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: Joshua, TX by Farmer Jerod Crawford, Enger Farms
  • This is a Heritage grain.  Learn more.


  • Available types: Whole Wheat Flour  Learn more.
  • Protein: 11.5%
  • 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 8 reviews
    Tacey Ann Rosolowski
    Amazing Flavor

    Quanah was such a wonderful surprise. The flavor is rich and buttery/nutty. I made sourdough focaccia and it handled beautifully, with a great rise. I also made flatbreads --was a great flavor addition to a sandwich.

    Merry G.
    I love all the flour I have ordered from you.

    The Quanah is a great bread flour. I made a lovely loaf of bread. Later, because I wanted to have bread quickly, I made a loaf of batter bread. Even though I did not knead it, so the gluten was undeveloped, the bread rose beautifully. And the flavor is delicious. Quanah is definitely on my list of favorites.

    Yvette in California
    Try Adding Quanah to your Sourdough

    One of my sourdough baking friends made a loaf with Barton Springs' Quanah added. It was perhaps one of *the* most delightful and delicious loaves of sourdough I have eaten, both from home baked goods to professional bakers. I wanted to bring this goodness into our own home, so I ordered a bag. It felt good to know I was supporting Barton's mission with the grain preservation and continuity. But let me tell you - the quality of the quanah flour was gorgeous! So fresh, and for my recipe, which calls for 455 grams of flour, I used 100 grams of quanah with the rest being bread flour. It was sooo delicious, and will likely be a regular part of our hearth. The quality of the crumb, the quality of the taste, it really has been a joy!

    Michael Riegel
    New Variety for Me

    I took a flier on a variety I had not heard of but trusted my experience with Barton Springs Mill. Totally pleased with adding Quannah into the mix of flours for my bread.

    Ruth Brown

    The most amazing flavor. Rich and nutty. Only type my family wants for our bread.

    BSM Reviews

    See what customers say

    3658 reviews
    Tyler Becker
    Great flavour!

    Makes great flour! Used it in sourdough pancakes. Has a mild, sweet flavour.

    Carolina Gold Rice
    Peter Shaginaw
    Carolina Gold Rice

    I am pleased that Barton Springs Mill still supplies this traditional regional rice. Once a common staple, this rice is hard to find in specialty restaurants let alone grocery stores. Thanks for keeping this product readily available for those of us who love the taste of down- home Southern cooking.

    Great All purpose flour

    Great taste very wholesome flour

    My class is scheduled for June 18

    Stone Ground Cornmeal
    Jeanine Naker
    Beautiful Color

    Have not used yet, but is beautiful colors and smells amazing.