KERNZA®

Consumers

A tasty work-in-progress

Eaters agree: Kernza® tastes great! Kernza® grain has been used to make beer, flour, cereal, popped grain, sprouted grain crackers, and so much more!
Kernza® consumers are inspired by more than taste, they are passionate about food that rebuilds soil, sequesters carbon, improves water quality, and provides farmers a stable livelihood. Grains make up over 70% of our global calories and cover more than 70% of our agricultural lands. Transitioning a majority of that production from annual to perennial crops could remedy the ecological crisis of agriculture.
All you have to do to get involved is eat Kernza®.

Kernza® for your health and soil health

  • Kernza® is high in antioxidants.
  • Whole grain Kernza® has eight times the insoluble dietary fiber of whole wheat flour.
  • Healthy soils support rural communities’ ability to thrive
  • Long rooted perennial grains create rich soil organic matter and maintain it year after year

Looking for Kernza® Products?

Where can I buy Kernza®?

We encourage you to search the internet, check local/natural foods grocers and co-ops, talk to your local brewer, and talk to liquor stores. There are many Kernza products on the market. If you can’t find what you’re looking for, please reach out to kernza@landinstitute.org

Resources for Cooking with Kernza®

Baking with Kernza®: An In Depth Analysis & Introduction

Read the Cooking with Kernza® Survey Results

What kind of products use Kernza®?

Kernza® grain is generally used as a wheat substitute in food products. To date Kernza® flour has been used in breads, pancakes, beer, cereal, crackers, and cookies. It can also be sprouted or used as a whole grain like barley or rice.

Is Kernza® gluten free?

Kernza® grain has gluten, but it is not as strong as the gluten in wheat flour.

Featured

Kernza® in the Kitchen – Video Featuring 3 Perennial Grain Recipes from Beth Dooley

Download

Featured

Kernza® Perennial Grain Facts

Download

Featured

Baking with Kernza®: An In Depth Analysis & Introduction

Read the Analysis