Antebellum-Style Graham Wheat Flour
Coarser than our whole grain wheat flour, Anson Mills graham flour is cold milled from Red May wheat and hand scrubbed to break large bran particles into smaller bits. The finished product, which bears no resemblance to commercial graham flour, produces near crystalline crispness and rich, robust and sweet wheat flavors in classic graham biscuits and crackers. It is also the quintessential blending flour for rustic breads.
2 pounds - $5.95
10 pound box - $27.50
Colonial-Style Whole Grain Wheat Flour
Milled whole grain from Red May, the first improved wheat of Colonial America, this new crop flour possesses baking properties and fragrance regular flours cannot touch. Used full strength, its concentration of germ and bran particles brings incomparable crispness to biscuits and scones. As a blending flour, Anson Mills Red May enhances the patina and crumb of yeast breads as well.
2 pounds - $5.95

10 pound box - $27.50
What is new crop?
New crop refers any grain crop milled and cooked within 4 months of harvest. Exceptionally delicate in cooking properties and flavor profile, new crop grains are qualitatively more appealing than older grains (with the exception of aged aromatic rice like basmati). By storing our grains in freezers, we extend the new crop quality of Anson Mills wheat, corn and rice products through the year. (New crop label designation of rice products is standard practice in the Far East but seldom seen in the United States).
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