What it is
Einkorn flour is made from einkorn wheat, one of the earliest forms of wheat cultivated by humans over 10,000 years ago. This ancient grain has a simpler genetic structure than modern wheat and produces a flour with unique baking properties.
Flavor and texture
Einkorn flour has a rich, complex flavor with nutty and slightly sweet notes. It creates baked goods with a tender, moist crumb and a beautiful golden color.
Best uses
Excellent for artisan breads, pizza crusts, pancakes, muffins, and cookies. Works wonderfully in sourdough recipes and can substitute for regular flour in most baking applications.
Storage & freshness
Store in an airtight container in a cool, dark place or refrigerate for longer shelf life.
| As purchased | 1-2 monthsalready exposed to air and light in bulk bin |
| Sealed (pantry) | 3-4 monthsif kept airtight in cool, dark place |
| Refrigerated | 6-9 monthsif kept airtight |
| Frozen | 1-2 yearsif kept airtight |
Durations are for best quality. Safe to consume longer if no spoilage signs present.
Ancient grain flour with natural oils that can turn rancid more quickly than modern wheat flour. Consider refrigeration in warm climates.
Cooking tip
Use about 15% less liquid than regular flour recipes call for, as einkorn absorbs less moisture and can become sticky if too wet.
Interesting note
Einkorn wheat has remained virtually unchanged since ancient times and is considered more digestible than modern wheat varieties due to its simpler protein structure.