Flour, Einkorn, Regional, Organic – New!

Regional organic Einkorn flour, an ancient wheat with much lower inflammatory effect, for all your baking needs.

Einkorn flour is a nutrient-dense ancient grain that offers significantly more protein, minerals, and antioxidants than modern wheat. Because it has never been hybridized, it maintains a simpler gluten structure that many find much easier to digest and less inflammatory. This genetic purity, combined with its rich, nutty flavor, makes it a superior choice for health-conscious baking.

To bake successfully with einkorn, keep these adjustments in mind:

• Cut the Liquids: Reduce water or milk by 15–25% to prevent the dough from becoming overly sticky or runny.
• Don’t Overwork It: Use a light touch and minimize kneading; excessive handling breaks down its fragile gluten, resulting in a dense or gummy bake.
• Let it Hydrate: Allow the batter or dough to rest for 10–15 minutes before baking so the flour has time to absorb the moisture.
• Watch the Rise: Expect a smaller rise in yeast breads, as einkorn’s weaker gluten doesn’t trap gas as effectively as modern wheat.
• Mix Gently: For cakes and muffins, stop mixing as soon as the flour is incorporated to maintain a light crumb.

5 lbs., $25 or 25 lbs., $100.