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Home / Products / Sonora Flour (certified organic)
Sonora Flour (certified organic)

Sonora Flour (certified organic)

$12.00 - $29.00
Weight
Type

Try this flour in our RECIPES:

Pam's Angel Food Cake

Brown Sugar Pecan Shortcakes

 Momma's Classic Chocolate Cake

Sonora is one of the oldest surviving wheat varieties anywhere in North America. Predating Red Fife and Turkey Red wheat, it is a soft white, round winter wheat with pale red grains.

While earliest records document its existence in the mountain plains of Sonora, Mexico in the early 1700s, the wheat surely predates that era by generations. It was widely planted in California by the early 1800s.

  • Class:Soft White Winter Wheat
  • Grown in: Gila, AZ by Oatman Farms
  • This is a Heritage grain.  Learn more.

 

  • Available types: Whole Berry, Whole Wheat Flour,‘00’ Flour  What is’00’?
  • Protein: 13.67% (Protein percentage is not indicative of soft wheat's baking performance)  Learn more.
  • Flavor profile: Nutty and buttery
  • We love it in: Flatbreads, Pastries, Pancakes, Pie crust, Tortillas, Richly Flavored Breads (up to 50%)
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!

    Customer Reviews

    Based on 192 reviews
    97%
    (187)
    2%
    (4)
    1%
    (1)
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    T
    Tom Mosby

    Sonora Flour (certified organic)

    L
    Lynne Whitaker
    I love this flour.

    I feel blessed that I'm able to buy local stone-ground flour filled with nutrition and freshness. Also the bread, cakes, and tortillas I make with this flour has the color of wheat.

    M
    Morgan
    Perfect for tortillas

    I make tortillas weekly for my family and wanted to switch from store bought AP to an organic Sonoran flour. I tried a company local to me in CA but it was too coarse, the dough didn’t get strong enough, and they sell out often. I was happy to find Barton Springs and used the chat feature to ask if the whole wheat or ‘00’ would be better for tortillas. They said a mix would be a good idea so I bought both and just made a batch using a ratio of 3/5 whole wheat and 2/5 ‘00’ (1.5c and 1c) 2.5c total with .5c crisco and 1c warm water (makes 12). I don’t think tortillas require weighing like when baking. You can always add a little flour or water when kneading into get the consistency just right. I added some water on my hands when kneading as I think it requires a little more than traditional AP. They turned out perfectly — strong enough to not rip when transferring/flipping yet super soft and flavorful. I can’t wait to try more of their products!

    User picture
    m
    mary gotte
    Great to bake with!

    I’ve been enjoying baking many things with this wonderful flour! Pizza crust, biscuits, homemade flour tortillas. Tastes delicious. Will continue to purchase

    A
    Adam Gutierrez
    Amazing flour for tortillas

    Some of the best flour tortillas I have ever made was with this flour

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