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Sonora Flour (certified organic)


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 188 reviews
    Adam Gutierrez
    Amazing flour for tortillas

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

    Diane Joyce

    A great flour for bread making!

    Sande Allen
    Sonora Wheat Flour

    I had never used Sonora Wheat Flour in a recipe before, but it made the texture of the cake I made come out perfectly, Loved it!

    barbara gideon
    It worked !

    I could tell when I opened to bag it was a fresh flour. So I went ahead and made a sourdough bread recipe with the additives listed. The taste was fantastic!!
    Now that have other purposes to use it for.
    homemade flour tortillas; which I understand is its primary purpose. Then a nice embossed flat bread. What a gem of a find. I’m so happy to have found this little gem.

    Larry Swann

    Made flour tortillas with some locally sourced leaf lard and they are fantastic