Pima Club, an heirloom wheat of the Akimel O’odham (Pima, River People) is a soft white awnless clubwheat variety used for baking breads and pastries which require baking powder as a leaving agent.
A healthy alternative to breakfast cereal you will love. Low in gluten - great cooked for cereal or add to yogurt, salads and soups. Other everyday uses of the wheat berries also include using instead of potatoes or rice as a side dish.
This low gluten, soft white club wheat has been used by our people for many generations. These wheat berries can be cooked with tepary beans to make an excellent 'poshol'.
When roasted, Pima Club is prized by the Pimas for making the best Haak Chu’i, or flour. Traditionally these wheat berries are also parched and ground into a fine roasted flour known as "Pilkan Haak Chu'i" or Wheat Pinole, a traditional 'fast food' mixed with water or juice for quick and easy meals or traveling.
Look in our flour departments for pre-packed Wheat Pinole and give it a try!
The flour made from this wheat is excellent for baking biscuits and pastries - also carried in our flour department.
9 grams of protein in 1/4 cup.