Organic Einkorn Whole Wheat, Bread Baking Flour for Sourdough, High Protein, Non-GMO, for Organic Pizza & Pasta, European Italian Made, Glyphosate Free - 32 Oz, 4 Pack

I have been using Jovial whole wheat and all purpose flours for close to a year. My family loves the taste of the sourdough bread I make with these two types of flour. I can finally eat a bread that is easily digestible and have made other baked goods that I could not eat in the past. The flour costs more than others, but well worth the cost especially for those who have digestive issues.

This flour makes the best muffins and bread, I like that it's healthy for you and the real deal ...it's a must to have, will be buying again.

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.

Good quality, good expiry, love this flour. I use it to make flat breads in a fry pan. Just water, mix and pour. I don't eat commercial bread. If I need bread for something, I just make a flat bread on the fly with this.

Tastes nutty and rich! I baked a 50/50 loaf with organic white flour and it turned out nice and fluffy

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.

This beautiful wheat makes a delicious loaf as well as a fabulous sourdough loaf. I used einkorn starter as well for the sourdough. We love it!

I love this product. It makes a great loaf of bread. My son can't get enough.

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I wanted to try this product to see if the gluten is easier digested , based on a recommendation I read about such wheat flour, I am honestly not sure because I tried it once only but it’s delicious

Es un buen producto pero el precio es algo alto.