Convert Modern Wheat Recipes to Einkorn with Ease! (2024)

FAQs

How to adjust recipes for einkorn flour? ›

Einkorn may be substituted cup for cup with regular whole wheat flour in some muffin, pancake, cakes, and cookie recipes. However, sometimes the amount of liquid in the recipe needs to be reduced by roughly 15-20%. Einkorn absorbs liquids slower than modern wheat.

Einkorn Flour absorbs less water and at a much slower pace than all purpose flour. Because of this, a great conversion rate in recipes is to use an extra 1/4 cup of einkorn for every 1 cup of all purpose.

Put 1/2 cup of einkorn flour in a small jar and mix with 1/3 cup of water. Then thoroughly mix in a teaspoon of your existing starter. At 80F, I'd leave it out for maybe 2-3 hours and then store in the fridge. Viola.

It is richer in carotenoids, B vitamins, and essential and trace minerals than modern wheat. It tastes great with a nutty flavor, silky texture, and a buttery yellow color. Bakes flavorful cakes, muffins, cookies, and scones. It is not bleached, bromated, or enriched.

Einkorn's gluten is weaker than normal flour, so when you let a loaf of bread made with dry active yeast rise, don't let it proof to the old standard “let the dough rise until it has doubled in size.” If the dough rises too much, it will deflate in the oven.

Just a little drizzle and only added once. I'm using freshly grounded whole grain Einkorn flour in the video, which can be much stickier. ✨ Einkorn has very weak gluten, therefore the dough won't be very elastic, hence the stickiness. The more you knead and work your dough, the more sticky it will be.

To a clean jar add 25g sourdough starter, 100g water and 100g all-purpose einkorn flour. Stir, lightly cover and let rise at room temperature overnight. NOTE: If you already have a sourdough starter made with a different variety of wheat, it can be used to make this recipe.

While not necessary, we recommend soaking the einkorn wheat berries in the evening before going to bed. Place the grains in a bowl with twice the volume of water and let stand overnight.

Compared to modern wheat, einkorn has more protein and vitamins. It's also easier to digest, thanks to its lower number of chromosomes, which alters the gluten structure. The gluten in einkorn is different from the gluten in modern wheat, as it lacks the proteins that often trigger symptoms of gluten sensitivities.

Einkorn dough is much stickier than dough made with modern wheat due to its weaker gluten structure. This is to be expected when working with formed dough, einkorn bread dough, cinnamon roll dough, or pizza dough.

Is einkorn flour inflammatory? ›

Humankind's first wheat, einkorn, contains much lower levels of these glutens making it far less inflammatory, in fact, making it more beneficial than its modern genetically complex relative.

Virgin Wheat flour uses the grain einkorn rather than regular refined wheat grains. It is non-processed, non-hybridized, non-GMO and has a low glycemic load, meaning it won't spike your blood sugar level.

Einkorn absorbs less liquid than wheat flour, so you will want to feed the starter a ratio of 1 to 1/2 flour to water. Since einkorn is a little more expensive than wheat flour or all-purpose, I feed my starter with 1/2 cup flour and 1/4 cup water.

Si t your packaged einkorn lour through a fine sieve or lour si ter before measuring. Just like with all flours, sifting packaged einkorn flour will give you a much more accurate measurment.

Whereas all-purpose flour removes some of the bran, einkorn flour is a whole grain flour, meaning that nothing has been removed. This gives einkorn flour more nutrients and a more distinctive, nutty flavor that can complement a variety of baked goods, such as bread, pizza dough, and pancakes.