Turkey Red Flour (certified organic)

Try this flour in our RECIPES:

Naturally Leavened Sourdough Bread

Whole Wheat Cocoa Brownies

Bakery Joju's Pizza Dough

Rye Sandwich Loaf

Turkey Red can be traced to Crimea between the Black Sea and the Sea of Azov in the early 19th century and earlier to Turkey to the south of the Black Sea.

Mennonite immigrants brought it to the United States in the early 1870s, introducing it to the areas surrounding Marian, Reno and Harvey Counties in Kansas.

It became the dominant hard red winter wheat in Kansas and throughout the Great Plains in the 1920s. Known for its excellent “wheaty” flavor and very good milling and baking properties. It can be used as bread flour in any recipe.

  • Class: Hard Red Winter Wheat
  • Grown in: Vinita, OK at Pleasant Valley Ranch
  • This is a Heritage, Landrace grain.  Learn more.


  • Available types: Whole Berry, Whole Wheat Flour, ‘00’ Flour  What is ’00’?
  • Protein: 10.39%
  • Flavor profile:  Robust and "wheaty"
  • We love it in: Artisan Hearth Breads, Brownies, Cookies, Croissants, Crackers, Pan Breads, 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 95 reviews
    Elizabeth Walker
    Love Barton Springs Mill!

    I am totally enjoying grinding my own grain and making my own flour. My breads are amazing. I leave most of the bran in the flour so I have more fiber content in my bread. It’s hard to pick a winner. But I love the Turkey Red, Yecora Rojo, Rouge de Bordeaux and the Danko Rye. Since each has a different protein content I sometimes mix them. You guys rock! Great online experience too.

    Howard Flushman

    Fantastic taste

    Eben M Atwater
    Wonderful stuff!

    Fragrant and great texture - I did a 50%-50% blend with Sonora for a sourdough that was exceptional.

    Merry G.
    I've been making bread for 60 years. Never seen anything like this!

    White bread, 'whole wheat' bread, and mostly half white and half 'whole'. 'Whole wheat' flour is finicky to work with and rough, does not rise well.
    This flour is a whole nother ball game. Smooth as silk, rises like a dream, don't have to mix in white flour to get it to come out right. I have made bread, pancakes, gingerbread and a Dutch baby. Every thing came out beautiful, tasty, filling and (this is so strange) my stomach feels contented.

    I have also made a loaf of bread with Yecora Rojo. Oh, my goodness, it tastes so good. I'll be trying most of your flour varieties. But I think Yecora may be my bread flour.

    Gregory Gonzales

    Turkey Red