Grand Teton Ancient Grains - 100% Organic Einkorn Berries, Premium Food-Grade Farro Piccolo, For Milling into Flour, Baking, Pilafs, & Soups, 5 lbsUSDA Organic

I bake my own rye bread for a few years. 100% rye meal did not give me the opportunity to get a perfect bread, so I decided to add the einkorn milled berries to get better results. I was surprised how a few Oz of einkorn added to rye flour made a big difference. The bread rises much higher and tastes very delicious. Very glad I bought this particular product. The quality of berries is amazing, the packing is excellent in the paper bag. Will definitely buy it again.

Very happy with the Einkorn. Easy and fast cooking, great nutty taste and consistency. Very happy with purchase ! Only thing I would add to the package would be the cooking instructions. Water/ wheat berries ratio.

Great product

Einkorn is the earliest wheat, the one Nature designed. It has not been modified, and is very different than modern wheat. It has more protein than modern wheat, but the protein is not all in the gluten, einkorn is low-gluten. I can eat wheat, but all types of it, even spelt and kamut, feel heavy compared to einkorn. All aspects of the nutritional profile are very impressive, do a search on 'einkorn nutrition' for this, it goes on and on. Einkorn has an amazing full and soft flavor compared to modern wheat. Because the hull is thin, it can be ground into flour in an electric coffee-mill. This flour smells a lot like graham crackers, only fresh, not stale. It can be used for bread, but needs to be mixed with flours with more gluten. People who make sourdough with white bread flour can use 50% whole einkorn flour, making bread by hand with other types of whole wheat I can get about 20% in before it wants to be balanced with a high gluten white flour. So, for bread, the major plus is the full, rounded flavor, but the lack of gluten means you need to compensate, or make pita. Einkorn is great at other forms of baking -- roti, chapati, muffins, scones, pancakes, cookies, etc. -- because it's lack of gluten means it can't get tough. The whole berries cook quickly, even more quickly if soaked overnight in the fridge, and can be used in place of small pasta in soup, or as an alternative to oatmeal for breakfast. Tremendous thanks to the farmers who have committed to growing something outside the consensus wheat loop. I was a baker back in the day and boy I wish I'd had this stuff!

My feelings about Einkorn (Triticum monococcum) are quite mixed. While it takes a long time to cook compared to the quicker quinoa, the chewy, nutty texture of Einkorn adds a wonderful heartiness to soup or salad. Whole Einkorn flour is a staple in our house. I use it to bake (sourdough) bread, make whole Einkorn Dutch pancakes, and cook Einkorn wheat berries for a healthy breakfast or salad. This grain is incredibly tasty and nutritious. It offers excellent nutritional benefits, and I wholeheartedly recommend it!

I am so impressed with these wonderful berries. Grown so well and they feel like it. Using for sourdough rollsright now. I like it because it's so healthy and feels that way.

Nice packaging, grain seem consistently uniform, easy to cook and delicious.

High quality grains. Perfect in in any recipe.