Einkorn Flour: Discovering the Ancient Grain for Better Health and Delicious Baking

Let’s talk about flour, but not just any flour. We’re diving into the fascinating world of einkorn flour, crafted from the most ancient species of wheat known to humankind. While it might sound unfamiliar, this resilient grain is rapidly gaining recognition as a healthier, more digestible alternative to modern wheat, particularly for those with sensitivities. Its journey from near extinction to becoming a staple in health-conscious kitchens is nothing short of inspiring.

Just a few months ago, einkorn was a new concept to me, too. Yet, the more I learned, the more intrigued I became by its story and profound potential. This remarkable grain was once on the brink of being lost forever, until a visionary couple from Connecticut stepped in to champion its revival.

The Jovial Foods Story: A Family’s Quest for Health

Carla Bartolucci and her husband, Rodolfo, brought years of invaluable experience from the organic food industry as the founders of Jovial Foods, a company celebrated for its dedication to wholesome, organic products—including my family’s absolute favorite gluten-free pasta, Bionature. Their personal journey with einkorn began out of necessity and love for their daughter.

At a tender age of two, their young daughter was diagnosed with severe intolerances to dairy and eggs. Despite immediately eliminating these items from her diet, she continued to suffer from a range of perplexing symptoms. It took several years and extensive searching before doctors finally pinpointed the root cause: gluten sensitivity. This story resonates with so many families today, as gluten sensitivities and intolerances seem to be increasingly prevalent in our modern society. It begs the question: why are so many people struggling with this condition?

The Bartoluccis had already been deeply involved in researching ancient grains, driven by a growing concern over the dramatic shifts in global agriculture over the past century. Their investigations highlighted the widespread introduction of pesticides, herbicides, synthetic fertilizers, genetically modified organisms (GMOs), and the excessive processing of our staple grains. They realized that the fundamental nature of wheat itself had changed, potentially contributing to the rise in dietary issues.

What Makes Einkorn Wheat So Different? The Science Behind the Ancient Grain

The key takeaway here is that einkorn wheat stands in stark contrast to the modern wheat varieties we commonly consume. It is pure and simple, untouched by the extensive hybridization and genetic manipulation that has altered modern wheat over centuries. Genetically, einkorn is a diploid wheat, meaning it has only two sets of chromosomes (14 chromosomes in total). In comparison, modern bread wheat is a hexaploid with six sets (42 chromosomes), and durum wheat (used for pasta) is a tetraploid with four sets (28 chromosomes).

This simpler genetic structure of einkorn translates into significant differences, particularly in its protein composition. It boasts a higher nutritional value, typically containing about 30% more protein than modern wheat, along with elevated levels of antioxidants, vitamins, and minerals like lutein, beta-carotene, riboflavin, and zinc. But perhaps the most crucial fact for many is its unique gluten structure:

“In genetic testing, einkorn was found to lack certain proteins that people with wheat intolerances cannot digest.”

This means that while einkorn is *not* gluten-free (it does contain gluten), its gluten is fundamentally different. Modern wheat contains a D-genome that contributes to the larger, more complex gluten proteins often associated with digestive discomfort. Einkorn, lacking this D-genome, contains a weaker, more easily digestible gluten. This is why many individuals with non-celiac gluten sensitivity report being able to enjoy einkorn products without the adverse effects they experience from modern wheat. It’s a game-changer for those seeking to incorporate wheat back into their diet without the struggle.

Armed with this promising research, the Bartolucci family embarked on their own clinical study. They began making everything from scratch at home using only einkorn flour. The results were astounding: within two months, their daughter’s persistent symptoms vanished. This personal triumph is a powerful testament to einkorn’s potential and serves as an encouraging and inspiring story, especially for anyone navigating the challenges of gluten intolerance or sensitivity.

Baking with Einkorn: A Rewarding Culinary Adventure

Given its unique genetic makeup, einkorn flour behaves quite differently from conventional all-purpose flour. It’s not a direct, easy substitute in your average recipe, as its gluten is weaker and less elastic, requiring different hydration levels and handling techniques. However, there’s no need to fear. Carla Bartolucci, drawing from her extensive research and hands-on experience, has penned an excellent cookbook titled, “Einkorn: Recipes for Nature’s Original Wheat: A Cookbook.” This invaluable resource provides detailed instructions and expert guidance on how to seamlessly integrate einkorn wheat into your everyday cooking and baking. She generously shares the wealth of knowledge she and her husband have accumulated about this ancient grain, making it accessible for home bakers.

My plan is to bake and cook my way through this cookbook, exploring the myriad possibilities einkorn offers. It will undoubtedly take some time, but I’m eager to discover new flavors and textures. I promise to report my findings and share my culinary adventures with you as I go!

My First Einkorn Baking Adventure: Parmigiano-Reggiano Cheese Crackers

For my initial foray into einkorn baking, I decided to start with something straightforward and enjoyable: homemade cheese crackers. This proved to be an excellent decision! The process was incredibly fun, and the crispy results were absolutely delightful. They reminded me of an elevated version of a classic cheese cracker, with a distinct and rich parmesan flavor that truly stood out.

While einkorn flour is becoming more accessible, it’s still not as widely available as conventional flours. I’ve recently spotted it on the shelves at my local Whole Foods, which is a great sign of its growing popularity. However, for convenience and often a slight discount, I purchased my supply as a pack of five sacks on Amazon. Having a good supply on hand ensures I can experiment without interruption.

When preparing the dough for these crackers, it’s absolutely essential to ensure your cheese is very finely grated. This allows it to be thoroughly and evenly incorporated into the dough, contributing to that perfect texture and flavor throughout each cracker.

One of the best surprises about working with einkorn dough is how incredibly easy it is to handle. Its final texture is remarkably pliable, often reminding me of Play-Doh. This makes the baking process enjoyable and accessible, even for novice bakers.

In fact, the next time I whip up a batch of these delicious crackers, I’ll be sure to enlist the help of my grandkids. I can already imagine their delight in rolling, cutting, and shaping the dough – it’s an activity they’re sure to love!

The original recipe instructs us to divide the dough into five equal pieces, allowing you to work with one manageable portion at a time. Don’t worry about measuring each piece for exact uniformity; the main goal is to roll out each section of dough as thinly as possible directly onto parchment paper. Once rolled, use a 2-inch round cookie cutter to stamp out as many crackers as you can. Then, simply lift and remove the excess dough around your cutouts. As I mentioned, it truly is reminiscent of playing with Play-Doh – a fun and stress-free process!

Those dough scraps are precious! Make sure to save them to re-roll at the end. You’ll likely be able to create an additional sheet, or perhaps even two, of delicious crackers from the leftover dough.

The parchment paper, covered with the neatly seasoned cracker cut-outs, is effortlessly lifted and placed directly onto the preheated baking pan. This simple transfer method minimizes mess and fuss. While one batch is baking to golden perfection, you can begin preparing the next. The entire process is surprisingly quick and efficient, allowing you to produce a sizable quantity of homemade crackers with ease.

It’s important to keep a close eye on the baking process. Einkorn crackers can go from perfectly golden to overly browned quite quickly, so stay vigilant to achieve that ideal crispy texture without burning.

These delightful crackers are fantastic enjoyed on their own as a simple, satisfying snack. Alternatively, they make an excellent accompaniment to your favorite dips, adding a robust cheesy crunch to any appetizer spread.

In conclusion, einkorn flour offers a compelling blend of ancient heritage, superior nutrition, and a gentler gluten profile that can make a significant difference for many. Whether you’re dealing with sensitivities, looking to boost your nutrient intake, or simply seeking to explore new and exciting ingredients in your kitchen, I wholeheartedly recommend giving einkorn a try. It truly is worth your while to check out its benefits and perhaps delve into Carla Bartolucci’s fantastic cookbook for inspiration.

Disclosure: Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have personally experienced all of these products, and I recommend them because I have found them to be of superior quality.