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Einkorn is another one of the amazing ancient grains. It is considered the oldest of the ancient grains, that dates back over 10,000 years to south-eastern Turkey. It is the most primitive form of wheat, having only 14 chromosomes (with modern wheat having 42). As such, Einkorn does not have the D chromosome which is suggested to be linked to wheat sensitivities and wheat intolerance in humans. In addition to its better digestive properties, it is also favoured for its mildly nutty and sweet flavour as well as its uncommonly high protein and nutrient content (vitamin A, beta carotene, essential fatty acids, lutein). Even though it is high in protein, the gluten formation is different than in modern wheat (less elastic), therefore less kneading helps to preserve the proteins in the dough.
Our whole grain Einkorn flour is milled from BC grown organic Einkorn grain, and is an excellent choice for flavourful and high nutritional products such as:
*For yeasted or sourdough leavened breads, it is recommended to blend our whole grain Einkorn flour with the semi-whole grain Hard Red Spring wheat flour or the semi-whole grain Red Fife flour. If you start with a 50:50 blend, it should give good results and can be adjusted up or down depending on your preferences.
