Organic Einkorn Farro Berries also available as fresh ground flour

Organic Einkorn Farro Berries also available as fresh ground flour

Regular price $18.50 Sale

Our Organic Einkorn is US-grown to support your fellow Americans and avoid the X-ray radiation that imported food is subjected to. Berries are packaged in cotton bags while the flour is whole grain and stone ground fresh on the day of your order for $5 more. Learn more about the ancient answer to gluten issues below.


The wheat we eat today isn’t like they ate thousands of years ago.  In nutrition sampling tests, Einkorn has been found to be a “more nutritious” grain.   Einkorn contains higher levels of protein, essential fatty acids, phosphorous, potassium, pyridoxine (B6), lutein and beta-carotene (lutein).

The Einkorn flour is characterized by high protein, high ash, a very high carotene content, and small flour particle size when compared to the modern bread wheats.    There’s a reason people ate this stuff for thousands of years and called it the staff of life.

Nutrition from Einkorn Wheat


Why Switch to Einkorn Wheat?

Considering the fact that einkorn is the most genetically primitive and ancient form of cultivated wheat, its very different from the wheat we eat today. What’s more, many people say Einkorn is tastier than modern forms of wheat!

Einkorn wheat can be digested better than most foods. The low content of gluten in Einkorn makes it easier to digest than modern wheat. An improvement in digestion means that nutrients are better absorbed, ensuring that you have no tummy problems after consuming a delicious dish cooked with einkorn flour.

How It Differs from Modern Wheat

As mentioned, einkorn is not the same as modern forms of wheat. When einkorn is milled into flour, you will notice that the grains are much smaller than grains of modern forms of wheat. In fact, grains of modern wheat are larger than grains of einkorn wheat! Moreover, einkorn does not have the crease that is present on the side of modern wheat grains. The reason why they’re different is the fact that humans have slowly and steadily altered wheat genetics by choosing seeds that delivered more gluten and promised higher yields, as they were ideal for large scale production and distribution in larger farms.

