Organic Stone Ground Whole Wheat Einkorn Flour - 2lbs (Pack of 3)

I was very excited to receive my einkorn flour. I have a gluten sensitivity to commercial flours, so being able to have access to a heritage wheat is imperative. I have used this flour in chocolate chip cookies and bread that is currently rising. The texture is fabulous, the baked product holds up and delivers a crunch, and the flour in dough form is truly easy to work with. So far I have had no problems with my health as a result of consumption. Highly recommend! PS. The buns turned out great! Didn’t rise as high as white flour would have, but that is expected from whole wheat. The flavor is fabulous! I’m excited to see how this translates in other recipes, too!!

Excellent flour. Very rustic and flavorful but a bit more coarse then the jovial brand flour. I think the coarse texture makes very pleasant crusty breads and sandwich/quick breads. I will continue purchasing from this seller.

excellent quality and service

This flour is exactly what you would expect. It is a coarser grind than traditional wheat flours. It has worked great for my sourdough bread. The rise is good and the taste is excellent. Will definitely purchase more.

Very happy so far, have not used any yet. I will let you know after I have.

Exactly what I ordered

Overall, satisfied with the product. Locally grown, organic einkorn that tastes great. I docked one star because it came very coarse. I had to run it through a blender to use in recipes. Otherwise, everything turned out too grainy and off. If the seller can do this better - and get to a consistency closer to the Jovial brand from WH I am used to - I would become a regular. As it stands, having to blend each time and the accompanying wear is too much of a hassle.

I have Type II diabetes and making baked goods from einkorn is very, very healthful. It is slow to digest so it doesn't trigger the insulin response like regular flour. Regular flour has been hybridized and over-processed he hell out of it to get a soft, white product that digests into simple sugars really fast. Recipes for einkorn are now becoming more plentiful but I find different manufacturers of einkorn flour produce product with very different moisture content. Einkorn works very differently with moisture compared to regular flour. So you have to experiment and get used to the texture. It absorbs moisture more slowly so you need to let your dough or batter sit for a while before baking. It does not respond well to kneading as it will not form the same glutin structure.