100% Organic Turkey Red Heritage Flour

Turkey Red winter wheat was introduced to Kansas in 1873, carried by Mennonite immigrants from Crimea in the Ukraine, fleeing Russian forced military service. In the mid-1880s, Bernard Warkentin imported some 10,000 bushels of Turkey seed from the Ukraine, the first commercially available to the general public. That 10,000 bushels (600,000 pounds) would plant some 150 square miles (10,000 acres). By the beginning of the twentieth century, hard red winter wheat, virtually all of it Turkey, was planted on some five million acres in Kansas alone.

It is reported that some people who have wheat intolerence are able to eat bread made from Turkey Red flour. It is reported by bakers, that the gluten appears different from other flours and the resulting bread is lighter and very favorable.