Image 1 of 1
Image 1 of 1
Image 1 of 1
Image 1 of 1
100% ORGANIC
Einkorn flour is a versatile ancient grain flour used for baking and cooking a wide range of products like pancakes, cookies, pasta, and quick breads. Its weaker gluten structure means it works well in recipes that don't require a significant rise, but it can be substituted in many recipes that call for regular flour with minor adjustments to liquid content. The flour has a distinct, nutty flavor and is considered more nutritious than modern wheat due to higher protein and mineral content.
Uses for einkorn flour
Quick breads and muffins: Einkorn is ideal for recipes like banana or zucchini bread, muffins, and pancakes, which don't rely on a strong gluten structure for a large rise.
Cookies and cakes: It can be used to make delicious cookies, cakes, and scones with a rich, nutty flavor.
Pasta: Einkorn flour is also used to make pasta.
Thickening agent: It can be used as a thickener in creamy dishes.
Bread: While its gluten is weaker, it can be used to make breads, though the result may be denser than with modern flours. A common technique is to blend it with other flours like hard red wheat for a sourdough loaf.
Tips for baking with einkorn flour
Adjust liquid:
You may need to reduce the liquid in a recipe by about 15-20% because einkorn absorbs liquids more slowly than modern wheat.
Expect a different rise:
Einkorn does not have a strong gluten structure, so don't expect the same kind of rise you get with all-purpose flour. It may also take longer to rise.
Consider the flavor:
Einkorn has a richer, nuttier flavor than modern wheat, which can be a desirable quality.
Experiment:
Since it's different from regular flour, experiment with it in recipes. You may need to adjust the recipe to suit einkorn's unique properties.
100% ORGANIC
Einkorn flour is a versatile ancient grain flour used for baking and cooking a wide range of products like pancakes, cookies, pasta, and quick breads. Its weaker gluten structure means it works well in recipes that don't require a significant rise, but it can be substituted in many recipes that call for regular flour with minor adjustments to liquid content. The flour has a distinct, nutty flavor and is considered more nutritious than modern wheat due to higher protein and mineral content.
Uses for einkorn flour
Quick breads and muffins: Einkorn is ideal for recipes like banana or zucchini bread, muffins, and pancakes, which don't rely on a strong gluten structure for a large rise.
Cookies and cakes: It can be used to make delicious cookies, cakes, and scones with a rich, nutty flavor.
Pasta: Einkorn flour is also used to make pasta.
Thickening agent: It can be used as a thickener in creamy dishes.
Bread: While its gluten is weaker, it can be used to make breads, though the result may be denser than with modern flours. A common technique is to blend it with other flours like hard red wheat for a sourdough loaf.
Tips for baking with einkorn flour
Adjust liquid:
You may need to reduce the liquid in a recipe by about 15-20% because einkorn absorbs liquids more slowly than modern wheat.
Expect a different rise:
Einkorn does not have a strong gluten structure, so don't expect the same kind of rise you get with all-purpose flour. It may also take longer to rise.
Consider the flavor:
Einkorn has a richer, nuttier flavor than modern wheat, which can be a desirable quality.
Experiment:
Since it's different from regular flour, experiment with it in recipes. You may need to adjust the recipe to suit einkorn's unique properties.