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 $13.60 or $18.85. 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

Sourdough Graham Crackers

I’ve wanted to make graham crackers for years.  People have asked me if we carry graham flour and through my research I believe it’s just whole grain flour.  Now we are looking for ways to use up starter discards so, at -20 degrees today, it seemed like as good a time as any to try making graham crackers.  We really like them.  They’re a sweet cracker and you have to put away your notion that Nabisco is the standard for these crackers.  There are many variables that people can play with to make them the way they prefer.  Mine are pretty sweet and have a strong vanilla taste so those are two things you can do to your liking, I think, without affecting the texture and ability to hold together. Would love to hear your comments either here (which I don’t check too often) or on the Sunrise Flour Mill Facebook page (which I do check often).

Sourdough Graham Crackers

Turn oven onto 350F at least 30 minutes prior to baking.  Make sure you know how your oven bakes.  I have often thought the oven I use most bakes hot.  Finally, we hung a thermometer in it and it’s baking about 50 degrees hotter than the set temperature.  I now bake almost everything at 300F and watch closely. Even then I often have to bake less time.

Melt 1/4 C butter and 1/4 C coconut oil (this is something to adjust to your taste.  You can do 1/2 C of either). Set aside to cool.

Mix with a fork:

1 1/2 C SFM Turkey Red Whole Grain Flour (or SFM Whole Grain Pastry Flour)

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon (1 tsp if a stronger cinnamon flavor is desired)

Add and blend with fork:

4 Tbsp honey (could be less.  This amount makes them quite sweet)

1 tsp vanilla

3/4 C active sourdough starter

This should come together well.  Form into a ball and divide in half.

Flour counter top and rolling pin well.  Roll out half at a time to desired thinness.  Too thin will make them very crisp but need to be baked less time.  A little thicker will get crisp.  Even thicker will make a really delicious shortbread-type cracker.

Cut into squares with a small pizza cutter. Place on parchment-lined baking sheets  They can be pricked with a fork if desired but it’s not necessary.

Check oven often.  They can get overdone easily.  They will continue to bake a little once they’re out of the oven so if they seem like they’re getting crisp, take them out and leave on baking sheets until cool enough to finish cooling on a baking rack.

The dough seemed like it would accommodate cookie cutters for another way to finish them. The dough would need to be rolled on the thick rather than thin side.



Crepes (made with 100% Sunrise Organic Heritage Whole Grain Pastry Flour – White Sonora)

These can be made as sweet or savory depending upon what you add to them. Ingredients 1 C Sunrise Organic Heritage Whole Grain Pastry Flour 11/2 C milk, scalded 2 eggs 1 tsp coconut oil, melted 1/4 tsp salt Directions: Whisk together flour, milk, eggs and oil. Heat a lightly greased (with coconut oil) cast ironContinue Reading

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