Einkorn Flour Recipes - My Natural Family (2024)

Check out my post below with all my favorite einkorn flour recipes. I bake with it often and plan to add a lot more recipes - so check back often see to if I have added more recipes!

Einkorn flour acts somewhat like any wheat flour. The main difference is the amount of gluten in einkorn flour is less than what is in regular wheat flour. Because Einkorn flour has less gluten, the flour to water ratio is not the same. Einkorn flour needsmoresoaking time in the water and less kneading.

Personally, I love this flour. I love cooking with it, I love the flavor and I feel the best after eating it. Give it a try!

What is it?

Einkorn is an ancient grain that has been around since before the Neolithic Era. It is considered to be the first wheat man harvested over 10,000 years ago. After some time, einkorn was discarded, as other hybridized grains became more popular to harvest.

Einkorn is thought to be more difficult to mass-produce because it produces less than the average modern wheat seen today. The modern wheat grains are bigger than einkorn grains and the coverings are easier to separate from the grain than it is for einkorn.

This makes modern wheat better for mass production, while einkorn has to undertake an extra step in the milling process, making mass production more difficult. Although einkorn was left in the background, for quite some time, it is beginning to be popular once again.

It is mostly being grown and cultivated in Europe. It has been brought back for its nutritious qualities and ease of growing in difficult conditions. Einkorn is also considered to pure wheat that hasn't been manipulated for mass production like modern wheat.

What are the benefits?

Einkorn is considered to be a good alternative to whole wheat, for people suffering from celiac intolerance. While einkorn does contain gluten, its gliadin to glutenin ratio is much lower than the modern wheat used in bread. Gliadin is the main cause of the immune response caused in the intestines.

A lower ratio of gliadin to glutenin means that someone with celiac intolerance could most likely tolerate this flour. It does contain a small amount of gluten, however, and may not be good for those with celiac disease.

Being a more nutritious alternative to the gluten-free diet isn't the only reason to try out einkorn flour. This ancient wheat has higher levels of protein, essential fatty acids, vitamin B6, riboflavin, potassium, beta-carotene, lutein and phosphorous than modern wheat.

It has thirty-five more times vitamin A than what is found in modern wheat. Vitamin A improves health in the eyes and reproductive organs and helps to prevent cancers. The riboflavin found in einkorn is used to create energy and help to slow the aging process.

Lutein, which helps to prevent cataracts in the eyes and macular degeneration, is four times as much in einkorn than in modern wheat. Beta-carotene is an immunity booster that helps to prevent cancer and heart disease. Einkorn's carotenoid levels are better retained through the baking process, unlike other kinds of wheat that are baked.

Einkorn also retains its high antioxidant values through any baking or cooking process. If that isn't enough, it has a high level of protein, phosphorus, vitamin B6 and potassium to boost the health of the body.

Buy It Here

Einkorn Flour *

Grinding

Fresh ground flour is much healthier, tastes so much better and is much more affordable than buying it already ground at the store. It isn't hard at all with the wonderful wheat grinders they have these days. They grind the wheat so quickly and easily with no mess at all. My mom owns a Blendtec Kitchen Mill * - it works great and she loves it. I use the Vitamix Dry Grains container * or the Family Grain Mill *, depending on how much I'm doing and what I'm grinding, etc.

For now, I just have an inexpensive bread machine you can't buy anymore but my mother owns a Bosch mixer * to knead her dough then bakes it in the oven and loves it. You can make a bunch of loaves of bread all at once and freeze them so you don't have to make it very often.

Mom would just grind some each time she made something like a batch of bread. If you grind it just before you bake with it there are so many more nutrients still in the flour. You can freeze flour though and it will help it retain a lot of the vitamins. It is difficult to grind the exact amount you need for a certain recipe. That's when freezing the flour is a really good idea.

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