Red May
GREAT FOR
Quick breads--anything made with baking powder or baking soda. This is a low protein (low gluten) flour, so it lacks the strength for most leavened bread.
TASTING NOTES
classic red wheat flavor
MARKET TYPEsoft red winter wheat
PROTEIN CONTENT9-10%
In the Kitchen
This is a new product for us so we are still learning about it's uses. We anticipate that Red May will make excellent cookies, pancakes, banana bread, and pastries. Please let us know how you are using Red May!
In the Field
Red May was first grown in North America in 1690, or possibly earlier. In the 1920s, records show that Red May was still being grown in Wisconsin. When something works continuously for 230 years, that catches our attention! Red May is a beautiful crop and grows well every season, despite the enormous variability in conditions that we have been getting in recent years.
