BRAND NEW RELEASE!

Butler's Gold Flour

Dyin' to serve up a fresh batch of from-scratch treats from your kitchen that's just oh so mmm, mmm, good? Try a recipe or two with our newest hard red winter wheat.

We promise: the flavor is worth its weight in gold!

Inside The Bag

Light, Flecked Flour

Modern Grain

Hard Red Winter Wheat

Grown in Alva, OK

THE STORY OF Butler's Gold Flour

Butler's Gold is a new variety that scientists at Oklahoma State University spent years developing this wheat to deal with certain climate and farmer conditions.

"Butler will be attractive to farmers who face season-disrupting conditions and are trying to recover with a late-planted crop. This variety is extremely fast in the way it develops," sourced here.

Our friend and farmer, Bob Baker, in Alva, Oklahoma, had great success with this crop, and the protein level is just outstanding.

Safe to say: Mother Nature was in its favor this year.

HOW TO USE Our Butler's Gold Flour

Whether your indulgences are sweet or savory, Butler's Gold is the flour to forge your tastiest desires!

Because of its high strength, Butler's Gold is the ideal canvas to perform in doughs and cakes. 

In fact, despite being a brand new flour, the '00' bag is already dubbed "The Pizza's Flour" because of its outstanding performance in pizza dough! 

Even though the Butler's Gold wheat stalks carry a deep toasted golden hue - darker than most wheats – the Whole Wheat flour itself is light with golden brown flecks of nutritious bran, while the '00' is lusciously cream-colored.

You'll never forget the fragrant scent of toasted graham crackers when you rip open a fresh bag of Butler's Gold, nor will your baked goods ever get such a rise!

STRAIGHT FROM The Source 

I love the flour from this mill. It really elevates all my baked goods and it’s become my new favorite flour!

MELISSA O'LEARY

Awesome flour makes all my baked goods turn out superb!

TARA HYDE

Such high-quality flour! We have enjoyed making scones, cookies, and other desserts with this flour. Looking forward to trying other flours from the Mill!

AMY H.

Amazing!! I thought I was Gluten intolerant and would have crushing stomach pains and massive bloating any time I would consume bread or pasta until I found your flour. Now we bake more than ever, and our bellies feel wonderful. Thank you!

ADAM

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