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.
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.
Great option that renews the earth
I felt good about this product. I didn't want to push my supply and success to the lower and upper limits, so I kept my use to substituting at a rate of 1/3 kerza to 2/3 white or whole wheat flour in waffles, brownies, biscuits, and pancakes. Kernza adds a very pleasant aroma and texture. I also used a kernza pastry recipe but was unable to convert it from UK to USA well, so I'm chalking this up to user failure not product failure.
First time user
The grains are small but tasty. My new favorite whole wheat flour. Great flavor!
Adds great flavor to sourdough
Been cheering the development of Kernza for a long time, and so exciting to see this product now on the market. Still plenty to learn to fully exploit the uniqueness of the grain, but success out of the gate adding to recipe for homemade sourdough buns. Had not gotten anything memorable before by just adding heritage grain to organic flour, but Kernza flour worked on the first try at about 15% blend. I think key was not just adding to recipe, but slowly working it into my starter culture which I now feed with a 50/50 blend of Kernza and organic flour. I also give it a good 2 day room temp feed cycle before making the bread to really get the microbes happy and hungry. Right now we're using ~25% Kernza in the dough, but really haven't explored further upward yet. But even at that level, really adds to flavor, and if anything, actually improves texture. The resulting buns are the perfect companion for a flavorful 100% grassfed burger that is also climate friendly. When we don't eat them all fresh, the buns seems to hold moisture and texture suitable for next day eating which was questionable before Kernza. I'm no sourdough wizard, but with these simple practices so far I am very happy with how Kernza flour is working really well for us. Thanks PP for bringing this product to market!
Love this flour!
Very flavorful. I have so far used it half-half with bread flour and my own sourdough starter, and it was super.
Adds great taste to bread
Made one of the best-tasting breads I have tried. Will take some getting used to, the dough is stickier and wetter than wheat flour.