Emmer is one of three ancient grains (along with einkorn and spelt) that constitute farro, first cultivated 9,600 BC in the Fertile Crescent. Emmer has different gluten molecules from wheat, and can’t be used alone to make a rising bread. However, the applications for this delicious and uniquely flavored grain are endless-- mixing this flour with any of our hard red winter wheat flours for fast rising yeast breads. It also makes great pasta, and is great cooked as a whole grain breakfast cereal. Additionally, Emmer an antioxidant and a great source of protein.