Jovial Organic Einkorn Whole Wheat Flour - Bread Baking Flour for Sourdough, High Protein, Non-GMO, Organic Pizza & Pasta Flour, European Italian Flour, Glyphosate Free - 32 OzUSDA Organic

Best wheat flour, seriously. There is a slight learning curve when baking with this flour and it can be a little finicky but the positives far way outweigh the negatives. Here's a breakdown of what to expect:1) Taste is so much better that regular, hybridized wheat. It's nuttier and a little sweeter.2) If you're gluten intolerant or have food related alergy symptoms such as gas, bloating, skin rashes, eczema, indigestion, etc, I suggest you try this flour. I baked with this 100% of the time for 6 weeks and I have noticed a HUGE difference. No more heartburn, bloating, gas or skin rashes including eczema. The reason is that this wheat has not been hybridized so there are much lower levels of phytic acid and gluten, in short.3) When making bread, the moisture level is higher compared to regular doughs. It tends to be sticky, which is fine but you just need to get used to it.4) Doesn't need a lot of needing :)5) I haven't mastered the biscuits - they just are not light, fluffy or flakey as the ones I used to make with the other flours. I'm sure I can figure it out but so far, no cigar. Everything else I baked has been perfect and so much yummier than before.6) The flour itself can be clumpy, so what I've learned to do is dump the flour into a bowl, use a whisk to breakup the clumps and fluff it up, and then measure the flour from there. I was putting too much flour in everything until I did this and it made a big difference.I've completely switched my baking to einkorn and am not going back.

I never write reviews but this flour is awesome I can’t stop making muffins . They came out super fluffy in texture and my blood sugar doesn’t spike like crazy when I eat them. Will definitely buy again x

I can’t believe I can eat this flour with zero intolerances! I have not been officially diagnosed with gluten intolerance or celiac’s but I know from having major food allergies all of a sudden that it is directly related to all the grains manufactured in the US. I’ve done several tests with my foods to find out the culprits and every time i have a strong reaction it comes from anything that has literally any grain. I heard about this flour from reading the book Wheat Bellies and it enlightened me on how much hybridization has gone on with the wheat and corn in our country that creates allergies and illness. Long story short I ordered this flour and I have no adverse reaction to eating it. No more shortness of breath no more distended stomach, zero symptoms that I always have eating breads/grains. This flour is also naturally packed with protein and a ton of nutrients that no other bread stacks up against. I use it all the time to make protein spinach muffins with pumpkin seeds. I also love the hearty wholesome taste of this flour and highly recommend it to anyone who has grain intolerances, I will always buy this brand going forward.

My fiance has pcos and doesn't eat anything grainy because pcos is similar to diabetes, blood sugar spikes are bad. Blood sugar spikes can be controlled by protein and fiber in the food as well as the sugar levels. So Einkhorn wheat, doesnt have mutated gluten and has above normal protein and fiber. This is the best base flour you can buy thats actually made from wheat. In the photos I've attached here, you can see its a swirled bread. The swirls are adzuki bean paste with cinnamon and swerve. Basically.. its a cinnamon roll. The tastiest sugar free extremely high protien and high fiber cinnamon roll you will ever find..anywhere. Im not a star baker, I baked my first loaves of bread less than a year ago. This bread is slightly harder to work with than traditional flour but its very slight. Each time ive used it, its needed less water/liquid than the recipes for traditional breads call for. Thats something you need to have in mind as you start baking because if you follow your recipe exact, you are going to end up with watery dough and you will have to add more of the flour. That will throw off any other proportions for seasonings in your recipe. add the liquid slow.all of the attached photos were baked using einkhorn whole wheat flour.

Great product, love einkorn flour, thankful I can get it on Amazon!

Not a bad product, but it is pricey. I noticed that I really have to use extra binding agent when making bread (even when I use the white flour) to help keep the loaf from crumbling apart. It does have a good flavor, though.

Great product!

I love Einkorn sourdough bread. I have been using this product for four years. It’s the best and most nutritious!