Jovial Foods Organic Einkorn all Purpose Flour,32oz | Bread Baking Flour for Sourdough, Non-GMO, For Organic Pizza & Pasta, European Italian Made, Glyphosate Free

Excellent flour, I made pitas and they turned out so good. It does have a different feel, almost like whole wheat. The finished product is delicious and I did not experience bloat!!!!

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.

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.

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).

Makes great flatbread