Einkorn has the highest protein and overall nutrients, however it has the lowest gluten which makes it the trickiest to work with. Einkorn is going to have a learning curve so be prepared for that. It is easier if you mix it with a higher gluten flour like Hard White.

Hard White has the highest gluten which is one of the reasons it's the easiest one to work with. After that is Khorasan and many people like combining both into recipes to get a variety of nutrients.

Our flour is 100% certified organic and the wheat berries are grown on a regenerative organic family farm right here in Idaho.

Freshly milled flour offers improved digestion, better flavor, absence of additives or preservatives, higher vitamin and mineral content, and provides both soluble and insoluble fiber.

Freshly milled flour is best used immediately to take advantage of its full nutritional profile and flavor. If storage is necessary, keep it in an airtight container in the refrigerator for up to two weeks or freezer for up to 6 months, to prolong freshness. My goal is to teach you how to mill your own flour through in person workshops.

It can be overwhelming to see all the different flour types which is why I'm selling pre-measured recipe mixes at the Nampa Farmers Market. These will include all the dry ingredients for a recipe, and a recipe card so you can get started easily. Other than that, I recommend starting with Hard White as it's most similar to all-purpose flour and works for pretty much every recipe.

While you can try 1:1 for most recipes, there are some key things to keep in mind. The first being that you can't use cup measurements but instead you need to use grams. You also want to "autolyse" which is basically letting the flour soak up the liquids for at least 15 minutes before adding the rest of the ingredients. Some of my favorite recipes are from Grains in Small Places and Fresh Milled Mama.