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

Was easy to make a starter from this. Starter will last forever if fed properly. Bread is so tasty, like a nutty taste.

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 waffles1.5 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 ovenThis 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 love being able to purchase this unhybridized flour. I just used it to make some banana bread and it is delicious.

I love using this flower. Healthiest in-store option I can find.

But unfortunately we didn't like the taste. Good product though if Einkorn is what you want. And if you want to buy in bulk, the offer a 5 pack of this product. I'm going back to my rye/buckwheat flour combination for baking.

This flour has not been modified, according to the writing on the packaging it's the same as 12000 years ago. Not sure about that but we have used it for years now and I think everything tastes better. I don't bake any sweets so can't comment on that but anything battered or breaded or baked like biscuits really has more flavor.

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.