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Know your farmer. This grain grown by: Ramona Farms.
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White Sonora Wheat Berries
$15.25 – $103.75
These are whole unmilled White Sonora Wheat berries received directly from Ramona American Indian Farms in Arizona.
White Sonora Wheat is considered to be the oldest wheat in the Americas. It is an ancient heritage wheat brought to the Sonoran desert by a Jesuit Missionary, Padre Eusebio Kino, and introduced to the Pima people circa 1685. The family farmers of Ramona Farms were the first farmers in the Western Hemisphere to grow wheat and they are still growing it!
This wheat was the predominant wheat variety in the desert of the southwest of the United States until the 1940s. A versatile grain, White Sonora Wheat is excellent for making tortillas and can be cooked with beans, soups, or cooked whole or cracked and used as a side dish or added to salads. While relatively high in protein content (12.73%), it is low in gluten forming proteins. This characterizes it as a “soft” wheat.
Please follow this link for more detailed information on White Sonoran Wheat from the Slow Food USA website.
This is the 5 gallon bucket and lid that the wheat berries come in when the 35 lb option is chosen.
For more information on the bucket and lid, click here.
White Sonora Wheat Berries
We have compiled some information about long term grain storage (click).
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Kitty B (verified owner) –
Wonderful wheat. I have a gluten sensitivity and have not been able to have anything with wheat in it for several years now. I had read that heirloom wheat might be tolerated by those with gluten sensitivities…hallelujah…they were right. I have had absolutely no issues with this wheat. I have made corn muffins, biscuits and an assortment of other baked goods and deserts, and everything has tasted wonderful. The flavor is so far superior to that horrible all purpose flour they sell at the grocery store. I have also mixed this with the heirloom red fife or turkey red I also purchased and use the mixture as an all purpose flour. You don’t always get the same results you normally get with an all purpose flour, but it’s close and the the flavor is far superior. This is my go to flour.
Stephanie B (verified owner) –
Great wheat – makes a wonderful soft, whole wheat sandwich loaf (I mixed it up with hard white wheat), and excellent in sweets/pastry that benefit from a tender crumb.
Stuart Perkins (verified owner) –
Great wheat. Biscuits were the first thing made because of the soft wheat designation and they were so good that a naturally leavened AKA sourdough loaf followed. The dough was not very elastic but it did form enough of a gluten network that the loaf was presentable as well as delicious. It has since been used in a lot of other things ranging from pizza crust to cinnamon rolls. I recommend this wheat highly and will be ordering it on a continuing basis. The great history adds to the enjoyment.