Stoneground baking flour

Tevah Flour Co. – Stoneground Baking Flour

Lightly sifted for peak performance.

Meet your new kitchen sidekick — our Stoneground Baking Flour is crafted for fluffier, sweeter, perfectly golden bakes. We blend hard white and soft white wheat for the ideal balance: enough strength for structure, with a tender crumb that melts in your mouth.

This one’s got a lower protein content than our bread flour, making it your go-to for non-yeasted delights — think pastries, cookies, pancakes, biscuits, muffins… basically, all the treats you bake when you want to make hearts (and tummies) happy.

Every batch is fresh-milled on our traditional stone mill, the old-fashioned way. We use only locally sourced, organic grains and cold mill them to keep nutrients intact — no heat, no shortcuts.

And no fake enrichment here — just nature’s own enrichment: the oils, bran, and germ your body loves, all packed with 44 essential micronutrients.

Storage tip:

Keep it cool — your flour will stay fresh for months in the fridge or freezer, or 2–3 months on the shelf in a cool, dry spot.

Looking for flour for sourdough or yeasted breads? Try our Stoneground Bread Flour or Hard Red Flour instead.

Flavour-wise, this blend is a dream:

• Soft white wheat brings that light, sweet lift.
• Hard white wheat adds depth and flavour without overpowering your recipe.

Perfectly balanced, naturally nutritious, and old-fashioned in all the right ways — this flour’s here to make nutritious delicious. 🌾