Oatman Farms
The flour has a faint off-white color and light gold speckles and a pleasant light wheat aroma with a delicate, creamy wheat flavor. A lower gluten-producing protein wheat used mostly for cakes, pastries, and tortillas.
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The wheat has a cream color with brown speckles. A distinctive rich wheat taste with subtle caramel, cacao, coffee and nutty notes. Skagit 1109 consists of hundreds of different varieties, allowing the wheat to adapt to its environment.
The wheat flour has a light-yellow color with brown speckles and a light sweet and nutty taste with hearty toasted wheat notes that linger on the palate. A higher gluten-producing protein wheat which makes it ideal for pasta.
The flour has a faint off-white color and light gold speckles and a pleasant light wheat aroma with a delicate, creamy wheat flavor. A lower gluten-producing protein wheat used mostly for cakes and pastries.
Wheat berries have a variety of uses in cooking and baking. When cooked, they have a nutty flavor and a chewy texture. They are commonly used in salads, soups, as a side dish, and they can also be ground into flour at home to make whole wheat bread and other baked goods.
A distinctive rich wheat taste with subtle caramel, cacao, coffee and nutty notes. Skagit 1109 consists of hundreds of different varieties, allowing the wheat to adapt to its environment. Some refer to it as a "modern non-GMO landrace wheat."
The wheat has a cream color with brown speckles. A distinctive rich wheat taste with subtle caramel, cacao, coffee and nutty notes. Skagit 1109 consists of hundreds of different varieties, allowing the wheat to adapt to its environment.
Introduced by Spanish missionaries to Mexico and southern Arizona, White Sonora was grown extensively by the native Akimel O’odham in Arizona. It is believed to be the first wheat introduced to the New World over 300 years ago.