Appalachian white wheat stone ground
Appalachian white wheat pizza
heritage grains, stone ground flour, regenertive agriculture
heritage grains, stone ground flour, regenertive agriculture
Appalachian white wheat stone ground
Appalachian white wheat pizza
heritage grains, stone ground flour, regenertive agriculture
heritage grains, stone ground flour, regenertive agriculture

Appalachian Hard White Wheat Flour grown by McConnell Family Farms

from $6.00

Appalachian White Wheat is a hard winter wheat developed at NC State in 2009 to withstand the humidity in the eastern United States. While it is a modern wheat, it is non-GMO and not a hybrid. White wheats taste slightly less bitter than red wheats, making them an appealing option for some bakers who want to use more whole wheat without the extra strong flavor and darker color. Appalachian White has a high amount of gluten and works great for breads as well as general purpose recipes. We also mill this wheat with slightly less bran than our red wheat flours which makes it a great introduction to stone ground flours for those more accustomed to white flours.


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Appalachian White Wheat is a hard winter wheat developed at NC State in 2009 to withstand the humidity in the eastern United States. While it is a modern wheat, it is non-GMO and not a hybrid. White wheats taste slightly less bitter than red wheats, making them an appealing option for some bakers who want to use more whole wheat without the extra strong flavor and darker color. Appalachian White has a high amount of gluten and works great for breads as well as general purpose recipes. We also mill this wheat with slightly less bran than our red wheat flours which makes it a great introduction to stone ground flours for those more accustomed to white flours.


Appalachian White Wheat is a hard winter wheat developed at NC State in 2009 to withstand the humidity in the eastern United States. While it is a modern wheat, it is non-GMO and not a hybrid. White wheats taste slightly less bitter than red wheats, making them an appealing option for some bakers who want to use more whole wheat without the extra strong flavor and darker color. Appalachian White has a high amount of gluten and works great for breads as well as general purpose recipes. We also mill this wheat with slightly less bran than our red wheat flours which makes it a great introduction to stone ground flours for those more accustomed to white flours.