The Land Institute started experimenting with flour in 2008, which led to the discovery of Kernza. The grain is smaller in size as compared to wheat. Kernza flour is ideal for making bakery goods ...
One of the first plants the Land Institute developed was Kernza, a perennial grain crop originating from intermediate wheatgrass. Hannah Rodgers holding a Kernza plant. (Photo by Hannah Rodgers ...
Lynch uses Kernza too: It’s one of seven types of flour in his sourdough pizza dough. Its gluten structure is on the shorter ...
The neat fusilli coils contain flour ground from Kernza, a perennial wheat-like crop that produces multiple harvests from one plant, year after year after year.
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