The Flour we use
Just a little History, some of our Flour
Einkorn
10 FAST FACTS ABOUT EINKORN
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Einkorn is the only wheat never hybridized and has only two sets of chromosomes.
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It’s grown organically and tested for glyphosate.
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Its weak gluten makes it easier to digest.
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It lacks the gluten proteins that trigger symptoms of gluten sensitivity.
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It is higher in protein and lower in carbohydrates than modern wheat.
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It is richer in carotenoids, B vitamins, and essential and trace minerals than modern wheat.
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It tastes great with a nutty flavor, silky texture.
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The All Purpose version bakes flavorful cakes, muffins, cookies, and scones.
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It is not bleached, bromated, or enriched.
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Supporting einkorn preserves precious biodiversity.
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Taken from the Jovial Website
Me personally have Diabetes and can eat Einkorn Sourdough Bread without spiking my sugar level.
Kamut (Khorasan)
An ancient wheat gathered by primitive farmers, Khorasan is considered to be the ancestor of modern Durum wheat, and offers us a rich nutty flavor and a kernel twice the size of modern wheat.
Spelt
Spelt, also known as dinkel wheat or hulled wheat, is a species of grain that has been around for thousands of years. It's been cultivated since ancient times in Europe and the Near East, and was one of the first grains to be used for bread-making.
