AbstractStarch is the most abundant component of wheat (Triticum spp.) grain and flour and is composed of two primary glucose polymers, amylose and amylopectin. Our aim was to convert a previously leading soft white spring wheat (T. aestivum L.) cultivar to a zero endosperm starch amylose content (“waxy”) cultivar. The result was ‘USDA Lori’ (Reg. no. CV‐1180, PI 692132), a waxy wheat cultivar developed by the USDA Agricultural Research Service's Western Wheat Quality Laboratory in collaboration with Washington State University. USDA Lori is a backcross‐7 (BC7) derivative of ‘Alpowa’. USDA Lori lacks functional copies of the three Waxy Granule Bound Starch Synthase I (GBSSI) genes. The GBSSI null alleles were derived from the waxy cultivar ‘Waxy‐Pen’. As a waxy cultivar, USDA Lori has unique processing and food and feed applications. Further, this waxy cultivar complements a series of Waxy near‐isogenic lines, which were produced as backcross derivatives of Alpowa.