So what is the big deal with Einkorn flour?
Einkorn is what wheat used to be before we started messing with it.
It is not genetically modified.
It is the most primitive wheat on the planet. It has fewer chromosomes than modern wheat (14 vs 42). It also lacks the D chromosome, which is linked to wheat intolerance in many people.
It is a naturally high-protein flour
It still contains gluten, though, so people with celiac disease should not eat it.
Einkorn is easier to digest because of this. It contains more protein and anti-oxidants than modern wheat as well as more vitamins and minerals. One of the reasons that we eat as much as we do is that our food sources are not as nutrient-dense as they used to be, so our brain signals us to keep eating. For those worried about their calorie or carb counts, eating organic food with more nutrition results in greater satiety with eating less food, including bread made with Einkorn flour. So while it still contains all of the tasty carbohydrates that we associate with bread, eating products made with Einkorn means that we eat less because our bodies get the nutrition they require.
This is why Einkorn is a big deal for some of us.
It isn’t a diet or weight loss product, but it is a better way to help fuel your body and if you have issues with modern wheat/gluten, it may be an alternative to starchy or gritty gluten-free products.
Below is a beginner recipe that uses Einkorn to bake a loaf of white sandwich bread. Baking with Einkorn is not like baking with hybridized modern flours and there is a slight learning curve. This recipe is a gentle introduction.
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