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Einkorn flour - anyone used it? I need tips for subbing it.

11 years ago

DH has a strange reaction to American wheat. When he eats bread here, even that made from berries I grind myself, he has horrible inflammatory reactions. However when we travel abroad, especially in Europe, he can eat bread with no adverse effects.

So doing a bit of research and short of importing wheat berries (which may be illegal anyways) I came across einkorn wheat. It has a different genetic makeup than the Frankenwheat so pervasive in our diet and a lower glycemic index and I'm willing to give it a try.

Anyone here have any experience with baking with it? It's much higher in protein than any other wheat, over 18% IIRC, and also doesn't develop gluten the same way.

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