The other day I was checking out some recipes on a blog i frequent and I came across Einkorn flour. The writer at the blog seemed extreme about this flour but did not include why.
Einkorn is a type of wheat. Translated from German, it means single grain. Einkorn wheat has been traced back to 7500 BCE, surviving in poor soils where other species of wheat can not. It has a genetic profile of 14 chromosomes which is special when compared with modern wheat, which has 42. Modern wheat has a genetic profile that has been altered to support production. IE- produce more, be extremely climate hardy, easier to cook and naturally be disease and pest free. In other words, just too good to be true. These changes in the genetic profile have lowered nutritional quality of wheat and also made it harder to digest.
-Does contain gluten. It is a different structure of gluten which is easier for your body to break down.
-Has a nutritional profile that is richer than most other wheats. (IE = or > vitamins and minerals in all categories except one.)
– WTF is Chaff?
Chaff is the outer hull of wheat. Modernized wheat has been cultivated for easy to remove hulls. You no longer have to beat the wheat, which again with the abundance but lowered nutrition.
Where to find Einkorn?
It’s not exactly instant!
Keep in mind once you have the berries you need to grind them down. REMEMBER TO SPROUT!
Hand grind for more exercise! If you need a lot of flour a machine mill might be more your style. If you have a kitchen aid this is a great tool!
Sprouting is like head starting your grain. It makes the grain edible by neutralizing antinutrients, starts food enzymes and nutrient up take.
Once the grain has sprouted the bran layer will be open, during this time the seed starts to eat a portion of itself….the starch portion!
Because of the loss in starch the over all ratio of proteins, enzymes and nutrients has increased. The loss in starch also makes it easier to digest. The sprouted grain also makes nutrients available due to the break down of phytates. Phytates are nutrient absorbtion inhibitors.
Things to remember when using sprouted grains
– If you cook after sprouting it degrades micro nutrients.
– Cooking sprouted grains kills enzymes.
– It starts bacteria growth and you must be careful.
– It can be used 1:1 ratio for white or whole wheat flours.
How to Sprout Grain :
1) Clean your grains like rice.
Rinse the grain off, remove any broken seeds/berries/debris
2) Cover the grain completely with water in a bowl or even better sprouting jars and sprouting lids
3) Cover the jar or bowl with a towel if you do not have a sprouting lid.
The sprouting grain needs to breath.
4) Wait about 24/48 hours depending on the stage of sprouting you would like.
– If you are hoping for a longer sprout shoot rinse the grain and replace the water.
They are ready to use. Grind the grain into flour, lightly cook it with salt and pepper for an easy to digest starch with a meal, or just eat it plain.
To dos before you make your own coconut milk
– To use fresh coconut flesh or dried shredded?
– If using dried, sweetened or unsweetened?
-Store: Canning jars work great. (Glass is BPA FREE!)
These are tutorials with both Fresh and Dried Coconut.
Should have done this ages ago. Thanks to Organic Wife and the Nourished Kitchen.
Not only does this stabilize whip cream for days and make it like the whip cream on Perkins chocolate silk pie, you can add puréed fruit, chocolate, liquor, or any other flavor for that matter and make a flavored mousse.