Einkorn Flour is the original, purest form of wheat, unchanged for thousands of years and is one of nature’s forgotten foods that has been re-discovered in the last few years due to its high nutrient content and non-hybridised, non DNA altered form (this simply means that Einkorn flour is real flour, has not been changed or altered and no nasty’s or chemicals added).
Einkorn is packed with more nutrients, vitamins and dietary minerals than regular wheat. Einkorn has 40% more protein and 15% less starch than commercial wheat, plus abundant B vitamins (not artificially put in as we see in today's breads and cereals) and trace minerals such as iron.
Why use Einkorn Flour?
Einkorn flour is a delicious, all-purpose healthy alternative to the current mass market, nutrition less wheat flour that we currently see on most of the shelves in the supermarkets.
Einkorn can be substituted in most recipes where plain flour is required. In fact, you need to USE LESS of the Einkorn flour than processed flour!
With a savoury and nutty taste, this flour is great in traditional breads, pizza bases, rolls and cakes. We have also included links for delicious tried and tested recipes below for you, including herb breads, sweet and savoury muffins, slices and cakes.
Einkorn flour can also be an excellent solution for those with gluten sensitivity. The gluten in Einkorn lacks the high molecular weight proteins that many people can’t digest. If you are sensitive to modern wheat, Einkorn may provide a delicious alternative. Einkorn does contain gluten and is not ok for those with celiac disease.
What are the benefits?
High in iron, protein, dietary fibre, thiamine, vitamin B6, carotenoids, phosphorous and potassium
Non-hybridised (not mixed with other species/varieties)
Easy to digest
Some baking tips for you
- A 1kg bag of Einkorn flour can go a long way.....through testing our Einkorn flour in baking, we can make five (5) recipes and still have over 1⁄4 of a bag left
- As Einkorn flour contains less starch than regular wheat, cakes can bake a bit denser so we like to add an extra egg or egg white to the batter
- We have used approximately 1 – 1 1⁄4 or 1 1⁄2 cups of Einkorn flour instead of 2-3 cups when following regular recipes – have found that the Einkorn flour absorbs liquid quite well so you don’t need quite as much
- For lighter textures in cakes and muffin recipes, beat less and at lower speed or by hand
- As Einkorn flour has such a distinct flavour, taste and aroma, we have found it is good to pair with other strong flavours. For example, adding lots of herbs, chilli, olives and fetta in savoury muffins and adding cinnamon, ginger and chocolate in sweeter recipes.
- If you have a Thermomix, we have found that re-milling the flour then sifting makes a nicer/fluffier bread and less dense.
History of Einkorn
Einkorn is the traditional heirloom wheat grain, a variety of wheat that was used during earlier periods of history. It has not been manipulated nor hybridised (a cross pollination of plants) by modern methods and is the oldest type of wheat known to man. It is a wheat that research tells us has been used for thousands of years, not only by tribes of hunter gatherers but also used for many thousands of years by the early agriculturists. Einkorn was the wheat used in biblical times along with another strain of wheat called Emmer.
By: Cyndi O’Meara