FAIRHAVEN ORGANIC
FLOUR MILL

 

Organic Flour for
Healthy Land & People


Our Products


All of our whole grain flours are hammermilled fresh each week from certified organically grown grains.

Each of our flours are described below. Click for our distributor price lists, available for large bags and small bags.

WHOLE WHEAT BREAD FLOURS – Milled from high protein (15% and up), high gluten hard red spring wheat grown in northeast Montana. The best rising, most flavorful whole wheat flour around, and it’s organic!

FINE GRIND – Our best seller. Granulated texture, bran and germ in small uniform pieces.
MEDIUM GRIND – Like fine grind, but a little coarser.
STONE GROUND – Our best bread flour. Smoother texture, bran and germ in bigger pieces. May have a longer shelf life.
COARSE WHEAT MEAL – Unsifted, with fines included, for adding texture.

WHOLE WHEAT PASTRY FLOUR – Milled extra fine from Washington grown low gluten soft white club wheat. For all uses but yeasted breads. Especially good in pancakes, cookies and pie crusts.

UNBLEACHED WHITE FLOUR – Roller milled in Utah for Wheatland Enterprises from 10% protein organic hard red wheat. A good all-purpose powdery white flour, with the bran and germ removed. Enriched as required by law with A-amylaze, obtained from aspergillus oryzae, niacin, iron, thiamin mononitrate and riboflavin.

CORNMEAL – From whole Yellow and Blue corn, with the germ and bran included. A wide range of particle sizes, coarse to fine, mixed together and unsifted. It’s full corn flavor is great for cornbread.

RYE FLOUR (or coarse rye meal) – From Washington grown rye. Best for use in muffins and breads.

RICE FLOUR – From California grown short and medium grain brown rice. Fine, granulated texture, slightly sweet flavor. Great in cookies.

OAT FLOUR - From Minnesota grown oats. A sticky, high-protein flour also great for cookies.

WHOLE WHEAT PASTA FLOUR (Whole Wheat Semolina)– From whole durum wheat. High-protein and low gluten give less elasticity for pasta.

BUCKWHEAT FLOUR – Available ether dark, from whole, unhulled North Dakota buckwheat, or light, from buckwheat groats. Buckwheat is not a grain and has no gluten. It’s hearty flavor is great for pancakes.

SOY FLOUR – From whole, raw oil type standard soybeans. Soy flour has a shorter shelf life than grain flours, and must be cooked to be digestible. Add it to wheat flours for more compete protein.

Spelt Flour

Barley Flour

We also do contract milling for other organic grains.

 

For wholesale ordering information, please call us at 360-734-9947.