NEW! Khorasan Flour

Khorasan's story stretches back thousands of years to the Fertile Crescent, making it one of the oldest wheat varieties still grown today. It's a close cousin of durum wheat, sharing the same lineage, and it nearly disappeared before finding new life on American soil in the mid 1900s. It also brings more to the table than a good story. Khorasan naturally carries more protein and minerals (like selenium, zinc, and magnesium) than modern wheat, all wrapped up in a natural sweetness and a warm golden color that shows up in everything you bake. Freshly stone milled into a whole wheat flour, it's thirsty, so expect your sourdough to ask for more water than usual. It's a natural for silky egg-based pasta and swaps 1:1 for all purpose flour in pancakes, waffles, and quick breads (pull back the sugar, since Khorasan brings its own natural sweetness). Its gluten is more delicate than modern wheat, so a 100% Khorasan loaf does best in a pan, while a hearth loaf wants a blend with a high protein flour like Artisan Bread Flour for structure. Ancient Grain | Stone Milled | Non-GMO | Whole Grain