Soft red winter wheat berries are prized for tender, delicate baked goods. With lower protein and weaker gluten structure than hard varieties, they're ideal for cakes, cookies, crackers, pastries, muffins, and shortbread. The result is a fine crumb and subtle texture that tough gluten would compromise. Blend with hard red varieties to moderate gluten strength across a wider range of products. Can be coarsely ground for pasta, cereal, and flatbreads.
Note: Contains gluten. While its weaker gluten structure may be easier to digest for some with general wheat sensitivity, this is not a gluten-free product.
Our soft red winter wheat has a protein range of 8.5% - 10.5%.
Note: the packaging your grain comes to you in is not intended for long term storage.
