Is Einkorn flour a wheat flour?

Einkorn flour is made out of Einkorn grains, the only type of wheat that has never been hybridized. That means it has never been crossed with a different plant species to form a new genetic makeup. Plants are usually hybridized to create a plant with improved characteristics or higher-yielding varieties. For instance, Einkorn grows with the outer husk, a protective layer around its grain, and most modern wheat grows without it. While that makes it easier to mill modern wheat grains, it also removes its natural protection from dangerous fungi. Of all wheat varieties available on the market today, Einkorn is the only wheat that comes in its original shape, unaltered.

Why is Einkorn good for you?

Einkorn wheat has more nutrients, minerals and vitamins than regular wheat. It also has more protein per 100 grams than oats, and about 15% less starch than modern wheat. Like all wheat, Einkorn does contain gluten, but its gluten content “lacks the high molecular weight proteins that many people can’t digest,” (source) which makes it easier to receive nutrition from this amazing food. So, for people who have found that they just can't eat modern wheat, if they are gluten sensitive, or gluten-intolerant, Einkorn wheat can solve that problem for you. Still, if you have celiac disease, you should probably stay away from Einkorn (read about the nature of Einkorn's good gluten here). Finally, the reason I prefer Einkorn over modern wheat is it's taste. Unlike modern whole wheat, whole grain Einkorn wheat is light and full of flavor.

When I discovered that I was gluten-intolerant, with the most mild symptoms being a bloated stomach, and the most severe symptoms like I had the flu, I realized I could never eat wheat again. I learned to make bread with almond flour, experimented with all kinds of recipes and alternative diets out there. When I came across Einkorn wheat, I read a very convincing article that talked about the science side of gluten. It discussed the studies relating Einkorn's good gluten and how it compared to modern wheat. I made the leap to Einkorn and have been so happy I did. Never again will I have to put up with tasteless gluten free tortillas or have gluten free bread stick to the roof of my mouth because it's so dry. I love Einkorn!

How does eating artisan sourdough help digestion?

The bacterial enzymes that are formed in sourdough break down the protein or gluten in wheat, as well as reduce the phytase, which scientists call an anti-nutrient (source). So if you experience a sensitivity to modern wheat, eating Einkorn can be the answer. Eating true sourdough bread (not commercial sourdough that uses yeast and sugar) will help even more. The combination of Einkorn and sourdough will not only give you nature’s most digestible bread, you will also experience superior flavor. Read about real sourdough's easy digestibility here.

How does the nutrition really compare?

Ancient grains are inherently more nutritious than modern varieties. Einkorn is the most ancient wheat and is the result of Mother Nature’s untouchable craftsmanship.

Pure goodness as is.

  • High in Thiamin, essential dietary and trace minerals.

  • Good source of protein, iron, dietary fiber and a number of B Vitamins.

  • Contains a significant amount of the powerful antioxidant Lutein.

  • Higher Oxygen Radical Absorbance Capacity (ORAC) than durum and bread wheat.

  • Higher content of proteins, tocols and carotenoids than other species of wheat.

  • Lower percentage of nutrient loss during processing.