





Einkorn Flour grown by Dresbach Farm
Dating back over 10,000 years, Einkorn was one of the first plants cultivated by humans. This ancient grain is a rich source of beta carotenes, fiber, potassium, and vitamin E. While not gluten free, its gluten structure is different from that in modern wheat varieties, which many find easier to digest. It is a very aromatic and flavorful flour. Try it in your favorite cookie, muffin, or quickbreads recipes. It can also be used for breads, but keep in mind that the properties that make it easier to digest also make it more difficult to work with in yeasted recipes.
Flavor Profile: complex, earthy, herbaceous
Uses: cookies, crackers, other baked goods, on its own and blending with other flour to add flavor and nutritional value
Performance notes: Einkorn performs differently than modern wheat and takes some experimenting with, in particular for bread baking. Many cookie, pancake and muffin recipes can be made substituting Einkorn for all purpose flour, one for one taking care not to over-mix.
Recommended Hydration Percentage: 65-70%
Dating back over 10,000 years, Einkorn was one of the first plants cultivated by humans. This ancient grain is a rich source of beta carotenes, fiber, potassium, and vitamin E. While not gluten free, its gluten structure is different from that in modern wheat varieties, which many find easier to digest. It is a very aromatic and flavorful flour. Try it in your favorite cookie, muffin, or quickbreads recipes. It can also be used for breads, but keep in mind that the properties that make it easier to digest also make it more difficult to work with in yeasted recipes.
Flavor Profile: complex, earthy, herbaceous
Uses: cookies, crackers, other baked goods, on its own and blending with other flour to add flavor and nutritional value
Performance notes: Einkorn performs differently than modern wheat and takes some experimenting with, in particular for bread baking. Many cookie, pancake and muffin recipes can be made substituting Einkorn for all purpose flour, one for one taking care not to over-mix.
Recommended Hydration Percentage: 65-70%
Dating back over 10,000 years, Einkorn was one of the first plants cultivated by humans. This ancient grain is a rich source of beta carotenes, fiber, potassium, and vitamin E. While not gluten free, its gluten structure is different from that in modern wheat varieties, which many find easier to digest. It is a very aromatic and flavorful flour. Try it in your favorite cookie, muffin, or quickbreads recipes. It can also be used for breads, but keep in mind that the properties that make it easier to digest also make it more difficult to work with in yeasted recipes.
Flavor Profile: complex, earthy, herbaceous
Uses: cookies, crackers, other baked goods, on its own and blending with other flour to add flavor and nutritional value
Performance notes: Einkorn performs differently than modern wheat and takes some experimenting with, in particular for bread baking. Many cookie, pancake and muffin recipes can be made substituting Einkorn for all purpose flour, one for one taking care not to over-mix.
Recommended Hydration Percentage: 65-70%