Master Einkorn Muffin Recipe: One Recipe, Multiple Possibilities (2024)

FAQs

Can I substitute Einkorn flour for regular flour? ›

Einkorn may be substituted cup for cup with regular whole wheat flour in some muffin, pancake, cakes, and cookie recipes. However, sometimes the amount of liquid in the recipe needs to be reduced by roughly 15-20%. Einkorn absorbs liquids slower than modern wheat.

Einkorn flour is the most ancient wheat, offering many essential dietary and trace minerals. It's a good source of protein, iron, dietary fiber, thiamine and a number of other B vitamins. It also contains a significant amount of the powerful antioxidant lutein, with higher antioxidant levels than durum and bread wheat.

What Is Einkorn Flour? Einkorn flour is produced from the grains of an ancient species of wheat that was domesticated in the Fertile Crescent roughly 12,000 years ago. Unlike modern wheat, einkorn has a single grain on each stem. It's a hardy plant that thrives in even the toughest environments.

It has the most protein of any grain, and einkorn does not spike the blood sugar as quickly as modern wheat. Dr. Davis wrote this in his book Wheat Belly after testing himself on einkorn bread, “Blood sugar at the start: 84 mg/dl.

Properly stored, einkorn berries (unmilled) last for years, making it more affordable to stock up. Flour oxidizes and loses its nutrients over time. If not kept properly, flour will go rancid. Milling einkorn flour at home is easier than ever, thanks to modern electric countertop mills.

Because einkorn contains less starch than regular wheat, cakes can bake a bit denser so we like to add an extra egg or egg white to the batter. Beat less and at lower speed or by hand for lighter textures in cakes and muffin recipes.

Health Benefits of Einkorn Flour

Typical modern wheat can contribute to inflammation and gut damage. In lab studies, einkorn bread actually had anti-inflammatory properties. It's also high in polyphenols and antioxidants. If you're looking for an easily digested bread, sourdough may be the best option.

Einkorn is one of a few wheats that are “hulled.” In hulled wheats, the grain is tightly enclosed by a kind of husk as it grows. This hull has to be removed before the grains can be eaten. This is no small feat and is part of the reason einkorn is more expensive.

I'm using freshly grounded whole grain Einkorn flour in the video, which can be much stickier. ✨ Einkorn has very weak gluten, therefore the dough won't be very elastic, hence the stickiness. The more you knead and work your dough, the more sticky it will be.

Soaking them for at least seven hours allows the enzymes to break down and neutralize the phytic acid. Then, more of the good nutrients in the grain are released and all the good stuff is more readily absorbed in our systems and the grain is digested much more easily.

Can you cook einkorn in a rice cooker? ›

Make sure you maintain the pressure at the lowest heat so your grain does not stick to the bottom of the cooker. RICE COOKER- In a rice cooker, set the einkorn to cook on the brown rice cycle for 40 minutes.

EINKORN IS THE ORIGINAL WHEAT

Einkorn grew wild in the Fertile Crescent hundreds of thousands of years ago. The first bread was made with einkorn, and it was Ötzi the Iceman's last meal. Einkorn was the first seed planted by the first farmers 12,000 years ago during the Neolithic Revolution.

Einkorn is an ancient grain and like emmer is a hulled grain, which needs to be dehulled before milling. Einkorn actually is a predecessor of emmer. It is relatively low yielding but markets for einkorn flour have been developing and some production is occurring in Pennsylvania.

Einkorn, also called Farro Piccolo, is known as “nature's original wheat.” In a world where wheat digestion is an ever present problem, it's worth a look at for its digestive benefits and nutrient density, not to mention its amazing flavor!

Si t your packaged einkorn lour through a fine sieve or lour si ter before measuring. Just like with all flours, sifting packaged einkorn flour will give you a much more accurate measurment.

SOAKING. While not necessary, we recommend soaking the einkorn wheat berries in the evening before going to bed. Place the grains in a bowl with twice the volume of water and let stand overnight. Therefore, for 1 cup of einkorn, you will need 2 cups of water.

While einkorn is high in protein, its gluten properties aren't the same as modern wheat. This results in a dough that can be overly sticky and wet by the end of bulk fermentation.