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

http://experiencelife.com/article/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:

INFO@SUNRISEFLOURMILL.COM

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

OUR PARTNERS

Latest News

Starting A Sourdough Starter

This recipe works best with Turkey Red or Red Fife Heritage Wheat white or sifted flours.

1/4 C Heritage flour

1/2 C water (non-chlorinated) – use well water or bottled spring water.  If you use filtered city water it is best to let it sit out for 24 hours before using to evaporate any remaining chlorine.  Luke warm is the best temperature, not greater than 1oo deg F.

The mixture should be the consistency of a thick pancake batter.  Mix by hand and leave on the counter with a loose cover over it.  A warmer place on your counter where the temperature is 70-75 deg F is best.

Each of the next 5-6 days, take out half the mixture and throw it away and add equal amounts of flour and water (1/4 C each) maintaining the batter-like consistency.  Mix this together, again adjusting the water and flour mixture to do so.

Somewhere around day 5-7, bubbles should start to appear and there should be a yeasty smell. Now you can start building up the amount of starter for use in bread recipes.

If it looks like the starter is actively working, don’t throw any of it away.  Just add 1/4 C of both water and flour as before and mix well by hand.

Next day:  add 3/4 C flour

Next day: 1 C each

Now you should have enough starter to take 8 oz out to start a levain – see our recipe for sourdough bread.

Estimate the amount of starter you have remaining and add enough flour and water to double it in size.  This is not a critical measurement at this point. Maintain the starter’s quantity in the future based on how often you plan to bake bread. Build up the volume if you are planning to bake, and halve and maintain it if you’re not planning to bake for awhile.

If you are going away for a week or two, take 1 Tbsp-size portion of starter and add flour until it is a stiff dough ball. Place the dough ball in a small jar and cover the ball with flour.

When you return, take the ball and add water and flour like you’re just starting out, but this time it should grow into a usable starter in a few days.

See our sheet for maintaining a sourdough starter.

 

Sourdough Scallion Pancakes

Use excess starter to make scallion pancakes. Chop a handful of fresh green onions or shallots.* Take out about 1/2 C starter.  Thin if necessary so it’s like a thick pancake batter. Heat a cast iron skillet or griddle adding a small amount of oil (coconut is best). When the oil starts to smoke, pourContinue Reading

Sourdough Baking Classes

Classes are held at our home about 40 miles north of either downtown, or we can go on the road if you are outside the Twin Cities. The goal of this class is to give people the information and confidence they need to start baking with sourdough starter. To reserve your class contact: marty@sunriseflourmill.com Individuals orContinue Reading

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