Flour Power

Posted by Kate Collaborator on

You might be wondering what Emmer Farro is. Some strange name in a foreign language? An odd variation of Emma? Or perhaps you know about that, but are wondering what on earth buckwheat is? And how is it gluten-free when it literally has the word “wheat” in it? Well here at LocalsOwn we are more than ready to answer your questions and demystify these fancy foods.



Let’s start with buckwheat. Thought to have originated in China, it is technically a seed, and rich in protein and amino acids. Buckwheat was originally used to feed livestock until someone discovered its awesome nutritional value for people. The most common use for buckwheat for human consumption is in pancake mix. Besides that, it can also be used as a honey crop and a smother crop because it is pretty simple to grow, and very hardy, except when it comes to freezing temperatures. Although it’s easily produced, it is sometimes pricier than other grains because it has recently revived in popularity. You can grind it up to use as flour, or cook it and add to soup, or use in replacement of rice and other grains!



Now on to the Emmer Farro. Some may say that it is complex, but it is truly, simply just plain old yummy. This ancient grain is actually three in one. “Farro” refers to three ancestors of modern durum wheat - einkorn, emmer farro, & spelt, and originated in Egypt during the time of Pharaohs and pyramids. Said to taste a bit like cashews and cinnamon, we are all big fans of Emmer Farro, especially for breakfast. The only catch is that it needs to be soaked overnight (12-24 hours ideally) before being cooked according to the directions on the package. This softens the hard outer layer in addition to creating some important health benefits. It can easily go sweet or savory, either in place of oatmeal with fresh fruit, or substituted for rice alongside roasted veggies.


You might be wondering what I meant by “important health benefits” when it comes to soaking these guys. While some grains require soaking to cook, it is a good idea to soak all grains, legumes, flours, and nuts before cooking and consumption. Why? They contain something called phytic acid which is difficult for our bodies to break down. Soaking them overnight in water with a tablespoon of “acidic medium”, like lemon juice, will effectively break down the phytic acid, making it much easier for your body to digest.  Besides easier digestion, it also significantly shortens the cooking time and creates a more filling and hydrating meal. To learn more about the process, and what to do specifically for different kinds of grains and legumes, check out this post. 


We are currently in the kitchen experimenting with these two, as well as the Ancient Grain Medley flour to bring you some of our favorite recipes. Drawing from both sweet and savory ideas, we will bring you the simplest, most wholesome recipes to try for yourself! Stay tuned for a new recipe to try each week, and don’t forget to sign up for our Thursday night farmer’s market deliveries to get some fresh produce and these delicious, ancient goodies from Kandarian Farms!

1) Buckwheat Article

2) Farro Article 

3) Soaking Article


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