Mills and Flakers

Why Whole Grains


  • I wanted to say how impressed I am with the hard red spring wheat. I milled it today and used my usual bread recipe. The dough was nice and firm yet soft. The loaves rose beautifully, so much so that I could have made a whole extra loaf! Wendy Kever
  • We like knowing the product is organic. When we grind the fresh grain, we appreciate the better quality and taste of the finished product. For example our fresh home-made waffles are full and tasty.
  • I am using Fieldstone whole grains in my bread and I'm selling out at the Farmers Market. I have the Duett 100 and grind my own flour. I am having a hard time keeping up with the demand for ancient grain breads. This is the only thing that sets me apart at the market. I make Kamut, Triticale, and Rye breads. (Artisan bread in about 5 minutes)
  • When I'm not home, my husband makes his own porridge. He has Muscular Dystrophy and he feels it sticks with him. We add pecans, cranberries, and dates. The nutty natural flavour is very fresh. It's really important to educate our children where our food comes from.
  • I've owned the Komo Duett 100 for about 2 years and actively use mixed grains for biscuits, breads and pastries. I like the taste of the fresh flours in the baking. The flaker works well for my fresh oats and flax. I keep it plugged in and handy as I use it a lot.
  • I am on a specialized diet and your soup mix tastes great plain or in a chilli. It provides me the protein I need. I love it and am buying a 20 kg. bag.
  • My husband and I are vegetarian and have always struggled to ensure we get complete and balanced protein in our diet. When we discovered quinoa at Fieldstone we learned it is a complete protein and have noticed a difference in our energy levels. We use it in everything! And we love that it's grown in western Canada.
  • My Dad eats the ultimate breakfast every morning and loves it. I was finding my breakfast left me hungry a few hours later. I am really active and so I was looking for something wholesome that would be satisfying. I started eating the breakfast flaked with hot water, yogurt and fruit and I was amazed at how good it tasted and how good it made me feel. I recommend it to all my friends and can't wait to eat it every morning!
  • I developed a wheat sensitivity a few years ago and recently a friend introduced me to Emmer. My wife and I love it and have made it a regular part of our meals. We find it very versatile and easy to digest. It makes a great side dish and emmer flour makes a nice nutty tasting bread.

Organic Einkorn

750 g $8.10 BuyBuy
5 kg $40.90 BuyBuy
10 kg $72.10 BuyBuy
20 kg $128.90 BuyBuy

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Known as the first of the founding grains Einkorn was cultivated during the Neolithic and Early Bronze Age. Einkorn is not only small in size but with a chromosome count of 14 it is much lower in gluten structure than its modern grain counterparts at 42 chromosomes. Einkorn’s a superb whole grain choice for its high levels of protein, essential fatty acids, phosphorous, potassium and lutein.


  • Light brown in colour, smaller in size than most other wheat berries
  • Einkorn, known as the first of the founding four grains ( Einkorn, Emmer, Spelt and Khorasan) is said to have first been domesticated in southeast Turkey up to 10,000 years ago
  • Einkorn is a diploid species of hulled wheat
  • The low chromosome count of Einkorn may contribute to easier digestion for those with gluten intolerance
  • Einkorn contains significant levels of beta carotene which boosts our immunities
  • Einkorn has more Vitamin A than modern wheat. Vitamin A supports eye health and reproductive organs
  • The high content of lutein found in Einkorn is also notable as lutein is often recommended for those with macular degeneration or cataracts


How to Enjoy

  • Einkorn can be enjoyed as a soaked, sprouted or cooked grain. Add to salads, soups or as part of a side dish.
  • Einkorn is superb as a ground grain. The mildly nutty, sweet flavour can be used in breads, scones and cookies. The flavour and texture is outstanding.



To learn more please visit Storage Tips

Crepes Divine

How to Prepare

  • Whole grains should be rinsed and drained prior to soaking and sprouting.
  • To cook, bring two parts water to one part Einkorn kernels to a boil and cook for 30 minutes. Drain excess water. Pre soaking the grain will reduce cooking time.
  • Fieldstone Organics whole grains can be milled into whole grain flour on demand with one of our domestic mills available for purchase. Grinding on demand optimizes flavor and nutrition and provides the opportunity to buy whole grains in bulk packaging, resulting in overall savings.

Fun Fact

  • As the protein structure of wheat has changed throughout the course of time, working with an ancient grain like Einkorn is unlike working with modern wheat in that the gluten is different. The gluten in modern wheat allows for its elasticity and high rise. Working with ancient grain dough, such as einkorn means it is not as elastic and breaks down faster. Generally, less kneading is better to preserve the proteins of the dough.


Our einkorn is grown in Western Canada on healthy organic soils.

It is part of Fieldstone Granary's coordinated Organic Producer plan, where crops are grown within one degree of separation, according to the high standards of the Canadian Organic Regime. This way Fieldstone can assure a high level of purity and integrity of the grain.