Emmer (Farro) flour brings a sweet and full taste to baking, and is a wonderful alternative to durum wheat flour.
 
While most high protein flours are also high in gluten, a large portion of Emmer’s protein is of a non-gluten forming variety.  Thus this emmer flour is high in protein (17-19%) while still having a low gluten content.  Though it is still not recommended for gluten-intolerant people, it may be a good alternative flour for people suffering from some wheat allergies.
 
Because both emmer and spelt are higher root-mass crops than conventional wheat, they draw up more of the soil’s nutritious vitamins, minerals, and antioxidants than wheat, creating a more nutritious grain (and thus more nutritious flour).
 
This farro flour is ground from grain grown on a family farm on the Columbia Plateau of Eastern Washington, which is known for superior quality cereal grain production because of its arid climate and fertile, mineral-rich soils.
 
We also sell rolled emmer flakes and whole farro berries.

Store emmer flour in an air-tight container in a cool, dry place.