---
product_id: 13280087
title: "Jovial Organic Einkorn Whole Wheat Flour"
brand: "jovial"
price: "$400"
currency: NZD
in_stock: null
reviews_count: 12
category: "Jovial"
url: https://www.desertcart.nz/products/13280087-jovial-organic-einkorn-whole-wheat-flour
store_origin: NZ
region: New Zealand
---

# Ancient Einkorn Wheat - purest grain 4g Protein per 1/3 cup - high protein power Authentic Italian origin - heritage quality Jovial Organic Einkorn Whole Wheat Flour

**Brand:** jovial
**Price:** $400
**Availability:** ❌ Out of Stock

## Summary

> 🌟 Elevate your baking game with the original supergrain – pure, powerful, and proudly Italian!

## Quick Answers

- **What is this?** Jovial Organic Einkorn Whole Wheat Flour by jovial
- **How much does it cost?** $400 with free shipping
- **Is it available?** Currently out of stock
- **Where can I buy it?** [www.desertcart.nz](https://www.desertcart.nz/products/13280087-jovial-organic-einkorn-whole-wheat-flour)

## Best For

- jovial enthusiasts

## Why This Product

- Trusted jovial brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Pure Ancient Grain Power:** Experience the original wheat untouched by modern hybridization for cleaner, easier digestion.
- • **Organic & Glyphosate-Free:** USDA Certified Organic, Non-GMO Project Verified, and free from harmful chemicals for peace of mind.
- • **Sustainably Grown in Italy:** Crafted with care by farmers preserving biodiversity through long crop rotations and traditional methods.
- • **Versatile Culinary Essential:** Perfect for sourdough, pizza, pasta, and pastries with a unique nutty flavor and buttery yellow hue.
- • **Nutrient-Dense Wellness Boost:** Packed with lutein, vitamin E, B vitamins, and essential minerals to fuel your active lifestyle.

## Overview

Jovial Organic Einkorn Flour is a 10 lb pack of unbleached, high-protein all-purpose flour made from the ancient Einkorn wheat variety. USDA Organic and Non-GMO Project Verified, it offers a nutrient-rich, easier-to-digest alternative to modern wheat, ideal for artisanal bread, pizza, pasta, and pastries. Sourced from sustainably farmed Italian fields, this flour delivers a distinctive nutty flavor and buttery yellow color, perfect for health-conscious bakers seeking authentic, heritage ingredients.

## Description

Jovial 100% organic Einkorn All-Purpose Flour is a wonderful way to improve your wellness by bringing the purest wheat to your diet. Einkorn is nature’s original wheat and has remained the purest because it is untouched by modern hybridization and large-scale agriculture. Our all-purpose einkorn flour is high-extraction containing 80% of the whole grain. We have removed most of the germ and bran for lighter flour that stays fresh for longer. Einkorn is a delicious, healthy alternative to modern, mass market wheat and can be an excellent solution for those with gluten sensitivity. Highly Nutritious einkorn flour contains 4g of protein, 2g of fiber per 1/3 cup serving, and is a rich source of B vitamins, antioxidants and minerals. Einkorn has a pleasing sweet flavor, silky texture and yellow hue, due to its rich content of lutein. Einkorn is the oldest food to make it back to today’s table. Neolithic farmers sowed wild einkorn seeds 12,000 years ago. For a future of wellness choose authentic foods from the past.

Review: Delicious and smells of pumpkin spice. Great for muffins. Not for everyone. - I love the aroma during sourdough fermentation. Nothing else like it. Really important to use 10-15% less water than you're use to with regular bread flour. This has much less gluten and is very sticky and harder to work with. It doesn't mean it's poor quality flour, just different. Fermentation time is about half than regular flour. My sourdough tripled in size (way over fermented) over night at 69F room temp. Even though this does say all purpose, the texture and color after baking looks more like whole wheat. I'm experimenting with different Einkorn/Regular bread flour ratios now instead of using 100% Einkorn. But I recommend this flour more for pastries, cookies and cakes than for bread.
Review: Fabulous Soaked Flour Irish Soda Bread - This is my favorite flour! I make a soaked wheat Irish Soda Bread - mainly because my family loves it but also because it's so easy. I use this flour in an effort to avoid modern hybridized-to-death wheat and get back to basics. [Next step - grinding my own grain! Yup, desertcart has grain mills...] I agree with others here that it uses less liquid than modern wheat, that has been my experience as well. I mix my flour and the liquid and a bit of lemon juice for acid content and let it sit, covered with plastic wrap so it doesn't dry out, on the counter for 24 hours. After that soak, I mix in my salt and baking soda and any dried fruit I feel like adding. Then I pour it into buttered and floured loaf pans and bake. That's all there is to it. With this flour it is a cross between a batter and a dough, but the bread is the best I've ever made - all without yeast, too. Einkorn, unlike modern wheat, is a diploid grain meaning it has 2 genes that code for normal proteins. Modern wheat is hexaploid and some of it's 23,600 proteins are not normal or natural at all - possibly contributing to the issues people have today with wheat. Soaking flour in an acidic medium (10%) is a great way to eliminate those mineral-binding phytates. Soaking activates phytase which almost completely neutralizes phytic acid in wheats, rye, barley and buckwheat. It also makes the gluten proteins more digestible by activating other enzymes and nutrients. Use very warm liquid, the same temperature as hot tap water, and either lemon juice or apple cider vinegar for the acid. Soak your bread dough or batters for 12-24 hours and then finish and bake. It's easy to do and makes everything baked more nutritious. For me, it's easier to do this than not, because it splits the work over two days rather than all in the same day. Here's my recipe, mine is always a batter-dough cross, never a true dough so I always use loaf pans. Eat Well! Molly's Irish Soda Bread Makes 2 loaves 4 1/2 Cups organic einkorn flour 3 Tablespoons pasture butter 2 Cups raw milk with 3T removed and 3T organic raw apple cider vinegar added just before adding to flour --------------------- 2 teaspoons baking soda 1 teaspoon Celtic sea salt The day or the night before, put the flour into a large bowl. Rub the butter into the flour with fingers until the biggest pieces of butter are the size of a pea. Warm the milk slightly in a pan on the stove but do not simmer - that's too warm. About the temperature of hot tap water is fine. The vinegar (or lemon juice) will sour the milk, but it will also clabber the milk proteins, so dump it into the warmed milk and mix quick! Then pour all into the flour-butter mixture and fold in fast, and let sit to soak. This will be a cross between a dough and a batter, as long as all the flour is moistened, just cover the bowl with plastic wrap and let sit in a warm place for 12-24 hours. Depending on the flour used [emmer, kamut, modern wheat], it may form an actual dough; if so knead carefully with your hands in the bowl until it just comes together to form a moist, slightly sticky dough (if it is really wet, you can add a little more flour, but don’t make it too dry! Also, don’t over knead!) Leave out on the counter top or in a warm place overnight. Whenever you are ready to bake, preheat the oven to 350 degrees. Mix together the baking soda and salt in a small separate bowl. Butter and flour 2 glass or ceramic loaf pans. The doughy batter should be light and fluffy now. If it's still a cross between a dough and a batter, sprinkle 1/3 of the soda-salt mixture on top and fold in about 3-4 times. Repeat two more times. Divide between the loaf pans and bake at 350'F for 35 minutes, then reduce oven to 300'F and bake for 10-20 minutes more or until done. The tops will be dark golden brown and they will be solid but hollow sounding if tapped on top. ---------- If this is a dough, take it out of the bowl and press into a thick circle on a breadboard (use flour to prevent sticking). Pour about half of the soda-salt mixture on the dough And then fold in half, Flatten out a bit again, and then pour the rest on it and fold again. Now gently fold and knead the dough about 8 to 10 times. You will almost feel like it won’t come together and then all of a sudden it will. Cut the dough in half, and gently form into 6 inch domed circle loaves, place on a cookie sheet covered with parchment paper, and cut an X on the top of the loaf with a sharp knife. Use parchment, fresh soaked breads will oxidize an aluminum baking sheet, and who needs Al in their bread? If you prefer loaf pans, use them instead. Pop them in the middle of the oven for about 40-55 minutes, until golden brown on top and bottom, and they sound hollow when tapped on the bottom, middle of the loaf. Cool on cooling racks and enjoy with lots of pasture butter or clotted cream, and jam or curd! Note: You can add spices with the salt and soda, such as cinnamon and nutmeg and allspice. You can also add herbs, how about rosemary soda bread? It's wonderful! Some like to add 1 cup of raisins or dried cranberries or chopped figs or dates. Updates 5/12/16: 1 - You cannot over-beat a soaked flour recipe - it's the opposite of what works for the usual, non-soaked flour baked goods. Remember we were all told not to over mix our cakes and breads or it would develop too much gluten and become tough? Well, not so with soaked flours, and especially not so with ancient grains! Beat away! I stir/beat until my arm gives out, and my breads are nice and light. Please experiment for yourself and find what works for you. 2 - Some days my dough is wetter than usual, even though I use the exact same measurements each time. Humidity, maybe? When it is too wet, it won't cook through so please determine if you need to add a bit more flour to prevent this. 3 - You can cut the acid to 2T especially as it turns raw milk (which I use) into cheese curds almost immediately. 4 - I have not tried using all water, but I have used 1/2 C milk and the rest water - works fine. 5 - I suspect any milk will work fine, possibly even just all water. Try nut milks if you cannot use dairy, and goat milk if that works for you. I have not used nut milks nor goat milk, so I cannot speak from experience here, but start by adding a bit less liquid if using all water or nut milk as dairy has "thickness" to it in the form of proteins and fat (it's not 100% water). Then check your dough and determine if more liquid is needed. For the first time or two, mix up your liquid and acid in the measuring cup and just don't pour it all in until you stir and determine if it's all needed - that way you won't make the dough too wet. 6 - For added nutrition add in 1-2 eggs (they add protein and healthy fats and vitamins as well as working as a binder). I have used duck and chicken eggs, they work fine.

## Features

- ORIGINAL AND PURE - Einkorn is the original wheat and is better tolerated by people sensitive to modern wheat. Its gluten is weaker & therefore easier to digest; it should not be consumed by celiacs
- NUTRITIOUS - Einkorn is packed with lutein, tocotrienols, a form of vitamin E, B vitamins, essential dietary and trace minerals. Free of milk, eggs, peanuts, tree nuts, shellfish, fish, and soy
- 100% ORGANIC & NON-GMO - Einkorn is the only wheat that has never been hybridized. Jovial Einkorn Flour is USDA Certified Organic & Non-GMO Project Verified. It is not bromated, bleached, or enriched
- DELICIOUS TASTE - Einkorn has a nutty flavor, silky texture, & buttery yellow color. Einkorn's gluten is easier to digest and work with than gluten-free flour, yet it bakes the most flavorful bread
- MADE IN ITALY - We started growing einkorn over a decade ago. To preserve biodiversity, our farmers nurture the soil with long rotation cycles. Farming einkorn for us is a labor of love & dedication

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B00K1GFA76 |
| ASIN  | B00K1GFA76 |
| Allergen Information | Wheat |
| Best Sellers Rank | #1,993 in Grocery & Gourmet Food ( See Top 100 in Grocery & Gourmet Food ) #4 in Wheat Flours & Meals |
| Brand Name | Jovial |
| Cuisine | Italian cuisine |
| Customer Reviews | 4.6 4.6 out of 5 stars (7,389) |
| Diet Type | Kosher |
| Flavor | All-Purpose |
| Is Discontinued By Manufacturer  | No |
| Item Form | Raw |
| Item Package Weight | 4.68 Kilograms |
| Item Weight | 10 Pounds |
| Item model number  | 1 |
| Manufacturer | Euro-USA Trading Co., Inc. (Grocery) |
| Manufacturer  | Euro-USA Trading Co., Inc. (Grocery) |
| Number of Items | 1 |
| Number of Pieces | 1 |
| Product Dimensions  | 3.15 x 3.94 x 7.87 inches; 10 Pounds |
| Region of Origin | Italy |
| Size | 160 Ounce (Pack of 1) |
| Specialty | Antioxidant,Bromated Flour,Organic,Unbleached |
| UPC | 815421014051 |
| UPC  | 815421014051 |
| Unit Count | 160.0 Ounce |
| Units  | 160.0 Ounce |

## Product Details

- **Allergen Information:** Wheat
- **Brand:** Jovial
- **Item Weight:** 10 Pounds
- **Package Weight:** 4.68 Kilograms
- **Specialty:** Antioxidant,Bromated Flour,Organic,Unbleached

## Images

![Jovial Organic Einkorn Whole Wheat Flour - Image 1](https://m.media-amazon.com/images/I/71riI6kGluL.jpg)

## Available Options

This product comes in different **Size** options.

## Questions & Answers

**Q: how long will a package stay fresh? trying to figure out how much to buy at a time.**
A: Jovial einkorn flour is high-extraction flour at 80%, which means most of the germ and bran have been removed for lighter flour that stays fresh for longer. You can store our 100% all-purpose flour like a regular pantry item.  The flour can be stored in the bag it comes in or in an airtight container.  If you live in a warm climate and do not have AC, or if you cook a lot and your kitchen is above 75 degrees for extended periods of time, you should consider freezing in an air tight container so as not to absorb flavors of other stored food items.

**Q: What makes this all purpose flour as opposed to the regular einkorn flour?**
A: There are two types of Einkorn flour, All Purpose (AP) and Whole Wheat (WW). AP flour has been finely sifted to remove the bran from WW.

**Q: Appreciate the flour is not fortified or enriched. Has anything been added... anything at all?**
A: As far as I know, nothing has been added to this flour in over 10,000 years

**Q: Does the stone ground have a longer expiration date than the all purpose?**
A: both types have an 18 month from date of milling expiration date.  the all purpose is not white flour; it is the whole wheat flour with just 20% of the bran and germ removed.

## Customer Reviews

### ⭐⭐⭐⭐⭐ Delicious and smells of pumpkin spice. Great for muffins. Not for everyone.
*by B***G on January 12, 2026*

I love the aroma during sourdough fermentation. Nothing else like it. Really important to use 10-15% less water than you're use to with regular bread flour. This has much less gluten and is very sticky and harder to work with. It doesn't mean it's poor quality flour, just different. Fermentation time is about half than regular flour. My sourdough tripled in size (way over fermented) over night at 69F room temp. Even though this does say all purpose, the texture and color after baking looks more like whole wheat. I'm experimenting with different Einkorn/Regular bread flour ratios now instead of using 100% Einkorn. But I recommend this flour more for pastries, cookies and cakes than for bread.

### ⭐⭐⭐⭐⭐ Fabulous Soaked Flour Irish Soda Bread
*by M***E on March 4, 2014*

This is my favorite flour! I make a soaked wheat Irish Soda Bread - mainly because my family loves it but also because it's so easy. I use this flour in an effort to avoid modern hybridized-to-death wheat and get back to basics. [Next step - grinding my own grain! Yup, Amazon has grain mills...] I agree with others here that it uses less liquid than modern wheat, that has been my experience as well. I mix my flour and the liquid and a bit of lemon juice for acid content and let it sit, covered with plastic wrap so it doesn't dry out, on the counter for 24 hours. After that soak, I mix in my salt and baking soda and any dried fruit I feel like adding. Then I pour it into buttered and floured loaf pans and bake. That's all there is to it. With this flour it is a cross between a batter and a dough, but the bread is the best I've ever made - all without yeast, too. Einkorn, unlike modern wheat, is a diploid grain meaning it has 2 genes that code for normal proteins. Modern wheat is hexaploid and some of it's 23,600 proteins are not normal or natural at all - possibly contributing to the issues people have today with wheat. Soaking flour in an acidic medium (10%) is a great way to eliminate those mineral-binding phytates. Soaking activates phytase which almost completely neutralizes phytic acid in wheats, rye, barley and buckwheat. It also makes the gluten proteins more digestible by activating other enzymes and nutrients. Use very warm liquid, the same temperature as hot tap water, and either lemon juice or apple cider vinegar for the acid. Soak your bread dough or batters for 12-24 hours and then finish and bake. It's easy to do and makes everything baked more nutritious. For me, it's easier to do this than not, because it splits the work over two days rather than all in the same day. Here's my recipe, mine is always a batter-dough cross, never a true dough so I always use loaf pans. Eat Well! Molly's Irish Soda Bread Makes 2 loaves 4 1/2 Cups organic einkorn flour 3 Tablespoons pasture butter 2 Cups raw milk with 3T removed and 3T organic raw apple cider vinegar added just before adding to flour --------------------- 2 teaspoons baking soda 1 teaspoon Celtic sea salt The day or the night before, put the flour into a large bowl. Rub the butter into the flour with fingers until the biggest pieces of butter are the size of a pea. Warm the milk slightly in a pan on the stove but do not simmer - that's too warm. About the temperature of hot tap water is fine. The vinegar (or lemon juice) will sour the milk, but it will also clabber the milk proteins, so dump it into the warmed milk and mix quick! Then pour all into the flour-butter mixture and fold in fast, and let sit to soak. This will be a cross between a dough and a batter, as long as all the flour is moistened, just cover the bowl with plastic wrap and let sit in a warm place for 12-24 hours. Depending on the flour used [emmer, kamut, modern wheat], it may form an actual dough; if so knead carefully with your hands in the bowl until it just comes together to form a moist, slightly sticky dough (if it is really wet, you can add a little more flour, but don’t make it too dry! Also, don’t over knead!) Leave out on the counter top or in a warm place overnight. Whenever you are ready to bake, preheat the oven to 350 degrees. Mix together the baking soda and salt in a small separate bowl. Butter and flour 2 glass or ceramic loaf pans. The doughy batter should be light and fluffy now. If it's still a cross between a dough and a batter, sprinkle 1/3 of the soda-salt mixture on top and fold in about 3-4 times. Repeat two more times. Divide between the loaf pans and bake at 350'F for 35 minutes, then reduce oven to 300'F and bake for 10-20 minutes more or until done. The tops will be dark golden brown and they will be solid but hollow sounding if tapped on top. ---------- If this is a dough, take it out of the bowl and press into a thick circle on a breadboard (use flour to prevent sticking). Pour about half of the soda-salt mixture on the dough And then fold in half, Flatten out a bit again, and then pour the rest on it and fold again. Now gently fold and knead the dough about 8 to 10 times. You will almost feel like it won’t come together and then all of a sudden it will. Cut the dough in half, and gently form into 6 inch domed circle loaves, place on a cookie sheet covered with parchment paper, and cut an X on the top of the loaf with a sharp knife. Use parchment, fresh soaked breads will oxidize an aluminum baking sheet, and who needs Al in their bread? If you prefer loaf pans, use them instead. Pop them in the middle of the oven for about 40-55 minutes, until golden brown on top and bottom, and they sound hollow when tapped on the bottom, middle of the loaf. Cool on cooling racks and enjoy with lots of pasture butter or clotted cream, and jam or curd! Note: You can add spices with the salt and soda, such as cinnamon and nutmeg and allspice. You can also add herbs, how about rosemary soda bread? It's wonderful! Some like to add 1 cup of raisins or dried cranberries or chopped figs or dates. Updates 5/12/16: 1 - You cannot over-beat a soaked flour recipe - it's the opposite of what works for the usual, non-soaked flour baked goods. Remember we were all told not to over mix our cakes and breads or it would develop too much gluten and become tough? Well, not so with soaked flours, and especially not so with ancient grains! Beat away! I stir/beat until my arm gives out, and my breads are nice and light. Please experiment for yourself and find what works for you. 2 - Some days my dough is wetter than usual, even though I use the exact same measurements each time. Humidity, maybe? When it is too wet, it won't cook through so please determine if you need to add a bit more flour to prevent this. 3 - You can cut the acid to 2T especially as it turns raw milk (which I use) into cheese curds almost immediately. 4 - I have not tried using all water, but I have used 1/2 C milk and the rest water - works fine. 5 - I suspect any milk will work fine, possibly even just all water. Try nut milks if you cannot use dairy, and goat milk if that works for you. I have not used nut milks nor goat milk, so I cannot speak from experience here, but start by adding a bit less liquid if using all water or nut milk as dairy has "thickness" to it in the form of proteins and fat (it's not 100% water). Then check your dough and determine if more liquid is needed. For the first time or two, mix up your liquid and acid in the measuring cup and just don't pour it all in until you stir and determine if it's all needed - that way you won't make the dough too wet. 6 - For added nutrition add in 1-2 eggs (they add protein and healthy fats and vitamins as well as working as a binder). I have used duck and chicken eggs, they work fine.

### ⭐⭐⭐⭐⭐ Literally a lifesaver with health conditions I'm dealing with
*by C***S on January 20, 2026*

Please don't ever change the way that you're making this green because it's one of the only grains literally on Earth that I can have. Thank you so much for keeping it organic and true. I can't digest anything else in this point in my life and I'm even gluten intolerant and I can handle small amounts of baked goods with this wonderful beautiful delicious grain! Im so grateful 🙏

## Frequently Bought Together

- Jovial Organic Einkorn Unbleached All Purpose Flour - Bread Baking Flour for Sourdough, High Protein, Non-GMO, Organic Pizza & Pasta, European Italian, Glyphosate Free - 10 Lb
- King Arthur Unbleached Organic Bread Flour - High Protein 12.7% for Lofty Yeasted Breads, Non-GMO, Kosher Certified - Premium Baking Flour for Artisan Loaves, Pizza Dough, and Sourdough (5 lbs)
- Jovial Organic Einkorn Whole Wheat Flour - Bread Baking Flour for Sourdough, High Protein, Non-GMO, Organic Pizza & Pasta Flour, European Italian Flour, Glyphosate Free - 32 Oz

---

## Why Shop on Desertcart?

- 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016
- 🌍 **Shop Globally** — Access 737+ million products across 21 categories
- 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price
- 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members)
- 🔒 **Secure Payments** — Trusted payment options with buyer protection
- ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews

**Shop now:** [https://www.desertcart.nz/products/13280087-jovial-organic-einkorn-whole-wheat-flour](https://www.desertcart.nz/products/13280087-jovial-organic-einkorn-whole-wheat-flour)

---

*Product available on Desertcart New Zealand*
*Store origin: NZ*
*Last updated: 2026-03-10*