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. 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'.
9 grams of protein in 1/4 cup.