Organic Khorasan Whole Wheat flour is $23.10 for 2 lbs. of vacuumed sealed Amber glass jar.
Khorasan whole wheat, an ancient grain originating from the Fertile Crescent, has been cultivated for over 4000 years, making it one of the oldest grains still in use today. This remarkable grain contains 30% more protein and 65% more amino acids than modern wheat varieties, contributing to its superior nutritional profile and making it easier for many people to digest.
Wheat berries stay good for up to 30 years if kept cool and dry. After milling wheat berries into whole wheat flour, nutrients in the flour drops within 3–7 days, and whole wheat flour goes rancid in about 2 weeks if left on the counter top exposed to air. If vacuumed sealed & refrigerated the whole wheat flour is good for 6 months.
Often referred to as Kamut/Khorasan wheat is recognized by its large, light golden kernels and its distinct smooth, buttery flavor. Our organic Khorasan whole wheat flour is incredibly versatile and perfect for crafting a wide array of delicious baked goods and dishes such as pasta, breads, bagels, pretzels, flatbreads, crackers, pizza, pancakes, waffles, muffins, cookies, cakes, and quick breads, offering a wholesome and flavorful option for healthy, guilt-free eating.
The freshly milled Khorasan is made from USDA Certified 100% Organic Khorasan Berries (the whole grain). Premium food grade.
Free of glyphosate
All of our Khorasan is grown without the use of herbicide, pesticides, or manufactured fertilizers.
That means we also do not use Roundup®, fulvic acid, 2-4-D, or any other chemical.
Ideal for baking due to its rich, nutty, and slightly sweet buttery flavor
It is essential to slow stone mill; this gentle, low-speed process keeps grinds cool, preserving the maximum nutrients and vibrant flavor in the freshly milled flour.
It produces a beautiful yellow-toned crumb and is highly versatile for artisan bread, pasta, cookies, crackers, pancakes, pizza dough, and pastries. While it contains gluten, it is often found to be easier to digest than modern wheat since Khorasan lacks the D chromosome that causes gluten sensitivity.
Once milled into whole wheat flour, nutrients fall off within 3–7 days and the whole wheat flour will become rancid in 2 weeks if not refrigerated and sealed in an air tight container.
Organic Khorasan Whole Wheat flour is $23.10 for 2 lbs. of vacuumed sealed Amber glass jar.
Khorasan whole wheat, an ancient grain originating from the Fertile Crescent, has been cultivated for over 4000 years, making it one of the oldest grains still in use today. This remarkable grain contains 30% more protein and 65% more amino acids than modern wheat varieties, contributing to its superior nutritional profile and making it easier for many people to digest.
Wheat berries stay good for up to 30 years if kept cool and dry. After milling wheat berries into whole wheat flour, nutrients in the flour drops within 3–7 days, and whole wheat flour goes rancid in about 2 weeks if left on the counter top exposed to air. If vacuumed sealed & refrigerated the whole wheat flour is good for 6 months.
Often referred to as Kamut/Khorasan wheat is recognized by its large, light golden kernels and its distinct smooth, buttery flavor. Our organic Khorasan whole wheat flour is incredibly versatile and perfect for crafting a wide array of delicious baked goods and dishes such as pasta, breads, bagels, pretzels, flatbreads, crackers, pizza, pancakes, waffles, muffins, cookies, cakes, and quick breads, offering a wholesome and flavorful option for healthy, guilt-free eating.
The freshly milled Khorasan is made from USDA Certified 100% Organic Khorasan Berries (the whole grain). Premium food grade.
Free of glyphosate
All of our Khorasan is grown without the use of herbicide, pesticides, or manufactured fertilizers.
That means we also do not use Roundup®, fulvic acid, 2-4-D, or any other chemical.
Ideal for baking due to its rich, nutty, and slightly sweet buttery flavor
It is essential to slow stone mill; this gentle, low-speed process keeps grinds cool, preserving the maximum nutrients and vibrant flavor in the freshly milled flour.
It produces a beautiful yellow-toned crumb and is highly versatile for artisan bread, pasta, cookies, crackers, pancakes, pizza dough, and pastries. While it contains gluten, it is often found to be easier to digest than modern wheat since Khorasan lacks the D chromosome that causes gluten sensitivity.
Once milled into whole wheat flour, nutrients fall off within 3–7 days and the whole wheat flour will become rancid in 2 weeks if not refrigerated and sealed in an air tight container.
