Search results for: 'seed barley'

A low gluten pastry type wheat that is appropriate for bisciuts, pie crust, pancakes and some quick breads. While low on gluten, it does have a relatively high protein at 11%.

Purple Straw wheat is thought to be the secret ingredient to old time Southern biscuits. A variety of wheat from the 1700s, pre-dating the Revolutionary War, was popular in the "South" until it was crowded out by better yielding modern wheat varieties in the 20th century.

Certified organic

A popular bread wheat in the late 1800s. Though it has less gluten than modern bread wheats, with care, it can make a nice yeast or sourdough bread today.

Sarah has made a video of how to make bread with this wheat's sifted flour here.

A hard red spring (HRS) bread wheat popular in Canada from around 1860 until the early 1900s, when it was replaced by better yielding varieties (though not better tasting). An heirloom variety that pre-dates the intensive breeding that occurred during the "green revolution" of the 1940s and 1950s.

Certified organic

Red Fife has less gluten than our HRS (Glenn) variety, and is therefore harder to make into bread. However, it is heirloom, certified organic and I feel has a superior flavor.