Q&A w/ Sunrise Flour Mill co-founder Marty Glanville

We can't bake without flour so we thought it was high time we sat down with some flour people to ask a few questions.

Marty Glanville (along with her husband Darrold) co-founded Sunrise Flour Mill in North Branch, MN.

Sunrise Flour Mill produces many of the flours we have available on our store...single source, organic, heritage flours using a renewed milling technology from the 1930’s called the Unifine mill.

Q: What inspired you to start Sunrise?

During his first career, Darrold traveled extensively throughout Europe and Asia. I often joined him, and we were always impressed by the incredible breads we found everywhere. When we started Sunrise Flour Mill, we thought we were simply creating an organic flour mill—but it ended up changing our lives.

Darrold’s health had been steadily declining, and no one could figure out why. He wondered if gluten sensitivity might be the cause—something many of our early customers mentioned. We cut out gluten completely, but found gluten-free baked goods unsatisfying. Then a friend introduced us to heritage wheat. It was a game changer—Darrold’s symptoms disappeared, and we could enjoy delicious bread again.

Q: What makes Sunrise flour different?

Our signature wheat, Turkey Red, was the primary wheat grown in America’s Bread Basket from North Dakota to Texas before modern hybridization took over in the 1950s. 

It offers rich flavor, excellent baking properties, and is more digestible for many people.

Q: What is Unifine Milling, and why is it special?

Unifine milling uses a high-speed spinning process that pulverizes the entire wheat berry into an ultra-fine flour. 

Unlike traditional stone milling, it preserves the bran and germ while producing a texture almost as fine as white flour—ideal for whole wheat baking without the grittiness.

Q: What’s the best way to store your flour?

Keep it in a cool, dry place. An airtight container helps maintain freshness and keeps out moisture.

Q: What are your favorite grains to grow and bake with?

We love Turkey Red and White Sonora wheat—both offer excellent baking qualities. 

Darrold, the bread baker, enjoys experimenting with different blends and often adds rye. 

I bake everything else and use Whole Wheat Pastry flour almost exclusively. No one ever suspects my cookies are actually nutritious!

Q: Any tips for bakers using your flour vs. store-bought?

You can usually substitute our flour 1:1 in recipes, though you may need to adjust the liquid slightly. 

Sourdough baking especially resists strict rules—baking conditions, such as temperature, humidity, and humidity,  vary so much. I’ve learned a lot from our Facebook group, Baking With Heritage Grains, and my motto now is: Whatever works for you, works.