The Pure Goodness of Fresh-Milled Heritage Turkey Red Wheat Flour

From Our Kansas Fields to Your Table

At Janzen Milling Company, we believe great bread starts long before the oven. It starts in the soil.
We grow heritage Turkey Red wheat right here on our Kansas farm — the same wheat settlers brought to the Great Plains generations ago. It’s not just a crop to us; it’s a living connection to history, to the land, and to the people who care for it.

We farm regeneratively, going better than organic:

• No chemicals. Ever.
• No glyphosate at any stage.
• No chemical storage treatments — just pure grain.
• No foreign additives between the field and your flour bag.

When you open a bag of our flour, you’re getting wheat as God made it — nothing more, nothing less.

Why Fresh-Milled, Stone-Ground Makes All the Difference

Most flour on grocery shelves has been processed, stripped, bleached, and stored for months (sometimes years). In the process, it loses much of its nutrition and flavor.

Our flour is different:

• Stone-ground to keep all parts of the grain intact — bran, germ, and endosperm.
• Fresh-milled so the natural oils, vitamins, and minerals are still alive.
• Full of fiber, protein, and antioxidants — just as nature intended.

When you bake with it, you’ll notice the difference: a richer aroma, fuller flavor, and bread that truly satisfies.

The Unique Benefits of Heritage Turkey Red Wheat

Turkey Red wheat is more than just old-fashioned — it’s a nutritional powerhouse:

• Rich, nutty flavor that modern wheat varieties can’t match.
• Higher protein content for stronger dough and better texture.
• Naturally more resilient to pests and disease, meaning we don’t need chemical interventions.
• Traditional genetics that have been preserved for generations — not hybridized for mass production.

Heritage grains like Turkey Red often have a different gluten structure than modern wheat, which some people find easier to digest.

Wheat: The Good, The Bad, and The Confusing

If you’ve spent any time online, you’ve seen it — articles and videos claiming wheat is either a health food or a health hazard. It’s confusing.

Here’s the truth:
If it’s overly processed, it’s not going to be good for you.
If it makes you feel bad after eating it, your body’s telling you something.
If it’s fresh, whole, and minimally handled, it’s far more likely to nourish you than harm you.

We grow and mill our own wheat because we know the problem isn’t wheat — it’s what’s been done to it.

God’s Gift in the Grain

We believe grain is a gift from God — meant to bless and sustain us when it’s kept pure. As Sue Becker (Google her, she’s amazing) often shares, Psalm 104:14 says:

“He causes the grass to grow for the cattle, and herb for the service of man: that he may bring forth food out of the earth.”

That’s why we take care to grow our wheat with respect, gratitude, and integrity — so you can enjoy the bread God intended.

 Taste the Difference for Yourself

Once you bake with fresh-milled, stone-ground heritage flour, you won’t want to go back. It’s more than flour — it’s food, flavor, and history in every loaf.

Whether you’re making your first sourdough or your hundredth batch of cinnamon rolls, our flour will give you results you can taste and feel.

Shop our fresh-milled heritage Turkey Red wheat flour today and discover what bread is supposed to be.