Einkorn Flour (certified organic)

Try this flour in our RECIPES:

From German, meaning literally “single grain,” Einkorn wheat was one of the first plants to be domesticated and cultivated. The earliest clear evidence of the domestication of Einkorn dates from 8,650 BC to 7,950 BC. Einkorn has a higher percentage of protein than modern red wheats and is considered more nutritious because it also has higher levels of fat, phosphorus, potassium, pyridoxine, and beta-carotene. It works well in hearth breads (up to 30%).

Also known as Farro Piccolo, Einkorn is a grain derived from Grano Farro, or Farro Grain. 

You can prepare Whole Berries as Farro. The texture is beautifully bouncy, with a slight chew once cooked. You can prepare Einkorn and other Farro grains easily, going well with a variety of meals. From soups and salads, to side dishes and hot breakfast, the possibilities are exciting. 

  • Grown in:Teton, ID by Grand Teton Ancient Grains
  • This is an Ancient grain.  Learn more.
  • Available types: Whole Berry, Whole Grain Flour
  • Protein:  15.9% (Protein % is not indicative of an ancient grain's baking performance)  Learn more.
  • Flavor profile: Deep Toasted Graham
  • We love it in: Breads (up to 30%), Cookies, Pancakes, Waffles, Cornbread
Remember!You don’t need a special recipeyou can use stone-milled flours in any recipe. If you find the outcome a bit dry, don't be afraid to increase the liquid in your recipe - our flours are thirsty!

    Customer Reviews

    Based on 166 reviews
    Stephen naylor
    Wonderful Einkorn

    Einkorn makes the most delicious breads, pancakes and waffles. We love this product.


    I’ve made some great sourdough boules with this . Mixed with their Rouge de Bordeaux flour I get a decent oven spring on my loaves and it’s got such a delicious nutty flavor .

    Russell Southcott
    Einkorn is a lovely flour

    It works well mixed with white flour in cookies, muffins, pizza dough, and bread. It makes a delicious cracker used by itself.


    So excited to use this flour! Made a sourdough loaf and it came out delicious!

    Great quality

    Great quality flour! Takes a bit of getting used to how much liquid to add to recipes since it seems to create wetter doughs, but it tastes great. It’s nutty and rich in flavor. I enjoyed the scones I made with it as well as the pie crust. I gave some to a friend who typically avoids wheat because they can’t digest it (not celiac) and they said it didn’t cause symptoms for them!