Organic Einkorn Whole Wheat Flour - Bread Baking Flour for Sourdough, High Protein, Non-GMO, Use for Organic Pizza & Pasta, European Italian, Glyphosate Free - 32 Oz, 2 Pack

I have been using Jovial whole wheat and all purpose flours for close to a year. My family loves the taste of the sourdough bread I make with these two types of flour. I can finally eat a bread that is easily digestible and have made other baked goods that I could not eat in the past. The flour costs more than others, but well worth the cost especially for those who have digestive issues.

This beautiful wheat makes a delicious loaf as well as a fabulous sourdough loaf. I used einkorn starter as well for the sourdough. We love it!

Good quality, good expiry, love this flour. I use it to make flat breads in a fry pan. Just water, mix and pour. I don't eat commercial bread. If I need bread for something, I just make a flat bread on the fly with this.

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 love this product. It makes a great loaf of bread. My son can't get enough.

Great healthy flour

I've never used einkorn flour before, but my first attempt using it to make a sourdough loaf was a huge success. One of my kids said it best, "It actually tastes like something! Most bread is kind of tasteless, but this tastes good!" We are hooked.

I was a bit skeptical but decided to try one small bag just to see, mostly because of the claimed health benefits. Figured it would probably be a coarse version of typical whole wheat bread. Turns out that it was very easy to make, baked up beautifully, and wow! does it taste good! I am really surprised and will definitely be using it again!