Quanah Flour (certified organic)


A Barton Springs Mill Exclusive.

Quanah wheat hasn’t been tasted for about 50 years and we’ve worked hard to revive it for you!

Try this flour in our RECIPES:

Naturally Leavened Sourdough Bread

Whole Wheat Cocoa Brownies

Bakery Joju's Pizza Dough

Rye Sandwich Loaf

Quanah hasn't been tasted in over 50 years! It was developed in 1938 and bred specifically for growing in the Texas Hill Country. Then it was forgotten.

It is nice and strong, adding excellent flavor to breads and cookies. Put history on your table with this revived wheat, only available at Barton Springs Mill.
  • Class: Hard Red Winter Wheat
  • Grown in: Alva, OK by Bob Baker, 4 Generations Organic
  • This is a Heritage grain.  Learn more.
  • Available types: Whole Berry, Whole Wheat Flour  Learn more.
  • Protein: 9.4%
  • Flavor profile:  Buttery, creamy and malty
  • We love it in: Artisan Hearth Breads, Brownies, Cookies, Croissants, Crackers, Pastries, 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 19 reviews

    I made a beautiful Pineapple Upside Down Cake using 1/2 All Purpose and 1/2 Quanah flours. The texture of the cake was pillowy and soft and the taste was akin to Irish brown bread (which I just love).

    Galen Peiser
    Quanah flour and Rough de Bordeaux flour

    I can't say anything specific about the Quanah flour for sourdough bread I made since I mixed the following flours to make the bread: Quanah flour, Rough de Bordeaux (both from Barton Springs) plus Kamut, Einkorn, dark rye, Earlybird stone ground flour, Bob's Red Mill whole wheat flour and Bob's Artisan white flour. The bread came out great - and it "feels" great after eating it with the diversity of the flours.

    great taste

    of the many exceptional barton springs mill flours we’ve tried, this may be my favorite. and it’s a straight link to the past.

    Matthew Hansen
    Fantastic Flour

    I have been baking commercially for four years in West Central, Illinois. After moving back to our home state of Texas, I was on the hunt for quality stone milled flour. We found it with Barton Springs Mill. This stuff is great to work with, has a great rise and creates the perfect environment for the leaven to work.

    Our new favorite for our sandwich loaf

    Flavor Profile notes are spot on for this flour. We love the buttery smell and flavor Quanah adds to our sourdough no knead sandwich loaf. We use bread flour from our local mill and then add in some Danko Rye and Quanah with a little butter and honey in the dough. Absolute perfection!