About Us
Direct from our fifth-generation family farm
Our stone ground flour is rich in fiber, minerals, essential fatty acids, phosphorous, potassium, pyridoxine (B6), lutein and beta-carotene. We mill the whole-grain kernel, keeping the nutritious bran and germ in our fresh flour and in your baked goods. Increasing bran in your diet fosters a diverse, happy gut microbiome and prevents blood sugar spikes. Our ancient wheat varieties (Einkorn and Emmer) may be easier to digest for those with wheat sensitivity.
Stone milling is a practice worth reviving
Historically, mills were a key part of community food production, and now they are vital to the renewal of strong small farm food systems. Fresh stone milled flour is preferred by artisan bakers because of its favorable effect on the flavor and aroma of the products.
Solar Energy Focused
Our solar array generates enough energy for our entire farm.
Our Emphasis on the Environment
Our farm is MN Ag Water Quality Certified demonstrating our implementation of best management practices for the environment. We use recycled and compostable packaging whenever possible.
Our Crop
We utilize cover crops to naturally improve soil health, and pack nutrition into our grain.
Here are some of the most important things to remember as you bake with Einkorn.
1.
You can substitute Einkorn flour one-to-one for regular WHOLE WHEAT flour in most recipes.
2.
Einkorn absorbs liquid slower than other flours.
3.
Einkorn doughs rise slower than you’re used to.
The History
The Neolithic age marked the beginning of agriculture with the domestication of the eight Founder crops, among them Emmer wheat and Einkorn wheat. Einkorn and Emmer are different from modern wheat varieties because they haven't been hybridized or modified. They fell out of favor because they weren't compatible with the modern industrial food system. However, there's been a revival in artisan bread baking, and these heritage grains are higher in fiber and protein than standard modern wheat and richer in many antioxidant nutrients. They have a nutty flavor and are well-suited for making breads, muffins, cookies, scones, soups, salads, risottos, and pilafs.
Stone Milling
Archeological evidence indicates that around 3,000 BC millstones were used to grind grain into flour for bread. By 1900 the stone mill was rapidly replaced by the roller mill. Roller mills have a greater milling capacity and produce refined flour wherein the bran and germ are removed. This reduces the nutritional value and fiber content of the flour.
Whole grain flour is produced using a stone mill where all the botanical components of the grain (bran, endosperm, and germ) are present in the same relative proportion as intact grain kernels. Bran is rich in fiber and minerals while germ is the reserve of protein. Fresh stone milled flour is preferred by artisan bakers because of its favorable effect on the flavor and aroma of the products. We feel this extra flavor and nutrition gives our flour soul.
Einkorn and Emmer
Einkorn and Emmer are ancient wheat varieties that contain gluten but may be easier to digest than other wheat. Einkorn and Emmer may be a good option for people with gluten sensitivity, but are not recommended for people with celiac disease.
Emmer
- has a lower glycemic index than modern wheat
- has 28 chromosomes compared to 42 of modern wheat
- is a good source of fiber and protein
- is a good source of micronutrients, iron, zinc and magnesium
Einkorn
This ancient wheat variety contains very little protein substances that trigger wheat sensitivity. Einkorn only has the A genome, while modern wheat contains three genomes (A, B, and D). The D genome is most reactive and causes allergies or intolerance.
These ancient grains have a low glycemic index which can help prevent blood sugar spikes.
