Heritage Turkey Red Flour

Easily digestible

Great all purpose flour

Rich wheaty flavor


Turkey Red is a landrace variety of hard red winter wheat that can be traced back to its original cultivation in Crimea. It was brought to Kansas in the late 1800’s by a group of Mennonite immigrants and thrived in the U.S. for many years until the rise of modern wheat. With the renewed interest in ancient grains, this heritage variety is being revived. It has a rich nutty flavor and is found to be more digestible than modern wheats. 


Suggested Recipes:


German Oven Pancake

  • 4 Tbs or ½ stick butter, melted
  • 4 eggs
  • ¾ cup milk
  • ¾ cup Turkey Red Three Quarter White Flour
  • 1 tsp vanilla

Melt the butter in a medium sized cast-iron pan. In a medium sized bowl whisk together the eggs and milk. Whisk in the flour, a little at a time, then add the vanilla and 2 Tbs melted butter. Allow the batter to stand for 10 minutes. Reheat the cast-iron pan so that the remaining butter is hot, and swirl it around the pan to coat the sides. Pour the batter into the pan. Bake the pancake in a preheated 400 degree oven for about 15 minutes. Reduce the temperature to 350 and bake another 10 to 15 minutes until the pancake is puffy and the edges are golden. Remove from the oven and serve immediately. Serve with fresh fruit and whipped cream, or your favorite toppings.


Walnut Quick Bread

  • 1 ¼ cup Turkey Red Whole Wheat flour
  • 1 ¼ cup Turkey Red TQW flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 eggs
  • ⅓ cup honey or maple syrup
  • ⅓ cup molasses or sorghum
  • 1 cup buttermilk, or 1 cup milk and 1 Tbs lemon juice
  • 3 T walnut oil
  • 1 ½ cups walnuts, toasted, then coarsely ground

Stir together the dry ingredients. In a separate bowl, beat together the eggs and mix in your chosen sweeteners, buttermilk, and oil. Stir in the dry ingredients and add the nuts. Pour the batter into a lightly greased 9-inch loaf pan. Bake in a preheated 350 degree oven for 1 hour, or until a toothpick inserted in the center comes out clean. Remove from oven and cool the bread in the pan for 15 minutes before turning onto a cooling rack.