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Marquis Flour (certified organic)

Try this flour in our RECIPES:

Naturally Leavened Sourdough Bread

Whole Wheat Cocoa Brownies

Bakery Joju's Pizza Dough

Marquis a cross between Red Fife and Red Calcutta, developed in Canada in 1906. It accounted for 11 million acres of wheat grown in the U.S. by 1919.

This hard red wheat has a similar flavor profile to Red Fife, but milder, and makes a stronger and most extensible dough. Learn more about it in this video.

  • Class: Hard Red Winter Wheat
  • Grown in: Tokio, TX by Henry Martens
  • This is a Landrace, Heritage grain.  Learn more.
  • Available types: Whole Wheat Flour, ‘00’ Flour  What is ’00’?
  • Protein: 13.03%
  • Flavor profile: Nutty, non-bitter & very mild wheat flavor
  • We love it in: Artisan Hearth Breads, Brownies, Cookies, Croissants, Crackers, Pizza, Pretzels, Yeasted Rolls and Breads

Remember! You don’t need a special recipeyou can use stone-milled flours in any recipe. If you find the outcome a bit dry, don't be afraid to increase the liquid in your recipe. Our flours are thirsty!

    Customer Reviews

    Based on 58 reviews
    Mark Evans
    Great workhorse whole wheat

    Red fife has always been my go-to whole wheat. It’s not always available from various mills. Good to find a new hybrid source

    RP Navarro
    Marquis is a great performing bread flour

    I made a naturally leavened boule, with 50% WW Marquis, 5% WG Bordeaux, 5% WW med rye, and 40% bread flour, at 70% hydration and overnight fermentation. The result yield a wonderful aroma, nutty/sweet taste, open crumb with medium holes, and a satisfying mouth feel. I'll keep Marquis as a primary base flour, and perhaps increase whole grain Bordeaux amount. I mill BSM Bordeaux berries. Marquis is noticeably and notably unique in a wonderful aroma and flavor. I love this flour. It feels good, Sticky, high hydration dough firms up nicely with a few slap & folds, then stretch & folds during early fermentation. Beautiful loaf.

    Baker Man Southern Oregon
    Marquis . . .The Loaf

    As recommended on the loaf recipe, the Marquis performed well. Excellent taste, as always…and texture too. Neighbors happy too! Very pleased with the results…more recipes to follow. Thanks Barton Springs

    Lynne Whitaker
    Love all your flours.


    Cooky Oberg
    delicious and reliable

    I got excellent results with this flour using 1/2 and 1/2 with King Arthur Bread Flour in my 30 year old bread machine. It rose reliably, made great tasting bread, and was a good keeper -- kept its flavor and freshness for 5 days, until we finished the loaf. Marquis is going to be a regular use flour for us, and I think it's safe to do 100% Marquis instead of 1/2 and 1/2 next time.