This year we won't be attending the farmersmarket on Saturdays.
The circumstances make it difficult to be there. We are always willing to bring orders into Lethbridge and you can also order our flours at Mocha Local and Johny Bean Cafe.
For any questions please don't hesitate to contact us by email or text or call.
Our phone number is 403-892-2693

You can follow us now on Instagram. In the coming days we hope to add more information on there.
I am also going to update my products page in the near future.

Our instagram account has the name: vangarderenranchflour

December 7 was a special day for us. We finally had a chance to combine the buckwheat!
Now harvest time is really over for 2020.
We are very happy that the buckwheat is in, since my last buckwheat is going very fast. Now I will have plenty new buckwheat again after it has been to the seed cleaner.

2020 has been a different year than we expected. I hope the restaurants will make it through this difficult time. It must be hard on all of you and your families.

In the meantime there are several stores  who started selling my flour in smaller packages. I do enjoy packing it all up for you and get feedback from new customers from far and near.

We want to thank all of you for your support in 2020, and look forward to keep working together in 2021!


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I just cancelled the oct 24 market. The roads are in a bad condition and with the forecast of snow falling well into the Saturday I don't think it is worth risking to go to Lethbridge.
If you were planning on buying flour tomorrow, please let me know and I hope to do deliveries in and arround Lethbridge next week.
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Coming Saturday I hope to come to the market for the last time this season.
I haven't been there much because the market did change a lot. Most of my clients order from me by email, phone or textmessage. Reaching out to new people is very hard in this time because people are afraid to come to the market or do not take the time anymore to stop by the booth to ask questions.
Also the roads are not in a good condition these past days and the days to come.
Which makes me a little hesitating to drive as well. If there is a lot more snow falling today and or tomorrow I might cancel this last market as well. I will have that posted early Saturday morning.

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Coming Saturday we hope to be back on the market.
​Hope to see you there!

July 4 was the last day I attended the Farmers Market, I won't be back untill September DV.
I hope to inform you on my blog which date I will be there again.

In the mean time I have had every week orders in and I had the privilige to meet with many of you.
This is what makes it so enjoyable for me to try to make the best flour for you!

My last order was very remakable, I got to make a birthday flour basket!







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I hope to start going to the market, June 13 DV.
We will be open for orders year round!

My first thougths go out to all the restaurants and eateries who used my flour and are now forced to be closed. I hope that you find a way to keep baking your good and healthy food.

Today is April 16 and the sun is shining, I can't wait for Spring to arrive!
I have a couple of busy weeks  behind me. My husband, Case, worked hard to set up my new stone-mill,
automatic grain delivery to the mill and automatic sifting while milling.
I painted all the welded parts, wood cases and cleaned up after him:)
Everything is running now smoothly and it is a joy to work in the mill.



You might see a slight change in the flour. This stone is 20 inches and keeps the flour longer between what seems to makes the flour finer.
I love to work with this flour, my bread turns out even better.
And I do work a lot in the mill to fill all the orders I am getting for the 5 lb. bags.
I realize that my flour is going to a lot of people who are using it for the first time. I hope you like this kind of  flour! And if you have any questions please feel free to contact me.
A question I often get is that people find that their breads dry out faster.
What to do about this?
This whole wheat flour requires more moisture and would like to have more time to soak up the moisture .the flour "opens up" and will get a softer inside.
When I use the breadmaker, I often put all the ingredients together the night before, except the yeast and let it stand overnight. The next morning I add the yeast and put it in the machine to make my dough/bread.

I will also add my recipe that works very well for us. The bread tastes good, is not dry and freezes well.


100% whole wheat bread
Ingredients:-3 cups whole wheat flour
                                -1 tbsp sugar/honey
                                -1 tbsp yeast
                                -2 cups warm water
                                -2 cups whole wheat flour or 1 cup spelt flour and 1 cup red fife flour
                                -2 tsp salt
                                -2 tbsp oil
Instructions- Combine first 4 ingredients in mixing bowl with wooden spoon. Cover with plastic and let stand for 25 min. Add the last 3 ingredients, knead with dough hook or by hand for 25 min. Divide the dough in 2 and shape into 2 loaves and into 2 greased bread pans. (I use the smaller size bread pan). Let rise for 30 min. In the meantime preheat the oven to 425 F (last 10 min of rising) Bake bread for 23 min or until loose from sides. Cool on a rack.
If using partly spelt and red fife flour, reduce kneading to 8 min.
Let not over rise.

I use 2 cups of the white whole wheat in the second step.
I put it unsliced in the freezer.

Hope this helps for you and your family!

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A first peek at my new mill!