Jovial Organic Einkorn Whole Wheat Flour - Bread Baking Flour for Sourdough, High Protein, Non-GMO, Organic Pizza & Pasta Flour, European Italian Flour, Glyphosate Free - 32 OzUSDA Organic

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.

Love this flour!

**Review: Jovial Organic Einkorn Whole Wheat Flour – A Nutritious and Flavorful Choice**Jovial Organic Einkorn Whole Wheat Flour has become a staple in my kitchen for baking. The flavor is rich and nutty, adding a unique depth to everything from bread to cookies. It’s packed with nutrients, and I love that it’s made from einkorn, one of the oldest wheat varieties. The flour has a lovely texture that makes baked goods both soft and hearty. Highly recommend for anyone looking for a more nutritious and flavorful flour option!

Do you remember what whole wheat tasted like when you were a kid? I sure do, and most of the whole wheat available today is *nothing* like that whole wheat that I remember. And there's a good reason reason for that: most wheat that is on the market now has been genetically selected (whether "modified" or not) to provide higher and higher crop yields to farmers, regardless of taste, and regardless of the loss of health and nutrition benefits.What's more, the wheat commonly found on the market and in products now not only has a higher amount of gluten, but also a different *type* of gluten (many experts believe that this is one of the reasons that so many people are gluten-intolerant now, as compared to years ago, although other experts disagree). What is indisputable is that Einkorn wheat has *less* gluten (and *no* 'D genome' gluten, only 'A genome').Einkorn wheat is a 'primitive' wheat, it's the same wheat that our ancestors used millennia ago (as much as 5000 years). And you *really* can tell the difference!I just recently used this to make homemade chapatis (I *love* Indian food) (see picture), and I have to tell you that they were SOOOOO good!! The taste of this flour is just amazing! Plus, I love that it's organic!So, to echo an old advertisement, try it, you'll like it! :-)

I never write reviews but this flour is awesome I can’t stop making muffins . They came out super fluffy in texture and my blood sugar doesn’t spike like crazy when I eat them. Will definitely buy again x

Not a bad product, but it is pricey. I noticed that I really have to use extra binding agent when making bread (even when I use the white flour) to help keep the loaf from crumbling apart. It does have a good flavor, though.

I can’t believe I can eat this flour with zero intolerances! I have not been officially diagnosed with gluten intolerance or celiac’s but I know from having major food allergies all of a sudden that it is directly related to all the grains manufactured in the US. I’ve done several tests with my foods to find out the culprits and every time i have a strong reaction it comes from anything that has literally any grain. I heard about this flour from reading the book Wheat Bellies and it enlightened me on how much hybridization has gone on with the wheat and corn in our country that creates allergies and illness. Long story short I ordered this flour and I have no adverse reaction to eating it. No more shortness of breath no more distended stomach, zero symptoms that I always have eating breads/grains. This flour is also naturally packed with protein and a ton of nutrients that no other bread stacks up against. I use it all the time to make protein spinach muffins with pumpkin seeds. I also love the hearty wholesome taste of this flour and highly recommend it to anyone who has grain intolerances, I will always buy this brand going forward.

My tummy doesn’t tolerate wheat grown in the USA. I can easily digest this ancient grain. Substitutes easily into any recipe. Don’t buy anything tElse but this (and regular-white) anymore.