---
product_id: 42690782
title: "Organic Einkorn Flour, 32 oz (2 pack)"
brand: "jovial"
price: "€ 51.74"
currency: EUR
in_stock: true
reviews_count: 12
category: "Jovial"
url: https://www.desertcart.ie/products/42690782-organic-einkorn-flour-32-oz-2-pack
store_origin: IE
region: Ireland
---

# 100% USDA Organic & Non-GMO verified Ancient diploid wheat, pure & original Easier gluten for better digestion Organic Einkorn Flour, 32 oz (2 pack)

**Brand:** jovial
**Price:** € 51.74
**Availability:** ✅ In Stock

## Summary

> 🌾 Elevate your baking with the original grain that’s pure, organic, and easier on your gut!

## Quick Answers

- **What is this?** Organic Einkorn Flour, 32 oz (2 pack) by jovial
- **How much does it cost?** € 51.74 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.ie](https://www.desertcart.ie/products/42690782-organic-einkorn-flour-32-oz-2-pack)

## 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

- • **Back to the Roots:** Experience the original wheat that’s never been hybridized, preserving natural genetics for a cleaner, more authentic baking base.
- • **Certified Organic Purity:** USDA Organic & Non-GMO Project Verified, free from common allergens like dairy, nuts, soy, and shellfish—pure wellness in every scoop.
- • **Digestive Friendly Gluten:** Weaker gluten structure means easier digestion and less bloating, perfect for those sensitive to modern wheat but not for celiacs.
- • **Sustainably Grown in Italy:** Crafted with care by farmers dedicated to biodiversity and soil health, making every bake a tribute to tradition and sustainability.
- • **Nutty Flavor & Vibrant Color:** Enjoy a buttery yellow hue and rich, nutty taste that elevates breads, pastries, and cakes beyond ordinary flour.

## Overview

Jovial Organic Einkorn Flour is a 32 oz (2-pack) of ancient diploid wheat flour, USDA Certified Organic and Non-GMO Project Verified. Sourced from Italy, it offers a nutty flavor, buttery yellow color, and a gluten structure that’s easier to digest than modern wheat. Free from major allergens and grown with sustainable farming practices, this flour is ideal for health-conscious bakers seeking authentic, nutrient-rich ingredients that connect tradition with modern wellness.

## Description

desertcart.com : Jovial Organic Einkorn Flour, 32 oz (2 pack) : Everything Else

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.
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.

## 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 | B01N3KS5EM |
| ASIN  | B01N3KS5EM |
| Allergen Information | Gluten |
| Best Sellers Rank | #1,920 in Grocery & Gourmet Food ( See Top 100 in Grocery & Gourmet Food ) #3 in Wheat Flours & Meals |
| Brand Name | Jovial |
| Cuisine | Italian cuisine |
| Customer Reviews | 4.6 4.6 out of 5 stars (7,409) |
| Diet Type | Gluten Free |
| Flavor | All-Purpose |
| Is Discontinued By Manufacturer  | No |
| Item Form | Raw |
| Item Package Weight | 1.87 Kilograms |
| Item Weight | 32 Ounces |
| Item model number  | 1238773 |
| Manufacturer | jovial |
| Manufacturer  | jovial |
| Number of Items | 2 |
| Package Dimensions  | 8.98 x 7.64 x 2.64 inches; 2 Pounds |
| Region of Origin | Italy |
| Size | 32 Ounce (Pack of 2) |
| Specialty | Organic |
| UPC | 885401865683 |
| UPC  | 885401865683 |
| Unit Count | 64.0 Ounce |
| Units  | 64.0 Ounce |

## Product Details

- **Allergen Information:** Gluten
- **Brand:** Jovial
- **Item Weight:** 32 Ounces
- **Package Weight:** 1.87 Kilograms
- **Specialty:** Organic

## Images

![Organic Einkorn Flour, 32 oz (2 pack) - Image 1](https://m.media-amazon.com/images/I/81FEdkARaKL.jpg)

## Available Options

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

## Questions & Answers

**Q: Is einkorn gluten free?**
A: Einkorn is a type of wheat containing gluten. Its unhybridized nature makes its gluten weaker, easier to digest than modern wheat. Not safe for celiac disease, but often tolerated by gluten-sensitive individuals.

**Q: Why does einkorn flour cost more than regular flour?**
A: Einkorn has never been hybridized for modern farming and the yield on einkorn is is considerably less than that of modern wheat. The yield is also smaller is because we grow it organically and it is also certified free from glyphosate residue

**Q: What is the difference between Jovial All-Purpose Einkorn Flour and Whole Wheat Einkorn Flour?**
A: Our whole wheat/whole grain flour is our organic einkorn wheat berries ground into flour. Our all-purpose flour is the whole grain flour with a portion of the bran and germ removed. Our traditional pastas and cookies are made from the AP flour.

**Q: Can I substitute einkorn flour 1:1 with regular flour?**
A: Einkorn may be substituted cup for cup with regular whole wheat flour in some muffin, pancakes, cake, and cookie recipes. However, sometimes the amount of liquid in the recipe needs to be reduced by roughly 15-20%.

## Customer Reviews

### ⭐⭐⭐⭐⭐ 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.

### ⭐⭐⭐⭐⭐ 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.

### ⭐⭐⭐⭐⭐ 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 - 32 Oz, 2 Pack
- King Arthur Baking Organic Medium Rye Flour - 3 lbs for Complex Flavorful Breads & Baked Goods - 100% US Grown & Milled - Non-GMO Project Verified - Robust Flavor for Rye Bread, Cookies & More
- 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

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*Product available on Desertcart Ireland*
*Store origin: IE*
*Last updated: 2026-03-14*