GoodWheat High Fiber Wheat

High in Fiber Wheat Types, Available in both Durum and Hard Red Spring

Eating a fiber-rich diet is associated with better gastrointestinal health and reduced risk of heart conditions, type 2 diabetes and even some cancers. Our two GoodWheat™ High Fiber Wheat types contain up to 5x the dietary fiber of traditional wheat, high enough to meet the FDA’s threshold for “Good Source” of fiber or “High in Fiber” designations on packaging.

Our proprietary High Fiber Wheat types also deliver significantly more amylose – up to 94% compared to 25 to 30% in traditional wheat. Amylose is digested more slowly, so it has a lower glycemic index, meaning it does not cause a rapid increase in blood glucose levels. This resistant starch also acts as a prebiotic that promotes the growth of “good bacteria,” helping to improve gut health.

Both High Fiber Wheat types can be used in a variety of applications without compromise on taste or texture.

More Fiber icon
More Fiber

5x higher fiber than traditional wheat which helps improve overall digestion and maintain gut health.

Good Source of Protein icon
Good Source of Protein

25% more natural protein than regular pasta and flour products.

Lower in Calories icon
Lower in Calories

Up to 30% fewer calories than traditional wheat and the lowest carb to fiber ratio on the market today.

Reduced Gluten icon
Reduced Gluten

50% less overall gluten and 75% less allergenic gluten than traditional wheat.

Low Glycemic Index icon
Low Glycemic Index

Digests more slowly over a longer period of time to help reduce fluctuations in energy levels.

Non-GMO icon

Developed and grown using all-natural, non-GMO methods. Nothing added, nothing artificial.

GoodWheat High Fiber Wheat Product Applications

GoodWheat High Fiber Wheat can be used in many different product applications where you might normally use traditional flour. Replacing your traditional flour with our High Fiber Wheat adds all-natural nutritional density to all your recipes.

Because this flour is higher in a resistant starch called amylose, it blunts the body’s sugar response relative to other types of flours and sustains energy over a longer period of time.

GoodWheat: The Key to a Better Wheat Experience.

It’s time to expect more from your wheat.

A Low Glycemic Index Helps Balance Energy Levels

Because GoodWheat High Fiber Wheat is higher in a resistant starch called amylose, it digests more slowly over a longer period of time, and dulls the body’s sugar responses relative to other types of flours, helping to curb fluctuations in energy levels.

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Artisan Pastas

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