In the photo, hard white wheat flour is on the left, hard red is on the right.
What is Prairie Gold Hard White Wheat Flour Good For?
Hard white wheat is by far our most popular wheat. It’s lighter in color than traditional red wheat and produces a very light, mild-flavored bread. The nutrient content of hard white and hard red wheat is nearly identical.
Hard white wheat is high in gluten, a protein that stretches to trap the air bubbles given off by yeast within the bread dough, so it is best suited for making yeast-leavened or sourdough breads.
About Wheat Montana’s Certified Chemical Free Grains
We love Wheat Montana products because they are NON-GMO (non-genetically modified) and also Certified Chemical Free. Certified Chemical Free grains have been produced in a chemical free environment. However, unlike Wheat Montana’s organic products, these chemical free grains are grown using a natural nitrogen fertilizer. An independent lab tests the harvested grain for any chemical residues, and finding none, they certify the grain as chemical free.
These grains are also very clean, which is super important when milling your own flour since a small stone in the wheat could easily ruin your grain mill.
How the flour is milled
Wheat Montana’s flour is milled using an impact mill. The mill itself is entirely mechanical and consists of small hammers rotating at high speed in an enclosed chamber. These hammers strike the wheat in mid-air with such impact that the wheat is immediately shattered into flour. Impact milling does this at an average temperature of only 94 degrees F (34 C) . High heat destroys the vital nutrients of the grain and tends to produce rancidity. Hammer milling produces an excellent quality, nutritious whole wheat flour, at low temps.
Although this is very good flour, it just doesn’t compare to the taste and nutrition of flour freshly milled in your own kitchen. We highly recommend the Nutrimill grain mill for grinding your own flour from whole wheat berries and other grains. Taste the difference!
Emma’s Bread Experiment
Last spring, our daughter did an experiment comparing three different types of wheat. In her experiment, bread made with Bronze Chief hard red spring wheat rose nice and high and stayed soft for several days. Here is a photo we took of breads she made with Prairie Gold hard white wheat, spelt, and Bronze Chief hard red spring wheat. Watch Emma’s bread experiment video here.