals, and everything GOOD from wheat berries.
Real food, not rebuilt food
No bleaching. No bromates. No added enrichment.
Just all-purpose flour powered by whole kernel ancient grains, bringing naturally occurring nutrients back into everyday baking.
How does Heritage compare?
| Classic | Heritage | 100% Whole Grain | |
|---|---|---|---|
BASE WHEAT | Sifted Hard Red Wheat | Sifted Red Fife Wheat | Whole Grain Hard Red Wheat |
FLAVOR | Mild, versatile | Rich, distinctive | Hearty |
KNOWN FOR | Reliable, familiar baking | Simpler starch and gluten structure | Whole grain baking |
RECIPE SWAP | Yes, works 1:1 for all-purpose flour in most recipes | No, you may need to adjust liquid as-needed | Yes, works 1:1 for whole grain flour in most recipes |
STONE-MILLED | Yes | Yes | Yes |
POWERED BY ANCIENT GRAINS | Yes | Yes | Yes |
MORE INFORMATION | Current product |
Frequently asked questions
What makes Heritage different from Classic?
Heritage begins with Red Fife Wheat, a historic open-pollinated heritage grain that has not be genetically modified or hybridized for industrial factory farming.
Classic begins with Hard Red Wheat, which is what most American's are used to baking and eating, and is formulated as an easy 1:1 replacement for conventional all-purpose flour.
Both contain the same six whole ancient grains and are 100% stone-milled.
Can I substitute Heritage 1:1 for all-purpose flour?
Heritage is not designed as an exact 1:1 replacement, although it works for most all-purpose recipes with a little bit more liquid added in.
Red Fife and the whole ancient grains can absorb liquid differently than white all-purpose flour, so some recipes may need a small adjustment.
Begin with your familiar recipe and use the batter or dough as your guide. If it feels dry or tight, add liquid in small increments until it reaches the expected consistency.
For a true 1:1 all-purpose-flour swap, choose Classic.
Why is it called all-purpose flour if it isn’t a 1:1 replacement?
“All-purpose” describes how many different things you can make with it.
Heritage can move from cookies and pancakes to muffins, pizza dough, sandwich bread, and sourdough. It is versatile, but its distinctive grains mean it may behave a little differently from conventional white flour.
What does Heritage taste like?
Heritage has a fuller, more complex wheat flavor than conventional all-purpose flour.
Red Fife provides the foundation, while the six ancient grains add warm, nutty, earthy, and subtly sweet notes.
Is Heritage 100% whole wheat?
No. Every grain is stone-milled, but the Red Fife portion is sifted to create a lighter, more versatile flour. The six ancient grains remain whole.
If you want a completely unsifted flour, choose Happy Grain Whole Wheat.
Is Heritage gluten-free?
No. Heritage contains Red Fife, Spelt, Einkorn, Khorasan , and Hulled Barley, all of which contain gluten.
It is not suitable for people with celiac disease or a wheat allergy.
How should I store it?
Because the complete grains remain in the flour, Heritage is best stored in the freezer in its resealable bag or another airtight container. Freezer storage helps preserve its freshness and flavor.
You can measure it directly from the freezer for most recipes. For yeast breads, remember that very cold flour may slow fermentation.
Storage recommendation:
- Freezer: Best used within 6 months
- Refrigerator: Best used within 3 months
- Room temperature: Best used within 3 weeks