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.
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.
This stuff is so good. Thank you!
Interesting new flavor for levain
I have just started experimenting with Kernza. I'm an experienced home bread baker and my first go was 10% Kernza with the remainder high-extraction bread flour, leavened with a mature levain. The dough, rising and baking performed as expected and it provided some additional character to the loaf. A couple of tasters noted a stronger sourdough quality, but I can't be sure that wasn't due to other factors. My next batch I'll up the Kernza to 20% to compare. I'm also going to experiment adding it to cookies that currently use 50% rye flour. I think the Kernza could add a unique flavor to those as well. I'm excited about incorporating this grain into my baking and equally excited about the advantages of perennial growing. Hopefully adoption will grow and allow the price to come down a bit. Overall a unique and rewarding grain to bake with.
I was not at all sure what to expect, but I really wanted to try something new. And, it is wonderful!! I have used it several times, as suggested by using less "regular" flour and substituting this instead. Now, I will use it regularly in this way. Thanks so much for a wonderful product!!