STONE MILLED Pima Club Whole Wheat Flour – (Olas Pilkan Hejel Chu’i) – Triticum aestivum Steeped in history, this ancient grain traces its roots back to its arrival in North America in the sixteenth century. Native people in regions of Mexico and Arizona quickly embraced the soft white spring wheat for the delicious, fine flour it produces. Now, this heirloom grain is enjoying a resurgence in popularity with both home gardeners and bakers. Pima Club produces compact, flattened, beardless seed heads with plump kernels that are easy to separate from the chaff. The soft grain grinds easily to a lower gluten flour that’s well-suited for making delicate cookies and pastries. Self-sustainers can use excess starch from the grain to convert to alcohol for fuel, and the remainder of the plant makes good quality bedding straw or garden mulch.
The cultivation of wheat by the Akimel O’odham (The River Pimas) was the dawning of Arizona’s flourishing agricultural economy. Try this remarkable flour for whole wheat flour tortillas, biscuits, wholesome gravies.
6 grams of protein in 1/4 cup.