Originally coming to Canada in 1842, Red Fife is a heritage grain that is considered to be Canada's oldest wheat variety. Unfortunately, it was almost driven into extinction, falling almost completely off the agricultural horizon. Back then, Red Fife provided farmers with a consistent, high quality crop in harsh prairie climates. Today, Red Fife has been making a comeback in the artisan baking community and is known for its complex taste, non-hybridization, and high gluten content, making it especially well-suited for bread.
High in fibre and gluten, Anita's Red Fife Flour is a great way to include a time-tested heritage grain in your diet.
" Anita's locally mill wonderful flours will allow you to create the best nutritious breads ever. We have tried flours from other mills in our restaurants but always go back to Anita’s. Thank you to John and your family for championing local mills in B.C. and Canada that are committed to creating high quality, nutritious flours and grains for us to enjoy baking and cooking with."