Jovial Einkorn 100% Organic Einkorn All Purpose Flour - Baking Flour, High Protein, Non-GMO, USDA Certified Organic, Unbleached Flour, Product of Italy, Organic All Purpose Flour - 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 Loaf It 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 Gum 4 teaspoons corn starch 1 tablespoon sugar 2/3 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 flour 1.75 teaspoons kosher salt Blend 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.

I'm not gluten sensitive and have no other allergic reactions to North American flour, so here I'm judging Jovial einkorn flour on how it handles for making a sourdough bread and on its taste. This is not a strong flour by any means. Though the package says 4 grams of protein per 30 grams serving (12% protein content), there is about 50% less gluten in it and more gliading, which makes the dough structurally weaker and much more difficult to hydrate. I started with a very conservative 65% hydration, but as I was mixing the dough in the stand mixer, I had to add more and more flour to reach desired consistency. Overall, my final hydration was about 60% for this dough that is way less than the desired 72% for a fluffy but crusty bread. I usually don't have to autolyse my dough as I use strong flour types, but this one would definitely benefit from letting it stand after mixing for about 30 minutes for the little gluten that there is to form elastic bonds that simplify dough handling later. Also, one needs to be careful with bulk fermentation time. I normally let my dough ferment overnight at room temperature, which means 8 - 9 hours bulk fermentation time, but for this flour, this may be too much. After 9 hours, I got the stickiest, more difficult to handle dough than I ever had. Cold proofing for a few hours made things better as, for some reason, this dough dries much faster, forming a harder outer layer that makes it easier to extract it from benetton basket and to score. Oven spring while baking was mediocre, so the two loafs turned out to be flatter than usual. This flour makes a very crunchy crust and a crumb that is not perfect but acceptable. On the taste notes, with the usual 2% sea salt, this bread tasted saltier than normal, but still, very acceptable. The dough prior to fermentation and after had a different smell. Not bad, but different. The bread itself, though it had less than 5% of rye and whole wheat flour (from the starter) turned out to be less white and had a distinct taste, let's call it "ancestral". Overall, if using this flour to avoid problems you have with regular hybridized wheat, paying 5x the price is probably worth it, but for the taste - no. I didn't find this bread any better than my usual sourdough that I bake with the US grown organic wheat flour. For the future batch, I'll limit bulk fermentation time to 4 hours and will use a bit of active yeast to make it fluffier and to have a better oven spring. Update Tried a second batch of sourdough bread using this flour using considerations from above. So here are the conclusions: - Hydrates poorly. To achieve a desired consistency where I could start seeing the bottom of the bowl after 10 minutes dough hook mixing using my KitchenAid Artisan, I had to drop hydration to 58% - Definitely benefits from 30 minutes autolyse before you start doing your stretch & folds. Don't worry about doing autolyse without salt and starter, just mix everything together and let the dough stand for about 30 minutes before you do your first stretch and fold. This dough will still be more sticky compared to when you use strong bread flour, but after 30 minutes rest it is going to be more manageable - Depending on your preference for tanginess, long fermentation (8 hours) makes this bread too sour to my taste. I don't like SF style bread, and prefer just a touch of a sour note. For this dough, depending on your starter, 4 hours seems like ideal time to bulk ferment - after fermentation this dough turns again into a gooey mess. To simplify your life, you can put it into square loaf forms for bulk fermentation and set it to bake in them right after cold proofing if you decide to add this step - from the taste point of view since last batch was less sour, I understood what it reminded me of - corn bread! All in all, I bought 5 kilos of Jovial einkorn flour and will definitely use them up. But, is this an easy to handle, strong flour that makes a delicious sourdough bread, up to the high standard that I set for myself? No, it isn't. However, will use it for some of my friends who have digestive problems and are gluten sensitive. If I only had to use this flour, I probably wouldn't make bread baking my hobby.

This flour is fine but the box arrived with top totally open! I am thankful the flour made it!

Great product. So tasty and great for gluten sensitive people. Quick delivery!

I am gluten sensitive and Einkorn has been the saving grace! It does not bother my stomach or cause any inflammation. I use it for everything from baking, to battering and bread making. I've been using Jovial Organic Einkorn flour for years and I will never go back to my old flour ever again! Lifetime customer!