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  • Product Info

    Our freshly stone-ground organic einkorn flour is soft and airy, with a creamy color and delicate sweetness. Einkorn is the earliest form of cultivated wheat. Its unique flavor and strong nutritional profile, along with its low gluten content, have made it increasingly popular among home and professional bakers alike. Einkorn flour is very versatile, good in both yeast and sourdough breads, as well as in chapati and naan, waffles and pancakes, and shortbread cookies!

  • Great to Use In:

    Yeast and Sourdough Breads, Naan, Chapati, Shortbread, Pancakes, Waffles.

  • Milled From:

    Organic Einkorn (Ancient Wheat)

  • Protein:

    17.4%

  • Extraction:

    100%

  • Moisture:

    10.7%

  • Ash Content:

    2.3%

  • Falling Number:

    380/sec

  • more info:

    Whole Kernel. Low Gluten Potential

Customer Reviews

Based on 55 reviews
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R
Robert Burns
Suprise! Way better than I thought!

I use the hi-hydration slow ferment technique which I borrowed from hi-gluten, crusty recipe but used 3/4 Einkorn and 1/4 Trader Joes unbleached. I use the slow ferment yeast intro I usually use with white overnight breads. I knew this Eeinkorn is a hi-protien wheat but found it is low gluten by suprise. The dough would not hold the folds but finally, after 4 folds, it took and was ready to set for the night. I got the dough shaped and in proofing. Proofed pretty well.

The result was a darkwer bread, the taste was intriguing verging on a diminished or subtle nutty expression. Wonderful fresh with irish butter! But then the bread started calling out for pairing and it combined so well with stuffed shells we were having that night. The next day, the calling was still there and the result was a tuna fish sandwich. Wonderful stuff.

Then you catch up on the nutition figures when compared to pretty much any other flour. Then you see why this should be at hand to eat every day instead of any other bread!

M
Marla Kountoupis
Soooo Good

I’ve used this flour in scones and sourdough and the texture and flavor is amazing!

J
J.F.
Not for me...unfortunately

I was really excited to try Janie's Mill after seeing glowing reviews of the product and the company. I waited until we ran out of our other flours to order. I make Einkorn sourdough sandwich loaves weekly using a different brand of flours. They have always turned out super soft which is what our family needs. I used my recipe using Janie's Einkorn and Artisan flours and the result was a delicious sandwich loaf...but with a quite hard, crispy, crunchy crust - which we cannot eat. I reached out to Janie's team 2x asking for guidance on how their flour may compare to the other brand before baking...and again for suggestions after I baked and ended up with an undesirable result and received no response. I was disappointed in the result and lack of response. We ate the middle of the loaf :/ and had to throw the outside of it away. Like I said...delicious...just won't work for us unfortunately. I also have their Rye which I'll be using to feed my starter.

N
Nick D
Pasta

I make pasta a lot. I was concerned when making this pasta. It wasn’t as sticky. But the final result was fantastic!

F
Francisco Ayala
Einkorn flour

Great flour, texture and flavors after baking. Very fast delivery and fantastic quality flours.

Certifications You Can Trust

We are proud to have these three 3rd-party certification seals on every single product that comes out of Janie’s Mill.  They show you that an independent organization has determined that our products comply with specific requirements for safety, quality, and provenance. You can then enjoy Janie’s Mill products in full confidence that they are organic, kosher, wholesome, and delicious!