Kernza® Whole Grain
Kernza® Whole Grain
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.
Hi. I've used the grain in bread and pancake dough.I used the suggested 15& with wheat flours. I'm pleased with the taste of the bread. The pancakes were heavier than usual. I have a grain mill and hope I'm grinding correctly.
An extremely tasty surprise
I hadn’t realized, when this package arrived, that I’d accidentally ordered whole Kernza grains rather than Kernza flour - but this surprise led me to experiment more with Kernza than I might have otherwise. I was able to easily cook the whole grains in my rice cooker as a breakfast/side dish, and then I had the opportunity to do some experimenting with freshly-ground Kernza flour. (I don’t have a grain mill, but use my cleaned-out coffee grinder to very good effect.) So far, I’ve baked bread and gingerbread cookies with this wholemeal flour, and they’ve been fantastic - Kernza adds a full, nutty flavor. Delighted to have Kernza on hand for the holiday baking season!
Kernza for Breakfast
I love the taste of this grain - a little sweet - a little like coconut - definitely different than any other grain I have eaten.
A perfect addition for Whole Grains Sampling Day
I love the Kernza grain and I will be including it in my whole grains sampling lunch the last Wednesday of March. The class is for Life Long Learners.
A little early to publish. We are testing at altitudes for taste. Ratios and some planting for wildlife windbreaker is currently being tested.