The enthusiasm for using ancient wheat for baking has increased over the years along with the consumer’s knowledge of the healthy benefits of using these types of wheat. We're dedicated to sourcing only the highest quality specialty heritage and ancient wheat varieties.  These are available in wholesale quantities for baking, food service, R&D professionals, chefs, bakeshops, large production facilities, and private packaging for grocery and private distribution. We’re happy to help you with all your product fulfillment needs.


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Turkey Red Wheat

Turkey Red wheat is a heritage grain, meaning that it predates modern breeding.  Turkey Red arrived in the US in the early 1870’s and was brought to Kansas by Mennonite immigrants from the Russian Ukraine. Significantly different from hard red wheat, Turkey Red is known for having smaller berries and a lighter color.  It also has a fresh odor when milled similar to that of a garden tomato. Gluten development is quick in dough formation and bread made with Turkey Red is light and flavorful with velvety crumb and excellent moisture content.


Spelt wheat is also called "dinkle wheat" and has been cultivated since 5000 BC. It contains a moderate amount of protein and is excellent for pastries, sweet bread, pasta, and cakes. It is mild in flavor and highly prized for its versatility in artisan bread production.

Red Fife

Red Fife is a heritage wheat. It was the baking and milling industry's  standard of wheat in Canada from 1860 to 1900. The origin of Red Fife is a mystery. Red Fife took its name from the seed color and a farmer with the last name Fife, who is responsible for sending the grain from Poland to Canada. It is considered to have been first domesticated more than ten thousand years ago and is known best as a wheat for bread.


Emmer, called Farro in Italy, is a wheat that dates back in history to the ancient Egyptians.  It is excellent for pasta and bread and is considered the older cousin of Durum wheat.

KAMUT® brand khorasan wheat

khorasan wheat refers to a region of modern-day northern Iran where this wheat was originally grown by Pharaohs in Egypt. It is long-grain, about two-thirds longer than regular wheat with a high protein content. It is ideal for pasta and bread. It is also commercially known as KAMUT® brand khorasan wheat


Evidence of domesticated Einkorn dates back almost 10,000 years.  It contains higher protein for bread and many believe it is easier to digest than modern red wheat.

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Panhandle Milling is a PHM Brands company

730 17th St., Ste. 600

Denver, CO 80202