I get asked a lot on what flour do I use to bake and this #FoodFactFriday is on Einkorn Flour. Over the last 5 years I have changed the way I eat. It has improved my health and flour was one thing I had to give up. I have tried every type of gluten free flour to make so many things and been unsuccessful. I give those food bloggers a lot of credit that can do those wonderful gluten free recipes but to me it’s not the same. I guess having a father that was a baker and having fresh bread every morning probably did it. I’m too picky!
Then I discovered Einkorn Flour which complete changed everything for me. I was able to bake cake and make cookies without the after affects that I experienced with flour. I don’t get bloated at all and don’t feel the pain that I did with regular flour. It seems to be much more mild on the stomach and not heavy feeling. There is a buttery taste that you notice compare to other flours. Now when I bake and this is not very often, I only use Einkorn Flour. One has to make some adjustments to the original flour because it seems that you need to add more Einkorn Flour then normal flour.
#FoodFacts on Einkorn Flour
- Einkorn wheat was one of the first plants to be domesticated and cultivated on earth.
- Dates from 10,600 to 9,900 years before present (8,650 BC to 7,950 BC)
- Einkorn has a higher percentage of protein than modern red wheats
- More nutritious because it has higher levels of fat, phosphorus, potassium, pyridoxine, and beta-carotene
- Einkorn is not hybridized, meaning is the same as it was when first grown
- The original DNA structure remains intact and actually helps the body to digest these gluten proteins
#FoodFactFriday – Einkorn Flour Recipes to try
- French Einkorn Crepes with Strawberries
- Super Moist Zucchini Bread
- Chocolate Almond Raspberry Crumb Bars
*This is not a sponsored post, I use this product because I love it. It has given me back some of the things I loved to eat!