But an important nutrient point that this flour is gluten free. Therefore, it is common to used as a diet menu and to consume by some people with specific medical condition such as diabetes. Anyway, below is some health benefits of red fife flour: 1. Low Glycemic Index The flour is famous with the gluten free content.
Does Red Fife flour have gluten?
The complete lack of hybridization keeps the gluten content of red fife flour at an acceptable level. Each ounce of the flour of this specialty grain contains almost 100 calories and 20 grams of carbohydrates.
What is Red Fife wheat?
Red fife also attracts a certain amount of attention because it is said to possess a lower gluten content than most modern varieties of wheat.
Is Red Fife more nutritious than other kinds of bread?
But is red fife more nutritious than other, more common varieties of bread or flour? While there is precious little credible information on red fife’s nutrient content, a few tantalizing tidbits do exist.
What is Red Fife flour used for?
When milled into red fife flour, this wheat product bakes up into the perfect bread, muffin or cookie product with ample crumb and excellent flavor. When used on its own, or while mixed with rye or spelt, red fife flour makes exceptional bagels, pizza dough, pancakes, crackers and much more.
Is red fife high in gluten?
Red Fife has deeper, more complex flavors than common hard red winter wheats, and breads made with it bake up moister, with a cohesive crumb. Because Red Fife has high gluten potential, it can be used by itself or mixed with low gluten flours such as rye or spelt.
Does Fife have gluten?
The taste of Red Fife is more complex than common Hard Red Wheats and the breads bake up moister, with a cohesive crumb. Especially suited to bread, it has a high gluten content and can be used by itself or mixed with low gluten flours (spelt, rye, etc) for excellent results.
What kind of wheat is red fife?
bread wheatRed Fife is a bread wheat (Triticum aestivum) variety that Dave Fife and family began to grow in 1842 at their farm in Peterborough, Ont. Its name is derived from the original red colour of the wheat kernel and the name of the farmer; this was a typical procedure for naming wheat in the mid-1800s.
What type of flour is red fife?
Red Fife (Triticum aestivum) wheat is a Canadian landrace descendent of Western Ukrainian (Galicia) wheat; it's old local Galician name being “Halychanka”. It is a hard, bread wheat with straws of 0.9 to 1.5 metres tall.
Is red fife a whole wheat flour?
Red Fife wheat mills beautifully and lends a robust, rich earthy flavour to breads. A wonderful whole grain flour for added flavour and nutrition in your baking!
Is red fife a spring wheat?
Red Fife is both a spring wheat and a winter wheat. If your climate allows bringing both types to harvest, you can grow both kinds every year. Red Fife, depending on the growing climate, can produce both hard wheat and soft wheat, as well as red wheat or white wheat.
Is red fife hard or soft wheat?
'Red Fife' Bread Bake a softer and tender bread by using a heritage wheat grain.
Is red fife flour all purpose?
Sifted Red Fife Flour If Sifted Red Spring Wheat Flour is considered to be our "bread flour" then Sifted Red Fife Flour is our "all purpose". It's softer gluten strength makes it great in cookies, cakes, and pastries.
Is Fife red winter wheat?
Red Fife seed is a heritage grain that can be planted as either spring wheat or winter wheat, depending on your climate. Plant as winter wheat in areas with cold, freezing winters and as spring wheat where winters are milder with few freezes.
Is red fife and ancient grain?
And today the buzz is all about those ancient grains — think Red Fife wheat, spelt, emmer and einkorn, rye, barley and quinoa —cereals and seeds that have literally fed people around the globe for millennia. Some food trend watchers have even put ancient grains on this year's top ten food list.
Is red fife flour good for sourdough starter?
A naturally fermented sourdough bread recipe made with red fife flour, which is a heritage wheat. The mild, nutty flavor is fantastic!
Who invented Red Fife wheat?
David FifeRed Fife Wheat, an early maturing, high quality variety, was discovered in 1842 by David Fife in an experimental plot on his farm here. For over 60 years it was "spring wheat" in Canada. It opened up the grain potential of the West, and is a parent of the famous Marquis wheat.
Bake softer, more flavorful goods with this heritage grain that's making a culinary comeback
Bake softer, more flavorful goods with this heritage grain that's making a culinary comeback.
In the Field and On the Table
Depending on location, ‘Red Fife’ wheat can be planted in fall or spring. It’s a hardy crop that has some natural disease resistance. ‘Red Fife’ is also highly adaptable to various growing conditions and climates – one reason for its initial success and distribution.
In the Mill
Flour milling is usually done with either a stone mill or a roller mill. Stone milling is the traditional technique, and involves grinding grains between two flattened circular stones. Roller milling involves grinding wheat between rolling cylinders.
In the Distillery
Three Rivers Distilling Co., located in Fort Wayne, Indiana, produces vodkas, rum, gin, bourbon, rye whiskey, liqueurs, and moonshine – all from organic, non-GMO grains grown within 35 miles of the facility.
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Red Fife Flour Uses, Properties and Benefits
With Red Fife Wheat, you can make rustic breads, cereals and other wheat products without the excessive gluten content found in modern white flour. As a lesser-known and utilized wheat variety, red fife retains its original growth patterns, structure and flavor profile.
Common Uses
From no-knead skillet bread to full rise loaves, you can make all of your favorite baked goods and more by substituting red fife flour for all purpose flour in your recipes. This product tends to work on a one to one ratio due to its similarities in baking and thickening properties.
Characteristics of Red Fife Flour
With zero native varieties of wheat available in the early 1800s, Canadian farmers adopted the red fife type as their milling industry standard to meet culinary demands. The red in the name comes from the distinct appearance of the seeds, which are light strawberry tones throughout.
Red Fife Flour Nutrients
The complete lack of hybridization keeps the gluten content of red fife flour at an acceptable level. Each ounce of the flour of this specialty grain contains almost 100 calories and 20 grams of carbohydrates.
Where to Find Your Perfect Blend of Red Fife Flour
With a simple switch from all purpose white flour, red fife flour can elevate your cooking experience. You can make the switch slowly or simply replace flour in all your recipes with red fife. Either way, you will enjoy a truly unique and decadent flavor profile and texture from this flour’s properties.
in The Field and on The Table
- Depending on location, ‘Red Fife’ wheat can be planted in fall or spring. It’s a hardy crop that has some natural disease resistance. ‘Red Fife’ is also highly adaptable to various growing conditions and climates – one reason for its initial success and distribution. The wheat can be either red or white colored, depending on genetic interactions with environmental conditions. ‘Red Fife’ flour is considered by many to be one of the best bread flours available…
in The Mill
- Flour milling is usually done with either a stone mill or a roller mill. Stone milling is the traditional technique, and involves grinding grains between two flattened circular stones. Roller milling involves grinding wheat between rolling cylinders. Both techniques are capable of producing whole-wheat flour – with germ, bran, and endosperm – although stone-grinding is most often associated with a whole-wheat product. All of the ‘Red Fife’ wheat used by …
in The Bakery
- ‘Red Fife’ can be a bit of a challenge to work with, but the results are worth the effort. It has a deeper, more complex flavor than common hard red winter wheats. The flavor has a slight cinnamon sweetness with a hint of anise. It’s also a softer grain, and the gluten is slower to develop, meaning it’s very easy to achieve a soft, tender crumb in ...
in The Distillery
- Three Rivers Distilling Co., located in Fort Wayne, Indiana, produces vodkas, rum, gin, bourbon, rye whiskey, liqueurs, and moonshine – all from organic, non-GMO grains grown within 35 miles of the facility. A couple of years ago, Wenger asked the distillery to try ‘Red Fife’ from Heritage Grains LLC, and the wheat is now the mainstay in the company’s Cake Stand bourbon. It took two years to make the switch, but production manager …
in The Home
- ‘Red Fife’ has once again made a name for itself in the commercial culinary and beverage worlds, but where does that leave it with home bakers? Ideally, in their cookies, muffins, and breads. This heritage grain deserves a spot in our kitchens and on our tables, and I’d encourage you to give it a try. You’ll gain a flavorful flour full of potential, and you’ll become part of a movement to bring new life to a once-forgotten grain – a win-win.
Tips For Baking with ‘Red Fife’
- If you’re using whole-wheat ‘Red Fife,’ it will still have the germ, bran, and endosperm. Whole-wheat flour is more nutritious, but it can result in dryer products that take longer to rise. However, these obstacles are easily overcome, and it’s well worth the trouble. If you aren’t familiar with ‘Red Fife’ flour, follow these guidelines when making the transition. You can experiment to find your own best practices, but these tips will get you off to a goo…