If you’re building your body, balancing your hormones, or healing your gut, you don’t need to ditch gluten — you just need a better flour. Soft Red Winter Wheat (SRWW) is the clean, nutrient-dense, low-gluten base that supports your goals without sacrificing taste. Unlike modern American, high-gluten wheat, SRWW is naturally soft, easier to digest, and ideal for indulgent but intentional treats like our Taylor Chip Protein cookies.
This document summarizes peer-reviewed studies confirming SRWW’s digestibility, functional performance in baking, and impact on glycemic response. It’s proof that the right kind of wheat can nourish your body and soul — one cookie at a time.
Peer-Reviewed Studies Supporting SRWW
1. Enhanced Nutrient Digestibility
Animal studies (pigs) show SRWW leads to higher small intestine nutrient absorption and
metabolizable energy than other grains. Read more.
2. Cookie Performance & Soft Wheat Texture
Genotype testing proves that soft wheat with low sucrose SRC produces larger, softer, more desirable cookies. Read more.
3. Glycemic Index Impact
Incorporating soft wheat flour into baked goods can lower glycemic index and support insulin sensitivity. Read more.
4. Nutrient Parity with Soft White Wheat
SRWW has similar fiber, micronutrient, and taste characteristics as soft white wheat — no
tradeoffs. Read more.
Feature / Benefit Breakdown
| Feature | Benefit in Cookies / Holistic Nutrition |
| High Digestibility |
Nutrients are easily absorbed — gentle on gut and great for healing. |
| Flour Softness |
Supports soft, chewy texture without extra additives. |
| Lower Glycemic Potential |
More stable blood sugar; fewer crashes and cravings. |
| Comparable to Soft White Wheat |
No compromise on taste, fiber, or nutrient profile. |
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