Bolted Stone Ground Organic Einkorn Flour
Bolted Stone Ground Organic Einkorn Flour – 10 and 50 lb bags
About bolted flour:
Bolted (or high-extraction) flour is whole grain flour with some percentage of the bran sifted out, which makes it a nice compromise between hearty 100% whole grain and all purpose white flour. It’s ideal for when you want a lighter loaf or dough yet wish to retain the high nutrition found in the germ of the wheat berry.
When you choose organic stone milled grains and bolt them to achieve your desired texture, you have an ideal flour for many applications.
Einkorn is the earliest form of cultivated wheat, dating back about 10,000 years and also allegedly found in the tombs of ancient Egypt. It is unique in flavor, nutritional benefits and genetic makeup. Where modern wheat has 42 chromosomes, Einkorn has only 14.
This Einkorn is grown in the U.S. We locally stone mill the whole berries into flour and bolt it upon order so it’s maximally fresh when you receive it.
Some Additional Einkorn Attributes:
Einkorn is about 50% higher in protein than modern wheat yet its gluten structure makes it tolerable by some people with wheat sensitivities.
Einkorn has 3 – 4 times more riboflavin (vitamin B2 which stimulates the metabolism and assists in the digestion and absorption of fats, carbohydrates and proteins) than modern wheat
3 – 4 times more beta-carotene (an antioxidant that plays an essential role in cell division, reproduction, bone growth, vision, skin health and strengthening the immune system).
3-4 times more lutein, an antioxidant and necessary component of normal vision.
Significantly higher levels of vitamin A than other wheats.
Einkorn is also a great source of minerals including zinc, manganese, potassium, phosphorus and iron.
Note: Since this flour contains wheat germ and wheat germ is an oil, this flour will not keep for as long as typical commercially milled white flour. Do not purchase more than you expect to consume within a few months. We mill fresh within a couple days of shipping. We recommend keeping your flour in air tight packaging or container and storing in a cool place or preferably the refrigerator or freezer.
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