A 10,000 year old wheat variety that predates spelt. A lovely stone ground flour that makes a fine addition to breads, muffins, pancakes, cookies, pies, etc. Many folks who don't tolerate modern wheat love this more digestible grain.
Use left/right arrows to navigate the slideshow or swipe left/right if using a mobile device
choosing a selection results in a full page refresh
press the space key then arrow keys to make a selection