ANITA'S ORGANIC emmer flour
Emmer is among one of the oldest cultivated grains of our time and is believed to be one of the parent plants of all Durum wheats. It has been grown in the Middle East, North Africa and Italy for thousands of years and today is a common ingredient in Italian foods.
As such, Emmer contains the valuable characteristics of having low gluten, which allows people with gluten or wheat allergies to also enjoy this flour. Its density and sweet flavoring give Emmer many different application options and can be added to majority of your yeast-baked goods.
Emmer Flour is good substitute for any regular wheat flour called for in your recipes. We especially like its dense makeup for baking breads and cooking pastas.
High in calcium and fiber, but remarkably low in gluten.
Originating over 8000 years ago, Emmer (also known as Farro) is an ancient grain with wonderful characteristics. Emmer is a high fiber flour but sustains low traces of gluten, making it easier to digest and a great alternative for those suffering from wheat or gluten allergies. It is also a great source of protein, magnesium, and vitamins A, B, C and E.
" Anita's locally mill wonderful flours will allow you to create the best nutritious breads ever. We have tried flours from other mills in our restaurants but always go back to Anita’s. Thank you to John and your family for championing local mills in B.C. and Canada that are committed to creating high quality, nutritious flours and grains for us to enjoy baking and cooking with."