Organic Red Fife Flour


Red Fife is a heritage “land-race” wheat, meaning there is genetic variability in the wheat that allows it to adapt to a diversity of growing conditions. David Fife, a Scottish immigrant farming in Ontario, developed the variety in 1842 and by the 1860s Red Fife was distributed and growing across Canada, adapting to a broad diversity of growing conditions. Renowned as a fine milling and baking wheat it set Canadian wheat standards for over forty years. Red Fife was gradually replaced with other wheat varieties, many of them hybridized with Red Fife for reasons of better disease resistance, improved yields, and earlier maturity.

Using Red Fife Flour is a simple one-to-one substitution for any recipes calling for whole wheat flour.

Sourdough Red Fife Waffle Recipe

1 cup leftover or unfed sourdough starter
1 cup milk or buttermilk
3 Tbsp cold pressed Highwood Crossing Canola Oil
1 large egg
1 cup Highwood Crossing Red Fife Flour
2 tsp. baking powder
1 Tbsp sugar

Preheat waffle iron.

Mix starter, milk, 2 Tbsp oil and egg into a bowl or large measuring cup. Use a whisk or fork to combine well.

Whisk in the dry ingredients and mix until smooth.

Brush the remaining Tbsp of oil onto your hot waffle iron. Depending on your waffle iron, ladle in the recommended amount of batter and cook for about 3 – 5 minutes (again depending on your waffle iron).