Soft White Wheat — Organic Grain

Soft White Wheat is the pastry baker's grain — low in protein and gluten, it produces tender, delicate crumbs that practically melt. Think of it as a whole-grain replacement for cake or pastry flour. Use it for pie crusts, biscuits, muffins, pancakes, cakes, and cookies where tenderness matters more than structure. Not suitable for yeast-leavened breads. If you've been disappointed by dense whole-wheat baked goods, this is the grain that changes your mind. Good for: pie crusts, biscuits, muffins, cakes, cookies. Not suitable for yeast breads. All grains are locally sourced, organic, and from non-sprayed fields at Ballenger Farm & Homestead.