Red Fife is a heritage wheat that came to Canada in 1842 from Scotland and is believed to have originated in the Ukraine. Many Canadian heritage wheats can be traced back to Red Fife. It is high in gluten which makes it suitable for bread baking, and creates a moist, cohesive crumb. However, as with other heritage wheats that have not undergone modern hybridization, this form of gluten can often be comfortably digested by people with gluten sensitivities. It has a complex flavour profile with hints of cinnamon. Red Fife flour can be used as a direct substitute for whole wheat flour.