* Dairy Free, Nut Free, Egg Free
Our story… why we source and supply Emmer Wheat Flour
Everyone is talking about an ancient grain called Emmer Wheat….one of nature’s forgotten foods that has been rediscovered in the last few years. Our mission in supplying Emmer Wheat is to cater for people who can eat small amounts of gluten and be able to use an ethical, healthy, organic heirloom (not mixed with other varieties) wheat in their cooking. Our Australian supplier bio-dynamically grows the wheat without artificial chemicals and using a holistic system, including the use of manure and compost.
Grown and stoneground in Australia, Emmer Wheat has shorter shipping and turnaround times, as it has a relatively short shelf life, and a more consistent and reliable supply than Einkorn. It can be used in any recipe that requires plain flour and can be substituted for Einkorn in all Changing Habits recipes.
Storage instructions: To prolong the freshness of Emmer Wheat, it must be kept in the fridge or freezer.
Healthy eating with Emmer Wheat
Create a new healthy eating ‘culture’ with you and your family by using this Emmer Wheat flour in your baking and cooking (click here for baking tips and sweet and savoury recipes).
This all-purpose, delicious flour can be substituted in any recipe where plain flour is required but does absorb more moisture so you may need to lower the recipe’s flour content slightly to accommodate the difference.
With a savoury and nutty taste, this flour is great in traditional and herb breads, pizza bases, rolls, muffins, cakes and slices. We have tried it, tested it, tasted it and strongly believe in this wonderful product and have included plenty of recipes and baking tips under the ‘Recipes’ tab.
“I would like to give you some feedback on Changing Habits new Emmer flour – it is beautiful, much lighter and easier to work with for my son’s banana bread. The very best of flours!!!” – Denise
The history of Emmer Wheat
Emmer Wheat is a traditional heirloom wheat grain, a variety of wheat that was used during earlier periods of history. It has not been manipulated nor hybridised (a cross pollination of plants) by modern methods. It is a wheat that research tells us has been used for thousands of years, not only by tribes of hunter gatherers but also for many thousands of years by the early agriculturists. Emmer Wheat was used in biblical times.
Traditional breads and gruels have been eaten for thousands of years using the old fashioned traditional heirloom wheat grain. However, since the introduction of the new wheat grain (modified by humans), more and more people are finding that wheat is intolerable to them in many different ways, such as gluten intolerance, gut problems and autoimmune diseases.
Our Emmer Wheat story
Changing Habits always looks for food that is traditional and can help you in the kitchen by supplying you with the ingredients you need to provide healthy meals for you and your family.
Finding organic Emmer Wheat has not been easy….it has taken nearly three years to locate a supplier who produces the wheat without using chemicals and who can supply the quantity and turnaround time needed.
This beautiful Emmer Wheat is bio-dynamically grown using a holistic system used in agriculture. In addition to the exclusion of artificial chemicals, biodynamic farming emphasises the use of manure and compost to create a balanced ecosystem. This way of farming produces a rich soil, which in turn produces a nutritious product.
Our mission in getting organic Emmer Wheat is to cater for people who can eat gluten and be able to use an ethical, healthy, organic heirloom wheat in their cooking. We want the mothers of the next generation to be able to cook bread, cakes and muffins with a main ingredient that has not been compromised and will not compromise the health of their children.
Cyndi was a mother who made everything from scratch. She purchased organic wheat flour and made everything; her family had no packaged breads, cakes or muffins. Back in the late 1980s and early 1990s when she was raising her family, she didn’t know that wheat grain had been tampered with. It wasn’t until Dr William Davies wrote his book, Wheat Belly that she learnt that the growing gluten intolerance was not just about the amount of wheat being eaten, but also what had been done to the wheat plant and thus to the composition of the wheat grain.
We are extremely excited there are farmers in Australia producing Emmer Wheat again so the next few generations can have traditional heirloom wheat in their foods. It’s important to take the steps to live a healthy life by eating the best quality food possible.
The statements contained herein have not been evaluated by the Food and Drug Administration. The information contained regarding this product is intended for education and information purposes only. This information is not intended to be used to diagnose, prescribe or replace medical care. The product described herein is not intended to treat, cure, diagnose, mitigate or prevent any disease. Please refer to our Disclaimer regarding our products.
Emmer Wheat flour has a 6 month shelf life from grinding stage – current stock has Best Before Date of 7 February 2018.
Storage instructions: To prolong the freshness of Emmer Wheat, it must be kept in the fridge or freezer. Packed in airtight pouches for optium freshness.
This all-purpose flour can be substituted in any recipe where plain flour is required but does absorb liquids a little differently, so you may need to lower the recipe’s flour content slightly to accommodate the difference.
- A 1kg bag of Emmer Wheat flour can go a long way. We’ve tested Emmer Wheat flour in baking and we can make five (5) recipes and still have
over 1⁄4 of a bag left.
- As Emmer Wheat flour contains less starch than regular wheat, cakes can bake a bit denser so we like to add an extra egg or egg white to the batter
- We have used approximately 1 – 1 1⁄4 or 1 1⁄2 cups of Emmer Wheat flour instead of 2-3 cups when following regular recipes – we have found that the Emmer Wheat flour absorbs liquid quite well so you don’t need quite as much
- For lighter textures in cakes and muffin recipes, beat less and at lower speed or by hand
- If you have a Thermomix, we have found that re-milling the flour then sifting makes a nicer/fluffier bread that is less dense
100% organic Emmer Wheat.
Allergy warning: contains gluten.
Finding organic Emmer Wheat has not been easy…it has taken us nearly three years to locate an ethical supplier who did not use chemicals and can supply the quantity and turnover we require.
Emmer Wheat vs Modern Wheat
It is important to understand the difference between Emmer Wheat and modern wheat, as it explains why we stock this product.
Modern wheat (triticum estivum) is a hybrid wheat created by Norman Borlaug, working for the International Improvement for Wheat and Corn. The purpose of this hybrid wheat was to increase the yield of the wheat per hectare as well as make the wheat easier to harvest mechanically. This new modern wheat was first planted in India in the 1970s and then later in the US, UK, some parts of Africa, Australia and New Zealand in the 1980s. Modern wheat achieved all that it was intended to do – the yield per hectare increased, it became easier to harvest and it also helped feed nations that were previously hungry.
The problem is that this grain was all about yield and nothing about nutrition. It was never tested on animals or humans as being safe for consumption. The effect of this wheat is now rippling around the world. The increase in gluten sensitivity, obesity, diabetes, heart disease and autoimmunity are in part blamed on the modern wheat grain.
The starch (amylopectin) and the protein (gluten) are somewhat of a super starch and protein. Modern wheat is 75% amylopectin and has a glycemic index of between 69 and 72 (glucose has a GI of 100, white sugar has a GI of around 60). In his book Wheat Belly, Dr William Davies shows how amylopectin has been one of the culprits in the increase in heart disease, diabetes and obesity. The gluten side of the modern wheat grain has also become an issue with more and more people becoming sensitive to gluten since the 1980s.
If we go back in time, we find that Einkorn (triticum monocom) was a wild grass found around 22,000 years ago. Around 17,000 years ago another wild grass crossed with Einkorn to create Emmer Wheat. Due to the properties Emmer Wheat gained from the wild grass which naturally crossed with Einkorn, when wheat was domesticated around 10,000 years ago Emmer wheat was preferred to Einkorn as it could be grown in a wider range of environments. A descendant of Emmer Wheat is Kamut. Emmer Wheat was then hybridised with another wild grass to create Spelt.
Starch and protein content
Emmer Wheat has a chromosome count of 28. Modern wheat (triticum estivum) is the descendant of all of these wild grasses which has been manipulated and hybridised (and is currently being chemically hybridised) and has a chromosome count of 42. This new modern wheat entered Western food supply in the early 1980s. Presently, there is research being conducted for genetically modified wheat.
The significance of the chromosome count is the difference in the starch (amylopectin) and protein (gluten) content of the wheat grain. The chromosome count also creates a different plant in size and yield. The problem is that while the wheat grass yielded higher grain amounts and was easier to harvest, after 30 years it is becoming clear that this wheat experiment has also produced some unexpected, less favourable results and is perhaps not one of modern agriculture’s crowning achievements after all.
Gluten related diseases on the rise
Modern wheat is in most products in the grocery store – it is used in crackers, biscuits, breads, packet mixes, soup mixes, spices and cakes or it can be hidden as a wheat sugar in dextrose, glucose and maltodextrin. Many additives are made from wheat such as 1422, hydrolysed wheat protein, hydrolysed vegetable protein, yeast extracts, vinegars, sauces, beer and much more. It can also be found in many of our personal care products and cosmetics, such as lipsticks, hair colours, conditioners and shampoos. In fact, it’s hard to avoid this food.
It’s interesting to note that since the introduction of the hybridised wheat grain into our diet, coeliac disease and more than 200 other gluten related autoimmune diseases have become epidemic in populations that eat this type of wheat and all the products it is made from.
Traditional breads and gruels have been eaten for thousands of years using old fashioned traditional heirloom wheat grain but since the introduction of the new wheat grain, more and more people are finding themselves in a situation where wheat is intolerable to them on so many levels.