Description

This ancient grain is rich, sweet and nutty.  It is a whole grain baking flour with 16% protein, low in gluten, and high in protein and trace minerals.  Although a wheat, it can be used by some people as a gluten alternative due to its simple chromosome structure. Wonderful in muffins, cookies, coffee cakes, artisan breads, and pastas.

2lb. Units (4x3x9) /Case of 6 (9x9x9)