Quanah Flour

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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 Berry, 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 11 reviews
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    J
    JackyieB
    Quanah Flour

    Really nice. Mixed with Barton's Marquis and followed Barton's video instructions for simple bread. Turned out great and great taste too!

    C
    Customer
    Versatile

    I am vegan and have used the Quanah flour to make buttery pan de mie sandwich bread, heavenly sourdough burger buns, pillowy pizza crust, and tortillas that had a warm, nutty flavor. I will definitely be buying this again and again!

    M
    Muriel
    Barton Springs Mill Quanah Flour

    Love what this does to a loaf of sourdough bread. Has such yummy flavor. and texture. One of my all time favorite flours

    T
    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.

    M
    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.

    BSM Reviews

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    A
    Whole Berry Bundle
    April Soncrant
    Pleased

    I am a new owner of a mill and am milling my own flour for the first time. This is so much fun, and the Barton Springs grains are just wonderful. Everything about my order was great, from the customer service, quick shipping, excellent notifications, right to the product itself. Fresh and flavorful. I am very pleased.

    A
    Sonora Wheat Berries
    Amy Oldham
    Beautiful and Delicious

    I use the Sonora Wheat Berries for all my non-yeast baking. Muffins, pancakes and more. I love the golden color and flavor of this wheat. My order was packaged well and the wheat is very clean and ready to mill.

    J
    Einkorn Flour
    John G. Zulager
    Einkorn Flour

    Made Einkorn Flour and White Cornmeal pancakes. Great taste. To hot to bake anything this time of year. Trying some grits for evening meal, topped with eggs. Thank you for service and answering questions about grind on corn.

    Delicious!

    I love spelt, especially Barton Springs’ spelt. It is very clean, and they ship it so fast. I made banana bread recently, and knowing that spelt is a complete protein, along with fruit, nuts, butter and eggs, you’ve got all the food groups in a delicious slice.

    S
    Emmer Flour
    Scott Ausburn
    Great flavor

    I used this flour to make pancakes and the turned out great : )