Emmer flour is an ancient grain which is very low in gluten and high in calcium and fibre. This week we managed to bake a great batch of loaves made with 100% Emmer flour and no modern wheat. They were risen with a 100% Emmer sourdough culture and no yeast. So far the consensus seems to be that it has a "cakier" texture than spelt (which some people prefer) with more flavour. Now on sale.