7 Most Common Wheat Grains Sourced For Milling Flour

1. Hard Red Winter Wheat

Hard Red Winter is the dominant class in U.S. exports and the largest class produced each year. It is grown primarily in the Great Plains—an interior region extending from the Mississippi River west to the Rocky Mountains and from Canada to Mexico. With a wide range of protein levels and strong milling and baking performance, it is commonly used for bread, rolls, and, to a lesser extent, sweet goods and all-purpose flour.

2. Hard Red Spring Wheat

Hard Red Spring contains the highest average protein content, making it an excellent bread wheat with superior milling and baking characteristics. Most of the crop is grown in Montana and the Dakotas on the American Great Plains.

3. Soft Red Winter Wheat

Soft Red Winter is grown primarily east of the Mississippi River. It is high yielding but relatively low in protein, and is used for flatbreads, cakes, pastries, and crackers.

4. Durum

Durum is the hardest of all U.S. wheat classes and typically accounts for a small share of U.S. wheat exports. It is grown mainly in the northern Plains, with a significant portion of U.S. annual production coming from North Dakota. Durum is used to produce semolina for pasta and other durum-based products.

5. Hard White Wheat

Closely related to red wheat (except for color genes), Hard White wheat has a milder, slightly sweeter flavor, comparable fiber, and similar milling and baking properties. It is commonly used in yeast breads, hard rolls, bulgur, tortillas, and noodles.

6. Soft White Wheat

Soft White wheat is grown primarily in the Pacific Northwest and, to a lesser extent, in California, Michigan, Wisconsin, and New York. It is low in protein but high yielding, producing flour ideal for cakes, crackers, cookies, pastries, quick breads, muffins, and snack foods.

7. Spelt

Spelt is an ancient grain cultivated for thousands of years. Its kernel resembles a large grain of rice, and it has been grown in Europe for centuries and in North America for more than 100 years. Traditionally used as animal feed, spelt has gained popularity for its nutty flavor and strong nutritional profile. Spelt flour is often blended with wheat flour for baking. Although spelt contains gluten, some wheat-sensitive individuals find it easier to tolerate than modern wheat varieties.