Palouse Brand Hard White Wheat Berries ? 100% Desiccant Free ? 25 lbs ? Non-GMO Project Verified ? Kosher Parve ? USA Grown ? Field Traced ? Poly Bag

This wheat arrived quickly and was very clean and dry. For health reasons I started grinding my own flour, and this is the wheat I’ve been using to do so. Its flavor is sweet and mild, not too earthy. I have had no issues with pests or residue of any kind. This wheat makes the best dinner rolls I’ve ever had, but is suitable for sandwich breads and other yeast breads as well. I like to mix with oat flour for quick breads, as this softens the flour enough to give a more cake-like texture. I have noticed that the flour ground from this wheat tends to make a drier, more crumbly bread, not like store bought bread. There are ways to remedy this, but in general freshly ground flour absorbs more liquid than store bought white flour. I’m very happy with this product and would definitely recommend it for bread making.

I have been using this grain for about 9 months. The product is consistent whether you purchase a large or smaller size. The hard and soft wheat are very tasty too.

Good, clean grains. The container was airtight and is such a bear to get off but that's a good thing when it comes to storing grains. Although it would be difficult to open for someone with limited finger strength or arthritis. They tasted good.

Great quality very clean will continue to buy

The 25 lb woven polypropylene bag of wheat was shipped to me via USPS in a large flat-rate box. I never imagined such a large sack of grain would have fit, but I saw it with my own eyes. Since I was a teenager I have ground wheat and made bread, but never have I tried Hard White Wheat before; I had used the Hard Red Winter Wheat all these decades. Since this Hard White Wheat has slightly less protein (Gluten), I decided to grind it 50/50 with some Hard Red Wheat to find out how it would perform. I've made two 2-pound loaves now and I'm well pleased; they ended up a little lighter in color and had a desirable soft texture. One loaf I baked as a pan bread and the other as a free-form batard loaf. I ground the flour as fine as my stone burr mill will accommodate. What was best of all is that I discovered that this wheat grinds to a flour that better approximates all-purpose flour than my old stand-by red wheat ever did. It still has the germ and bran, but comes as close to performing like all-purpose flour that a Whole Wheat could possibly do. It's just great for muffins, biscuits, pancakes, and cornbread. Finally, I discovered it mixes well with durum and semolina to make fantastic pasta dough for linguine, fettuccine and wide egg noodles. I have not yet tried it for cakes, pastries or cookies, but when I do I'll update to let you know how it performed. My next venture is to try it for making pop-overs; that will be very telling for me, how it might perform for things that are meant to rise very light and high.