Stone Ground Einkorn Flour
Stone Ground Einkorn Flour
Regular price
$14.00 USD
Regular price
Sale price
$14.00 USD
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Einkorn flour is made from the oldest known species of wheat, which has never been hybridized or changed by humans for thousands of years. It has a simple chromosome count and a weak gluten structure, making it easier to digest than modern wheat, and it features a rich, nutty flavor
Key Characteristics
Original Grain: Known as the first wheat grown by humans, featuring 14 chromosomes instead of modern wheat's 42.
Nutritional Profile: Higher in protein, iron, B vitamins, and antioxidants (like lutein) than standard white or whole-wheat flour.
Digestion: Contains a weaker, simpler gluten structure and less starch, which many people with mild wheat sensitivities find easier to process (Note: It still contains gluten and is not safe for celiac disease).
Flavor and Color: Has a warm, slightly sweet, and nutty taste with a faint yellow tint from natural carotenoids.
Baking with Einkorn
Weaker Gluten: The dough absorbs less liquid and is stickier than regular flour.
Less Kneading: Over-kneading breaks down the delicate gluten, so mix doughs gently and for less time.
Substitutions: You can swap it 1:1 by weight in many recipes, but for yeast breads, you often need to reduce the amount of liquid used
