Jovial Organic Einkorn Unbleached All Purpose Flour, High Protein, 32 Oz

As a holistic nutritionist, I pay very close attention to the quality and sourcing of ingredients I use in my kitchen. Jovial Organic Einkorn Unbleached All Purpose Flour stands out because it is made from an ancient grain that has not been hybridized. This means it naturally contains less gluten than modern wheat, and the gluten structure itself is different, which many people find easier to tolerate. The flavor is also noticeably different from conventional wheat flour. It has a slightly nuttier, richer taste that adds depth to baked goods without being overpowering. That said, einkorn flour does behave differently than modern all-purpose flour. If you are new to using it, there can be a bit of a learning curve. The texture and handling require some adjustment, especially in baking, but with a little practice it becomes much easier to work with. Overall, I appreciate the simplicity and integrity of this product. It’s a great option for those looking to incorporate more traditional, less processed grains into their diet. Five stars.

As someone who has a low tolerance for gluten this is a great alternative when I want to use flour that taste like flour. I’ll usually use half of this and half gluten-free flour and it adds a nice texture.

This flour is great. It is different than using regular flour and you may need to adjust liquid and fat to make your breads come out properly, or let it sit in the fridge to fully absorb the liquid. It tastes great though. I mixed 1/4 ratio with my organic flour to make bread. It should work better for cookies and great for coating things. This is a healthy wheat and I like that it's unhybridized, it's easier to digest. My bag was fresh and great, it is quite expensive for wheat which is another reason I prefer to mix, I would definitely order more if it was more affordable.

We’ve been using jovial flour for its quality, baking performance, and doesn’t have ingredients that makes you feel bloated as other flours do.

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 waffles 1.5 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 oven This 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'm only giving this product four stars instead of five as the jury is still out as to whether or not einkorn will be a longterm alternative to the rice flour that I have been using because of my gluten sensitivity. As of this review, I've attempted making one loaf, which was delicious and didn't cause too many digestive issues for me. I've never made my own bread below and einkorn is a tricky introduction to bread making, as it is very, very sticky to work with because of the different gluten variety in this grain. The loaf didn't rise much and the texture was very dense. The flour was recommended and appears to be of high quality. I look forward to attempting a second loaf, which I will knead a lot less than my first loaf!

Makes great flatbread

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.