Your all purpose flour is milled the moment you pick it up, not hours or days earlier. Capture the grain’s full nutrients—exposure to air, light, and time steadily diminishes them—you have the option to have your freshly milled flour go straight into a new amber glass jar and vacuum-sealed on the spot to preserve maximum nutrition and freshness.
All purpose flour means the flour has been sifted hence the germ and bran are almost completely removed leaving you with a flour great for baking. However people this type of flour is not the healthiest choice but still a billion times better for you than the flour in the grocery market, milled who knows how long ago. It makes for lighter lofty treat perfect for croissants ect. but your glucose level will rise if not balanced with proportional complete proteins; moderation my fellow mates.
Einkorn is an ancient grain, known as the oldest wheat, dating back over 10,000 years to southeastern Turkey. It’s the simplest form of wheat on the planet, with only 14 chromosomes. Modern wheat has 42 chromosomes. Einkorn lacks the D chromosome, which may cause wheat sensitivities in some people.
It’s easier to digest, has a mild nutty and sweet taste, and is high in protein and nutrients. The gluten structure in einkorn is very weak, hence why the breakdown and digestion is easier for our bodies however this is why you will never find a robust tall loaf of whole wheat einkorn bread.
When making flour:
It is essential to slow stone mill; this gentle, low-speed process keeps grinds cool, preserving what’s left of nutrients and vibrant flavor in the freshly milled all purpose flour.
Your all purpose flour is milled the moment you pick it up, not hours or days earlier. Capture the grain’s full nutrients—exposure to air, light, and time steadily diminishes them—you have the option to have your freshly milled flour go straight into a new amber glass jar and vacuum-sealed on the spot to preserve maximum nutrition and freshness.
All purpose flour means the flour has been sifted hence the germ and bran are almost completely removed leaving you with a flour great for baking. However people this type of flour is not the healthiest choice but still a billion times better for you than the flour in the grocery market, milled who knows how long ago. It makes for lighter lofty treat perfect for croissants ect. but your glucose level will rise if not balanced with proportional complete proteins; moderation my fellow mates.
Einkorn is an ancient grain, known as the oldest wheat, dating back over 10,000 years to southeastern Turkey. It’s the simplest form of wheat on the planet, with only 14 chromosomes. Modern wheat has 42 chromosomes. Einkorn lacks the D chromosome, which may cause wheat sensitivities in some people.
It’s easier to digest, has a mild nutty and sweet taste, and is high in protein and nutrients. The gluten structure in einkorn is very weak, hence why the breakdown and digestion is easier for our bodies however this is why you will never find a robust tall loaf of whole wheat einkorn bread.
When making flour:
It is essential to slow stone mill; this gentle, low-speed process keeps grinds cool, preserving what’s left of nutrients and vibrant flavor in the freshly milled all purpose flour.
glass amber mason jar
