Sonora Flour

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 183 reviews
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    Debora Crosby
    I can't imagine baking cookies, pies, and cakes without Sonoran Flour!

    This order of flour arrived at 6:30 pm then night before Thanksgiving. I refused to start my baking before it arrived. It didn't disappoint and everyone raved about the pie crusts as well as the pies. The Sonoran wheat flour was fresh and wonderful!

    T
    Travis Keltner

    Sonora Flour

    T
    Tony
    Awesome

    This flour make very good pancakes and buscuits.

    W
    William Dean
    Banana Bread tops the list

    my go to flour as one of my ingredients in my Banana, Walnut bread. no complaints from me and certainly none from my family, it's doesn't last long

    J
    Jesse Mondragon

    Sonora Flour

    BSM Reviews

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    3920 reviews
    98%
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    Sonora Flour
    Debora Crosby
    I can't imagine baking cookies, pies, and cakes without Sonoran Flour!

    This order of flour arrived at 6:30 pm then night before Thanksgiving. I refused to start my baking before it arrived. It didn't disappoint and everyone raved about the pie crusts as well as the pies. The Sonoran wheat flour was fresh and wonderful!

    P
    Spelt Flour
    Paul m
    Spelt pizza

    Loved this spelt whole grain flour made perfect pizza and the best banana nut and chocolate chip bread !!!

    L
    Wrens Abruzzi Rye Flour
    Laura Sanders
    Great flavor!

    This was my first time working with rye flour, and I wasn't sure how well it would work in a sourdough loaf. I was pleasantly surprised by the freshness and flavor of the Wrens Abruzzi.

    Beautiful Flour

    The Rouge de Bordeaux has a silky feel which I loved. The aroma while bread baking had a great spice smelling and the color of my rustic bread was a beautiful dark brown. The taste of bread was awesome. I will order again. I loved the other two flours as well.

    Best Flour I Have Ever Used

    I heard about Barton Springs Mill from a friend. I bake a lot of bread and wanted to try all the flours. The rye, wheat flours and the all-purpose flour are the best I have ever used. The whole grains are robust and flavorful, and the products are locally sourced. Ordering using the web site was easy and the shipment was well packaged and prompt. I will use Barton Springs Mill flour exclusively in all my future baking.