Try this flour in our RECIPES: Roti Naan The Perfect Pancakes, Whole Wheat Cocoa Brownies. Emmer is one of three ancient grains (along with einkorn and spelt) that constitute farro, first cultivated 9,600 BC in the Fertile Crescent. The applications for this delicious and uniquely flavored grain are endless-- mix this flour with any of our hard wheat flours for flavorful, fast rising yeast breads. It adds a burst of flavor to hearth breads (up to 30%). It also makes great pasta, and whole berries can be cooked as a whole grain breakfast cereal. Grown in: Teton, ID by Grand Teton Ancient Grains This is an Ancient grain. Learn more. Available types: Whole Berry, Whole Grain Flour Protein: Protein % is not indicative of an ancient grain's baking performance, therefore we do not test for it. Learn more. Flavor profile: Sweet and Nutty We love it in: Breads (up to 30%), Cookies, Pancakes, Waffles, Cornbread Remember! You don’t need a special recipe… you 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!
