Our friend Mark Loiselle spearheaded the revival of this amazing heritage grain. An absolute favourite for sourdough loaves, muffins and gingerbread. Use in place of whole wheat in just about anything.
Red Fife is amazing for people who are sensitive to gluten because it's low in the gluten protein gliadin. While normal wheat has gluten that is comprised of up to 80% gliadin, Red Fife is only 30%. This is not a gluten free grain.