I spoke to a regenerative farmer just this week about this. He said you honestly want to look for BOTH. One can be true without the other. His grains have both labels.

Here is what I found online:

The “Glyphosate Residue Free” label on wheat berries indicates that the product has been tested and found to have no detectable levels of glyphosate, specifically down to 10 parts per billion. This certification ensures that the wheat was not treated with glyphosate before harvest, which is a common practice among conventional farmers to facilitate drying and harvesting.

I sure wish someone would explain this as well, I’ve been asking the same thing and no one answers it.
Best wishes!

Bread flour is generally just flour with either starch and/or vital wheat gluten added. If you’re looking to make “bread flour” at home with wheat berries, I’d suggest using either hard white/hard red wheat berries or an ancient grain but add 1 tablespoon of vital wheat gluten per cup of fresh milled flour. This will give your bread that extra “umph” it would get from commercial bread flour.

Great question! I’ve shared some thoughts on this in an instagram highlight and will have a whole chapter devoted to it in my new fresh flour book & cookbook, due out Fall 2026. But I should share an article here as well… I’ll start pulling that together (be watching for it 🙂 ) but my short answer is I personally don’t sprout my wheat berries or purchase sprouted berries. I HAVE done so and have decided it’s a very labor-intensive process (that can easily harm your grain mill if you’re not extra careful) or expensive prospect if you’re purchasing sprouted wheat that simply is NOT worth the effort. I’ll try to share an article about this soon!

This is a topic that’s been on my radar to share about… stay tuned!