Palouse Brand Certified Glyphosate Residue Free Bread Flour | 3 LBS | Whole Wheat Unbleached | Non-GMO | 100% Non-Irradiated | Kosher | USA Grown | Field Traced | Resealable Bag

After the glyphosate in bread study came out, I became our household baker. As such, I’ve tested multiple glyphosate free, whole-wheat flours, and this is one of my favorites. I find that it works best in a lower hydration dough, and it makes an excellent sandwich bread following the recipe from Sally’s Baking Addiction. When used to make a no-knead artisan style bread, I typically mix it with a sprouted spelt or finer milled flour for better structure. Taste is superb! My kids hate when I make bread that isn’t “brown” from being made with other flours. It is nutty, has a great texture and is worth the current price.

The bread tastes great and has that old school home made texture to it. I used it in a breadmaker and by hand and both result is perfect quality bread assuming you made it right lol.

We were previously using Einkorn whole wheat flour for making bread in our new bread machine. Though the resulting bread had excellent taste, I kept getting holes and other artifacts, making it difficult to make sandwiches, etc. We live pretty close to the Palouse hills in Eastern WA, so decided to try this wheat flour over other offers. The results have been wonderful in both taste and texture. The resulting bread has about a 5:1 carb to fiber ratio, which is spot on. It has a slightly sweet taste—just slightly, not at all “sweet” in desert terms (whole wheat’s tend to be slightly bitter).

Great flour for making whole wheat bread – very flavorful. 👍

This is my favorite whole wheat bread flour. My only complaint is that the flour's new packaging precludes standing it up on the counter, so makes it more difficult to measure out. The old packaging did not have this problem.

Wow! This flour is wonderful to work with! Great rise and my 100% whole wheat buns came out tasty and perfect. I made a dozen for hamburgers and more buns were eaten than patties.

As my Tag Line states, I am a novice baker! I have had many failures because after reevaluating my mistakes...it had everything to do with the flours I was using! So I went on the hunt to try and find the flours that I learned were the best for baking and would show desired results. I took a leep and bought Palouse Brand flours...three to be specific. I purchased their Multi-Purpose 100% Soft White Whole Wheat Flour, the Whole Wheat Bread 100% Hard Red Spring Wheat Flour and the White Bread 100% Hard White Whole Wheat Flour. The results are wonderful! But let me tell you about another very impressive feature of their products... First, it states that they do NOT process nuts, dairy, eggs or soy at their facility! If you read labels like I do, I can't remember when there was a time a processor DIDN'T process other items in their facilities. Second, on the labeling, you are told who (personally) milled and packaged your product as well as the exact date it was milled! My flours were prepared by Laura! Next, I love the reclosable paper bags the product comes in...very solid and easy to open & close. Additionally, since they are a brown bag, it helps to keep the flours fresh...no light leaching. Finally, I am so into how the company takes initiatives to provide high-quality products being a Verified Non-GMO Project, Spokane/Hakashrut/Vaad/Parve, Food Alliance Certified and participates in the Whole Grains Council. Little Bonus - each package has a recipe to try using their products like Sugar Cookies, Tortillas, and Easy Sandwich Bread! Highly recommend...just need more practice on my skills:)

I made a loaf of Cranberry Wheat Bread in a bread machine and used whole wheat flour from the grocery store. The flour seemed to keep the bread from rising well even tho it was added to usual bread flour as well. So I ordered this Hard Red Spring Whole Wheat Flour to see it this flour would work. It did! The same recipe in the same bread machine with this new whole wheat flour had no problem rising. The yeast was the same but the flour worked better and may have had more gluten in it. So, if you have a problem using store bought whole wheat flour in a recipe, please try this one because I think you will be pleased with it.