With a very weak gluten profile, Einkorn wheat seems to agree with many gluten sensitive people. This wheat has never been hybridized and is in its original form.
We grind Einkorn wheat berries into flour right before mixing for our whole grain loaf and the All Purpose flour is 80% of the whole grain.
Give Einkorn a try today!
~Wild yeast and beneficial bacteria captured to create our homemade, organic sourdough starter which ferments our products for up to 24 hours~
All our naturally leavened products, i.e sourdough, are made using only our organic starter. No commercial yeast ever!
Sourdough is the fermentation of dough (flour and water) using naturally occurring lactobacilli and yeast. (source).
The fermentation breaks down the phytic acid and other anti nutrients naturally found in wheat, making it much easier to digest. The starches are also pre-digested during the long fermentation, so the end product won't mess with your blood sugar. Read more about the amazing benefits of sourdough!
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