Modern wheat is very different from the wheat our ancestors ate. The developments in grain have made it difficult for some people to digest, but that doesn't necessarily mean they need to change to a gluten-free diet. If you've experienced negative health effects as the result of gluten intolerance, but miss your morning toast or favorite dessert, Sunrise Flour Mill's Heritage Flour products may be the answer. These superior stone-ground flours aren't just for those who experience problems with gluten. Many people use Heritage Wheat because it truly tastes like wheat and results in delicious pastries, breads, pasta and pizza.

The Heritage-Wheat Renaissance

We Are Sunrise Flour Mill

It all began with our quest for a good loaf of bread. In retirement, Darrold, who had been doing most of the cooking for many years, decided he wanted to branch out into bread baking. He was trying to recreate the wonderful European breads he and Marty had eaten in their travels. We wanted whole wheat and the first 6 months saw most of the bread go in the trash as hard, tasteless and pretty much inedible. Looking into the history of modern flour milling and bread making, the more convinced we became that it was time to return to the basics. 

Descriptions of whole wheat flours became blurred in words and advertising jargon. It wasn't possible to know what percentage was whole grain, what the protein content was, when it was milled, what chemicals were used in the growing and milling process. Darrold started milling flour fresh and that made a big difference in his bread. No longer could the loaves be dual purposed as doorstops, but they had a much lighter texture and were getting a better oven bounce. Thus, Sunrise Flour Mill was born. We wanted to source our own grain so we know exactly the where the wheat comes from, and the process used for milling. We started selling at farmers markets. Concurrently Darrold, once very active, was becoming increasingly achy and more lethargic with new symptoms coming every few months including severe sinus problems, headaches, and myriad intestinal issues including gastric reflux so bad that he slept nearly sitting up for almost a year. He saw a number of doctors who could find nothing wrong and had him take a variety of prescription and over the counter medications with little relief. By the time his symptoms were so debilitating that he was spending most of his time either in bed or on the couch, he asked Marty to make an appointment for him at the Mayo Clinic. During two day-long visits there he saw a variety of specialists and, again, nothing could be determined through many images and uncomfortable tests. The recommendation was to continue using over the counter medications, one for each of his symptoms. Not long after that we met friends at an Italian restaurant known for gigantic portions. The next day he felt worse than ever and he starting thinking about all the people who would pass by our stall at the market saying they couldn't talk to us because they had gluten intolerance.

 As many people still think, we thought gluten intolerence was one in the long list of food fads that have been sweeping the country in the name of healthy eating and weight loss in the past few years. We went gluten free that day and within two days he felt better and within two months he was back to his old self. Marty had no expectations about eating heritage wheat since she didn't have symptoms, she thought, of gluten intolerance. After about 3 months she realized she no longer had the joint pain she'd been experiencing for the past several years. Since we'd gotten used to homemade bread, gluten free bread lacked both the taste and texture we'd come to love. As we ate more gluten free products we noted the long list of ingredients, added sugar and other additives that were on the list of things we'd been reading weren't so healthy. 

Darrold delved more into the issue and discovered that modern wheat is very different from heritage wheat, the kind we ate growing up before the “Green Revolution” of the 1950's which developed high yielding wheat, modern wheat. We tried several varieties and then we found two varieties, Turkey Red and Red Fife. They both baked and tasted like nothing we had been eating and Darrold could eat products made from them without getting sick. We changed all of our wheat over to the heritage varieties and almost daily hear from customers who are discovering they can eat heritage wheat but not modern wheat.

Our commitment to our customers is simply to provide the best and healthiest heritage organic grains we can find, and to provide education and on-going support for people who want to get back to home baking whether it be bread, pastries, cakes, cookies, pasta, or pizza.

 Our Products

Dear New and Returning Customers:

We are a small, but rapidly growing business. We have discovered that people often have questions before placing an order, or what they think they want often changes through discussion with us.

When you place an order it will come up as an email. This is correct. Please use the email to ask questions or to place your order. Emails are checked several times a day. Other sizes and prices are available for most products so ask if you don't see what you want.

Turkey Red Heritage Wheat Berries and flour now available in 50 lb bags and 2000 lb totes

You can also submit orders through:


Please indicate if you live in the Minneapolis / St. Paul area, or if your order will require shipping.

We can then make sure you end up with exactly what you want. For most orders 20 lbs and under, we use flat-rate PO boxes which ship throughout the US for either $13.45 or $18.75. Payment options are via check or PayPal. You are welcome to view product pricing and weight below.

If you have questions, want commercial pricing, are interested in carrying any of our products in your retail space, or have an order that is over 20 lbs, please contact us via the above email and we'll be happy to respond as quickly as we can. Enjoy!

Marty and Darrold Glanville


Latest News

Heritage Wheat/Sourdough Bread Classes

Baking with Heritage Wheat/Sourdough Starter Bread Class

Spend a fun afternoon with a group of your friends or, if it’s just you, we will make up a class and you’ll meet new people who are interested in baking bread. The goal of this class is you give people the confidence to start baking bread with heritage wheat and sourdough starter.

Topics covered:

  1. Why sourdough bread is healthy
  2. Making the basic sourdough loaf. Once you understand this, you can begin to vary future loaves with whole wheat, and many other variations of the basic loaf made with just flour, salt, water, and starter (natural yeast).
  3. Baking Bread in a cast iron Dutch oven – the best way for the home baker to make artisan breads.
  4. Using and maintaining sourdough starter.
  5. Creating a bread schedule that works for your lifestyle, and managing the starter to fit your baking schedule.
  6. Connecting with other bakers in your community and sharing your passion for real food.

Take home:

  • Your first loaf of sourdough bread
  • Sunrise Flour Mill’s famous sourdough starter with instructions for maintaining it for use in your sourdough breads.
  • A complementary bag of Sunrise Flour Mill’s heritage flour.
  • Confidence that you CAN bake a good loaf of bread.
  • Recipes and instruction sheets.
  • A dough scraper.

This is a hands-on class that will get your hands into the dough so dress appropriately.

Class time is 2-3 hours

Cost $75

Class size is limited to 8 people


Reconnect with real food

Our Partners + Links To Articles (sourdough)

Bread From Heritage Sourdough Starter

This recipe makes one kilo (2.2 lbs) of bread dough. 1st day – make a levain preferment 20-30 gr starter 100 gr Heritage White flour 75-100 gr non-chlorinated water,  70-85 F Mix thoroughly by hand so that all the flour and water are combined with the starter. Leave on kitchen counter over night  or storeContinue Reading

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