Marquis Flour

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 55 reviews
    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.

    Terry Stevend


    Thomas Nies
    High Quality Flour

    I received three bags of BSM flour from my wife for Christmas. We saw the segment on Tastemakers and were very intrigued. I bake our household’s bread and am always looking to improve my techniques. The first loaf was baked with the Marquis. It has such a great nutty flavor, and textures I wasn’t getting in other whole wheat flour. I plan to combine it with some more-sifted flour to get a less-dense loaf, and expand its use.
    My wife wanted me to mention that Barton Springs was wonderful to deal with, shipped quickly (and reasonably). We’re fans!

    A.M. Kusick
    Fabulous pizza!

    Been perfecting our homemade pizza over the years—pizza stone, great dough, pre-bake crust, pesto under sauce—but Marquis is a game changer! So full of flavor. Can’t wait to make pasta with it.

    BSM Reviews

    See what customers say

    3817 reviews
    Excellent Einkorn Berries & Great Customer Service!

    We live locally in Austin and wanted to pick up some Einkorn berries (we make sourdough Einkorn bread and love it) and customer service was quick to reply and get my order ready for pickup! Very friendly and helpful. Excellent wheat berries without hulls (we’ve had an issue buying from other companies where the hills were still intact on a lot of the berries. We love Barton Springs Mill!

    Stone Ground Cornmeal
    Gena Kearse
    Nice surprise

    The Bloody Butcher corn meal I purchased arrived neatly packaged and ready to use. It mixed well with my corn bread recipe and it turned out smooth, rich texture and delicious. I'd definitely buy it again.

    Stone Ground Grits
    Turd Furguson

    very satisfied with these grits.....plain and simple.....

    Love white wheat berries!

    Loving the new Big Country white wheat berries from Barton Springs Mills! It has been 20+ yrs since I had access to and used white wheat for baking, I had forgotten the beauty of the flour. Thank you!

    Beautiful Grain!!

    Besides being beautiful, my sourdough starter couldn’t be happier. Have already made bread, and it is super complex and smells like toasty heaven. The best part is the heritage and organic stewardship, which we all need more of in our current mono-culture world. Thanks Barton Springs for all your hard work on this one!!