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'.
9 grams of protein in 1/4 cup.
Product Reviews Click here to review this item | ||
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Texture | 8/31/2023 |
| I love the texture of these wheat berries in breakfast hot cereal. They squeak and have a bouncy springy chewy texture when you eat them. Sweet, savory, in soups or stews or on its own as a side dish or as the main event for breakfast, a treat of an experience and well worth adding to a regular diet. I cook up in instapot. | ||
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Tried for breakfast cereal | 11/22/2016 |
| Was a nice change from oatmeal - added some fruit too. We have tried several of your products and love them all so far. | ||
