Using White Sonora Wheat Flour & Wheat Berries
Heirloom grains can be used in many of the same ways you would use conventional grains for your favorite cakes, cookies, breads, stews and salads. However, our culinary team and recipe testers have a few suggestions to help you get the best results with these artisan grains.
How to Use White Sonora Wheat Flour
You can follow a recipe specifically tailored for White Sonora Wheat or experiment with substitution in tried-and-true recipes. Sonoran White Wheat is a soft flour and is best suited for tortillas, biscuits and cakes, but can be used in a variety of baked goods. When in doubt try starting with half Sonoran White Wheat and half all-purpose flour.
Storage
Since this flour contains wheat germ and naturally occurring oils, this flour will not keep for as long as typical commercially milled white flour. Do not purchase more than you expect to consume within a few months. We recommend keeping your flour in airtight packaging or container and storing in a cool place or preferably the refrigerator or freezer.
How to Use White Sonora Wheat Berries
Wheat berries are a delicious, nutritious and versatile addition to salads, soups or side dishes. They can be used as a substitution in any recipe that calls for rice, barley, couscous, bulghur and more to add diversity and texture to your meal.
General cooking tips for wheat berries
You can soak White Sonora Wheat Berries overnight to soften and reduce cooking times, but it is not necessary for good results. We recommend simply bringing 3 cups of water to boil, adding 1 cup of rinsed wheat berries and cooking for 45 min – 1 hour or until they reach the desired softness. Cooked wheat berries maintain a pleasantly chewy texture. They can also be cooked in an Instant Pot, rice cooker or slow cooker.
