White Sonora Wheat: What is it and how to use it

It seems the country runs on wheat! From bread to pastries and beyond, wheat is widely beloved in so many recipes. Today the baking aisle of any grocery store is typically loaded with endless varieties of flour — many that aren’t even made with wheat! There are the “usual suspects” such as white and wheat, of course, but now it is nearly just as common to find coconut flour, almond flour, rice flour, chickpea flour… just to name a few. Though new “flours” are continually being produced using different ingredients, White Sonora Wheat is considered to be one of the oldest varieties of wheat that was introduced to the Americas and eventually made into flour to make “soft” white bread — the soft actually referring to the fact that is it low in the proteins which form gluten.

White Sonora Wheat is believed to have been introduced into the region that is today’s border separating the U.S. and Mexico by Padre Kino in the 15th century, and it is known for its unique flavor and texture. Considered to be a heritage grain, White Sonora Wheat has fared better in terms of a revival than other heritage grains. Rediscovered by the Native Seeds/SEARCH organization from around 300 years ago, as of late it has become popular as a flour with chefs, bakers, breweries and artisanal millers — including the local Hayden Flour Mills, which has been instrumental in efforts towards reviving heritage grains. Now there are multiple farmers in Arizona that are dedicated to commercially growing White Sonoran Wheat.

White Sonora Wheat flour (such as the kind from Hayden Flour Mills, which is actually a blend of White Sonora and Hard Red Spring wheats) can be used much like all-purpose flour in baking. The texture and slightly sweet flavor is ideal for cookies, pancakes, pastries, and pies, as well as tortillas and breads. The grain itself is also hearty enough to be cooked in soups or stews, with beans and even cooked whole to serve as a side dish.

Regardless of how this wheat is used, home cooks and professional chefs alike will find its slightly sweet taste and nutty texture sets it apart and gives items that are cooked with it — from pasta to pie crust — that little something extra!