Jovial Einkorn Baking Flour | 100% Organic Einkorn All Purpose Flour | High Protein | Non-GMO | USDA Certified Organic | Delicious Taste | Product of Italy | 32 oz (5 Pack)
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A 2 pound weight is depicted in the image. bag. If it's 10 lbs., I'd assume that's the case. It's available in (5) 2 pound sizes. bags. Take a look at the illustration. br>I bought a 2 pound bag of flour. bags, as well as a single 10 pound bag bag. This is fantastic.
I've tried flour from the United States and Jovial from Italy. I'm not sure which is the better option. Einkorn flour is available in two varieties, both of which are certified organic. Jovial makes a whole wheat version, a whole wheat berries version (which you can grind yourself if you want), and an all-purpose flour version. Because Jovial's brand of all purpose flour makes use of the whole grain it comes pretty close to whole grain flour.
There should be a kosher symbol on the bag if they paid to have it certified, but there isn't one. However, there are kosher flours on the market that are very different from what God intended us to eat.
Because ALL wheat flour is susceptible to larve hatching, and this kills it, you should keep it frozen for at least 48 hours. Personally, I keep mine in the freezer all the time because I have the space and it's the best way to store them.
Selected User Reviews For Jovial Einkorn Baking Flour | 100% Organic Einkorn All Purpose Flour | High Protein | Non-GMO | USDA Certified Organic | Delicious Taste | Product of Italy | 32 oz (5 Pack)
After doing some more research, I believe I'm having an allergic reaction to the Roundup herbicide, which is sprayed on American wheat in the days leading up to harvest by American farmers. Our friends at Monsanto's Roundup isn't allowed to be used in the EU like it is in the United States. I ordered Jovial Einkorn Flour, which is not contaminated with Roundup because it is imported from Italy, and used it to make a pie crust and bread recipe, which I then ate - I HAD NO RESPONSE, AND I WAS PERFECT - A MAJOR CHANGE IN THE PARADIGM. br>br>Now that I'm in America, I still have to eat gluten-free when I'm not at home. When I'm at home, on the other hand, I can use Einkorn flour in ANYTHING and eat with confidence. Thank you, Jovial and Amazon, for restoring a major source of pleasure in my life!br>It works a little differently than King Arthur or Gold Medal, with less gluten and so on, but BFD, you'll figure it out. br>I'm a customer for life, literally!br>It's a cruel world when you have to import a product from halfway around the world to get food that's fit to eat, but that's the world we live in.
Although I understand that this flour is healthier than regular wheat, it is a strange flour. When making bread, the dough must be sticky; otherwise, the finished product will be too dry. It sticks to your fingers better than ordinary flour. It also has a unique flavor and appearance compared to regular wheat flour. It has a nutty flavor and is yellow in color. I'm going to keep trying until I succeed. I have a bread machine that can only rise once, so I'm trying to figure out the best combination to use with this einkorn flour to make bread in it. According to my research, einkorn should not be over-kneaded, and the dough should not be proofed like regular wheat dough. Hopefully, the single rise will be sufficient. I'll have to get used to the dough being wetter before baking than with regular wheat, but I think it'll work out. Because it doesn't seem to rise as high as regular wheat, I've discovered that adding slightly more flour works in the bread machine. I've been eating this bread instead of regular wheat bread, and I've noticed that, unlike regular wheat bread, I don't get carb cravings an hour after eating it. I believe it does not cause as much of a spike in blood sugar as regular wheat. br>I've discovered that using half buttermilk and half water, and otherwise using the french bread recipe in the bread machine, acts as a dough conditioner, resulting in bread that is less crumbly and more sourdough-like in consistency. br>br>Newsflash- br>It also works if you make the bread with egg and water, as well as a 1/4 teaspoon of xanthan gum, to help it hold together better when it comes out of the bread machine; I haven't gone back to regular wheat since.
We don't go a day without eating Jovial Einkorn, usually the All Purpose, which we combine with sprouted and freshly ground berries. It's what we use for all of our bread types. pizza, tortillas, pancakes, waffles, pies, chicken pot pie, and so on. br>br>Our celiac daughter was able to eat her first real bread at the age of seven with this flour, fermented in sour dough bread, and she has had it ever since. For her, we continue to ferment it, which is a pre-requisite. it is broken down She's now ten years old and has never had a reaction to it (despite the fact that a speck of gluten causes her to break out in hives, followed by stomach pain). )br>br>Because I have SIBO, I can't eat foods that are high in starch. I don't have any symptoms when I eat einkorn in our meals. This flour is also better for your teeth because it contains fewer phytates, especially if it has been sprouted or fermented. Thank you, Jovial Foods! br>br>.
If your recipe is still a flop, I strongly suggest looking up a similar recipe on The Jovial Einkorn flour website. I made cherry, chocolate chip, walnut cookies based on my recipe and the bag suggestion and made them from Jovial's recipe; they were both extremely good, but my recipe was flatter and chewier and theirs was softer and chunkier. Shortening vs. coconut oil, and brown sugar vs. sucanat were all different ingredients. But, for the same type of cookie, the end result is delicious! They were devoured by my family and neighbors, who have requested more!.
I placed an order for this einkorn all-grain bread. After reading about the advantages of using the original, unadulterated ancient wheat, I decided to make my own all-purpose flour. So far, I've made einkorn sourdough starter, three loaves of sourdough country bread, and sourdough einkorn pancakes (just this morning). The flour has a beautiful golden color and a smooth texture, and it produces delicious wheat products that are gentle on sensitive stomachs. Visit the Jovial website for fun facts about einkorn's history, nutritional information, and delectable recipes. br>br>I get a lot of satisfaction from helping non-profit organizations. To my family, I trust Jovial to provide GMO-free, organic, and pure wheat products, and I trust the company's integrity.
My husband, who can't eat anything but rice, was able to eat this without getting sick! However, I must prepare a traditional sourdough. Because the gluten in his system isn't broken down enough, he can't make quick breads or yeast breads. If you try this and get a lot of gas or your stomach hurts, make a sourdough starter and bake with it instead. The Jovial website is a fantastic resource, and a starter can be used for a lot more than just sourdough bread. My husband enjoys the addition of cinnamon rolls, waffles, sandwich bread, hot cross buns, dinner rolls, and other baked goods to his restricted diet.
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