Freshly milled organic Emmer whole wheat flour is 35 cents per oz. or $5.60 per lb.
Emmer is a tasty ancient grain with a mild sweet and nutty flavor. It’s been grown for over 8,000 years, starting in the Fertile Crescent, North Africa, and Italy. Like other ancient grains, Emmer is simpler genetically and dissolves well in water, so it’s easier to digest. It doesn’t have the D genome that often causes gluten sensitivity.
USDA Certified 100% Organic Emmer Berries (whole grain). Premium, food-grade. Grown without herbicides, pesticides, or synthetic fertilizers—no Roundup®, fulvic acid, 2,4-D, or other chemicals. We never use glyphosate and test our berries to confirm they are glyphosate-free.
Our organic whole grain Emmer flour adds a healthy, rich flavor to foods like:
Bagels and artisan breads
Cookies, cakes, and muffins
Tortillas, pancakes, waffles, and scones
Once milled into whole wheat flour, nutrients fall off within 3–7 days and the whole wheat flour will become rancid in 2 weeks if not refrigerated and sealed in an air tight container.
When making flour:
It is essential to slow stone mill; this gentle, low-speed process keeps grinds cool, preserving the maximum nutrients and vibrant flavor in the freshly milled flour.
For local restaurants or bakeries interested in bulk pricing, we can arrange a custom plan.
Freshly milled organic Emmer whole wheat flour is 35 cents per oz. or $5.60 per lb.
Emmer is a tasty ancient grain with a mild sweet and nutty flavor. It’s been grown for over 8,000 years, starting in the Fertile Crescent, North Africa, and Italy. Like other ancient grains, Emmer is simpler genetically and dissolves well in water, so it’s easier to digest. It doesn’t have the D genome that often causes gluten sensitivity.
USDA Certified 100% Organic Emmer Berries (whole grain). Premium, food-grade. Grown without herbicides, pesticides, or synthetic fertilizers—no Roundup®, fulvic acid, 2,4-D, or other chemicals. We never use glyphosate and test our berries to confirm they are glyphosate-free.
Our organic whole grain Emmer flour adds a healthy, rich flavor to foods like:
Bagels and artisan breads
Cookies, cakes, and muffins
Tortillas, pancakes, waffles, and scones
Once milled into whole wheat flour, nutrients fall off within 3–7 days and the whole wheat flour will become rancid in 2 weeks if not refrigerated and sealed in an air tight container.
When making flour:
It is essential to slow stone mill; this gentle, low-speed process keeps grinds cool, preserving the maximum nutrients and vibrant flavor in the freshly milled flour.
For local restaurants or bakeries interested in bulk pricing, we can arrange a custom plan.
