We begin with carefully selected Canadian organic grains and mill them in small batches using a traditional stone mill. Our flours keep the whole grain together, including the bran, germ, and endosperm, rather than refining it into conventional white flour.

Nothing is bleached or enriched, and we do not add preservatives or unnecessary processing ingredients. We also create signature blends designed to make whole-grain flour easier to use in everyday baking.

For the longer story behind our approach, visit About Our Flour .

Every flour begins with Canadian organic grain sourced through Fieldstone Organics Granary. Our own milling operation is currently working toward organic certification, so we do not yet label the finished flour itself as certified organic.

We are careful to describe it accurately as flour made with Canadian organic grains.

Yes. The Canadian organic grains we source are non-GMO and glyphosate-free. We choose our grain carefully because the quality of the finished flour begins in the field, long before it reaches our mill.

We source our grain through Fieldstone Organics Granary, a Canadian supplier that works with organic grain growers. Our flour is milled in small batches at our farm in Cherryville, British Columbia.

White flour sold in Canada is required to contain added thiamine, riboflavin, niacin or niacinamide, folic acid, and iron. This includes white flour sold under names such as flour, white flour, enriched flour, or enriched white flour.

Our flour begins from a different starting point. Rather than removing much of the bran and germ to create white flour and then adding selected nutrients afterward, we keep the complete grain together.

Our goal is not to recreate another white flour. It is to offer nutritious whole-grain flour that bakes beautifully without needing enrichment added afterward.

You can read the Government of Canada requirements here: Canadian Food and Drug Regulations .

We chose stone milling because it allows us to work with the complete grain in small batches and gives us close control over the texture of the finished flour.

The mill itself is only one part of the process. The quality of the grain, how it is handled, and how each finished flour is blended all matter. Stone milling is the tool that lets us create the whole-grain flours and signature blends we want for real, everyday baking.

Yes. Our flour keeps the naturally occurring parts of the grain together rather than refining it into conventional white flour. We carefully mill and sift for a softer texture, but we are not trying to remove the goodness of the grain.

Fresh-milled flour is flour milled in smaller batches and sold without spending months moving through large industrial storage and distribution systems.

We mill throughout the week based on our current orders and production needs, allowing customers to receive flour while its flavour and natural character are still wonderfully fresh.

Learning that I carried an MTHFR gene variant became an important part of my own health journey. It led me to look more closely at naturally occurring folate, added folic acid, flour enrichment, and the ingredients I had been eating every day without giving them much thought.

My own experience with conventional enriched flour was very different from my experience with fresh-milled, non-enriched whole-grain flour. That discovery became part of the foundation of this company.

Tevah Flour contains no added folic acid. Instead, we keep the naturally occurring nutrients present in the complete grain.

That depends on why wheat or flour does not agree with you. Tevah Flour is made from wheat and contains gluten, so it is not gluten-free.

Many customers who have struggled with conventional flour tell us that their experience with our flour is different. Some are specifically looking for whole-grain flour without enrichment, while others are exploring whether processing, additives, grain quality, or other factors may matter for them.

We cannot know how any one person will respond, but we can offer a clearly made alternative: whole-grain flour from Canadian organic grains, without enrichment, bleaching agents, preservatives, or unnecessary additives.

No. Our flour contains wheat and gluten and is not suitable for anyone with celiac disease or a diagnosed wheat allergy.

We hear this question often. There may be many differences between one loaf or flour and another, including the grain, fermentation, milling method, enrichment, other ingredients, recipe, and how the bread is made.

It is also worth remembering that a flour labelled Italian or European may still be made from grain grown elsewhere, including Canadian wheat. The country where flour is milled does not always tell the complete story of where the grain began.

There is no single explanation that fits everyone, but these experiences are one reason we encourage people to look beyond the word gluten and learn more about the flour itself.

We recommend using our flour within six months for peak flavour and nutritional quality. Properly stored flour can often remain useful longer, but we would rather encourage customers to enjoy it while it is still at its best.

Fresh-milled flour does not suddenly become unusable after a day or two. Its flavour gradually softens over time, and some naturally occurring vitamins are more delicate than others.

No. The idea that all fresh-milled flour becomes rancid almost immediately greatly oversimplifies how flour changes over time. Proper storage, grain quality, milling, temperature, moisture, and handling all matter.

Freshness still has value. We recommend using flour sooner because its flavour and nutritional quality are at their peak, not because the bag suddenly becomes unsafe after a few days.

Keep flour sealed in a cool, dry place away from direct sunlight. For longer storage, place it in an airtight container in the refrigerator or freezer.

Flour can usually be used directly from the freezer. Allowing it to come to room temperature before opening the container can also help prevent condensation from forming inside.

It does not have to be. You can bake with it right away, but some bakers prefer allowing freshly milled flour to rest for several days or even a couple of weeks, particularly for bread.

Freshness is not a countdown clock. It simply means you are beginning with flour much closer to the day it was milled.

Yes. Our signature blends were developed specifically to make whole-grain baking easier in familiar recipes.

• Use Bread Flour for bread, buns, sourdough, cinnamon rolls, pretzels, pizza, roti, and recipes that need stronger structure.
• Use All-Purpose Baking Flour for cookies, muffins, cakes, pancakes, pastry, tortillas, naan, sauces, and recipes calling for all-purpose flour.
• Use Pizza Flour for pizza, focaccia, flatbreads, and rustic pasta.

Our interactive Flour Guide can help you choose the best place to begin.

Often, yes. Whole-grain flour contains the bran and germ and may continue absorbing liquid as the dough or batter rests. The exact amount depends on the grain and recipe.

Start with the recipe as written, allow the flour a few minutes to hydrate, and then adjust if needed. Bread dough may need a little more water, while muffin, pancake, and cookie batters often benefit from a short rest before you decide whether to change anything.

Every grain brings its own flavour, strength, texture, and baking qualities. Bread needs something different from pastry, and fresh pasta asks something different again.

Our signature blends remove much of the guesswork, while our single-grain and specialty flours give curious bakers room to explore spelt, einkorn, Red Fife, rye, and fine durum.

We mill in small batches throughout the week. Most orders are ready for shipment or Cherryville pickup within three to five business days. During especially busy periods, please allow up to seven business days.

Yes. Local pickup is available from our farm in Cherryville, British Columbia. Choose Local Pickup during checkout and select an available date and time.

Tevah Flour and baking mixes are available through a growing number of independent retailers across British Columbia.

Visit Find Tevah Flour for the current list. If your local retailer does not have the product you need, ask whether they can include it in their next order. Many are happy to help.

Yes. We ship across Canada. Discounted flat rates are available in British Columbia and Alberta, while rates elsewhere are calculated at checkout based on destination and order weight.

Full details are available on our Shipping Information page.

Not at this time. We are currently unable to ship to the United States or other international destinations.

Yes. We work with independent grocery stores, farm markets, refill stores, bakeries, cafés, restaurants, and pizzerias.

Wholesale flour is available in larger formats, and our retail-ready baking mixes are available by the case. Please contact us to request current product and pricing information.