Julie Koyle co founded and has been the driving creative force behind Grand Teton Ancient Grains, a regenerative organic family farm and mill nestled at the base of the Grand Teton foothills in eastern Idaho. Together with her husband Jade and their family, she is dedicated to growing, milling, and sharing nutrient-dense ancient grains like einkorn, emmer, spelt, and khorasan. Their mission is rooted in restoring wholesome, traditional foods to modern tables through sustainable farming practices that honor the soil, the land, and the original grains provided by nature.
A passionate home baker and nutrition advocate, Julie became one of the first people in the United States to widely publish recipes featuring einkorn at einkorn.com. Her approachable, family-tested creations—from naturally leavened sourdough breads and hearty muffins to flavorful pastas, cakes, and everyday meals—have helped thousands discover the superior taste, digestibility, and nutrition of ancient grains. Julie’s recipes emphasize whole-grain integrity, real ingredients, and the joy of from-scratch cooking.
Driven by a deep interest in health and wellness, Julie’s work bridges the gap between farm and kitchen. She continues to develop new recipes, share baking tips, and support the growing community of home cooks seeking cleaner, more nourishing alternatives to modern wheat. Through Grand Teton Ancient Grains, Julie and her family invite others to experience the rich heritage and vibrant flavors of ancient grains grown with care in the fertile soils of Idaho.
Einkorn reaches most kitchens as flour, wheat berries, or pasta. On the farm, it begins as a field decision made long before a combine arrives. That beginning matters because einkorn’s flavor, quality, price, and rarity all trace back to the extra work required to grow and handle a grain that modern agriculture largely left behind.
If you’ve started paying closer attention to what goes into your bread, you’ve probably bumped into einkorn. It’s the little golden grain that food history nerds and sourdough lovers can’t stop talking about. But here’s the thing nobody tells you when you decide to give einkorn a try: not all einkorn flour is created equal.
Einkorn is the world’s oldest cultivated wheat species—a diploid grain with 14 chromosomes that has been nourishing human communities for over 10,000 years. Unlike modern bread wheat, einkorn was never hybridized or genetically altered to maximize yield. It remains genetically identical to what ancient farmers first domesticated in the Fertile Crescent, making it one of
Quick Jump to Our Top Einkorn Flour Recipes by Type: We get asked all the time — what should I make first? It’s a fair question. For those of you new to baking with einkorn flour, it helps to know which recipes have been tested the most, loved the most, and made over and over
