- Net Weight 1 lb
White Sonora is the oldest wheat in the Americas.
An ancient heritage wheat brought to the Sonoran desert by Padre Eusebio Kino, a Jesuit Missionary, it was first introduced to the Pima people in 1685, becoming the predominant wheat variety in the desert southwest for several hundred years. After falling out of favor, it now joins other ancient grains enjoying a resurgence.
Grind the yummiest fresh flour you’ve ever tasted & get your bake on. Make pinole or fresh flour tortillas. This heirloom wheat is lower in gluten & higher in protein than its modern relatives & cooks up a light & sweet loaf. This is a raw, living food. Sprout it or grow your own wheatgrass. Toast it in the oven before cooking for a nuttier flavor. Excellent mixed with other grains for an eclectic healthy whole grain salad. Go for sweet over savory with fresh fruit, brown sugar, & a splash of milk.
The possibilities are endless.
Basic Cooking Instructions
- Rinse & drain. Soak overnight for faster cooking (& better absorption of nutrients).
- Add 4 cups water or stock for every cup of wheat berries.
- Bring to a boil, reduce heat & simmer 30-45 minutes. For more tender grain, increase cooking time, checking every 5-10 minutes.
1 cup dry Sonora White Wheat yields over 3 cups cooked. Cooked wheat berries store well and retains their texture for several days in the refrigerator and 6 months in the freezer. Make in batches for the week ahead!