Have you heard about Einkorn? I hadn’t until I went to the Young Living convention last summer where Gary Young talked about it. It was fascinating!
In short, Einkorn is an ancient grain – possibly the original wheat. It is a much more nutritious grain, and hasn’t been hybridized like modern wheat has. It has a different gluten profile from modern wheat and seems to be easier to digest – that has been my experience. See more info about Einkorn here.
I bought my Einkorn berries online form Tropical Traditions, because they had the best price and free shipping specials.
I buy whole berries and grind them at home in my Nutrimill.
So far I have loved everything I have made with the Einkorn flour. I have used it in cakes, cookies, pie crust, biscuits, pizza crust, and yeast bread. It is a little bit sticky and harder to work with, and does not need to be kneaded like regular wheat doughs. I recommend you do some reading on the Einkorn.com site so that you know what to expect when working with it.
The Einkorn bakes up tender, and flaky but it is very different than an regular wheat product. It’s hard to explain. It has a nutty, light flavor that I have come to prefer. Regular wheat breads seem gummy to me now.
Here is a simple biscuit recipe that I made today and they were so good! Tender, with a crispy exterior.
2 c. freshly ground Einkorn flour
1/2 tsp. salt
1 TBS. baking powder
1/2 c. butter, cold
1/2 c. milk
Preheat oven to 425 degrees.
Cut the butter into the flour until it looks like coarse crumbs. I used my Blendtec blender and pulsed about 5 times.
Add the salt and baking powder, stir.
Add in milk and gently combine until it is a soft dough ball.
Place on a floured surface and flatten slightly. I fold it over 2 or 3 times and then shape into a circle. Flatten with hands to your preferred thickness.
Cut rounds with biscuit cutter or whatever tool you like to use.
Bake at 425 degrees for 15 minutes. They should be golden brown when finished. This made 8 biscuits for me – it may vary according to how you cut them.