Jovial Organic Einkorn Unbleached All Purpose Flour - Bread Baking Flour for Sourdough, High Protein, Non-GMO, Organic Pizza & Pasta Flour, European Italian Flour, Glyphosate Free - 32 Oz, 5 Pack

For years I suffered with raging indigestion before I finally figured out that I'm gluten intolerant. I was on prescription strength prilosec, the doctor scoped me and couldn't find a cause... it was miserable. Then one day I thought "here's something I haven't tried yet," and stopped eating wheat products for a while. My heartburn immediately went away and stayed away! For the past decade or so, I've been avoiding wheat gluten, which is not very easy, nor cheap. But now I can cook with Einkorn wheat flour and I don't have any reaction at all. No heartburn, and I'm eating real wheat! My son is also gluten intolerant - it gives him headaches so bad that he vomits. But he too is fine with Einkorn wheat!Jovial Einkorn flour has a nice flavor - slightly more complex than cheapo flour, and a little bit yellow in color. My only slight word of caution is that it absorbs water a little differently than cheapo flour. I'm guessing the protein content is a little higher. So you may find that your bread dough is a little more sticky. But once you learn to work with it, you'll discover that you can use it normally in any recipe that calls for regular flour.Between my own experience, that of my son, and numerous others with whom I've spoken, who have all reported various different reactions to modern wheat, I am convinced that modern wheat is a slow poison, at least for some of us. It is well known that it has been hybridized to be a different organism than it was a hundred years or so ago. Perhaps people like me are the canaries in the coal mine. Modern wheat may be highly productive (and delicious), but I believe it is toxic. It's probably best to either avoid wheat altogether, or use Einkorn wheat, which has not been hybridized.---UPDATE--- RECIPE ALERT! ---So since my initial review we have cooked with Einkorn flour many many times. And while it's always good and remains a healthy option for those of us who are gluten intolerant, I recently got frustrated because I wanted a nice lightweight, soft sandwich loaf and wasn't getting it. Every sandwich loaf recipe I followed, even those from the Einkorn cookbook, always turned out too dense. So after a few weeks of experimentation, I present to you my results: Pericombobulation's Ultimate Sandwich LoafIt really helps to have a truly non-stick loaf pan for this. I use the "Wilton Recipe Right Non-Stick Long Bread Loaf Pan, 2-Piece" available right here on Amazon and it works perfectly (they are sold as a 2-pack, but you'll only need one for this recipe). No greasing of the pan necessary - slides right out every time.You'll also need a starter. Either a sourdough starter or a starter made with instant yeast will work. Or combine the two, which is what I prefer. There are a million recipes for starter on the interwebs so I won't cover it here.You'll need about 2/3 cup of starter in total (yes, all my measurements are approximate!). So I'd recommend about 1/3 cup of sourdough starter and 1/3 cup regular yeast starter, but you can use 100% of either one or the other if you prefer. Just keep in mind that sourdough takes longer to rise, so plan accordingly.The key to a light and fluffy sandwich bread is this: 2 teaspoons of xanthan gum and 4 teaspoons of cornstarch. The first provides stretchiness, similar to the gluten in regular flour. The second absorbs water without adding a lot of bulk, thus keeping the bread light. The thing about both these ingredients is that they will clump horribly when added to liquid, so it is important to blend them after you add them. An immersion blender works great and is super convenient, but a regular blender will be fine too. You'll notice that, when blended, the mixture takes on a pudding-like consistency that you'll think doesn't look like any bread you've ever made and can't possibly be right... don't worry! It's right!On to the recipe:Melt a half stick of unsalted butter in a medium sized bowl (or a large Pyrex measuring cup if you have one!). When the butter is thoroughly melted, add 1.5 cups of water, bringing the total liquid volume to 1.75 cups.To this, add the following:2 teaspoons Xanthan Gum4 teaspoons corn starch1 tablespoon sugar2/3 cup of your starter (or starters, plural, as mentioned above)Blend for about 15 seconds until the mixture takes on a pudding-like consistency.Transfer to the mixing bowl of your stand mixer. Turn mixer on low and add:3 cups Einkorn flour1.75 teaspoons kosher saltBlend on high for 30 seconds. Scrape down the sides of the bowl until the dough forms a roundish lump in the center. Cover (I simply cover it with a dinner plate, but you could use plastic wrap or a towel) and let rise somewhere warm until it is not quite doubled in size. Remember, the higher the percentage of sourdough starter you used, the longer it will take to rise, so your rise time could vary from 1 hour to 6 hours or more.Coat a rubber spatula with olive oil (or use your hands if necessary) and transfer the dough to a nonstick baking pan. Be gentle with it - you'll want to carefully smooth out the big bubbles on the top (the ones that look like craters on the surface of the moon) without busting up the interior bubbles, which are the ones that make it so light and fluffy. Basically, just dump it into the pan and smooth out the top as best you can. It will be fine.Cover with oiled plastic wrap and let rise until about doubled in size. It should be lifting a little over the top of the pan by now. That's good!When it is done rising, it's time to bake. I do NOT pre-heat the oven. Let the oven come up to temperature with the bread in it. I believe this gentle heat-up will allow heat to penetrate the loaf more evenly and really let those interior bubbles expand and then harden. So simply turn the oven on with the bread in it and set the temperature for 375 degrees.Bake for 45 minutes.Remove bread from the oven and gently take it out of the pan. This is where a truly non-stick pan really comes in handy. If you're lucky, it will simply lift right out.Return the bread to the oven and let it bake for another 10 minutes without the pan. Don't skip this step, or you'll end up with a bread that looks perfect at first, but then collapses in on itself when it cools and looks like someone squeezed it. Allowing it to cook for a few minutes out of the pan firms up the sides, locking in the shape.At the end of the 10 minutes, simply turn the oven off, crack the oven door open and walk away! Just let it cool down gradually in the oven, with the door open just a smidge. I know the whole house will smell delicious and the temptation to tear into it immediately will be overwhelming, but your patience will be rewarded. Just walk away. Come back in a few hours and your perfect loaf will be waiting for you.

Love this flour. Unlike normal commercial wheat, this Einkorn wheat does not make me bloat. It is gentle. o my gut. It tastes great, and I have no issues with flavor profile. It is true the following: It is a stickier dough to work with. It does not rise or develop elasticity the same as normal wheat. I am fine with this. I chose health over performance. This flour is pricy. Due to this, I will not be able to afford to experiment and play as much. I will stick to tried recipes from a book.Americans have put aside health benefits for the sake of performance. I choose nutrition, substance, and benefits over "food arts". Food arts, have gotten Americans fat, unhealthy, and lazy. Sure the typical American foods look structured, bright, colorful and with saturated flavors...but at what cost. That's my soapbox.

Cookies, pies, breads, excellent flour for all of my baking needs. Excellent quality...

This is the best flour I have ever used. Wonderful flavor!!

This is my second order of Einkorn Flour. It is an old world grain flour that has more nutrients in it that are good for our health. It is a little more expensive than the flour I get at the store, it tastes good, and my bread has great texture and you use it just like regular flour. It is a little different in its absorption rate so you have a little learning curve, but it works just fine especially for Artisan Breads. I have had no problem receiving my bread intact- no leaking from the packages.

This is not your average flour. It is so amazing and tastes so good. I use a whisk to whip it a little before using because it has a tendency to clump in my container.

Expensive, not processed in the US. Love the grain!

I know this is better for you than regular wheat, but it's very weird flour. When making bread it has to be sticky or the bread ends up too dry when you're done. It adheres to your fingers moreso than regular flour. It has a different taste and color than regular wheat flour too. It tastes a little nutty and it's a little yellow. I'm going to keep trying to get it right. I have a bread machine that can only rise once, so I'm trying to work out the best mixture to make bread in it with this einkorn flour. I read that einkorn shouldn't be over kneaded and you shouldn't proof the dough like you do with regular wheat. Hopefully the one rise will work. I need to get used to the dough being wetter before baking than with regular wheat, and maybe it will work better.I've figured out that adding slightly more flour works in the bread machine because it doesn't seem to rise as high as regular wheat. I have been eating this bread instead of regular wheat bread and I notice that I don't seem to have carb cravings an hour after eating it like I often do with regular wheat bread. I think it probably doesn't spike blood sugar as high as regular wheat does.I have found that adding half buttermilk and half water, and otherwise use the french bread recipe in the bread machine, it seems to act like a dough conditioner and the bread is not crumbly, but more like the consistency of sourdough.Update-Also works if you make the bread with egg and water and a 1/4 tsp of xanthan gum added so that it will hold together better when it come out of the bread machine. i have not gone back to regular wheat.