Einkorn wheat is making a big, ancient comeback! It has been around for thousands of years, and was one of the first plants to be domesticated and cultivated dating back to 8,650-7,950 BC. There were even remnants of einkorn in the stomach of famously preserved Otzi or The Iceman mummy discovered in the mountains of Austria and Italy. So it has been around for a very long time.
Einkorn is unique in the way that its gliadin protein (or more commonly known as gluten) does not affect those with gluten intolerance or even celiac disease the same way that other wheat products do. Einkorn is actually recommended in a gluten free diet. Some prefer einkorn over wheat due to its higher nutrient content of protein, fats, phosphorous, potassium, pyridoxine, and beta-carotene.
You can use Einkorn flour in place of most recipes without modifying anything, however, if you are making something that has to rise or is doughy, there are a few tweaks you will want to make in order for it to have the best results and you can find that information here.
If you are interested in trying einkorn flour as an alternative to your usual wheat flour, I can say for myself it turned out great! I really didn’t notice much of a difference. I am not gluten intolerant or allergic to wheat, but have heard that some individuals who are sensitive to gluten or wheat have been able to tolerate the einkorn flour well.
If you’re wanting to stay on track during the holidays, come in on Thanksgiving morning and try our free Turkey Bustin Workout to start your day on the right foot!