Along with einkorn wheat, emmer was one of the first crops domesticated in the Near East, and considered the mother of Spelt

This is a robust, wholegrain flour made from sustainable Australian emmer wheat, an ancient ancestor of modern durum. Milled by Wholegrain Milling Co. in Gunnedah, NSW, the grain is stoneground to retain the bran, germ, and endosperm—offering rich flavour, nutrients, and natural complexity.

Emmer’s unique gluten structure is distinct from modern wheat, making it a standout for rustic breads, flatbreads, cakes and dense sourdoughs. The flour is light brown, with a coarser texture and a full, earthy aroma.

Why we love it:

• 100% wholegrain emmer flour

• Certified Sustainable (not organic)

• Stoneground for full flavour and nutrition

• High in protein and dietary fibre

• Suited to artisan baking and ancient grain recipes
  

• Milled in NSW by Wholegrain Milling Co.

A Note on the Certification:

This flour is made from grain grown and milled under the Certified Sustainable standard—a practical, transparent framework that prioritises soil health, biodiversity, ethical sourcing, and full traceability. It’s ideal for those seeking environmentally responsible farming, without the restrictions of organic certification.

Learn more about this certification and how it compares to organic and chemical-free farming in our blog post.

FAQs

Is this flour wholemeal?

Yes, it is stoneground from whole emmer wheat—nothing is removed in the process.

What’s the difference between emmer and regular wheat?

Emmer is an ancient wheat species with a unique protein structure. It behaves differently in baking, with a more delicate gluten and earthy flavour. If you want to check out the collection of ancient grains and flours we carry, you can check those out, here

Is it organic?

No—this flour is Certified Sustainable, which supports regenerative farming practices while allowing more flexibility than organic systems. No GMOs, synthetic additives, or harmful residues. Head over here to read more about the standards by which the grower must adhere.

How should I bake with it?

Emmer works beautifully in rustic sourdoughs, dense loaves, flatbreads, cakes, and blended flours. It absorbs water differently—experiment to get the right hydration.

Does it contain gluten?

Yes. While different from modern wheat, emmer is still a gluten-containing grain. For a bit more information about the different ways gluten can affect different people we wrote up a blog post, you can check it out here.