Our products are sown, grown, harvested, and sun cured with care and milled to order on our farm in the Methow Valley in northern Washington so you can enjoy the most delicious plow-to-package grain money can buy.
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Our fresh milled einkorn flour is a light, soft and airy flour with a delicate sweetness. It is high in protein (18% per 50 g) and comes with a simple gluten structure which makes it a wonderful alternative for people suffering from gluten sensitivities. It is milled fresh weekly for optimum flavor, freshness and nutrition. If you are new to baking with ancient grains you will love this flour.
Like emmer and spelt, einkorn is a type of farro; an Italian term for “ancient hulled wheat.” It is a petite ancient grain berry; rich in protein, phosphorus, vitamin B6, potassium, antioxidants and amino acids. It contains natural carotenoids that are commonly found in vegetables. Einkorn has a low gluten content which is reflective of its simple chromosome count of 14. Many people with gluten sensitivities can easily digest einkorn with no allergic effects (it does contain some gluten so is not suitable for people with Celiac Disease).
Ingredients: 1-1/2cups water, 110 degrees Fahrenheit 1-1/2 teaspoons yeast 1/4 cup dark brown sugar 2 Tbs honey 1 Tablespoon gluten 3-1/2 to 3-3/4 cup 100 percent organic Methow Hard Red Wheat Flour 1-1/2 teaspoons table salt 2 Tablespoons of melted butter Method: Bloom yeast in water with sugar mixed in. Place dry ingredients in mixer… Continued
We all know much can change from month to month. Here in the Methow following as nice of a June/July as I can recall, August arrived with our first wildfires of the year. The good news: fires held off until August this year! The bad: the West is stuck in this seemingly endless annual fire… Continued
by Ashley Lodato Bluebird Grain Farms staff writer Some 1960s-era newlyweds took up golf together or joined bridge circles, but for Gail and Judy Prichard the mutual hobby was baking bread. “When Gail and I got married we just started baking bread,” says Judy. “We were baking long before we had kids.” Judy explains that… Continued