JovialOrganic 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

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

Great product!

My tummy doesn’t tolerate wheat grown in the USA. I can easily digest this ancient grain. Substitutes easily into any recipe. Don’t buy anything tElse but this (and regular-white) anymore.

Jovial products are always fantastic quality! I will continue to order!

I have been using Einkorn bread for years now and recently purchased a bread machine. I have used the whole wheat and all-purpose white flour for all recipes. Since it is so easy now to make 2#s of bread (5 minutes), my husband and I will never go back to store bread.

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.

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

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.