We sift our stone-ground, organic All-Purpose Flour, resulting in a uniform, creamy texture, and delectable baked goods. Janie's Mill All-Purpose Flour is perfect for cookies, muffins, pancakes, biscuits, scones, banana bread and other quick breads . . . pretty much anything, as the name suggests! The only thing you may NOT want to use it for is yeasted or sourdough bread — for those, try our bread flours!  NOTE: This flour, like all stone-milled flours, is not pure white. It is a light beige color because the nutritious germ and some of the bran are present.NEW LOT: As of April 2024, we are using a new lot of Warthog Wheat for our All-Purpose Flour. This wheat has a higher falling number than the old lot, but a lower protein percentage -- 8.9% instead of the previous 11.5%. The high falling number means low α-amylase activity and thus good quality protein for general baking. Even though the protein is of high quality, the lower quantity means that although you may have made excellent breads with our All-Purpose Flour in the past, it is no longer the best flour for your yeast or sourdough breads, but wonderful in nearly all other baked goods from quick breads, to biscuits, cookies, cakes, and more.