UPDATE: BULK FLOUR-SHIPPING LEAD TIMES MAY BE 15 BUSINESS DAYS FROM ORDER TO SHIP DATE. We will ship faster if we can and are getting caught up on some products. You will receive a tracking email when your order ships.

Check out our Bulk Flour FAQ page for more info on shipping and storage.

This type of ordering works best for orders of 25-400 pounds. If you need more flour than that at a time, please email lindleymills1755@gmail.com or give our team a call at 336-376-3916 so that we can price direct shipment by common carrier for you.

WE ARE CURRENTLY OUT OF SUPER SPROUT™ EINKORN IN 20# BAGS. ORDERS PLACED WITH THIS PRODUCT WILL BE HELD UNTIL IT IS AVAILABLE WHICH MAY BE A FEW WEEKS. IF YOU WOULD LIKE TO BE ADDED TO OUR WAITLIST TO BE NOTIFIED WHEN IT IS BACK IN STOCK PLEASE EMAIL US AT lindleymills1755@gmail.com WITH YOUR NAME AND REQUESTED QUANTITY.

We are temporarily out of 100% Organic Yellow Corn Grits, but are hoping to have them back in stock soon. If you have an order that has not shipped, but has grits, that is why it has not shipped yet. We will continue to take orders as we expect to have them back in stock soon. Thanks for your patience!

 

$0.00
SKU b50
* Select 50 lb bag:

$0.00
SKU b25
* Select 20-lb / 25-lb Bag:


100% Certified Organic Bulk Product Descriptions

50# 

Super Sprout™ Sprouted Wheat Flour: Much more detailed info can be found here, but it's great in bread, pizza, cookies, pancakes and so much more! Enhanced flavor, improved nutrition and digestibility, and higher water absorption are just a few benefits.

Unbleached Bread Flour: Typically stronger than other bread flours this product is unmalted with at least a 12.6% protein. It will work well for Artisan Baking, baguettes, breads, and more!

Whole Wheat Bread Flour: Fine whole wheat flour, milled with a process fine tuned from hundreds of bakers' feedback. 

Malted X: Our Malted X is a great all around bread flour that can be used for boules, baguettes, and more. It is stronger than an All Purpose flour and has enough strength to make bread, while being great for pizza and other baked goods too. This flour is malted with organic malted barley flour.

25#

Super Sprout™ Sprouted Wheat Flour: Much more detailed info can be found here, but it's great in bread, pizza, cookies, pancakes and so much more! Enhanced flavor, improved nutrition and digestibility, and higher water absorption are just a few benefits.

14% (High Gluten): As it's named, this unmalted product has a 14% protein level. Perfect for bagels, hearth loaves, and other artisan baking, it is a very strong bread flour with the strength to hold up inclusions like fruit, nuts, and other grains. Milling fresh grain at home? Mix it 50/50 with whole grains to boost your loaf volume and dough strength.

Unbleached Bread Flour: Typically stronger than other bread flours this product is unmalted with at least a 12.6% protein. It will work well for Artisan Baking, baguettes, breads, and more!

All Purpose: Great for cookies, pastries, loaf breads, biscuits and so much more! This is our go to white flour and can get you started with almost any baking project. It is slightly stronger than many typical southern all purpose flours, but we think this increases the range of what you can bake with it, making it more versatile and a great addition to any pantry.

Whole Wheat Bread Flour: Fine whole wheat flour, milled with a process fine tuned from hundreds of bakers' feedback.

Yellow Corn Grits: Old Fashioned Yellow Corn Grits always stoneground to perfection. These grits are exactly what your grandmother would have dreamed of and take about 20-30 minutes to cook fully. They contain some corn bran and germ, making them more nutritious than their grocery store "quick grit" counterparts. If you are looking for golden grits with tons of flavor, you are in the right place! See more about our grits here.

20#

Super Sprout™ Sprouted RYE Flour: Super Sprout™ Rye can be substitued for whole or dark rye in any recipe. It's incredibly thirsty, flavorful and a lot of fun! More info here.

Super Sprout™ Sprouted SPELT Flour: Super Sprout™ Spelt can be substituted for whole spelt in your favorite recipe for better nutrition and flavor! The smell alone will get you hooked. More info and recipes here.

Super Sprout™ Sprouted EINKORN Flour: Super Sprout™ Einkorn is our sprouted whole grain einkorn flour. It has an incredible smell and flavor and can take more water than regular whole einkorn flour. With a different gluten content than other wheats, it's great to try for those looking to reduce gluten in their diets. More info here.

Super Sprout™ Sprouted BLUE EMMER Flour: Super Sprout™ Blue Emmer is an ancient grain that predates modern wheat. It's protein strength and composition is a bit different (like einkorn) but it has rich flavor and great aroma. If you haven't baked with it before, we suggest substituting it in for 20-30% of the whole grain flour in your favorite recipe.

Whole Einkorn: This flour makes your loaves literally turn to gold! We love using it for 30% of our favorite recipes and watching the crust turn that perfect shade. Einkorn is the predecessor to all modern wheat and can be great for those looking for full gluten alternatives. Read more about gluten content here and the product itself here.

Whole Blue Emmer: Blue Emmer is an incredibly flavorful grain that has been around since before the wheat we eat today. Used 100% in a loaf it can be dense, like rye, but it's packed with taste and can be mixed 20-30% in any recipe as a substitute for whole grains.

These sizes too large for your needs? Check out our smaller bags of flours here.

Have more questions? Reach out to us by email at lindleymills1755@gmail.com so we can help you out!

Bulk Flour FAQ

Have questions not answered here? Let us know at lindleymills1755@gmail.com!

ALL BULK FLOURS ARE 100% CERTIFIED ORGANIC BY OREGON TILTH. EACH LABEL HAS THEIR LOGO IN THE BOTTOM RIGHT CORNER FOR PROOF OF CERTIFICATION. ALL BULK FLOURS ARE ALSO CERTIFIED KOSHER. THE OK KOSHER LABEL IS IN THE BOTTOM LEFT CORNER OF EACH WHITE LABEL.

1)How fast will my flour arrive?

FedEx Ground typically takes 2-5 business days from shipment date depending on how far you are from us in Graham, NC.

DUE TO COVID-19 WE ARE EXPERIENCING HIGH ORDER VOLUMES. PLEASE REFER TO THE HEADER AT THE TOP OF THE SHOP PAGE FOR RECENT UPDATES.

2) Is it fresh milled? (or milled to order?)

We mill thousands of pounds of flour a day and are always replenishing our "stock" for these orders since we try to ship them out as close to your order date as possible. Most products will have been milled within the week you ordered if not milled specifically for your order.

3) How is it shipped?

Bulk flours are shipped in a sealed, food grade bag. If your product is damaged, but the outer container was not punctured, the flour inside is safe to bake with.

4) What if it's damaged?

Please send us a photo of the damage at lindleymills1755@gmail.com along with your order number and we will work with you to replace it.

5) Can I order 2 different flours in the same shipment?

Yes! Just remember to separate bulk and 2 pound bag orders in different transactions.

6) What if I want to order small (2 pound bags) too?

No problem! Process your bulk order and then go back and process your 2 pound bag order for most economical shipping and fastest service. You will receive separate tracking numbers for each order and they may ship at different times, depending on what is available when you place your order.

7) How long will it last? How can I preserve it for best shelf life?

Most products will last 100-180 days easily, when kept in cool, dry, airtight conditions. Once you open your flour bag, we suggest breaking it down in to multiple ziplocs or using an airtight, food grade, sealed container. A gallon ziploc holds about 5 pounds of flour. For best results, do not put flour in direct sunlight, on top of fridge, beside oven, or heat vents. You can refrigerate flour or freeze it without harming it's performance, just make sure to give it 24 hours to come back to room temperature so that it doesn't affect your dough temperatures. If you are storing product in it's original packaging, keep it at 70 degrees F or less and restack it every 2-3 weeks, making sure to notice and stop any insect activity in the storage area.