Shepherd's Grain low gluten flour is a unique premium flour produced from red winter wheat. More of an all-purpose flour, it works well in sheeted and formed dough products. Being that it is low gluten, there won't be as much elasticity to the dough nor will the dough rise as much as dough made with higher gluten flour. This provides for less moisture and more flakiness in the end product.
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. At GloryBee, we believe in supporting the efforts of these sustainable agricultural practices in farming as they align with our own mission of sustainability and giving back to the land.
Protein: 10.20% to 12.80%
Ash: 0.400% to 0.550%
Moisture: 12.00% - 14.00%
Blend: Wheat Flour, Enriched (Wheat flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, and Folic Acid)
Treatment: Enriched and Malted
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.
- Kosher (Orthodox Union)
- Stored in an AIB Superior Rated Facility
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.