This 19th century bread flour was the favorite of French bakers for generations. Breads from Rouge de Bordeaux have a rich, nutty flavor with aromas of cinnamon and baking spice. It can be used as bread flour in any recipe.
Flavor profile: Nutty and earthy with subtle notes of cinnamon and baking spice
We love it in:Artisan Hearth Breads, Brownies, Cookies, Crackers, Muffins, Pizza, Pretzels, Yeasted Rolls and Breads
Remember! You don’t need a special recipe… you 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!
Ordered this to use with sourdough. It is a dream wheat!
J
Jennie Steele
Excellent! An absolute gift to the gluten-intolerant!
THE BEST!! The Rouge de Bordeaux flour from Barton Springs has allowed us to finally enjoy precious family recipes we've been missing since cutting gluten out of our diets. We are not Celiac, but wheat doesn't "agree" with us. We use it throughout the year, and especially for holidays and special events. The "00" makes the most beautiful cinnamon rolls and "refined" Christmas knot dinner rolls (kuchen dough)...better than ever before. PLEASE keep this wheat in your "portfolio." We are entirely grateful!
L
Lucy Cardozo
Great product
Really the product is good, fresh, taste. The difference is notorious when you prepare with Barton Spring Mill flour. I prepared sourdough bread and the flavor is fantastic. Also I use the flour for focaccia, cinamon rolls and pizza. I am really fan of the different flours, as Rouge de Bordeaux, Tam 105 and Yecora rojo.
R
Robb
Heaven
A lot of devotion comprises the farming, harvesting & milling of this glorious product. In a class by itself...
Ordered this to use with sourdough. It is a dream wheat!
J
Jennie Steele
Excellent! An absolute gift to the gluten-intolerant!
THE BEST!! The Rouge de Bordeaux flour from Barton Springs has allowed us to finally enjoy precious family recipes we've been missing since cutting gluten out of our diets. We are not Celiac, but wheat doesn't "agree" with us. We use it throughout the year, and especially for holidays and special events. The "00" makes the most beautiful cinnamon rolls and "refined" Christmas knot dinner rolls (kuchen dough)...better than ever before. PLEASE keep this wheat in your "portfolio." We are entirely grateful!
L
Lucy Cardozo
Great product
Really the product is good, fresh, taste. The difference is notorious when you prepare with Barton Spring Mill flour. I prepared sourdough bread and the flavor is fantastic. Also I use the flour for focaccia, cinamon rolls and pizza. I am really fan of the different flours, as Rouge de Bordeaux, Tam 105 and Yecora rojo.
R
Robb
Heaven
A lot of devotion comprises the farming, harvesting & milling of this glorious product. In a class by itself...
