Einkorn: Recipes for Nature's Original Wheat: A Cookbook

Scrumptious wgluten-free recipes starring einkorn, the antiquated grain with enormous flavor

"A completely delightful cluster of staggering, congenial plans [that bring] einkorn back to its legitimate spot at the table of any entire food sources kitchen."— Jennifer McGruther, creator of The Nourished Kitchen

The main wheat in presence that has never been hybridized, einkorn grew a great many years back in the Fertile Crescent. Carla Bartolucci went over it while looking for an elective grain for her little girl Giulia, who was determined to have gluten affectability. Einkorn has stayed unaltered for a huge number of years, which permits many, including Giulia—who experienced emotional episodes, asthma, and stomach related issues—to eat wheat without manifestations. Flabbergasted by her girl's wellbeing change, Carla turned into a hero of this mostly secret, supplement stuffed grain.

Einkorn shares 100 delightful plans for working with the grain and its flour in a wide assortment of tasty dishes, for example, Yogurt Blueberry Muffins, Spinach Lasagna Bolognese, Neapolitan Pizza Margherita, and Soft and Chewy Ginger Cookies—just as sourdough and yeasted breads like Classic French Boule and rich Sweet Potato Rolls. This book likewise investigates einkorn's history, novel hereditary qualities, and unrivaled supplement content, while sharing Carla's tips for utilizing it to its full preparing and cooking potential.

With 85 wonderful shading photos, Einkorn will acquaint home cooks with a tasty old grain that can change the manner in which they eat for the better by adding more sustenance and flavor to the nourishments they love.

About the Author
CARLA BARTOLUCCI and her husband, Rodolfo, first started growing einkorn near their home in Northern Italy in 2009. With twenty years of experience in the organic food industry as owners of the Bionaturæ and Jovial brands, they work directly with a special group of farmers and are now the largest growers of einkorn wheat in the world. Carla and her family divide their time between Connecticut and Modena, Italy.

Phenomenal cookbook. I am someone that just can't eliminate bread from my diet, but I truly believe there is a problem with the industrialized wheat that have been living with - I've been using this cookbook to slowly incorporate Einkorn into my diet. Carla has done the hard work of figuring out how to work with this flour and passed all of her wisdom to us in this cookbook. Einkorn flour (which I have been buying through the Jovial website or Amazon) has a great taste, and the recipes in this book are great. I've been baking bread, bagels, pita bread (it puffs right up!!), pancakes, biscuits, cookies and crackers. I also have a pretty good sourdough starter going, still trying to make it stronger.-ECMD

Okay, that specific recipe isn’t even in the cookbook, but that’s part of what makes it great. Once you read all about einkorn grain and understand the ratios of things you can embellish and modify successfully. I’m not a recipe follower, but love einkorn wheat and have been using it instead of regular flour for some time now. Unfortunately, sometimes things didn’t turn out as expected. Once I read all about the grain in this book though I now understand how to improve my baked goods so I get consistent results. And the recipes that are in the book are fabulous—things I never thought to try before. It’s not just about bread, cakes, et al either, because einkorn berries can be cooked like farro or oatmeal and can even be used like rice in a ‘rice’ pudding sort of custard.-C.G. King

Great book with tons of recipes. Unlike a lot of cook books this is one where I want to make everything. Also has loads of information on the health benefits of choosing Einkorn flour over modern wheat. However, the only problem is getting hold of the flour in the UK. The wholemeal is no problem but I haven't been able to source the all purpose yet. I am definitely on the search for it and when I find it this book will be in constant use.-Janette Plint