Pastry Flour


A light, fluffy flour with very low gluten, pastry is ideal for cookies, biscuits, muffins, cakes, soft breads and more.

All of our flour is 100% whole grain, USDA organic, and GMO free. It is ground in small batches on a traditional stone mill. Choose between Sprouted or Natural (unsprouted).


“This flour is great! I add it to everything to boost the nutrition in our baked goods. Highly recommend.”

“Wonderful flour. I made the best molasses cookies I’ve ever made with it!”

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Flour Profile

Species: Triticum aestivum

Flavor: Delicate, smooth, mellow

Fun fact: As much a 80% of the U.S. soft white wheat production is exported through Pacific ports.

Soft white wheat is primarily grown in the beautiful Palouse region of eastern Washington and northern Idaho. It produces a plump, light-colored kernel with comparatively low protein and weak gluten, and is used commercially for enhancing the quality of of a wide range of products. It yields a fine, fluffy flour when milled, ideally suited for the patisserie.

For the home baker, sprouted pastry flour is excellent for the experienced and beginner alike. Its mild flavor and forgiving nature make it a simple replacement for all-purpose flour in many situations; and its tender, consistent crumb is of a quality that is hard to match. Enjoy its melt-in-your-mouth texture in muffins, cakes, scones, biscuits, and pie crusts.

Featured Recipes

Walnut Cookies

Walnut Cookies

Easy Whole Grain & Honey Bread

Easy Whole Grain & Honey Bread