Einkorn Flour Recipes

While I normally try to avoid processed carbohydrates and flour as a general rule, sometimes I'm simply in the mood to have biscuits with breakfast, banana bread in the afternoon or just a nice warm piece of bread.  When that itch arrives, and it's time to scratch, I always prefer homemade to store-bought, and more often than not, I prefer Einkorn Flour to conventional or modern flour.

What is Einkorn Flour you ask, and why would I prefer it over modern flour?  The very quick, very simple explanation is that Einkorn Flour is the original wheat, from way back when.  No, not the 1950's or 60's, way way back when, more like hundreds and thousands of years ago.

In the mid-20th century, scientists altered many wheat strains to increase productivity and profitability, with very little concern for future health consequences, such as gluten intolerance.  When compared side by side, the centuries old Einkorn Flour has a very different nutritional profile, and gluten profile, than modern wheat.

In short, yes, Einkorn Flour does have gluten, but it is a different type of gluten than modern wheat contains, and in fact, seemingly passes the ELISA testing that is often performed when looking for gluten intolerance or Celiac disease, but that does not mean that it is safe for anyone suffering from Celiac disease.

In addition, it also has more protein per serving, more fiber, and higher vitamin and mineral levels.  For most of us, this may really be a situation where we can have our cake, and eat it too!