A Lesson on Einkorn and Super Fluffy Waffles

I am all about ease of use.  If there’s an easier way to do it, I’ll usually try that way.  And let’s be real here… it’s not always possible to soak a flour in time before guests arrive to make perfect biscuits or whatever carb-y side thing you might have planned.

And don’t even get me started on sprouted or fermenting (read: sourdough) … that nonsense can take DDDAAAAYYYSSSS.

Meet Einkorn.

Yes, it’s a grain. Yes, it’s wheat.  And no, I don’t soak it.

Say wwhhhaaaatt?!

A Lesson on Einkorn & Fluffy Waffles - Foodies Gone Real

I know, Mrs. Queen-I-soak-my-grains-and-preach-it has a grain she’s not soaking.  Or sprouting.  Or fermenting.  But I’m forsaking this for good reason!

Why?

It doesn’t bother my belly.

Which brings up a whole conundrum of questions and issues … Why doesn’t it?  What’s different from this wheat versus others?

Here’s a brief summary of the differences and benefits (sources are below):

  • Less gluten.  Wheat has been hybridized over the last few thousand of years.  Wheat is not what it used to be.  Part of the changes for mass-production in the 1900s, as it became the grain of choice, generated stronger yields but higher amounts of gluten.
  • It is a tried and true ancient grain.  You want to talk about “getting back to the way it used to be” this is it!
  • High content of protein.  Thousands of years ago breads were a large part of their diet, and it was good for them.  Obviously there was a greater need for carbohydrates as their level of activity was incredibly higher than ours.  But it should be noted that grains actually provided a great deal of necessary nutrition when prepared with these ancient grains.
  • Good source of minerals and vitamins.  (Vitamin E, anyone?  Beta-carotene? A grain that feeds us NUTRITION other than just fiber?!)  It even has a higher amount of fat!

I hope to draw the following picture:  this is a complex carbohydrate, with a more nutritious and balanced content.

So how do we use it?

First of all, it is catching on, especially in the whole-foods/I-prefer-to-eat-what-my-ancestors-ate camps. Consequently, there are plenty of other bloggers and articles with recipes out there… you just have to look!

Second, you need to know that while technically you can substitute it for wheat flour in conventional recipes, it does seem to need a little less liquid.  I have made it and not altered the directions at ALL and basically it just meant the cookies spread out a little more than what we would consider “normal” cookies.  Some places recommend reducing the liquids 15-20%, but it’s not absolutely necessary in my experience unless you are picky.  ;-)  (In my health-food-world, I’m just so happy to get a cookie at all, it doesn’t bother me that the shape isn’t perfect!)

And third, and most important to this post, you use it to make fluffy, tastes-like-conventional-white-flour waffles.  And yes, you read that right.

INGREDIENTS:

4 eggs

1 tsp of vanilla extract

2 cups of milk

1/2 cup of melted butter

1/4 cup of sweetener of choice (I usually go with coconut sugar or rapadura)

2 cups of einkorn flour

1 tbl of baking powder

1/2 tsp of baking soda

1/2 tsp of salt

OTHER ITEMS:

Waffle Iron

Butter

A good does of maple syrup :)

A Lesson on Einkorn & Fluffy Waffles - Foodies Gone Real

DIRECTIONS:

Mix all liquid ingredients + sweetener in one bowl.  In a larger bowl, mix dry ingredients.  Mix in liquid ingredients into the dry.

A Lesson on Einkorn & Fluffy Waffles - Foodies Gone Real

Do not overmix; it will be runny and that’s normal.

A Lesson on Einkorn & Fluffy Waffles - Foodies Gone Real

For my waffle iron, I use about 1/4 cup of batter for one waffle.  However, each waffle iron is different and you will need to use manufacturer instructions.

A Lesson on Einkorn & Fluffy Waffles - Foodies Gone Real

I make about 10-12 waffles with this recipe and my iron.  We usually top if off with a dollop of butter and a hearty drizzle of maple syrup.

A Lesson on Einkorn & Fluffy Waffles - Foodies Gone Real

Bon Appetit!

SOURCES:

“Einkorn Wheat”.  Wikipedia.  https://en.wikipedia.org/wiki/Einkorn_wheat#Nutrition_and_gluten_toxicity

“Einkorn Ancient Grain”.  Tropical Traditions.  http://www.tropicaltraditions.com/einkorn-ancient-grains.htm

“Einkorn”.  Jovial Foods.  https://jovialfoods.com/einkorn/

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10 thoughts on “A Lesson on Einkorn and Super Fluffy Waffles

  1. Christine September 15, 2015 at 10:11 am Reply

    Looks delicious! I love einkorn pasta, but would love to enjoy some waffles again!

    • Sarah September 16, 2015 at 8:49 am Reply

      We love einkorn pasta, too! I’m still learning how to cook with the flour, but I’m hopeful it will be a good substitute in the treats we used to enjoy. Do let me know how you like the waffle recipe!

  2. […] It’s ancient grain because it uses Einkorn wheat, which is the “original wheat” (no hybridizing or bred for production.  It just is what it is.  And it’s GOOD).  I give quite a bit of information on why I prefer Einkorn in this post – my recipe for waffles. […]

  3. Sharon April 2, 2016 at 7:07 pm Reply

    These are delicious – taste much better to me than regular AP flour waffles. Fluffy and delicately crisp and a bit egg-y.

  4. Sharon April 3, 2016 at 8:51 am Reply

    These are so delicious – hard to believe they are good for me!

    • Sarah April 5, 2016 at 9:47 am Reply

      Sharon – so glad to hear you enjoy them! They’ve become a staple of our breakfast diet. So guilt-free, and SO good!

  5. Jim R. June 13, 2016 at 12:36 pm Reply

    Love the post, and the recipe looks great!

    But just quick note: Einkorn technically has the same amount of gluten as any other wheat variety. The difference is that einkorn gluten is wheat’s original form of gluten, which is significantly weaker than the gluten in hybridized varieties.

    That is why breads and pastries made with einkorn usually do not rise as well as modern wheat concoctions. It is also why einkorn has been tolerated well even in people with moderate gluten allergies. Because of this, it shows promise for those with Celiac Disease. However, it has not yet been tested in clinical trials and so no one can say whether or not it is safe for consumption by Celiacs. Perhaps some trials are underway at this point, but we don’t know. Hopefully there are so we have an answer soon.

    • Sarah June 17, 2016 at 8:54 am Reply

      Wow! Thanks for this info. Just out of curiosity – and to properly update this post! – do you have a source for einkorn having the same amount of gluten? (That, and I’d love to read more on it!)

      Check out the other einkorn recipes – I’ve got one for pot pie, too! :)

  6. July & The Plan | Foodies Gone Real July 6, 2016 at 12:58 pm Reply

    […] Muffins from Holistic Squid Soaked Flour Biscuits from The Elliott Homestead Gluten-Free Biscuits Einkorn Waffles Soaked English Muffins from The Elliott Homestead Toast Homemade Granola + Yogurt French Toast (no […]

  7. […] This is no surprise to you, right? I’ve raved about waffles and the Einkorn recipe posted here is a top sought post. It obviously requires a waffle iron (special tool)… but you can get […]

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