Emmer

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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.

Customer Reviews

Based on 14 reviews
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D
D.S.
SO GOOD!!!

We are in love with this flour! The flavor is just incredible. We add the Emmer to the Tam 105 and have made loaves of bread for our kids sandwiches as well as baguettes and flat bread. I will be ordering this on the regular. Can’t say enough about it! Also it was shipped fast and without issue. I’m so grateful to have Barton Springs Mill so close by. It’s a wonderful company. We are spoiled!

S
S.G.
Emmer Flour

Absolutely loved it !

N
N.H.
Highly recommend

Great service and a great product - will buy from them again.

K
K.O.
I enjoyed all of my purchases

Excellent products. I will be ordering more!

M
M.B.
Great flour!

got my shipment quickly and couldn’t be happier:)

BSM Reviews

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2935 reviews
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B
Marquis
B.M.
Upped the game for my favorite Whole Wheat Sourdough Sandwich Bread

I went back to sourdough after many years like so many others in 2020, in March. I had a good Sourdough Whole Wheat Sandwich recipe and tried the Marquis on a search for the the best. It came out so much better than the previous loaves which were good - now its great!

Even if I made a mistake, its worth it

Quick little fact: Not all corn pops, crazy huh!? Anyways I bought this corn for one reason, but even if I can't use it for that particular reason, it's amazing quality. I will be using this to plant outside and make some tortillas and posole. An A+ in my book!

B
Sonora
B.M.S.O.
Great flavor…a complementary flour

Really like Sonora…made the yeasted loaf bread recipe on this site and it came out OUTSTANDING. It casts a yellow tone, almost like an egg bread …

I also made Sonora and Yellow Cornmeal Pancakes this weekend…WOW!. Super soft, cake-like…yep, added blueberries and some maple syrup, with a banana sideline. GREAT! Try It!

Robust stuff!

You really know you're eating corn bread when you use Oaxacan Green. I used my traditional cornbread recipe using this cornmeal, all-purpose flour, sugar, salt, baking powder, eggs, milk, melted butter and Crisco just to see how it compares to yellow cornmeal from the store. This Oaxacan Green cornmeal doesn't disappear into the batter, but stands out in the bread, announcing "I am here!" The texture is heavier, denser, and more substantial than regular cornmeal, and it took a bit longer to bake. It is quite filling too -- not so much an accompaniment to a meal but a meal itself. . One piece was lunch! I think this cornmeal was not ground to dust, like most cornmeal, so it holds its flavor, texture, and personality much more. Great stuff! And something different! There will be no boring corn breads in this house from now on.

Great garbanzo beans!

Great texture and taste to eat whole, for instance on salads. Also great for hummus.