Our Clarks’ Cream is certified organic from Venner Farms, and is a newer hard white winter wheat ~ 50 years old. Better baking qualities make this a top choice of the professional chefs that we serve, however bread made with this flour may still be more dense than that baked with bread flour from the store. That is because bread flour form the store is typically blended from wheat selected for high protein and strong gluten. The older wheat varieties generally have weaker gluten, however there is some thought, and we know of several cases where it seems that the weaker gluten is helpful to those that are sensitive to gluten. (All wheat, including this, has gluten and should be avoided by those with celiac disease.) Also, this is un-sifted whole wheat flour so this can also make some baked items more dense than those made with store bought flour. White Sonora and Clark's Cream are the nearest that we offer to all purpose flour, however sifting/removal of some of the bran may be desired for a lighter texture. This is not wimpy powder with infinite shelf - with this flour, it is more about the flavor and nutrition! This is typically milled the day that it is shipped for freshness. If you order, and we hope you do, open the bag and take in the aroma of fresh milled flour - you may never go back to store bought flour. As with all whole wheat fresh milled products, please keep in the refrigerator or freezer and cook before eating.

Please see our website www.bellevalleyancientgrains.com for recipes and more!

Our Endeavor; All of our grains non-GMO and are grown chemical free as we have used  zero pesticides in our 15 years of farming.  No herbicides are ever used for weed control but instead, crop rotation helps to control weeds.  No synthetic nitrogen fertilizer is used either - rotation to alfalfa, beans or lentils provides natural nitrogen.  None of these are new techniques but were methods used 100 years ago prior to herbicides and synthetic fertilizers.  We are a source of whole grain and fresh-milled flour, primarily ancient or heirloom varieties for those who would like to know exactly where their food comes from.

Six generations of farmers and millers in South Dakota​​​. Great grandparents Hans & Minnie Quarnberg began milling flour in South Dakota in the 1870s, later founding Tri-State Milling in 1913.  In 1889, there were over 300 flour milling companies in South Dakota, by the 1960s only Tri-State. With our three daughters, we are the fifth and sixth generations involved with milling or farming in South Dakota.