Certified Glyphosate Free Soft White Wheat Berries | 5 lbs | Certified Glyphosate Residue Free, Project Non-GMO Verified, Certified Kosher

These were very clean wheat berries. I sifted through them and found no rocks.. no bugs... just good clean berries. Grinding your own flour makes all baked goods much easier to digest... and some folks that were told they had to avoid foods with wheat can eat foods made with freshly milled flour. The ultra processed store bought junk is not even food... Our bodies are not allergic to wheat, they're allergic to all the chemicals and processing. I can find hard red and hard white locally but nobody has soft white. These aren't cheap compare to the hard versions but if you want biscuits you have to use soft wheat. These produced nice fluffy and gray tasting biscuits. These are grown in the Pacific NW

Wanting to start grinding our own wheat berries, I purchased an attachment for our kitchen aide mixer. We felt this was a way for us to find out if this something we want to make part of our bread making. We've watched numerous videos using freshly ground berries. Never using Wheat Berries, we wanted to know if this would enhance the quality of our sandwich bread, hoagie rolls and dinner rolls. Having put together my own recipe, from information learned and read about by other bakers. After grinding approxamtely 20 LBS of both White and Wheat berries and making bread, I discovered there were techniques needed to bake a good loaf of bread. Letting the fresh ground berry flour to incorporate the moisture before making your final mix. I learned the hard way. I used the fresh ground berry flour like I used my King Artur Bread Flour. After many trial loaves, I came up with a recipe we liked. The time it took to prepare my bread increased using freshly ground berries. The grinding with my kitchen aide grinder takes time. The large grinders, designed just for grinding fresh berries, processes the finished product much faster. The extra time needed to incorporate the freshly ground flour can take 15 to 30 minutes. Once I came up with a recipe we liked, I was able to make a very good tasting loaf of bread. When I considered the cost of grinding my own flour verses time and taste, it comes down to personal preference. The loaf is soft and has the texture of store bought bread. The ingredients I use and quality are the same and the bread comes out looking like my bread flour loaf. Going forward, I will make more bread using fresh berries, when I have the extra time to make more than one loaf at a time. Having the ability to make our bread and dinner rolls with store bought or freshly ground flour gives more options. I encourage bread makers to consider milling their own flour, if it is in the means to do so. I enjoyed learning the process of grinding my own berries and learning the best method of using it in my recipe.

You can really tell this is a premium, family-farmed product. The wheat berries arrived incredibly clean with no debris or stones whatsoever. Knowing exactly where it comes from through the field-traced feature is amazing, and the glyphosate-free certification is a huge plus. This 5 lb bag is a great value for the quality you get. Highly recommended for anyone looking for clean, wholesome grains!

Clean, delicious, fresh! These berries come in a lovely fabric bag and mill into a wonderfully soft flour great for making nutritious muffins, pancakes, waffles, etc. My kiddos have loved every item we’ve baked with these berries. Very happy!

I use this wheat to make Greek Koliva. A dish prepped for memorial of those passed away. This week is top quality. It is easy to work with and tastes wonderful.

It is good wheat but you can buy way more affordable

Product: Palouse Soft White Wheat Berries (Organic Non-GMO) Rating: 4.5 of 5 stars (excellent) I bought a 5lb starter sack as part of a 3 grain assortment, to try out my new KIitchenaid grain mill attachment. QUICK WHEAT VARIETY PRIMER: In general, hard wheat varieties, with their higher protein and gluten content, are best suited for leavened breadmaking, whereas soft wheat varieties contain roughly a third less protein and gluten and as a result are better suited for cakes, cookies, batters, flatbreads and egg-based varieties of pasta. Hard red and hard white varieties are nutritionally comparable and similar in all baking characteristics except one - the white variety is essentially a variant of red wheat with a bran layer that is much lower in tannin, resulting in a flour that is lighter in color and milder in flavor. Commercial "all purpose" flour is a finely-ground ultra-sieved blend of soft white and hard white wheat, so fellow home grinders are advised that if you want to approximate AP Flour, you MUST sieve your flours, and soft wheat will probably be your primary base grain (to which you'll add other flours depending on what you're making). Also note that freshly ground flour is noticeably lower in moisture content than commercial flour purchased in permeable paper bags. Accordingly, plan on needing to increase the moisture content in your recipes by 5%, and then let experience dictate how to finesse that up or down. When in doubt, it's better to err on tht wet side, because working a little more flour into a bread dough is a lot easier than working in more moisture. LIKES: * Excellent quality grain, low breakage, low moisture. Using my Kitchenaid Grain Mill Attachment, I ran it though once on the coarsest setting, then once on the finest setting, which I sifted with a 40 mesh sieve, and then ran the contents of the sieve through a second time on the finest setting, and once more though the sieve. The final flour yield (after double-fine grinding and sifting with 40 mesh) was roughly 84% by weight of the grain used. The resulting flour made good buttermilk biscuits, and the 16% leftovers (mostly bran) I reserved for use in soft oatmeal cookies and hot oatmeal, so there was actually no waste. * The grain is also highly bio-active - after an overnight soak, it sprouted quickly and developed 1/2" tails in a mere 24-36 hrs, so I'm guessing fans of wheat grass will be very pleased. I didn't let mine go that far though - I stopped them at 1/2 inch by cooking them. The bran layer makes wheat berries a bit more chewy than most sprouts, so I opted to cook them by adding them to a split pea soup during the last 10 mins of cooking. * Grown in the USA. MINOR NITS: * PACKAGING (-1/4 star): The grain arrived in a light burlap sack with a plastic inner liner. There was no zip strip, necessitating the use of a box cutter to open the bag, which resulted in string fragments falling into the grain, which I then had to sift out. When I re-order in bulk, I'll be sure to buy in plastic pails, rather than bags. * DUST (-1/4 star): I encountered some fine silo dust, which I sifted out along with the string fragments mentioned above before putting the grain in my storage container. * This not so much a nit as a characteristic of soft wheat in general - it tends to clump more during grinding, so you'll need to periodically tap (read: whack) your grain mill to dislodge any clumps of flour that slow down the flour output. BOTTOM LINE: * Excellent soft white wheat berries that are organic, non-gmo and viable for grinding into flour or spouting. For baking, sifting with a 40+ mesh sieve is recommended, particularly if you like a dough that's as soft smooth and refined as possible using home ground flour. For the most economical value, and convenient storage, I recommend buying large plastic pails rather than the small burlap bags. I'd definitely buy this again, if the price is right.

New to milling my own flour and the cookies, pancakes, waffles we made turned out delicious. My love the my kids enjoy the process of milling because it is so easy. Zero concerns about freshness or bugs. Will buy again