Kernza® Combo Pack
6
Kernza® Combo Pack
6
What is Kernza®?
Kernza® is a perennial wheatgrass. It has a truly delicious, sweet, nutty flavor, and can be used in baking, cooking, and brewing.
Why Cook with Kernza®?
Cook with Kernza® because it's delicious! What's more, Kernza® is a healthy whole grain that's high in protein, high in antioxidants, and has eight times the amount of insoluble fiber as wheat. Buying and eating Kernza® grain and flour is a tangible way to support scalable solutions to climate change and agricultural water pollution, while enjoying a new, flavorful food. Do good, eat well.
For recipes, or to learn how to use Kernza, check out our Test Kitchen or Community Recipes.
What is Perennial Agriculture?
Perennial agriculture is the solution to many challenges we face from grain production today. Perennials are plants that can be left in the field to return for several years without the annual tilling that damages topsoil and leads to erosion and nutrient losses. Perennials develop a deep root system that helps sequester carbon, filter water, and keep continuous living cover on the land. Their ecosystem services offer contrast to the greenhouse gas-intensive practices of modern annual agriculture. They produce nutritious food crops while protecting natural resources, a win-win for farmers, farming communities, food companies, and home cooks. Learn more at Kernza.org.
Kernza® contains gluten and is non-GMO. Processed in a facility that contains nuts.
Only available in the United States.
United StatesWe are convert
We love cooking with the whole grain to accompany other dishes or mix with mushroom or risotto for an extra crunch. We use the flour for crêpes (delicious), bread making or anything that needs floor.
United StatesKernza sourdough
This flour added such great flavor to my sourdough bread. It is really delicious! ! It had the same texture and “ oven-pop” as with my previous hard red wheat flour. I sm a nee fan and so is my neighbor for whom I bake bread.
United States100% kernza banana bread success
Performed just like whole wheat flin the banana bread recipe on the perennial pantry website.
United States100% kernza banana bread success
Performed just like whole wheat flin the banana bread recipe on the perennial pantry website.
United StatesWow, what astonishing flavor, I am in LOVE with this stuff
I baked with Kernza perennial wheat for the first time, milling the whole grains myself using an electric Kitchenetics impact mill. I made a simple shortbread cookie, without any seasoning or spices or seeds or nuts or fruits or anything: just flour, butter, buttermilk, brown sugar, salt and leavening. The cookies smell and taste like the flour did: vanilla, almond extract, floral, and a bit of cinnamon and cloves....just from the grain itself. The cookies' texture is harder than my usual with this same recipe, because I wanted to stick as closely as possible to the Kernza flour alone and avoid diluting the flavor with other grains, so I did not mix it with oat flour for tenderness and rice flour for crisp crumbliness as I do normally. But their flavor is marvelous, and I know it is strong enough to hold up when mixed with other grains to perfect the texture! Can't wait to try it for a simple flatbread, muffins, etc. This the by far the best smelling and tastiest flour I've ever encountered. I've been milling any grain I could get hold of for 40 years now, and a good friend was diagnosed with celiac disease, I've been pursuing even more non-wheat grains. I've explored teff, quinoa, amaranth; millet, sorghum, buckwheat; field corns and popcorns; black, red, brown and white rices, wild rice; oats, triticale, rye, heirloom purple and commodity barleys; spelt, farro, emmer, einkorn, commodity red or white hard and soft wheat, durum, kamut, and heirloom sonora gold, glenn, red fife, triple-four wheats.....and never met one that is as utterly delightful to the senses as this Kernza. I was absolutely thrilled to discover the fabulous scent carries through in the milled flour and the baked product--cookies, naturally, for the first go-round. And the flour is a remarkably rich shade of yellow, like semolina or even a bit brighter. I created a flickr photo album showing the process, and included a few more details in a publicly visible post on another site, but am not sure if links are OK to include in reviews here. Please buy some of this wonderful grain so farmers will keep growing it for ME!