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.
Yes, it’s a grain. Yes, it’s wheat. And no, I don’t soak it.
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!
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.
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
A good does of maple syrup :)
Mix all liquid ingredients + sweetener in one bowl. In a larger bowl, mix dry ingredients. Mix in liquid ingredients into the dry.
Do not overmix; it will be runny and that’s normal.
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.
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.
“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/