All Purpose Flour

Moderate protein

Hard red winter wheat

Great for all types of baking


Our All Purpose Flour is made from a hard red winter wheat. We plant the grain in the fall which keeps the ground covered during times of possible high erosion, and is one of the first things to green up in our fields come spring. With a moderate protein level and great flavor, it is perfect for your everyday baking.


Recommended Recipes:

Butter Cookies

  • ½ lb unsalted butter, softened
  • ¾ cup sugar
  • 2 egg yolks
  • ½ tsp salt
  • ½ tsp vanilla
  • 2 cups all-purpose flour

Cream butter and sugar until light and fluffy. Add egg yolks, salt, and vanilla and beat well. Slowly add the flour to form a soft dough. Divide the dough in half and shape into 2 logs, about 1 inch in diameter. Wrap with plastic and chill for about an hour or until firm enough to slice. Preheat oven to 350. Slice the dough into ½ inch thick disks and place on a parchment lined baking sheets about an inch apart. Bake for 12 to 15 minutes until the cookies are golden. Cool on a rack.


Fancy Whole Wheat Chocolate Chip Cookies

  • 2 sticks of butter, softened
  • 1 ½ cups firmly packed dark brown sugar
  • 2 tsp vanilla
  • 2 large eggs
  • 2 ¼ cup AP whole wheat flour
  • 1 tsp cinnamon
  • 1 tsp salt
  • 12 oz chocolate chips
  • 1 cup old-fashioned rolled oats
  • 1 cup chopped walnuts
  • ⅓ cup shredded coconut
  • ¼ cup honey

Combine flour, cinnamon, and salt. In a large bowl cream the butter, add the brown sugar and vanilla and beat until fluffy. Beat in eggs, one at a time, scraping down the bowl after each addition. Add the flour mixture and combine. Add the remaining ingredients and mix well. Drop heaping teaspoons of batter 1½ inches apart on a parchment-lined baking sheet. Bake in a 375 degree oven for 10 minutes. Cool on racks. Makes about 100 cookies.