Wheat doesn’t agree with me and I’d given it up. I was whining to a shopkeeper while on vacation and she told me about Einkorn Flour. Wow, what a game changer!
My mother’s been on a gluten free diet for over 15 years. She had terrible reactions when she ate wheat. I made her homemade bread! Woohoo, no repercussions. How could this happen?
Why use Einkorn flour?
Einkorn’s been around 10,000 years. It’s the “original grain” and it does contain gluten, but it DOES NOT carry the protein that causes the sensitivities. Modern wheat has 42 chromosomes, but Einkorn flour only has 14 which makes it a diploid wheat.
Wheat allergies can cause mood swings and cause stomach issues, but Einkorn doesn’t. Read the founders of jovial foods story here.
The author of the bestselling book Wheat Belly, Dr. Davis, mentioned Einkorn in his book – saying that after eating Einkorn wheat products “… I felt no perceptible effects — In short, I felt fine. Whew!”. You can read more about his experience with Einkorn here. Also, listen to Dr. Davis’ summary of the history of wheat.
How to use Einkorn
Einkorn Flour does take a bit of getting used to. It absorbs liquids a little differently. I love playing in the kitchen, so I’ve enjoyed learning how to bake with this wonderful flour.
Try my gingersnap cookie recipe. It’s a great beginning recipe to the Einkorn world. Eat well with no regrets!