Shepherd's Grain

High Gluten Unbleached Flour

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This premium quality flour is milled from a blend of dark northern spring wheat. It is milled at a low temperature to preserve the flavor of the wheat. The high gluten content gives extra elasticity to the dough, helping it rise and keep its shape. It also gives the final product a chewy texture. Primarily used to make artisan hearth breads, it can also be used to blend with lower gluten flours such as rye or buckwheat.

Shepherd's Grain specializes in working with over 60 growers and farmers in the Pacific Northwest, Southern Alberta and Southern California who believe in using "sustainable agriculture" to preserve and nourish the land that they farm. Two sustainable agriculture methods in particular that Shepherd's Grain farmers use is that of no-till and direct seed. Both of these methods conserve the soil, reduce erosion and increase tilth and fertility of the soil. To learn more about these methods, click here.

Moisture: 12.00% to 14.00%
Protein: 12.50% to 15.00%
Ash: 0.400% to 0.570%
Absorption 14%: 60.0 - 67.0
Peak Time: 4.0 - 9.0
Stability: 8.0 - 18.0
Falling Number: 240 to 310

Blend: Wheat Flour, Enriched (Wheat flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, and Folic Acid)
Treatment: Enriched and Malted


  • Non-GMO
  • Kosher (Orthodox Union)
  • GloryBee is SQF Certified and this product is stored in an SQF Certified Facility
  • GloryBee is FSMA Compliant

Storage Recommendations

Product shelf life is dependent upon storage conditions and is highly variable. Product should be stored under cool, dry, dark conditions in a humidity controlled environment. Industry standard for product shelf life, when stored under optimal conditions, is 1 year from date of manufacture.

Note: The information listed above about protein and ash content are averages only. They may change from year to year depending on growing conditions of the wheat. For the most up to date information, please contact our sales department by clicking here.