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After 9 years of not eating wheat, here are 10 reasons I switched to using einkorn flour and why this original ancient wheat is making a comeback.

Holding one of my first homemade loaves of einkorn sourdough bread

I just celebrated my one year einkorn-versary. OK, I don’t even know if that’s a thing, but it’s been one year since I swapped gluten free recipes, like gluten free lemon pancakes in favor of recipes like einkorn poppyseed pancakes. It had been 9 years since I ate ANY traditional bread, pasta, cookies, pies…or whatever.

I still vividly remember how by body intuitively started to reject foods I ate regularly and once enjoyed.

The decision to reintroduce wheat was not made lightly. It had been 9 years since I ate ANY traditional bread, pasta, cookies, pies…whatever.

Initially, I made the decision to give modern wheat the boot when I realized that the complex structure of modern wheat was incredible hard on gut health, and that a diet filled with modern wheat was a gateway to a life filled with modern diseases.

For me, that looked like cyclic vomiting, nausea and the like. For others eating genetically modified foods (like foods made with modern wheat flour), looks like a body wreathing in constant pain, arthritis, IBS, Chron’s, fibroids, and a host of autoimmune diseases and conditions. The latter, I probably I would have likely been diagnosed with had I continued playing the game of doctor BINGO.

I switched to using nut flours, fruit and vegetable flours and occasional gluten free flours to better take care of my health. Many of those recipes can be found on this blog.

As much as I felt better using these alternative flours, always thirsty for knowledge, I had to learn more.

What really happened to wheat?

Certainly, it hadn’t always been a nutritional time bomb. I mean bread has been a staple in Ancient civilizations for thousands of years. Even Jesus, broke bread with his disciples.

Taking a closer look, it’s easy to tell that while gluten free breads lack gluten, many of them also lack nutrition.

Is Gluten Really the Problem?

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So I asked the question, “Is gluten the problem or is what we’ve done to wheat the issue?”

Once I learned more about einkorn flour and ancient cooking principles, I realized that gluten had become a scapegoat as the result of the lost art of traditional farming, ancient cooking principles and the widespread use ( and acceptance) of chemically enhanced food.

When there is new or realized information, a change in point of view is warranted.

There’s a lot more I could write on this topic, but for now, let’s jump in on the benefits of einkorn flour, and 10 reasons why I switched to using einkorn flour, and why you should too.

10 Reasons Why I Switched to Using Einkorn Flour

1. Weaker Gluten Structure

Many people identify as either gluten intolerant or gluten sensitive. Gluten is a protein found in grains like wheat, rye and more that makes breads and other wheat recipes chewy and enticing.

While there is a broad stroke when it comes gluten, all gluten is not created equally. For example, when it comes to digestibility and tolerability, the prescience of D-Genome (encoded DNA found in modern wheat), seems to be the common culprit.

Einkorn only contains A-Genome gluten.

Einkorn is the original wheat from which other wheat flours are derived. Unlike other wheat flours, einkorn flour has never been hybridized.

The etymology of the word “einkorn” breaks down into “ein”, meaning “one” and “korn”, meaning “grain”.

Einkorn has 14 chromosomes as compared to modern wheat which contains 42 chromosomes. This shift has fundamentally changed the structure of gluten and how it affects the body.

It has also impacted the health of people around the world, including those that identify as gluten intolerant and some that have identified as Celiac.

To be clear, this does not constituent as health advice, you can read my full health disclosure here and consult your trusted health team before making dietary changes.

The truth is, each person has to work individually to get to their own level of gut health and foundational wellbeing before introducing or reintroducing certain foods like wheat. Using Be FINE to peel back layers before the reintroduction of certain foods can be a great place to start.

2. Higher Protein Content

One of the benefits of einkorn wheat over modern wheat is the protein content. Einkorn flour was one of the first plants cultivated.

As a result of it’s higher protein content, eating foods made with einkorn flour tend to be more filling, decreasing the chances of overeating and contributing to weight loss. The higher protein content, and difference in gluten structure is also a reason what that einkorn has less elasticity and stickiness during baking.

This aspect is not always appreciated by those not familiar with working with einkorn.

3. Nutrient Dense

I don’t know about you, but I am always looking for ways to increase the nutrient density of my food. When compared to modern wheat, einkorn flour has more nutrients than modern wheat. This includes more zinc, manganese, iron, lutein, fiber and magnesium.

Surprisingly, einkorn wheat also contains beta carotene. It actually has 3-4 times more beta carotene than modern wheat.

This is part of the reason why products made with einkorn flour has a beautiful golden color.

4. Potential Weight Loss

As I alluded to before, einkorn wheat is very filling. You just can’t binge eat products made with einkorn flour in contrast to modern wheat. That’s a good thing.

The presence of more trace minerals and vitamins, make einkorn products extremely filling and a class act.

5. Lower Glycemic Index (Delays Diabetes)

Naturally, einkorn flour has a lower glycemic index than that of modern wheat flour. Ancient flours, like einkorn flour, have even been shown to delay the progression of type 2 diabetes.

6. Rich In History

Since einkorn wheat is the original wheat, it’s pretty empowering to think that the same wheat that provided caloric intake needed to build civilizations, is the same wheat you can choose to nourish your family with today.

7. Robust In Flavor

When it comes to flavor, the robust flavor of einkorn is bar none. Einkorn has a slightly nutty flavor that enhances the complexity of every recipe it’s added to. Foodies will especially appreciate the heartiness of einkorn in every bite.

8. Widely Available

If you’d like to try swapping out modern flour for einkorn wheat, you’ll be happy to know that while einkorn is the “mother” of ancient flours, it is also widely available.

I’ve seen einkorn in traditional grocery stores as well as in specialty shops. You can also find einkorn wheat online. Finding a brand online, may be a more feasible option in rural and/or smaller cities.

Here’s a list of some vetted einkorn products that you can purchase online.

9. It’s Organic

While not all einkorn products are organic, many of the brands that I’ve come across are. This is due to the fact that einkorn is a hulled wheat which is more impervious to pests during growing. As a result, this wheat is more likely to be non-GMO and organic.

Modern wheat is often sprayed with pesticides like glyphosate right before harvest.

Doesn’t that sound delicious?

NOPE.

10. Quite Versatile

Some people are intimidated by working with einkorn wheat. But, while the parameters of working with einkorn may be different, this ancient grain is incredible versatile. You can make everything from pasta, muffins, pizza, waffles, pancakes, bagels and cakes. It just takes some practice and a few minor swaps.

Einkorn flour is also not as water loving as modern wheat, so you will need less liquid when making einkorn flour recipes.

Have you tried einkorn wheat? I have tested and perfected quite a few einkorn recipes, they’re a great place to start.