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Have you heard of Einkorn flour? If you spend any time within the crunchy, homemaking, or homesteading worlds chances are you probably have. And if you haven’t a quick Google search will pop up tons of articles and blog posts on the subject.  Einkorn flour is made from einkorn wheat berries but unlike  modern day wheat it has not been modified or hybridized. We’ll talk more about why that’s important in a minute.  First what is Einkorn flour?

Einkorn is an ancient or heirloom grain, also known as the first or original wheat. Meaning it is in it’s original form, exactly as God created and intended it to be. It hasn’t been modified or hybridized in any way like all other wheat has been. So let’s talk more about why that matters.

Einkorn flour or wheat is the only wheat left that hasn’t been modified or hybridized. All other wheat has been changed and manipulated over the years to grow faster, give higher yields, to have a higher gluten content, to be pest resistant, and resistant to herbicides. While at first this sounds like a good thing what you need to understand is it’s not how nature intended wheat to be. Modern day wheat resembles nothing of the wheat God created and that our ancestors ate for thousands of years.

Because of the drastic changes wheat has undergone out bodies do not recognize it and it is not easily digested. Our bodies where not meant to consume the increased gluten content of modern day wheat. Additionally, wheat is literally sprayed with glyphosate just prior to being harvested. So not only do you have this modern wheat that our bodies don’t know what to do with it, it’s literally being sprayed with a poison that destroys our gut lining.

Since einkorn flour is still in it’s original form our bodies are able to actually digest it. It’s not being sprayed with glyphosate either so we’re not eating a chemical that is detrimental to our gut health.

Our story echoes that of so many others. After more than a decade of being gluten free we were able to transition our family to Einkorn flour. I have heard dozens of stories just like ours. Even from families of people with Celiac’s who like us were finally able to ditch the gluten free products and able to enjoy the taste and texture of wheat again.

We made the switch almost 2yrs ago. We started with store bought einkorn flour by jovial. They have an all purpose and a whole wheat flour that we used for several months before making the switch to freshly milled flour. You can read more about the benefits of freshly milled flour here.

One of the main reasons we made the switch to freshly milled flour was in order to save our family money. We get our Einkorn wheat berries from Azure Standard for a little over $2 a pound. We have been milling our own Einkorn flour for a little over year and absolutely love it. You can find my favorite mill here and get $20 off with my code MELHOLISTICLIFESTYLE20

To be able to enjoy the taste and texture of real wheat again is absolutely amazing. No GI issues or inflammatory responses. To easily be able to bake a variety of baked goods without the challenges of gluten free baking has given me so much more freedom in the kitchen. No more messing around with several different gluten free flours trying to get our baked goods to come out ok. To be spending less on flour and not needing to buy a variety gluten free products (because we all know gluten free anything is expensive) has been extremely beneficial for our family. We save so much money on groceries now which is a big deal in this economy.

If you are considering making the switch I highly recommend you start with the all purpose or whole wheat flour by jovial.

While I am a huge advocate for milling your own flours, I also think its important to make one change at a time.

There’s a little bit of a learning curve to baking with Einkorn flour, because it is an ancient grain with a lower gluten content, it doesn’t behave like modern wheat that most people are used to. And if like us, your making the switch after being gluten free for several years, you’ll need to relearn how to bake with wheat.

But believe me when I say once you find your groove baking with Einkorn flour is the best