Red Fife was the preferred bread wheat for the latter half of the 19th century, until it was used to develop Marquis, and later, Thatcher varieties. Its origin is a mystery, although we know it came to an Ontario farmer in 1840 and the name Red Fife is for its color in the field, and for the farmer’s name. Its comeback, thanks initially to the work of Canadian, Sharon Rempel, who planted a "Living Museum of Wheat" in the 1980s. Red Fife was nominated to the Slow Food Ark of Taste in 2003 by Mara Jernigan and Sinclair Phillip of Slow Food Canada, making it the first heritage wheat on the Ark. It is a favorite for sourdough among artisan bakers.
We freshly grind our Certified Organic Red Fife Flour on a stone mill to retain its superior flavor and nutrition. We never use GMO varieties, as is required to be Certified Organic.
For commercial bakers and chefs, a wide range of custom flour siftings are available upon request for your exact needs for pretzels, pie crusts, cookies, pasta, and pastries as well as sourdough and quick-breads and pancakes.
Other Ways to Buy
And if you are a grocer, school cook, restaurant, or distributor interested in this or any of our other products, click on the link that describes you best to reach our staff directly. All milled products, beans, and popcorn are also available in 15 and 25 pound bulk for food service.
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