I've used Kernza flour alot and would love to see it take off more. It has a nice flavor, hard to describe but sort of like a cross between wheat and oats or rye to me.<p>The issues I've run into is that it's relatively expensive and doesn't have prominent gluten. So it's best used in pastries or baked goods that you'd use a softer wheat for, like muffins, biscuits, or pancakes. Maybe that will change over time as other varieties are developed?<p>I was surprised to read about the farmer with the backlog of Kernza. It's very new and has been relatively hard to find. I imagine he's running into price issues, or connecting with buyers.
I had never heard of it.<p><a href="https://en.wikipedia.org/wiki/Thinopyrum_intermedium" rel="nofollow noreferrer">https://en.wikipedia.org/wiki/Thinopyrum_intermedium</a>
We absolutely need to kill ethanol subsidies at some point soon, as its ridiculously net carbon positive. To replace corn, we'll need another crop to grow and this could be the ticket.