Organic Einkorn Berries (Farro Piccolo) (15 pounds)

I decided to try einkorn berries for the first time, mainly because they’re certified 100% organic from Teton, ID—which I love. When I poured some out, I did spot one worm, but that just reassured me these are truly untreated, natural grains. I rinsed them thoroughly a few times and sprouted them, and they took off beautifully in just 2 days! The texture is incredible—nutty, pleasantly chewy, and absolutely delicious. I’ve been tossing them into salads and overnight oats, and they add such a wholesome bite. I keep the small bag in the freezer now to stay fresh. Despite the little critter, I’d definitely buy again. Real food, real flavor!

Delicious and my favorite substitute for healthier rice - higher protein, higher fiber, and just as yummy, if not better. I recommend watching Jon Kung’s video on a healthy rice substitute for anyone looking to lower their blood sugar! I do prefer a drier rice rather than sticky rice, and einkorn berries is wonderful for that texture. Good sturdy packaging, arrived w no issues, and TASTY.

Einkorn is the earliest wheat, the one Nature designed. It has not been modified, and is very different than modern wheat. It has more protein (18%) than modern wheat, but the protein is not all in the gluten, einkorn is low-gluten, and the gluten has a very simple structure compared to modern wheat, meaning it i more easily digested. I can eat modern wheat, but all types of it, even spelt, feel heavy compared to einkorn. All aspects of the nutritional profile are impressive, do a search on 'einkorn nutrition chart' for this, it goes on and on. Einkorn has an amazing full and soft flavor compared to modern wheat. And because the hull is thin, it can be ground into meal or flour in an electric coffee-mill. This flour smells like graham crackers, only fresh, not packaged. It can be used for bread, where the major plus is the full, rounded flavor, but creates a lower rise unless mixed with flours with more gluten. Good heirloom wheats for this are emmer and khorasan. Makers of white flour sourdough report using up to 50% whole einkorn flour. Making bread by hand I can use about a 33% with a 24-36 hour sponge to oven cycle. Einkorn is great at other forms of baking -- roti, chapati, muffins, scones, pancakes, cookies, etc. -- because it's lack of gluten means it can't get tough. Whole grain einkorn is also delicious. It cooks more quickly if soaked overnight, can be used in place of small pasta in a hearty soup, and also as a tender but chewy alternative to oatmeal for breakfast. Tremendous thanks to the farmers who have committed to growing something so unique outside the consensus wheat loop. I was a baker back in the day and boy I wish I'd been able to work with this stuff!

Wow. Fresh. Fragrant. Clean. Delicious. Never eating pre-milled grains again (for reasons I will get into shortly). On arrival, opening this elegantly and sturdily packaged 5lb bag of Einkorn Berries from Grand Teton Ancient Grains is an experience unto itself. No flimsy paper-thin packaging here. The recycled card stock used is thick and durable. The packing is simple and the grip from folding the opening closed for carrying the bag is perfectly considered. The date of packaging labeled on the bag is the exact date I ordered the grains, and the grains have a 2-year expiration date clearly labeled. They are F R E S H. The first whiff of these berries left me confounded. I went to smell my bags of other brands of organic milled whole grain, which all fell flat in comparison. I was flabbergasted by the ancient memory of the smell of genuine, unadulterated grain buried in my childhood. What an immediate and rich experience from the start! I do not own a milling machine, so I grabbed my coffee grinder to prepare a small batch for a soup. I milled the grain until it was entirely cracked with a majority of finely ground grain. After milling, the grain aroma blast into full bloom, and again I was absolutely shocked. I immediately began to question what it is exactly that I have been baking and cooking with this whole time previously. I tossed the blend of flour and cracked wheat with butter and milk and added it to my veggie stew. The creaminess combined with the subtle texture and rich nuttiness of the grain was unlike anything I had previously experienced. The immediate sense of fulfillment in my mouth and later throughout my digestive system, as well as the prominent absence of any digestive issues after eating grain, which I have struggled with, left me feeling satisfied in a way few foods ever have. I cannot wait to bake with this grain! I can say with confidence that Grand Teton Ancient Grains will be my go-to for grains from now on. The quality and care speak for themselves. I hope you continue the tradition of your craft for generations to come! With global fertilizer shortage looming on the horizon, I suspect demand will rise for organic harvest, so to those hesitating, I say get them while they're hot!

Amazing grain. Makes a great hot breakfast. Tasty popped like popcorn. I love to cook and mix into my einkorn sourdough bread. Love that it is US grown and organic. Highly recommend

So tasty I find myself just chewing on the raw grains, though I know I shouldn’t. Grinds up pretty easily in a small grinder that I bought for 20 bucks. Great taste and wonderful nutrition. Would purchase again.

100% recommend. Those looking to buy Einkorn know what they’re getting, but checkout the seller’s website for farming practices above and beyond! They even fertilize their fields with the manure of cows that eat their organic grains and grasses. The cycle of keeping their product as pure and untainted as possible, while also keeping it affordable is a gift! Thank you! I look forward to trying their einkorn pastas next. I mill the berries for flour, but we don’t eat alot of pasta, so the convenience of premade pasta is appreciated.

Absolutely delicious! Has a great texture! Nutty!!