Whole Grain Einkorn Flour
Whole Grain Einkorn Flour
Flourist Whole Grain Einkorn Flour is milled from organically grown Einkorn wheat grown in the Swan River Valley of Manitoba. This flour contains 100% of the original grain and is rich in fibre and flavour. Use it in cookies and muffins and any recipe that calls for a softer flour.
Grain type: Einkorn
Application: Muffins, Cookies, Cakes
Origin: Swan River Valley, MB
Farmer: Lorne Muller
Extraction Rate: 100%
Einkorn wheat was one of the first plants to be domesticated and cultivated. It is soft and crushes easily, resulting in a pillowy soft flour that is perfect for cakes, cookies, and loaves. We have opted for a 100% whole grain version since the bran mills down to be almost undetectable in the finished flour.
Sinclair River Farms is a third-generation farm run by Lorne & Monica Muller. Over the past 15 years, Lorne and Monica have paid great attention to their soil health, with a focus on regenerative farming. Regenerative farming is a practice aimed at continually improving the quality of the soil, rather than just maintaining it.
Our hand-crafted Austrian stone mill slowly and gently crushes grain at a low temperature, a process that produces beautiful, aromatic, nutritious and delicious flour. The product bears little resemblance to the typical, highly processed shelf stable flour found on grocery store shelves. You’ll notice the difference right away: the colour is natural and the aroma is unmistakable.
We recommend storing our fresh flours in the fridge or freezer to maintain freshness.
New to our flour or looking for more resources? Read our Beginner's Guide to Flourist Flour here.
I have been using this flour Red fife and Einkorn for a few years, cannot go back to shelf processed flour. The difference is amazing
I have been ordering a variety of flours for a few months now ($12 flat rate shipping!), but this last time added rye and Einkorn for the first time. Although the Einkorn is pricey, it has an amazing texture (feathery) and flavor for pie crust, muffins and The Flourist yoghurt cake (so far). I have been doing my sourdough boules with 60% Red Spring Wheat, 15% Rye and 25% whole grain Red Fife. My family and neighbors all noted the improved flavor and texture. The Flourist - Thank you for your willingness to ship down to the U.S.. Can't wait to visit the bakery the next time I am in Vancouver.
The quality of this flour is just divine. I used to mill my own flour with a small home mill and find the texture and freshness to be on par with that, though much easier!
It was an excellent flour, used to make a sourdough bread which was delicious! The product was quickly shipped and I love all the recipes that were sent as well. You have a beautiful store. I wish we had one like it in Ontario!
I am so excited to say that for the first time in the better part of 10 years my autoimmune disease has not been triggered! This grain is with me for life now!!! Thank you!!! First recipe was baking powder biscuits and they turned out perfect!