Einkorn is one of the world’s earliest cultivated wheat grains. Due to high processing costs and lower yields, einkorn was practically forgotten. However, like other ancient grains, einkorn is making a comeback. It boasts high levels of vitamin A, phosphorus, zinc and fibre. It gives baked goods a mildly nutty, sweet flavour and a slightly golden colour.

Belonging to the wheat family, these grains do contain gluten—but with a key difference. The gluten structure in these flours is much simpler than that found in conventional wheat. As a result, it's significantly easier for the body to digest. However, this also means their baking properties differ slightly from those of modern wheat.
In a time when it feels like every second person claims to be gluten-intolerant (despite not being coeliac), these flours offer a compelling alternative. Their gentler gluten structure is often better tolerated by the digestive system. Combine this with a long fermentation process when baking bread, and you’re not just making bread, you’re transforming it.

Einkorn flour is perfectly suited for all baking projects, including sourdough bread, cakes, muffins and pancakes. It may be substituted 1:1 for whole wheat flour in most recipes. Here it is important to note that einkorn dough will require less mixing/kneading and you may need to reduce the amount of liquid in the dough. Sweet doughs benefit from an extra egg-white to ensure a lighter result.

Ingredients: 100% organic whole einkorn flour.

Storage: store in a cool dry place.
Packaging: 100% paper.

Always cook flour before consumption.