Breadtopia Organic White* Kamut® Flour$96.80
Kamut® is an ancient grain and the brand name for khorasan wheat, a large amber wheat grain closely related to durum. Kamut is appreciated for its smooth, buttery, nutty flavor, and its high protein and nutritional content. Organic white Kamut flour is finely milled from Kamut wheat berries, using the same milling process as white bread flour. The result is a light, nutritious and flavorful ancient grain alternative to modern wheat flour that can be used wherever bread or all purpose flour is called for. White Kamut flour is: Unbleached Unbromated Unenriched 13% Protien Certified Organic Non-GMO It contains a high mineral concentration especially in selenium, zinc, and magnesium with 20-40% more protein compared to modern-day wheat. It has a higher lipid to carbohydrate ratio, which means the grain produces greater energy and has a natural sweetness to counterbalance the occasional bitterness present in traditional wheat. Kamut grain is naturally resistant to pests and can be more easily grown organically than most other types of wheat. This grain is “untouched” by modern plant breeding programs which appear to have sacrificed flavor and nutrition for higher yields dependent upon large amounts of synthetic agricultural inputs. Even though this wheat variety contains gluten, it has been found to be more easily digestible by people who may have slight allergic tendencies. If you are allergic or sensitive to traditional wheat, this may be an acceptable alternative, but do check with your doctor first before you try it. Kamut’s flavor, performance and nutritional attributes make it excellent for breads, pasta, cookies, crackers, pastries, waffles and pancakes. *Note: While it’s referred to in the flour world as “white”, as you can see from the photos, it’s not white in color. It’s a beautiful amber hue, similar to the Kamut grain it’s milled from.
Breadtopia Organic All Purpose Flour$51.70
Milled from low protein hard red winter wheat. Excellent for cakes, biscuits, pancakes, quick breads, pie crusts, soft dinner rolls. Great for baguettes too. Contains certified organic malted barley flour. Professional bakers find malted barley flour useful for providing uniform and improved fermentation and improving machinability and extensibility. Enzymatic digestion of starch increases fermentation, relaxes the dough, decreases proofing time, increases volume, enhances browning and softens the crumb. Malted barley is a natural humectant that helps extend product shelf life. Specs: Protein: 10 – 10.5% Ash: 0.56% Certified Organic Non-GMO Unbleached and unbromated Storage: We recommend keeping your flour in air tight packaging or container and storing in a cool place (65°F and 60% humidity is ideal). The flour will keep for 6 months to a year under these storage conditions.
Breadtopia Organic High Protein Bread Flour$59.40
Our 100% certified organic bread flour is milled from clean, high quality hard red spring wheat for optimal baking performance. At 13.5% protein level, this flour is ideal for bread baking when you need an extra strong rise. Use alone or in combination with whole grain flour when you desire a more open crumb. Protein: 13.5%** Ash: 0.60% This is refined white flour that looks and feels like all purpose flour but is higher in protein by about 2-3%. Unbleached Unbromated Unenriched Certified Organic Non GMO Kosher – Orthodox Union Our grain is grown by family-owned and operated farms — certified organic farms that are committed to ideals of sustainable stewardship of our natural resources for those of future generations.
Breadtopia Organic Tipo 00 Strong White Flour$59.40
Strong Italian style flour with an American twist. Perfect for pizza and pasta. Also excellent for focaccia, baguettes, gnocchi, crackers and more. Finely milled from the highest quality Dark Northern Spring Wheat grown in deep volcanic soil. The “00” refers to the texture of the flour. 00 is very fine. Specs: Protein: 13.2% Ash: 0.55% Certified Organic Non-GMO No enrichments or additives Storage: We recommend keeping your flour in air tight packaging or container and storing in a cool place (65°F and 60% humidity is ideal). The flour will keep for 6 months to a year under these storage conditions.