Einkorn Flour

When the Pilgrims arrived in Patuxet (Plymouth) in 1620, they marveled at the vast fields of corn and the beauty of its colorful ears. The Wampanoag people shared the gift of weachimin (corn) with the Pilgrims who soon built a mill alongside Town Brook, using its water to turn millstones to grind the dried corn. That mill was among the first water powered mills in New England, and today’s Plimoth Grist Mill—a reproduction of the 
Pilgrims’ original 1636 mill—is one of the last working mills.Today we continue to mill regionally farmed, non-GMO grain using millstones powered by the water of Town Brook. We are committed to making fresh, delicious, and high quality grain products. Your 
purchase of locally and regionally grown grain helps support our local grain economy.  

This flour is ground from an older variety of wheat, and generally easier for gluten-sensitive people to tolerate.

Net Wt. 24 oz (1.5 lb) (680 g)