Heirloom Red Fife wheat boasts exceptional flavor and baking properties while remaining un-altered by modern genetic modification. It performs similarly to — and can be used in place of — modern Hard Red Winter wheat.
Named after David Fife, the seed came from Scotland in 1842 and is believed to be a relative of Halychanka Wheat, a Ukrainian Heritage wheat.
Red Fife has been resurrected by a number of faithful organic heritage wheat farmers mostly in Canada. Red Fife seed is being actively preserved and protected as a Heritage variety. Although it is the foundation of many modern hybrid wheat varieties this wheat has itself not undergone the hybridization of modern wheats. It is thought that mass hybridization of modern wheat has changed the protein structure of wheat leading to the increases in gluten sensitivity we see today. Heirloom and Ancient grains, such as Red Fife, Turkey Red, Einkorn, Emmer and others may be more easily digestible and tolerated by those with gluten sensitivities.
The taste of Red Fife is more complex than common Hard Red Wheats and the breads bake up moister, with a cohesive crumb. Especially suited to bread, it has a high gluten content and can be used by itself or mixed with low gluten flours (spelt, rye, etc) for excellent results.
100% Red Fife Sourdough Bread
Note: Since this flour contains wheat germ and wheat germ is an oil, this flour will not keep for as long as typical commercially milled white flour. Do not purchase more than you expect to consume within a few months. We mill fresh within a couple days of shipping. We recommend keeping your flour in airtight packaging or container and storing in a cool place or preferably the refrigerator or freezer.
Red Fife Whole Grain Flour
Brittany (verified owner) –
I’m generally wheat sensitive but can tolerate some heritage flours. Unfortunately this flour didn’t pass the test and upset my stomach slightly. Additionally, I was unable to develop any gluten strength at 75% hydration. I’m by no means an expert baker, so it’s completely possible I just didn’t handle the flour right.
aura (verified owner) –
Interesting flavor. Quite strong and a bit bitter when used just on its own in a plain no knead recipe. However, when combined with a sweeter flour like spelt, kamut or turkey red, it is quite delicious. I enjoy the strong flavor and also like mixing it in recipes with lots of ingredients. For example, I made a sourdough loaf with Italian herbs, tomato paste , spelt, kamut and red fife. It rose beautifully with a great, open crumb and had a fantastic taste.
natureartist72 (verified owner) –
Wonderful Flour! I made a sourdough bread with this flour mixed with white bread flour and it made a very nice strong loaf. It produced great oven spring and flavor. Will buy again.
Markus (verified owner) –
Very flavorful wheat. I have used it in many sourdough breads and use Red Fife as one of my starters.
Luke Hosinski (verified owner) –
I Love this flour. I use it in the sourdough spelt recipe instead of the spelt which is also good. It’s moist and flavorful. I make it a snacking bread by adding raisins. So good.