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NOTE: We are temporarily not allowed to call this product “certified organic”. Just prior to the COVID-19 crisis, Breadtopia moved to a new facility and now, due to health safety concerns, all organic certification inspections have been put on hold in our area. Our prior facility was certified organic and our new one will be as soon as inspections begin again. Until that time, know that we are still sourcing exactly the same certified organic grains from the same producers we always have, and we are packaging and milling with the same procedures we have always used. We just can’t call it “certified organic” until we can get our new facility inspected and certified.
David Nystrom (verified owner) –
I mix this flour 50/50 with sprouted whole grain spelt to produce soft sourdough loaves that don’t fall apart. Produces delicious and hearty bread which gives me no digestive issues.
Note that spelt is a weak dough which collapses easily. I found that the easiest way to deal with this was with the addition of vitamin C (ascorbic acid) and gelatin (note–this will require increasing hydration).