Einkorn ( it has nothing to do with corn) is the most genetically primitive and ancient form of cultivated wheat. Einkorn is very different from the wheat we eat today. Amazingly tasty, einkorn flour can be used for all types of baking projects. What makes einkorn flour so healthy?
The wheat we eat today is not like the wheat our ancestors ate. Why shouldn’t you eat wheat. .Whole wheat flour is wheat berries that have been milled into flour. White flour is whole wheat flour that has been sifted to remove the bran and the germ. Bleached white flour is chemically bleached white flour. Any flour made from modern wheat has been hybridized many times to increase it’s rise and shelf time. Unfortunately, this means that wheat four has a different type of gluten than the original wheat and it is harder to digest.
Einkorn is the most ancient and purest type of wheat as it contains only two sets of chromosomes, while emmer wheat has four sets and spelt and modern bread wheat have six sets.
The low content of gluten in Einkorn flour allows the nutrients to be better absorbed. Einkorn has a different kind of gluten compared with modern wheat, because it does not contain the D Genome, only the A genome. The most popular test for detecting the presence of gluten is based on the presence of the D genome.
The Einkorn flour is high in protein, high in essential fatty acids, high in lutein, very high in carotene, high in phosphorous, high in vitamin B6 and high in potassium. It also has plenty of carotenoids, which contain the medical properties responsible for preventing serious diseases. Additionally, in my opinion, Einkorn milder, softer and tastier than all modern forms of wheat!
I personally use this flour to bake bread, muffins, crackers and other delicious things, the recipes for which will soon follow!
See also: Six Dangers of Grains