Jovial Organic Einkorn Unbleached All Purpose Flour - Bread Baking Flour for Sourdough, High Protein, Non-GMO, For Organic Pizza & Pasta, European Italian Made, Glyphosate Free - 32 Oz

This flour is great. It is different than using regular flour and you may need to adjust liquid and fat to make your breads come out properly, or let it sit in the fridge to fully absorb the liquid. It tastes great though. I mixed 1/4 ratio with my organic flour to make bread. It should work better for cookies and great for coating things. This is a healthy wheat and I like that it's unhybridized, it's easier to digest. My bag was fresh and great, it is quite expensive for wheat which is another reason I prefer to mix, I would definitely order more if it was more affordable.

🌾 Protein Content Excellent source of natural protein — makes baking feel more wholesome and filling. 📦 Sturdiness / Size Bag arrived sturdy and intact, no leaks or mess. Size works well for home baking. 🥖 Freshness Very fresh, with a light nutty aroma that comes through in baked goods. 💚 Health Benefits Love that it’s easier to digest and offers real health benefits compared to standard flour. 😋 Taste Adds a rich, nutty depth of flavor that makes bread, muffins, and pancakes taste amazing.

You should really give this a try and not because the whole gluten thing---though this flour is lower in gluten than regular flour. Its the whole hybridized, two unmodified chromosome thing. This flour is closer to the grains our ancestors were eating and I really believe its more tolerable than regular flour. I find if I use this for bread or waffles, if I over indulge I don't get that heavy feeling. Also the flour tastes great! It makes the best waffles 1.5 cup of flour, 1/2 cup of constarch, 1/2 tsp salt, 1 tsp of baking powder(or 1/2 tsp of baking soda), 3/4 cup buttermilk, 3/4 cup of skim milk, 2 eggs separated, 6 tblspn of canola oil, 6 lightly crushed sugar cubes, cinnamon, vanilla, (muscle milk protein powder) mix dry ingredients except sugar, mix the wet ingredients except the except egg whites, whip the eggs to peaks and then sprinkle in the sugar while whipping the whites alittle more to stiff peaks, once waffle iron heated, mix the wet and dry then fold in the egg whites. Don't over mix, batter should be like lumpy heavy cream, too much flour makes them chewy. Adding the constarch, the extra fat (oil/egggs) and not letting the batter sit too long once the baking powder meets the moisture makes them crispy, The sugar added to the eqg whites also helps the crispiness and folding them in separately makes them really airy on the inside. Muscle Milk is a good way to get extra protein. keep warm or crisp further in a 200 oven This flour also works really good in sourdough starter. Buy and bulk and its cheaper but you will love it. The mfg, JOvial, had a pasta brand that was really good, I don't see it on store shelves anymore. When you really take stock in how much flour is a part of your daily diet, you'll see that changing it can make all the difference in how food effects you. I am genetically superior, so I don't have any dietary issues or food allergies, but eating baked goods and pasta from this flour makes me great and eat better (less cravings for sugar and fat).

I was a little skeptical about switching to a "non-modern" wheat but after fighting chronic inflammation for several years, specifically arthritic problems, a M.D. friend convinced me that losing 10 lbs. and eliminating or severely cutting down "immune system stimulants" would help, "just try it for 4 weeks" she said. Long story short, my immediate goals were, lower the glycemic load in my diet, limit modern wheat and certain types of vegetable oils. Life is impossible for me without bread and the products that are made from food industry wheat, so Jovial's einkorn seemed a potential alternative for bread and those other products I was loathe to remove. This flour is the perfect answer for me. I tried many, many, many other solutions first (emmer, rye, soy flour, kamut, almond flour, and spelt) but the einkorn yields the best loaves of bread and it produces a lower glycemic load than many of the other options I tried. The flavor of this bread is incredible, far surpasses anything you could purchase in the store by a mile, but you have to understand this is going to be a heavier loaf of bread. Not heavy like rye but heavier than modern bread flour. What most people will dislike, if anything, about bread from this flour is the heaviness so the trick is to get it to rise as much as possible. There's a pretty good recipe on the bag, but there are a few small things that can be done to make the loaves lighter/rise more: test your yeast by doing a trial run in warm water and making sure it develops a good foam, also buy a laser thermometer and make sure the water is between 110-112 degrees, yeast is a living organism that performs best at a specific range. Also I like to make these loaves by hand not in a bread-maker because you can better control what is happening during the kneading process: you want to knead until the dough is smooth but don't tear the dough at all when kneading, this flour needs the gluten to be well developed to get the best rise possible due to the natural heaviness. Finally, baking it inside a dutch oven on a trivet with a tiny bit of water will help it to rise better too, the steam does some of the work in the rise during baking this way. Best alternative I have found to modern wheats.

Great quality flour. Made my pancakes taste great! The only thing is it is pretty pricey for something so small.

Einkorn is an ancient two chromosome version of wheat. It's a distant ancestor of the ultra hybrid mutated form that is 99% of cultivated wheat today. It was humanity's type of wheat until about 2,500-3,000 years ago and may have been the common type used in some parts of the world until the 1600-1750 time frame. Emmer Wheat is also a descendant which developed out of a hybrid with two other grasses around 3,000 years ago and became common in Egypt/middle east. Einkorn has very little of the gluten proteins found in modern wheat and so it may be a preferred alternative for those who are sensitive to the glutens in modern wheat. Warning - it is not gluten free. Whether it is free of the "toxic" glutens (versus modern wheat) is a controversial subject and is largely unknown. My own opinion is that there is some truth to this, especially for those who have sensitivity. Einkorn dough products are is slightly less glycemic than modern whole wheat (lower carbs), even more so than Emmer Wheat which is usually touted as being less glycemic bread. The glutens in Einkorn are not enough to hold together like regular wheat. If you make a pizza dough with it as I do, I age/ferment it with yeast for a day or two, then you need to make the pizza on a thin flat pan. The dough will not hold together for any handling like transferring it to a pizza stone. Seems to be fine once baked however. Taste is like regular whole wheat, only slightly nuttier. Einkorn wheat is not as productive as modern developed wheat. Modern developed wheat produces about 10x as much flour per acre, so you can see that Einkorn Wheat is always going to cost you more. I'm only aware of two farms in the U.S. which grow Einkorn wheat and market Einkorn flour. Jovial seems to be a good one. How lucky we are to live in the age when we can get such a specialized product by pointing and clicking at Amazon! Maybe soon, Einkorn flour will be available commonly in places like Whole Foods, but for now, this is the only convenient way I know to get it.

Excellent einkorn flour. Delivered well wrapped and ready to use. Makes great breads.

Nice size and price for those who don't need large bulk quantities. If you have never baked with einkorn, you will want to get recipes specially formulated for this flour. But it's well worth the health and taste benefits.