Einkorn: Recipes for Nature’s Original Wheat

Reader Contribution by Lindsay Williamson
Published on July 8, 2017
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Photo by borosara

Einkorn: Recipes for Nature’s Original Wheat written by Carla Bartolucci is just as much of an interesting read as it is a wonderful guide for cooking and baking with einkorn. To turn its pages inspires you to spend days in the kitchen losing yourself in enjoyment creating the foods that you’ve read about and crossing your fingers that they look like the mouth-watering photos taken by Clay McLachlan.

As Carla explains in the book, “the content of gluten in einkorn is actually similar or even higher than the levels of gluten in modern wheat” but because “neither of the two gluten forming proteins behaves as it does in conventional wheat, the gluten in einkorn can be tolerated by many people with sensitivity to wheat.” This book isn’t just good news for the gluten sensitive. I have found einkorn to be deliciously satisfying and a far cry from the flavor sacrifice often associated with “healthier choices.”

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