Valencia Flour Mill Fry Bread Mix

At the historic Valencia Flour Mill, unbleached pastry flour is used as the base to craft their famous Sopaipilla and Fry Bread mixes. These “just-add-water” mixes get their flavor from New Mexican wheat that is craft-milled by Jose Cordova, a third-generation family miller.

The products have in-build health benefits because we selected a Zero Trans Fat sunflower oil, which leaves the fried sopaipillas non-greasy to the touch. No sugar is added because baking powder is the leavening agent, instead of yeast. Preparation is easy and time-saving, making our mixes perfect for everyday use. Customers can make tortillas, stuffed sopaipillas, Indian fry bread, empanadas, churros, and other Hispanic items for their friends and families.