Culinary historians believe White Sonora wheat to be the first cereal grain introduced to North America as it arrived with 16th century Spanish settlers to the New World. This flavorful Mediterranean soft white wheat was widely grown across central Mexico and reached missions along the El Camino Real in present California as early as the 1700s. The following century, White Sonora reached the Oregon Country where pioneers named it for the pure color of its nutritious kernels.
Palouse Heritage White Sonora produces a naturally sweet, buttery-tasting flour and has long been prized for flatbreads, frybreads, biscuits, and pastries.
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