Red Fife, FLOUR(VI Grain), Organic


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Vancouver Island Grain & Milling

Red Fife Wheat, FLOUR

VIGrain are a grain milling and storage facility located in Port Alberni. All profits from grain sales are reinvested back into improving grain harvesting, handling and milling infrastructure for Vancouver Island. One of their goals is to promote interest in growing and marketing locally grown grains.

The grain products that VI Grain sells are of the highest quality. They buy directly from Certified Organic grain farms and do their own milling. These grains are then kept in a refrigerated and humidity controlled environment for the maximum in quality control. This gives  VI Grain the ability to maintain the largest inventory and variety of “Certified Organic” grains on the Vancouver Island.

Red Fife Wheat
Red Fife is a heritage grain and is also a landrace meaning that it is able to adapt to a diversity of growing conditions. Red Fife is ideally suited to traditional sour dough baking methods and adds a different flavour to conventional bread making. Artisan bakers have embraced Red Fife. It is also reputed to be less offensive to those who are gluten intolerant.

Origin: Canada

Production: unprocessed, whole kernel

Red Fife Wheat (aka Scotch Fife) is a heritage grain thought to have originated in Turkey and then crossing several continents and the Atlantic before arriving in Canada. It is called “red” because of its colour when fully ripe and “Fife” after David Fife, the Ontario farmer who was the first to grow it in North America when he sowed it on his farm in 1842.

Qualities:  Red Fife is considered to be Canada’s oldest wheat variety and has adapted to a great diversity of growing conditions. It became the baking and milling industry standard for forty years. Red Fife provided farmers with a consistent, high quality crop in harsh prairie climates but was almost driven into extinction by the turn of the twentieth century. Today, Red Fife has been making a comeback in the artisan baking community and is known for its complex taste, non-hybridization, and high gluten content, making it especially well-suited for bread.

Common use:

  • Milled into whole wheat flour, it is excellent for baking breads,  bagels, pizza dough, pretzels, crackers, pancakes, waffles, etc. Red Fife breads bake up moist, with a cohesive crumb and have an outstanding, much more complex flavor and texture compared to common Hard Red Wheats. Thanks to its high gluten content, it can be mixed with low gluten flours (spelt, barley, rye etc) for excellent results.
  • Flaked, it can be cooked into a fresh porridge or use it in your favorite fruit crisp topping, muesli, granola or dessert bars
  • Sprouted, you can enjoy the whole kernels in a raw, high fiber breakfast cereal by soaking grains overnight or 10-12 hrs in the refrigerator. This has the added benefit of activating the seed enzymes, making the grain more digestible and nutritious. You can sprout them further and sprinkle on salads, sandwiches, or juice into smoothies.
  • Boiled or pressure cooked serves a delightful, chewy, and versatile rice substitute or in soups, salads, risottos and fillings. As with any of the wheat berries, if you pre soak cooking time can be reduced. To cook, bring two parts water to one part Red Fife kernels to a boil and simmer 35 minutes for a firmer ‘Al Dente’ texture or 45-60 minutes for a softer texture. Drain.

Storage: keeps well in a sealed container in a cool, dry, and dark location


Additional information

Weight 0.00 kg

20kg, 2kg


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