High Gluten Wheat 1050 Flour

This strong flour lends structure and cohesion to wholegrain flours, and to flours of grains that do not bind very well like barley, rye, and oats. It is also excellent for feeding your sourdough starter. If your recipe calls for “bread flour” make this by mixing our 550 flour and this 1050 flour in a ratio of 1 to 2. When making thin crust pizza’s “bread flour” provides the needed strength. You can also use “bread flour” for sturdy Arabic bread and hoagie buns that can support piling of heavy ingredients. At Natureland we prefer quality whole foods. We offer heirloom nonhybrid grains and quality mills enabling you to enjoy the freshness of homemade flour.