At a glance
Tastes: Rich and nutty, with a hint of sweetness.
Best for
- Grain salads
- Soups
- Risotto-style dishes
- Rustic bread
- Pasta
About emmer
Emmer is an ancient wheat, and the grain most often sold as farro in Italy. Cooked whole, the berries stay pleasantly chewy. Milled, it makes a rustic, flavorful flour.
How to use it
Blend for bread
Emmer flour makes a dense loaf on its own. Try one part emmer to two parts hard wheat for an open crumb with emmer's flavor.
Cooking the whole berries
Simmer 1 cup berries in 3 cups salted water for 30 to 40 minutes, until tender but still chewy. Drain. Soaking overnight shortens the time.
Emmer recipes
Recipes for emmer are on the way. In the meantime, ask us in the store what we have been baking with it.
In the store
- Organic Emmer Berries (Farro)$3.34/lb
Why fresh-milled
The whole grain, nothing taken out
A wheat berry has three parts: the bran, the germ and the starchy endosperm. White flour is milled to keep only the endosperm. Fresh-milled flour keeps all three, with the fiber, vitamins and oils that come with them.
Flavor you can taste
The oils in the germ carry much of a grain's flavor and begin to fade once it is milled. Many bakers find flour used soon after milling tastes sweeter and nuttier.
Berries keep, flour does not
Whole berries stored dry and sealed keep for years. Fresh flour is best used within a few days at room temperature, or kept in the fridge or freezer for a few months.
Our grains come from Grand Teton Ancient Grains, a family farm and mill in Teton, Idaho. They grow certified organic, use no herbicides or pesticides on their crops, and test their grains to make sure they are free of glyphosate.