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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: 12.8%
  • 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 64 reviews
    LB Johnson
    Love Marquis Flour

    Using it for sourdough, wonderful aroma while baking, great flavor, makes beautiful loaves. Big appreciation to Barton Mills for keeping these wonderful organic grains available.

    Daniel Ledbetter
    As always… great

    Fast shipping and great flour. The marquis has been perfect for Neapolitan pizza dough, both yeast-based and sourdough


    A longtime favorite!

    Merry G.
    Lovely flour

    I was surprised by how good this flour is. The dough was lovely, the bread tasty and I enjoyed the scent of the flour. That is the first time I have noticed what the flour smelled like.

    Great stuff!

    This flour is far different, read better, than what I am used to. Nothing wrong with my former brand, yet I’ll be using this for the foreseeable future. I have gone over a number of the videos from the site, and just now tried the recipe for simple loaf bread. The only issue I have is the printed version does not match the video. I went with the video version. I will have to wait for a while for the loaf to cool down completely. I do appreciate all the other info too. I have always measured ingredients and use grams. However now I weigh the liquids and yeast. I’m currently chewing on the couch arm rest while waiting for the loaf to cool, the hardest part of this by far. Very impressed.