Frequently Asked Questions
What actually makes ancient grains different from modern wheat?
Modern wheat was engineered for industrial performance: high yield, uniform growth, strong gluten suited to industrial baking. Ancient grains — einkorn, emmer, spelt, Senatore Cappelli — were never part of it. Simpler genomes, higher mineral concentrations per unit of protein, a gluten structure more people find digestible, more antioxidants. Research backs all of this up. But beyond the nutrition data: they taste like wheat is supposed to taste. Complex, nutty, alive. That flavor got bred out of modern wheat along with everything else that slowed industrial production down.
Can I substitute these flours 1:1 for regular flour?
Short answer: no, and you’ll get better results if you stop trying. Ancient grain and whole grain flours absorb water differently, behave differently in leavened dough, and produce denser results. They’re magnificent in flatbreads, fresh pasta, focaccia, quick breads, and naturally dense loaves. Use recipes designed for them — you’ll actually understand what makes these flours interesting rather than just producing a heavy loaf and being disappointed. When substituting, start at 30–50%. These flours reward curiosity more than force.
Why does organic certification matter more for flour than almost anything else?
Because of glyphosate — and the evidence is now hard to ignore. In a 2024 investigation by Italy’s leading independent consumer testing magazine, glyphosate residues were found in 11 out of 14 conventional flour brands tested. The publication called it the worst flour result in a decade. Glyphosate is routinely sprayed on conventional wheat, oats, and legumes as a pre-harvest desiccant — directly on the crop in the final weeks before harvest to speed drying, leaving residues on the grain itself. Organic certification prohibits this and independently audits the whole supply chain. For stone-milled whole grain flour, where bran, germ, and endosperm all go into the bag, whatever the grain absorbed from the soil is in your food. The highest standard above organic: Demeter biodynamic certification requires the farm to function as a completely self-sustaining ecosystem — no synthetic inputs of any kind, actively building soil health rather than just avoiding harm. Organic is the floor. Demeter is the ceiling. We carry products from producers committed to both.
More to discover
Discover more of Italy’s hidden treasures — carefully selected specialties that share the same values of authenticity, craftsmanship, and taste. Each one tells a story of passion and tradition, meant to bring the true spirit of Italian cuisine to your table.
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Organic Pearled Einkorn – Ancient Italian Grain
Mulino Val D'orcia Ships July 2026Regular price $10.00Regular price -
Organic Pearled Barley
Mulino Val D'orcia Ships July 2026Regular price $10.00Regular price
