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 love the Einkorn Flour! I use it almost exclusively for the Hazelnut Einkorn Cookies as they are my husbandʻs ultimate favourite. The flavour of the flour mixed with the hazelnuts is very special!
I think it would be a great idea to attach a pertinent recipe or recipes to each pk of various types of product. Otherwise you need to go back to the site to assess what type of baking project to use for this particular type of flour. I have been baking for over 60 yrs & really value fresh product . I had to throw out my last bag of flour as it smelled slightly rancid so you coukd taste it in the finished product.
Used my recipe, called for one egg and 1 tsp. of baking soda for leavening. Did not rise well, too dense. However the colour was lovely and dark and it did taste good. It was extremely moist. I would try it with two eggs next time. Subsequently I found an einkorn banana loaf recipe and it called for two eggs and 1 tsp. of baking powder in addition to 1 tsp. of baking soda for leavening. Will try that. Will let you know how that goes. Would you recommend the einkorn whole grain for scones? Cheers!
Hi there Leslie, I am glad you are enjoying the Einkorn Flour! It is best suited for things like cakes and cookies where the dense, moist crumb shines. Scones might be a bit difficult as I don't think you'd end up with the flakiness/layers than one often looks for in scones. If you want to go with a whole grain flour, we would recommend our Whole Grain Red Spring. We've been using that for scones here at the bakery and they are delightful! Best, Chantal
This is my first experience with this flour, after wanting to try it for many years. It is fantastic! I made bread and it was exquisite! Thank you for producing such a fine and fresh product!
Je n'ai que de bon compliment sur mon pain et mes pâtisseries fait uniquement de petit épautre. Son goût et sa constance dans la levé du pain est superbe. Merci le Flourist pour la qualité des produits et la vitesse de livraison