Desert Durum
Southern AZ and CA grows a durum variety to the tune of of 300,000 tons in AZ alone, that is considered the best Durum grown in America that has a dark yellow color, large kernel, low moisture, high protein with the highest gluten. Almost all of it is exported to Italian pasta makers because of the high gluten and low moisture (for less shipping), but some is kept at home for a Phoenix area pasta maker and a few bread makers if you know a grower or someone that works at the pasta company. IF you can find some, it makes excellent durum bread. Here are some links that will tell you more - Happy baking.
http://www.tucsonweekly.com/tucson/fields-of-arizona-gold/Content?oid=1872196 [1]
http://www.arizonagrain.com/index.cfm?show=10&mid=9 [3]