ORGANIC HEIRLOOM MULTI-PURPOSE FLOUR (Treasure Life Farms)
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Ingredients: 100%wholegrain heirloom Marquis, 1907 (hard red) & Bishop, 1891 (hard white) wheat
Production: Many of the heirloom grains have not been grown for over 100 years or have become almost extinct before Ben and Claudia at Treasure Life Farms decided to follow their commitment to biodiversity and sustainability. On their farm, they cultivate their crops in the rich alluvial soil in a "rotation and fallow" method, carefully rotating seedbeds, ensuring sufficient nutrient buildup through cover cropping.
Grains are allowed to ripen at their own pace and are then harvested, cleaned, and stored in wooden granaries on their farm - all contributing to superior taste and nutritional value. Flours are freshly milled in small batches on a centrifugal mill which pulverizes the grains so finely that it requires no sifting and without any temperature increase, preserving optimal nutrient density of the flour. This pastry flour has been minimally sifted in order to obtain a lighter quality flour.
Qualities: this organic, high-quality gluten heirloom flour, is rich in soluble and insoluble fiber, protein, complex carbohydrates, vitamins, minerals, and phytonutrients:
- High-quality gluten: not all gluten is created equal. Since most people have been exposed to GMO gluten but not been sensitized to the ancient genetic composition of heirloom grains, even gluten sensitive individuals often have excellent tolerance to these heirloom grains.
- Heirloom or heritage plant varieties are open-pollinated varieties that have been cultivated and passed down sometimes for thousands of years. They have evolved over time by natural or human selection exhibiting superior taste and complex aromas as well as a diverse mineral profile and higher vitamin contents. They also play a crucial role in protecting our continued food supply through preserving genetic diversity.
Storage: keeps well in a sealed container in a cool, dry, and dark location (optional)
Disclaimer: This information is for educational purposes only and has not been evaluated by the CFIA or FDA. It is not intended to diagnose, treat, cure, or prevent any disease. This product has been packaged in the same facility as peanuts, tree nuts, wheat, soy, and other potential allergens.
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Orgnaic Heirloon Mulit-Purpose Flour (Treasure Life Farms
I have trouble eating any grains. I get the worst eczema anytime I eat any grains but when Real Raw Food said in the description that this was wheat from the late 1800s or early 1900s I thought I would give this grain a try. Well I made some corn bread which is mostly corn and just a bit of wheat and I was thrilled that I just got the smallest rash after eating the entire batch of corn bread. Usually one slice of bread even if it is sourdough and organic gives me eczema for 6 to 8 weeks. I am over the moon that this flour is the best flour in the world! I bought it again and am really looking forward to eating this flour again. Wooo Hooooo :~)
Best Matzah ever!
Makes the best Matzah/unleavened bread for Pesach/Passover!This flour doesn’t give me the usual indigestion and heartburn feeling I get from other flour and bread. My dog can eat this without major upset as well so I know I can use it for her homemade treats.
I made bread, it seems healthier
Someone asked for a BREAD RECIPE. There is one on the flour bag, but here is mine (makes a very dense, filling, chewy and tasty loaf):Sprout half a cup of rye kernels (takes about 48 hours), then bring them to a boil and simmer for a few minutes.Whisk together 3 cups flour, 1 teaspoon Quick Rise yeast, and 1 teaspoon salt, then stir in the drained rye kernels. Mix 350mL water and 1 tablespoon Apple Cider vinegar together. Add wet to dry. (I use a Danish Whisk to do this – a great tool!)Cover the bowl with a plastic shower cap, and leave to double in size.With a damp spatula, transfer into a 21cm x 11cm silicone bread pan (I use the rigid Trudeau one), and again cover with the shower cap. Leave until it has risen to just above the top of the pan.Place a pan of water on the bottom shelf of your oven. Bake the loaf at 350F for 40 min, then cover with aluminum foil and bake for another 40 min.Enjoy! (After a couple of days of storing it in a plastic bag at room temperature I slice the remaining loaf, separate the slices with parchment paper, and freeze. Perfect for toast.)
Best flour I’ve ever tried!
I recently made some matzah to test this flour for Pesach as I make my own for the feast days. It turned out so amazingly well that I couldn’t be happier with this flour!I can even give it to my dog without issues arising for her as she loves to eat matzah as well!