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

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.

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

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

I love this Einkorn flour. Such a good quality flour for a healthier alternative to the regular white. The taste is good, I use it for sourdough. It’s different from regular sourdough for sure but we prefer the taste now to regular.

Love this unbleached flour.

But unfortunately we didn't like the taste. Good product though if Einkorn is what you want. And if you want to buy in bulk, the offer a 5 pack of this product. I'm going back to my rye/buckwheat flour combination for baking.

I love being able to purchase this unhybridized flour. I just used it to make some banana bread and it is delicious.

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 waffles1.5 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 ovenThis 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).